This Chicken Stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. Ready in 30 minutes!
If you love Beef Stroganoff and also like chicken, chances are that you'll enjoy this Chicken Stroganoff recipe. I can't believe it's taken me so long to get this recipe up on the blog!
My key to making this dish extra delicious is that I make sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this recipe is fairly minimal, so we need to take advantage of getting every ounce of flavor out of our ingredients.
You may also like my Easy Ground Beef Stroganoff recipe or Mushroom Stroganoff.
How to make Chicken Stroganoff
- For this version of the classic recipe, I decided to cut up the chicken. I find it's easiest to cook it through completely and then add it to the sauce after. You season the chicken pieces with garlic powder and salt & pepper and then coat each piece in flour. Pan fry the chicken in two batches, then transfer the chicken to a plate and resume cooking by sautéing the mushrooms and onions.
- The Dijon mustard, garlic, and Worcestershire sauce (these three are so important for flavor!) are then added, followed by the chicken broth.
- The chicken then goes back into the pan, and the sour cream is stirred in. Pretty easy! (The full ingredients list and instructions are in the recipe card below).
Recipe notes & tips:
- You may need to turn the heat down at some point if the pan gets too hot/starts smoking, especially if you're using cast iron (but you do want a hot pan to get a good sear).
- Dijon mustard and Worcestershire sauce give this dish its signature taste, so I don't recommend skipping those.
- To reheat Chicken Stroganoff, I recommend doing it slowly on a low heat.
- You can sub the cremini mushrooms with white mushrooms or baby bellas if you wish.
- I don't recommend subbing the sour cream for something else. It adds the signature tangy flavor and creaminess that Stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won't taste as delicious.
- Try adding a pinch of nutmeg to the sauce. My mom always did this with Stroganoff sauce.
- I suggest using tongs to easily turn the chicken and a splatter guard to make clean-up easier.
- An instant read thermometer is a handy, affordable tool to check that chicken is cooked through. It's so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle.
I just can't get enough of that sauce! I hope you love this recipe.
What to serve with Chicken Stroganoff?
My mom always served mashed potatoes when she made me Beef Stroganoff, so that was my first go-to with this recipe. Easy Roasted Potatoes and Carrots would go well too. Buttered egg noodles work great (it seems like that's the popular choice for USA), rice, or even veggies will be delicious.
Other chicken recipes you'll love:
Questions about this Chicken Mushroom Stroganoff recipe? Did you make it? Let me know in the comments below!
Chicken Stroganoff
Ingredients
- 2 chicken breasts
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1/2 medium onion chopped
- 7 ounces cremini mushrooms sliced
- 1 tablespoon Worcestershire sauce or more, to taste
- 1 tablespoon Dijon mustard or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full fat sour cream
Instructions
- Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
- Add in the broth and scrape up any brown bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
- Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.
Notes
- Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Gay says
Hello. It seems I’m the only one asking this question but do you know about how many pounds of chicken this recipe is. Or do you mean 2 whole chicken breasts or halves? It seems they are always so different in size. I’d love to make this soon. I know we’ll love it. Tx
Natasha says
Hi! So technically they would be chicken breasts halves. I would say to aim for about a pound or so... up to 1.5 pounds will work. 🙂 Definitely not a bad question to ask! I don't list a weight as many people will just grab whatever looks good at the store that day, and as this isn't a baking recipe it doesn't have to be too precise. But yes, if you happened to use a couple of gigantic ones, you'd end up with less sauce. Hope you enjoy the recipe! Let me know how it goes.
Catherine says
This was absolutely delicious. I will be making this again often. Thanks for sharing this recipe.
Natasha says
I'm thrilled you enjoyed it!
Jim says
What do you think about subbing coconut cream for sour cream? My wife has to eat dairy-free.
Natasha says
Hi Jim! You could try, but it will definitely taste different and possibly have a different texture. I wonder if there's a dairy-free sour cream that might work better in this case?
Peter Dallison says
Absolutely delicious. I will definitely make it again. Thank you for sharing.
Natasha says
You're very welcome, Peter! Thanks for your review!
Unruly Julie says
Can this recipe be frozen?
Natasha says
Hi! I generally don't recommend freezing dairy-based sauces.
SG says
Sooo good! Served over quinoa with a side of roasted Brussel sprouts
Natasha says
So glad you liked it!! 🙂
Deanna Behrens says
This recipe does not disappoint!! It's been a long time since I have really liked a new recipe as much as i did this one!! Beef stroganoff is one of my favorite dishes, I found this recipe very comparable! Do yourself a favor and make this recipe!
Natasha says
Thank you so much, Deanna!! I'm thrilled you liked it so much. 😀
AngelaML says
OMG - I just made this again tonight for the 2/3rd time and I now see that I never commented - my bad!
This is so delicious, and I have to say it does take me much longer to make than your 30 mins. But it is still so worth it and smells so good as the chicken with the garlic powder cooks! I do not do mushrooms so I do them on the side for my hubby and son. Served over egg noodles. Added more of the worcestershire, dijon and garlic because we love it! Magic combination!
My biggest complaint with you is that I have so many of your recipes bookmarked to make again that I cannot keep track. They are all so good! Thank you so much! ❤
Natasha says
Thank you, Angela!! 🙂 As always, your reviews are much appreciated! XO
Michelle says
This was really good. Great use for boneless skinless chicken breast!
Natasha says
Thank you!!
Lisa Miley says
Great recipe
Natasha says
Thank you, Lisa!!
Kathleen Krause says
Tasty. Stopped eating it to write this comment. I used rotisserie chicken, porta bellas. Followed the suggestion of another commenter and added an extra glug Worcestershire sauce . Served over flavored pasta.
Natasha says
I'm so glad you enjoyed it!!
Marg says
This was absolutely delicious and so easy to make! Served it with mashed potatoes and spinach salad. I have made a few of your recipes and all good.
Miranda @ Salt & Lavender says
So happy to hear you've been enjoying our recipes, Marg!! 🙂
J9 says
This was a delicious dish. I served it over fresh fettuccine and everyone enjoyed it!
I made it ahead of time, omitting the sour cream. Before serving it was gently reheated and combined with the sour cream. In addition to all the ingredients in the recipe, I added beer along with the broth, for a little more depth of flavor.
Thanks for the recipe Natasha, I love them all!
Natasha says
Thank you so much! I'm so happy you enjoyed it!! 😀
Janet Tangi says
I made this tonight using double Worcestershire sauce and Grey Poupon. I serve it over Campanelle pasta. It was absolutely delicious. I also made a romaine salad with dried cherries and a newly created red wine/maple syrup vinegarette.
Natasha says
Excellent!! So happy it was a hit. That salad sounds awesome!