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This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes!

You may also like my Easy Ground Beef Stroganoff or Mushroom Stroganoff.

chicken stroganoff in a gray le creuset skillet

Why you’ll love it

If you enjoy beef stroganoff, chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that signature hint of tanginess in any good stroganoff sauce!

My key to making this dish extra delicious is making sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor.

What you’ll need

  • Chicken – we’re cutting up chicken breasts into bite-sized pieces
  • Garlic powder – along with salt & pepper, it’ll give the chicken itself tons of flavor
  • Flour – it makes that irresistible crust on the chicken
  • Olive oil and butter – for sautéing
  • Mushrooms – I use cremini (aka baby bellas)
  • Onion and garlic – our tasty aromatics. I like sweet (Vidalia) onion here.
  • Worcestershire sauce and Dijon mustard – to give this dish its signature savory taste. I don’t recommend skipping these!
  • Chicken broth – more savory flavor
  • Sour cream – I definitely suggest using full fat for best flavor and texture
ingredients for chicken stroganoff in prep bowls

Pro Tip

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 definitely want a hot pan to get a good sear!

How to make chicken stroganoff

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a skillet then sauteing mushrooms and onions

Cut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions.

adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce

Sauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • 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.

Substitutions and variations

  • I don’t recommend subbing the sour cream for something else. It adds the traditional 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!
  • You can sub the cremini mushrooms with white mushrooms if you wish.
chicken stroganoff on a beige plate with mashed potatoes and lots of sauce

What to serve with chicken stroganoff

Leftovers and storage

  • Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days.
  • Reheat slowly over a low heat in a saucepan until warmed through.
  • I don’t recommend freezing leftovers as the texture is liable to change.
close-up of the BEST chicken stroganoff

If you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me #saltandlavender on Instagram.

chicken stroganoff in a gray le creuset skillet
4.95 from 101 votes

Chicken Stroganoff

This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It's ready in just 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 3 tablespoons olive oil divided
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms sliced
  • 1/2 medium onion chopped
  • 1 tablespoon Dijon mustard or more, to taste
  • 1 tablespoon Worcestershire sauce 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 browned 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.

Nutrition

Calories: 345kcal, Carbohydrates: 9g, Protein: 27g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 411mg, Potassium: 790mg, Fiber: 1g, Sugar: 3g, Vitamin A: 308IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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258 Comments

  1. Erica says:

    5 stars
    I used half greek yogurt and added fresh thyme. This was so so yummy!

    1. Natasha says:

      Thank you!

  2. Linda Moles says:

    5 stars
    So quick & easy as it’s using everyday staples. Chicken is delicious. This will be a regular. Thank you

    1. Natasha says:

      You’re very welcome, Linda!

  3. Chris says:

    5 stars
    Delicious!

    1. Natasha says:

      Thank you, Chris!

  4. Mary says:

    5 stars
    Absolutely wonderful – so happy we tried this, now on our repeat list

    1. Natasha says:

      Aww I’m thrilled to hear that, Mary!! 😀 Thanks for coming back to write me a review!