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.
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.
- 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. 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
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!
Ingredients
- 2 chicken breasts cut into 1" pieces
- 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 teaspoon Worcestershire sauce or more, to taste
- 1 teaspoon Dijon mustard or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup sour cream (full fat)
Instructions
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Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
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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.
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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.
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Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
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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.
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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.
Recipe Notes
- 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.
Patricia says
This looks delicious and I am going to try it ! I would love to make a big batch and get some to my son who just moved into his own apartment. Do you think it will freeze well ? I don't know if sour cream freezes ok ?
Thanks so much - really love your blog !
Natasha says
Hi! Thank you! Hmm... I'll be honest - I am not sure this recipe would freeze too well. There's flour in it, and sour cream sauces can easily separate. You could try (after all, it's just food, so if it doesn't work it's not the end of the world), and tell him to reheat it on a very low heat, stir it fairly often, and add another dollop of sour cream if needed.
Stacey says
Hi there! Wow wow wow, this looks heavenly. Going to make tomorrow night. It says to use two chicken breasts. What would you say two chicken breasts is equivalent to in pounds, 1 Lb?? I have just over a pound of chicken so I wanted to check and see how much of that I actually need. Thank you!
Natasha says
Hi! Yes, 1 lb. will work fine. I wouldn't go over 1.5 pounds for sure. I imagine you could probably just use everything you've got if it's just over a pound. You don't need to be too precise... that's why for this recipe I don't include a weight measurement. Let me know how it goes!
Stacey says
It was really fantastic!! My four-year-old son loved it, too! My husband said it was almost as good as the mozzarella mushroom chicken from your site. :). Which is still very high marks, haha. Absolutely love your recipes, so glad I discovered your blog!
Natasha says
Aww I'm so happy to hear your son liked it! 🙂 Lol I love how my recipes are competing with each other in your house hahaha awesome. XO
Sarah says
Super delicious! The sauce is so flavorful, like lick the plate clean good! I served this over rice and and am currently talking myself down from getting seconds 🙂
Natasha says
Haha that's awesome!! So glad you enjoyed it!
Erin says
Can I substitute plain Greek yogurt for the sour cream here!!? Cause this sounds delish, just wouldn’t mind a healthier alternative. 🙂
Natasha says
Hi Erin! Honestly, I wouldn't. The traditional recipe has sour cream. Sour cream (even full-fat versions) isn't actually that high in calories. Greek yogurt just won't give that same smooth and creamy sauce. There's also a chance it'll curdle due to its low fat content. I would really hate for you to waste ingredients if worst case it's inedible or best case it just won't taste as good as the real thing. If you really want to experiment then give it a try... I would be very cautious to do the Greek yogurt part on a low heat.
Chrystal Blackburn says
Wow, Salt & Lavender is my new favorite recipe site. This is about my third recipe from Salt & Lavender and this does NOT disappoint. The sauce is to die for. Definitely a keeper!
Natasha says
Aww so glad to hear that! Thanks for taking the time to comment, Chrystal.
Elizabeth says
This was so good!!! I was a little wary of the Worcestershire and mustard but it turned out fantastic! I'll be making this again!
Natasha says
I'm so happy you enjoyed it!! Thanks so much for commenting! Yup, those items add the signature Stroganoff flavor. I'm so glad you decided to give it a try.