This post may contain affiliate links. Please read our disclosure policy.

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!

chicken stroganoff in a gray le creuset skillet

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.

chicken stroganoff prep collage (sautéd mushrooms close-up and seared chicken pieces in a skillet)

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.

chicken stroganoff on a beige plate with mashed potatoes and lots of sauce

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:

close-up of the BEST chicken stroganoff
That sauce!

Questions about this Chicken Mushroom Stroganoff recipe? Did you make it? Let me know in the comments below!

chicken stroganoff in a gray le creuset skillet
4.93 from 52 votes

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 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


  • 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.


  • 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.


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.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This is a winner! Prepared once per recipe and again ‘repurposing’ a Costco ‘already roasted’ chicken (I always pickup up two). Very nice lower-cholesterol alternative to beef stroganoff.

  2. 5 stars
    About to try this, but I’m out of sour cream! Would heavy cream be a substitute at all? Or are there any substitutes?

    1. Hi!! Hmmm I think heavy cream would probably be the best sub, but I’ve got a feeling it won’t thicken as fast, so you may overcook the chicken. Also, it doesn’t have the signature tang. I’m not really sure what to sub in this one. 😩

    2. you could try the heavy cream with a little lemon juice for the tang. If it doesn’t thicken then try a little cornstarch slurry. Hope this works for you 😊

  3. 5 stars
    Delicious! I followed the recipe quite closely but ensured the seasoning, Dijon, and Worcestershire sauce were to taste (added a bit more of each!) and it was wonderful. Served with fresh tagliatelle – a new family staple!

    1. Yay! That’s great. I’m glad you tweaked it to your liking. I also prefer adding more of each of those ingredients. 🙂

  4. This delicious chicken dish is easy to make and the tips in how to cut and fry the pieces separately are valuable. Its rich tasting and goes well with fettuccini pasta.😋

  5. 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 !

    1. 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.

  6. 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!

    1. 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!

      1. 5 stars
        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!

        1. 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

  7. 5 stars
    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 🙂

  8. Can I substitute plain Greek yogurt for the sour cream here!!? Cause this sounds delish, just wouldn’t mind a healthier alternative. 🙂

    1. 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.

  9. 5 stars
    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!

  10. 5 stars
    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!

    1. 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.