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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.
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
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.
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.
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.
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, but Buttered Egg Noodles are a favorite too or even rice!
- These Easy Roasted Potatoes and Carrots would go well too. Steamed veggies would be delicious.
- For a salad to round out the meal, try a Caesar salad with my 10-Minute Caesar Dressing.
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.
More easy chicken recipes
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
So glad you liked it, Mike! Thanks for commenting!
About to try this, but I’m out of sour cream! Would heavy cream be a substitute at all? Or are there any substitutes?
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. 😩
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 😊
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!
Yay! That’s great. I’m glad you tweaked it to your liking. I also prefer adding more of each of those ingredients. 🙂
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.😋
I’m so happy you found the tips useful!! 🙂 So glad you liked the recipe, Joan!
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 !
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.
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!
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!
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!
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
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 🙂
Haha that’s awesome!! So glad you enjoyed it!
Can I substitute plain Greek yogurt for the sour cream here!!? Cause this sounds delish, just wouldn’t mind a healthier alternative. 🙂
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.
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!
Aww so glad to hear that! Thanks for taking the time to comment, Chrystal.
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!
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.