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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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So good!!! It turned out perfectly 🙌🏼
Fantastic!!
Can I use greek yogurt in place of sour cream?
I don’t recommend it. It’s likely to curdle and won’t taste as good due to the lower fat content (if you use the typical 0% or 2%). If you do try, make sure not to let the sauce boil.
Hi Natasha, do you think this will work with coconut milk for a dairy free alternative? Thank you!
Hi! I think it might taste a bit coconutty, so I can’t say for sure. It would definitely change the taste/texture a bit. Maybe you could see if you could find a vegan sour cream? That could work.
Hi Natasha,
This recipe came to my face book feed unexpectedly . I’ve always love stroganoff but this was my first time ever seeing a chicken one. I had to make some adjustments as I am vegan, no problem for me as I have have vegan equivalents In my pantry and fridge . A good quality faux chicken which I cut into 1″ pieces as directed, Tutu sour cream, vegetable stock instead of chicken as I didn’t have any non chicken broth but for the rest I fallowed your recipe. It worked pretty well and it really was quite good. had to add poultry seasoning to give it a real chicken essence and on my next try I’ll try to find a thicker sour cream to give it a richness, we served it over fettuccine. and it worked! I really like taking non vegan recipes and conforming them to my diet. Hope this is not too sacrilege to your recipe
Thanks a lot for posting it. peace and good eating ,ALAN
P.S. the nutmeg was a good add in yumm
Love how it worked out to “veganize” it! Thanks for coming back and reviewing it, Alan! 🙂
Can I freeze it after cooking / cooling , for meal prepping for the week
Hi! You could… but I would be sure to reheat it on a low heat since the sauce may separate. I don’t always have the best experience freezing creamy sauces, but it should still taste fine.
All I can say is yummy. Glad my hubby found this recipe and shared it with me. Made it a low carb meal with steamed broccoli and a salad.
Awesome!! So glad it was a hit!
My husband and I LOVED this recipe. I did substitute the sour cream for whipping cream. My husband isn’t a fan of sour cream at all so I figured it would work. I’m sure it tastes amazing with sour cream too. It was so so so good. I make a lot of white sauces and had never thought of using Worcestershire. It may be my husbands favorite ever. Thanks again for all your recipes. I can’t tell you how many I have used and not been disappointed in any of them.
Well that’s great!! I’m glad it worked out with the whipping cream. So happy you’ve made more of my recipes… and I really appreciate you taking the time to leave me a review. 🙂
Loved,loved,loved making this dish! Was a huge hit with my picky 9year old…we loved it
That’s wonderful! Thanks for letting me know! XO
Just made this for dinner tonight and it was delicious. The only thing I added was crushed rosemary. I served over riced cauliflower that had veggies in it! Pretty healthy dinner! Thanks for a new chicken recipe!
Wonderful! Thanks for letting me know!
Simple and very tasty!
So glad to hear that!