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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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Soo GOOD! Definitely a winner recipe. My boyfriend and I enjoyed it so much that we made it two nights in a row! Added a little more mustard and Worcestershire sauce and it tasted amazing! Thank you!
Thank you so much!! That makes me happy!!
I’ve made many of your recipes and they turned out awesome! This one however, fell short of expectations. The only change I made was only using 1 large chicken breast. To be honest the flavor wasn’t there for me – seemed rather bland 🤷🏽♂️
I served with German egg noodles and asparagus. No worries as we ate mostly all of it. Just enough for one work day leftover.
Used exact measurements so I know those were short on.
I’ll be sure to give positive feedback on the others since they were incredible and I don’t want to single one out.
No worries. I actually put in the notes for my ground beef Stroganoff recipe that you can feel free to add more of the Dijon and Worcestershire sauce. I do that myself since I prefer a stronger flavor as well, but it’s a definite balance between adding too much or too little for some people haha. I think I may add that note to this recipe too.
Hi!
Can I add more veggies along with the mushrooms ? That’s the only way I can get them to have veggies!😄
You can, but I am a little concerned there may be not enough sauce/you may have some issues fitting it all in the pan. You could definitely experiment with this one, though.
Very nice recipe. I really enjoyed cooking this. I didn’t have any chicken broth so I replaced it with chicken stock. I am guessing that’s why my sauce didn’t turn out as “liquid” as the one pictured? Is there anything I can use in place of chicken broth and/or how can I get my sauce to be more liquid / less thick? Thank you.
I’m glad you enjoyed it! Actually, chicken broth vs. stock really shouldn’t make much difference in a recipe like this… they’re both very brothy/liquid. Chicken stock tends to have more concentrated flavor, though. I would probably add a little more liquid as needed… like a splash more stock. Or even a little more sour cream. It’s possible you just cooked it down more than I did (as every stove and pan and cooking technique varies) or you could perhaps cook it for a tad less (but making sure the chicken is fully cooked of course).
Such a lovely combination with the chicken.. I doubled up the ingredients as I like to batch cook. Will be cautious when reheating though.
Absolutely delicious 👍🏻
I’m so happy you enjoyed it!! 🙂 Thank you!
Hi! I’ve just cooked this. It’s amazing, your recipes are becoming my “ go to” page😂
Thanks for your honest advice and information on subs. All help is worth it!
Thankyou so much
Aww I’m so happy to hear that, Michelle! 🙂 So glad you’re finding the recipes tasty and that you like the info/tips. I definitely try to make the posts useful haha. XO
This dish was so good. I used boneless, skinless chicken thighs, added more mushrooms than tha nrecipe called for.😋
Wonderful! I’m so glad you enjoyed it.
Could you sub Greek yogurt for the sour cream?
Hi Sue! I don’t recommend it. It won’t taste as good, and the texture won’t be the same. There’s also a good chance it’ll curdle due to the lower fat content.
Made this tonight. Was sooo good. Will definitely be making it again.
So glad to hear it!!
LOVE this recipe. Put it over white rice and it was delicious! Also, really good leftover which is huge for me since I only cook for me and my significant other. Made it 2 weeks ago and making again tonight!
That’s great to hear! 🙂