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Chicken Stroganoff in a creamy mushroom gravy is a quick dinner ready on the table in 30 minutes!
If you love a traditional beef stroganoff, try our irresistible Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavoured stroganoff sauce for an easy weeknight dinner. Chicken Stroganoff has never been better…
Why This Recipe Works
Ready in minutes and so versatile, you’ll love cooking chicken stroganoff for your family or guests. It’s much easier than beef stroganoff: no slicing beef and batch cooking to get browned pieces. This recipe makes for easy and stress-free cooking.
I’ve copied our very own beef stroganoff recipe for the sauce here, because why mess with a good thing? Only a few tweaks are needed to add flour-dredged, well-seasoned chicken breasts at the end of cooking to thicken up the stroganoff sauce, just like our Chicken Marsala recipe.
Ingredients
- Chicken I use breast because of the high protein content, but thighs will soak in a bit better
- Flour Lightly coats chicken to create a golden crust and thickens the sauce.
- Paprika, Garlic powder, Onion powder Season the chicken for deep, smoky and savoury flavour.
- Butter & Olive oil Combined for flavour and high-heat cooking without burning.
- Brown mushrooms Sautéed for an earthy, umami-rich bite.
- Dry white wine or chicken stock Deglazes the pan, lifts flavour from cooked bits.
- Dijon mustard Adds sharpness and balances the creaminess.
- Sour cream Gives the sauce its signature creamy tang and smooth texture.
- Parsley Freshness to finish and brighten the dish.
Note: see recipe card at the bottom for full list of measurements and ingredients
How To Make Chicken Stroganoff
There’s nothing like a good amount of sauce to serve with chicken breasts. Think Creamy Garlic Chicken Breasts, Quick & Easy Herb Chicken or Lemon Parmesan Chicken.
- Season chicken all over with garlic powder, paprika, Onion powder, salt and pepper. Dredge each chicken breast in flour. Set aside.
- Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside.
- Melt remaining butter. Sauté onions until transparent. Add garlic and sauté until fragrant, add mushrooms and cook until golden. Scrape browned bits from the bottom. Add mustard and paprika, mix well to coat.
- Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
- Add flour and cook, stirring, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly
- Reduce heat to medium-low and stir in sour cream. It may ‘look’ split, but the sour cream will melt through the sauce while it heats. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
- Return chicken breasts along with juices on the plate to the pan. Simmer until the chicken is cooked through. Heat off
- Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.
Traditionally stroganoff is served over noodles or pasta. You can however serve Chicken Stroganoff with rice or mashed potatoes. Or keep it low carb and serve with cauliflower mash, zucchini noodles or sautéed green beans!
Recipe FAQ’s
Yes! Thighs are juicier and add more flavour. Just adjust cooking time slightly as they may take longer.
Add a splash of cream or an extra spoon of butter for indulgence.
Simmer it a little longer uncovered, or mix 1 tsp of cornstarch with water and stir it in.
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Chicken Stroganoff
Ingredients
CHICKEN
- 2 large chicken breasts cut in half horizontally to make 4 fillets
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 3 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
STROGANOFF GRAVY/SAUCE
- 3 tablespoons butter
- 1 large onion chopped
- 3 cloves garlic crushed or minced
- 1 pound brown mushrooms sliced
- 2 teaspoons dijon mustard
- 1 teaspoon paprika
- 1/2 cup dry white wine substitute with chicken stock/broth
- 1 tablespoon flour
- 2 cups low sodium chicken stock broth
- 1 tablespoon Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/2 cup sour cream
- 1 tablespoon fresh parsley or chives, chopped to serve
Instructions
- Season chicken all over with garlic powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.
- Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside.
- Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet (=flavour). Add in the mustard and paprika, mixing well to coat mushrooms.
- Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
- Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
- Reduce heat to medium-low and stir in sour cream. It may 'look' split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
- Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
- Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe. I cut the chicken into strips, pan fried and after adding back to the beautiful mushroom sauce, served it over fettuccine pasta. It was beautiful.
My Family loved it. Thank u so much . The step by step simple language made it so simple to make.
This recipe is fantastic. I double the recipe using a Costco or Family Pack of breasts cut in half or thighs.
ivI’ve made this recipe a few times and each time it is fabulous. this last time, i used extra onion and mushrooms and smoky paprika. served it with rice this time instead of noodles and just loved it.