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 irresistibleĀ 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…
STROGANOFF RECIPE
Seasoned chicken breasts perfectly browned in our favourite oil/butter mix creates beautiful browned bits in the pan, creating incredible flavours in our gravy. And this recipe makes PLENTY of sauce!
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 theĀ stroganoff sauce, just like our Chicken Marsala recipe.
HOW TO MAKEĀ CHICKEN STROGANOFF
If your chicken breasts are large and thick, you’re going to slice two in half horizontally to make four fillets. (No pounding necessary.) You can also use tenderloins if you prefer.
Lightly season chicken with garlic and onion powders, paprika, salt and pepper. We’re starting off with plenty of flavour here, and we keep it going in that delicious Stroganoff Sauce!
Dredge in flour to get crispy, browned edges while keeping chicken breasts moist in the centre. (To make chicken stroganoff low carb, leave out this part of the recipe.) Then pan fry them in a butter/oil combo.
STROGANOFF SAUCE
There’s nothing like a good amount of sauce to serve with chicken breasts. Think Creamy Garlic Chicken Breasts, Quick & Easy Herb ChickenĀ or Lemon Parmesan Chicken.
The one sauce that you’ll love even more is a good greatĀ Stroganoff Sauce. However, it’s not just any regular mushroom sauce, it’s the addition of spices, mustard andĀ sourĀ cream that makes it a stand-alone gravy.
Mushrooms are browned well first which, combined with the crispy bitsĀ left over in the pan from searing the chicken, makes an incredible start for a seriously full-flavoured Chicken Stroganoff gravy.
Once you’ve aded your seared chicken back into the pan, let the sauce simmer for a couple of minutes to:
- Let the chicken cook through completely
- Thicken the sauce with the coating on theĀ chicken.
WHAT TO SERVE WITH STROGANOFF
Traditionally stroganoff is served over noodles or pasta. You can however serve Chicken Stroganoff withĀ rice or mashed potatoes. Or keep it low carb and serve with cauliflower mash, zucchini noodles or sautĆ©ed green beans!
MORE CHICKEN BREAST RECIPES
Juicy Oven Baked Chicken Breast
Easy Cajun Butter Chicken Breasts
Crispy Chicken Parmesan (Parmigiana)
Balsamic Baked Chicken Breast With Mozzarella Cheese
Chicken Stroganoff
Ingredients
CHICKEN
- 2 large chicken breasts, (cut in half horizontally to make 4 fillets)
- 1/2 teaspoon EACH garlic powder, onion powder and paprika
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black 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 (500 grams) 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
- Salt and pepper, to taste
- 1/2 cup sour cream
- Fresh chopped parsley or chives, 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.Ā
- Melt the remaining butter in the pan. SautƩ the onions until transparent. Add the garlic and sautƩ 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.
Donna says
This was delicious! A little too much paprika with that teaspoon in the pan near the end, but easy enough to adjust. I think you left the onion powder out of the mix in step 1. The sauce was so delicious, I sopped the dregs out of the pan with a hunk of crusty French bread when I was cleaning up!
Aishwarya Sinkar says
Loveddd it absolutely!!! Made stroganoff for the first time and it was a hit in my family!! Everyone licked their plates clean!
Thankyou so much. Totally saving this recipe forever! š
Jannat says
What can I use in place of sour cream ?! Like a substitute!!!
Jen Barwick says
Plain greek yogurt!
Mandy says
Creme fraiche works perfectly as a substitute.
Suzie McCusker says
Thank You absolutely delicious! everyone in family enjoyed this and was easy to make, definitely to be repeated over and over š
Judy says
Can this recipe be frozen?
Cat says
Iād freeze it if I wanted it for another day… Then when youāre ready to eat it, make fresh noodles, rice or mashed potatoes…
Taylor says
Absolutely delicious. First time ever making a Chicken Stroganoff and this recipe is a keeper. 10/10. Whole family loved it.
Suzana says
This recipe is fantastic! Made it this evening with rice and family LOVED it…will most definitely make this again. Thank you!
Linda says
This was a delicious surprise. The chicken stroganoff had a excellent flavor. My husband complemented me more than once!!!! He said I need to add this recipe to my recipe box. And I did.
Vivian says
Delicious! My kids loved it. Itās a very forgiving recipe. I used Greek yogurt and moscato wine because that was what I had on hand and it was still great. Chicken is juicy and tender, sauce is great with rice, mashed potatoes or steamed veggies. Next time I might throw in penne pasta.
Allan Klein says
Hey, group — Any suggestions for a wine to go with this? Thanks.
Sara says
oops forgot to rate so here it is haaha
Sara says
I just made this for dinner and everyone’s asking me for the recipe and it’s one of the best dishes I’ve ever made!!!
thank you so much for sharing your wonderful recipes with us! lots of prayers and blessings your way ā¤ā¤
Katie says
How much pasta does this cover? 16 oz? 12 oz?
Michael says
How would you suggest to get this to be Keto? Would subbin out the flour with say almond flour (?) and the white wine with say… chicken bone broth reduce the carbs from 21 to 4 or 5 do you think?
Karina says
Yes it should work fine with those substitutions, but I do suggest recalculating macros to be sure. If you try it please let me know.
Kathy says
Hi can you use coconut or almond flour tk keep it keto
Mary Maclachlan says
I plan to make it tonight. Can I use Greek yogurt instead of sour cream?
Janet says
Absolutely brilliant! I can’t even imagine why it never occurred to me to use boneless chicken breast (sliced horizontally into cutlets) . Your sauce is perfect–I wouldn’t change a thing. And for folks who think they don’t like mustard, the sauce won’t taste “mustardy,” but indefinably delicious and creamy. Thanks for something sure to show up on our dinner table for years!
Kathy Cantisano says
Could I use Chicken thighs in place of the chicken breasts?
Karina says
Hi Kathy, yes you certainly can. They just need a little longer to cook.
Charlotte says
Absolutely amazing!! Thanks for a great recipe! Our daughter (8 years old), loved it as well.
Julie Holleran says
I made this chicken stroganoff tonight for dinner–it was FABulous…
We had it over mashed potatoes–I added this to my recipe box and
we just loved it…thanks you for a well=written and delish recipe
hugs, Julierose
Joanne says
Thank you! My hubby raved about this meal to his family and friends! Requesting it for hid birthday meal WOW… that says it all
Lyn Fizor says
This recipe is delicious, will definitely make it again, I cut the chicken into strips rather than whole breasts and substituted creme fraiche as I didn’t have sour cream, this is a keeper!