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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.
new family favorite
Keeper for sure. Pin this recipe baby!!! Quick, easy and delicious! I typically over cook chicken breasts so I sliced them in 1/2 inch slices, seasoned, floured and did the rest. I served the dish over Trader Joe’s mushroom truffle ravioli alongside a simple green salad with red wine vinaigrette
Tastes amazing. I replaced the sour cream with double cream. Would definitely recommend this recipe!!
What a nice balance of spice/mustard. Had me wanting to not stop eating it. Used chicken thighs and oyster mushrooms then garnished with fresh spring chives and chopped arugula. Seriously did not think Stroganoff could taste this good. Thank you.
Absolutely delicious, even though I accidentally added chilli powder to the Mushroom sauce instead of Paprika because I didn’t read the bottle first.😅 but it still turned out amazing!
I was looking at different chicken stroganoff recipes & had settled on one, but it listed cream cheese, not sour cream. So I went on looking. Then I found you! The mustard, Worcestershire, white wine & sour cream told me you know what you’re doing & this is the recipe.
Well, I just finished making it & HOORAY! All these great reviews are not wrong. This is for dinner tomorrow, but you know, taste as you go & it’s perfect.
Now, tomorrow night, all I have to do is cook the egg noodles.
Thanks
I made this chicken stroganoff for dinner with steamed green beans & jasmine rice. Delicious! I didn’t forget the crusty bread to sop up the juices either! The whole family loved it. I will definitely make again. I pretty much doubled everything & went light on the paprika. It was perfect. I used a really good Pinot Grigio (Santa Margherita) in the food & to drink as well. We have enough leftover for 2 lunches tomorrow as well.
I was looking for a recipe to use up some sour cream, white wine and mushrooms and I’m so happy this was the one I found. I followed it to the letter and wouldn’t change a thing. It’s absolutely delicious.
Love it. Used chives and doubled the recipe. Delicious – like it best with the wide egg noodles wow
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!