Chicken Stroganoff is a creamy, comforting dish that brings together tender pieces of chicken with mushrooms and a rich sour cream sauce. It’s a twist on the classic beef stroganoff, swapping in chicken for a lighter yet still hearty meal. The mix of onions, garlic, and paprika adds a lovely depth of flavor, making it perfect for cozy dinners.
I love making Chicken Stroganoff when I want something that feels special but doesn’t take all day to prepare. The sauce comes together quickly, and the creamy texture always feels like a warm hug on a plate. One tip I have is to use fresh mushrooms and let them brown nicely—that little bit of caramelization really amps up the taste.
My favorite way to serve this dish is over egg noodles or mashed potatoes, letting the sauce soak in perfectly. It’s a great meal to share with family or friends, especially when you want to keep things easy but still impressive. Chicken Stroganoff always makes me think of slow, relaxed evenings filled with good food and even better company.
Key Ingredients & Substitutions for Chicken Stroganoff
Chicken: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. You can swap with thighs for a juicier result.
Mushrooms: Fresh cremini or white mushrooms add great texture and flavor. If you prefer, use baby bella or even shiitake for a deeper taste.
Sour Cream: This gives the sauce its creamy tang. If dairy-free, try coconut cream or a dairy-free yogurt, but add it off heat to avoid curdling.
Paprika: It adds color and gentle warmth. Smoked paprika works well if you want a bit of smoky flavor.
Chicken Broth & Worcestershire Sauce: They build the sauce base. Vegetarians can substitute broth with vegetable broth and Worcestershire with soy sauce or tamari for a similar umami boost.
All-purpose flour: Optional for thickening. Cornstarch or arrowroot work as gluten-free alternatives when mixed with cold water before adding.
How Do I Get Tender Chicken and a Smooth Sauce in Stroganoff?
The key is cooking the chicken just until it’s done. Overcooked chicken gets tough. Here’s my approach:
- Cut chicken into even bite-sized pieces to help them cook uniformly.
- Cook chicken on medium-high heat for around 5-7 minutes until golden but still juicy, then remove from pan to avoid overcooking.
- Sauté mushrooms well to develop a browned, rich flavor before adding liquids.
- Add sour cream off heat or on very low heat. High heat can cause it to curdle, so gently warming is best.
- For a thicker sauce, mix flour or cornstarch with cold water first, then stir into the pan slowly to avoid lumps.
Equipment You’ll Need
- Large skillet or frying pan – I prefer this because it heats evenly and lets you cook all ingredients together easily.
- Wooden spoon or spatula – perfect for stirring and scraping up browned bits for flavor.
- Measuring cups and spoons – helps you measure liquids and seasonings accurately.
- Knife and cutting board – for chopping onions, garlic, and chicken into even pieces.
- Bowls – for prepping ingredients and keeping them organized before cooking.
- Pot for boiling noodles or pasta – if you’re serving it over pasta, a separate pot makes it easier.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for a different protein twist that cooks quickly.
- Use sour cream mixed with a little cream cheese for a richer, tangier sauce.
- Add sautéed spinach or peas for extra veggies and color.
- Try smoked paprika instead of regular for a smoky flavor that enhances the dish.
How to Make Chicken Stroganoff
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 tsp paprika
- 1/2 cup (120ml) chicken broth
- 1 tbsp Worcestershire sauce
- 1 cup (240ml) sour cream
- 1 tbsp all-purpose flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or pasta, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a delicious meal ready in about 30 minutes total. It’s quick enough for a weeknight dinner but tasty enough to impress!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is nicely browned and cooked through, about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the chopped onions and garlic. Cook for about 3 minutes, or until the onions become soft and fragrant. Then add the sliced mushrooms and continue cooking until the mushrooms release their moisture and turn golden brown, about 5-7 minutes.
3. Build the Sauce:
Sprinkle paprika over the mushrooms and onions, stirring well to mix the flavors. Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to loosen any browned bits. Let it simmer gently for 3-4 minutes to bring the flavors together.
4. Combine Chicken and Sauce:
Return the cooked chicken to the skillet and stir everything together. Reduce the heat to low, then stir in the sour cream. If you want a thicker sauce, dissolve the flour in a couple of tablespoons of water and slowly stir it into the sauce. Cook for another 2-3 minutes until the sauce is heated through and thickened slightly. Be careful not to let it boil, so the sour cream doesn’t curdle.
5. Final Touches and Serve:
Taste the stroganoff and add salt and pepper as needed. Serve the creamy chicken stroganoff hot over cooked egg noodles or your favorite pasta. Sprinkle with freshly chopped parsley for a bright and fresh finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps with better browning.
How Can I Make the Sauce Thicker?
Mix 1 tablespoon of all-purpose flour or cornstarch with a few tablespoons of cold water to create a slurry, then slowly stir it into the sauce while it’s warming. Cook for a couple more minutes until the sauce thickens.
Can I Substitute Sour Cream?
Sure! Greek yogurt or crème fraîche can be good substitutes. Add them off the heat or on very low heat to avoid curdling. Dairy-free options like coconut cream work, but the flavor will be different.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
