Chicken Stroganoff is a creamy, comforting dish that blends tender pieces of chicken with mushrooms and a rich, sour cream sauce. It’s like a cozy hug on a plate, thanks to the smooth sauce and meaty mushrooms that bring just the right touch of earthiness. This dish is a great twist on the classic beef version, swapping in chicken for a lighter yet still satisfying meal.
I love making Chicken Stroganoff when I want something warm and filling but not too heavy. The sour cream sauce is simple to whip up, and it’s the kind of meal that comes together quickly, which is a big win on busy nights. I often toss in a little garlic and paprika to add bold flavor, making every bite a little more exciting. Plus, it’s great because the leftovers taste even better the next day!
My favorite way to serve it is over buttered egg noodles or even mashed potatoes if I’m feeling extra cozy. The noodles soak up all that creamy sauce perfectly, making each mouthful rich and tasty. If you’re looking for an easy, feel-good dinner that’s a bit different from the usual chicken dishes, this Chicken Stroganoff never lets me down.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts for lean meat, but thighs add more flavor and stay juicy. Either works well here.
Mushrooms: Cremini mushrooms give a nice earthiness, but white button mushrooms or even baby portobellos are great substitutes.
Sour Cream: This is what makes the sauce creamy and tangy. If you want a lighter option, Greek yogurt can work but add it off the heat to avoid curdling.
Paprika & Worcestershire Sauce: Paprika adds gentle smokiness and color, while Worcestershire adds depth. If you don’t have Worcestershire, soy sauce or a splash of balsamic vinegar can work.
Egg Noodles: Traditional choice to soak up the sauce. You can substitute with pasta, rice, or mashed potatoes depending on your preference.
How Can I Make Sure the Sauce Stays Smooth and Creamy?
Keeping the sauce creamy without curdling is key. Here’s how I do it:
- After adding sour cream, keep the heat low or off to avoid boiling it, which can break the sauce.
- Stir the sour cream in slowly and mix well for a silky texture.
- Use full-fat sour cream for best results; lower-fat versions curdle more easily.
- If using yogurt as a substitute, add it at the end off heat and stir gently.
Equipment You’ll Need
- Large skillet or frying pan – I find this the easiest for cooking all the ingredients evenly.
- Wooden spoon or spatula – great for stirring and scraping up browned bits from the pan.
- Measuring cups and spoons – to keep ingredients just right.
- Pot for boiling noodles – simple but essential for cooking your side dish.
Flavor Variations & Add-Ins
- Use cooked shrimp or beef strips instead of chicken for a different protein twist.
- Mix in sautéed spinach or peas for a fresh, green touch.
- Add a dash of cayenne pepper or hot sauce if you want some heat in the sauce.
- Swirl in a splash of white wine before adding the sour cream for a richer flavor.
How to Make Chicken Stroganoff?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, 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 (120 ml) chicken broth
- 1 tbsp Worcestershire sauce
- 1 cup (240 ml) sour cream
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 oz (225g) egg noodles or pasta of choice, cooked according to package instructions
How Much Time Will You Need?
This recipe takes around 30 minutes total—about 10 minutes for prep, like chopping and slicing, and 20 minutes for cooking the chicken, vegetables, and sauce. Plus, cooking the noodles takes about 8-10 minutes, which you can do while making the sauce.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil or butter in a large skillet on medium-high heat. Add the chicken pieces and season with salt, pepper, and paprika. Cook until the chicken is browned and just cooked through, about 5 to 7 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Sauté Onions and Mushrooms:
In the same skillet, add a little more oil or butter if needed. Toss in the chopped onion and cook until softened and translucent, about 3 minutes. Then add minced garlic and sliced mushrooms. Cook until mushrooms are tender and nicely browned, about 5 to 7 minutes.
3. Make the Sauce:
Pour in the chicken broth and Worcestershire sauce, scraping any brown bits off the pan’s bottom. Let this simmer for 2 to 3 minutes to slightly reduce the sauce.
4. Add Sour Cream and Finish the Sauce:
Reduce the heat to low and stir in the sour cream and Dijon mustard (if using). Mix until the sauce is smooth and creamy. Be careful not to let it boil after adding the sour cream to avoid curdling.
5. Combine Chicken and Sauce:
Return the cooked chicken to the skillet and stir well so all the pieces are coated in the creamy sauce. Let everything cook together for another 2 to 3 minutes until heated through. Taste and adjust salt and pepper if needed.
6. Serve:
Serve the delicious chicken stroganoff sauce over your cooked egg noodles or favorite pasta. Sprinkle chopped fresh parsley on top to add a fresh touch and taste.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the chicken cook evenly and stay tender.
Can I Substitute Sour Cream in Chicken Stroganoff?
Absolutely! Greek yogurt is a great substitute for sour cream and adds a similar tangy creaminess. Just add it off the heat at the end to prevent curdling. You can also use crème fraîche if you have it for a richer taste.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave to avoid breaking the sauce. You may want to add a splash of broth or water to loosen the sauce if it thickens.
What Can I Serve with Chicken Stroganoff?
Egg noodles are traditional and perfect for soaking up the creamy sauce. You can also serve it over rice, mashed potatoes, or even cauliflower rice for a lower-carb option. Steamed or roasted vegetables make a great side too!
