Creamy & Easy Chicken Stroganoff: Your Go-To Weeknight Dinner
Indulge in the ultimate comfort food with this incredibly tender and juicy chicken stroganoff. Golden-seared chicken pieces are bathed in a rich, creamy, and robust gravy, served generously over a comforting bed of classic egg noodles. This full-bodied, flavorful dinner comes together in under 40 minutes, making it the perfect solution for busy weeknights when you crave something truly satisfying without spending hours in the kitchen.
Why This Chicken Stroganoff Recipe Will Become a Family Favorite
There are countless reasons why this creamy chicken stroganoff stands out as a must-try recipe. Imagine perfectly golden-crusted chicken breasts, sautéed until tender, mingling with earthy mushrooms and sweet onions. All of these delicious components are then enveloped in a luxuriously rich and tangy stroganoff sauce that is simply irresistible. This dish is truly hard to beat when it comes to delivering on both flavor and sheer satisfaction.
What sets our chicken stroganoff apart is the thoughtful inclusion of sour cream, swirled into the sauce at the perfect moment. Just like in our beloved beef stroganoff recipe, this key ingredient is essential for achieving that beautifully smooth, creamy consistency. It also introduces a delightful touch of tanginess that expertly balances the richness of the other ingredients, preventing the sauce from becoming too heavy. The result is a harmonious blend of flavors that will have everyone asking for seconds.
Beyond its incredible taste, this chicken stroganoff is remarkably quick and easy to prepare. In less than 40 minutes, you can transform simple ingredients into a hearty, comforting meal that feels special enough for a weekend dinner but is practical enough for any weeknight. If you’re searching for a reliable, flavorful, and comforting dish to add to your regular dinner rotation, look no further – this easy chicken stroganoff is precisely what you need.
Related Recipe – Craving a classic? Try our Ground Beef Stroganoff for another comforting variation.
Essential Ingredients for Perfect Chicken Stroganoff
Gathering your ingredients is the first step towards creating this delightful chicken stroganoff. You’ll find a complete list of all measurements, quantities, and detailed instructions in the printable recipe card located at the very end of this post. For now, let’s go over the main components that make this dish so special.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role and knowing what alternatives you can use will empower you to make this creamy chicken stroganoff perfectly, every time. Here’s a breakdown:
CHICKEN – For this recipe, we recommend starting with two large chicken breasts, which you will then fillet horizontally into four thinner pieces. This method ensures faster and more even cooking, resulting in exceptionally tender and juicy chicken that won’t dry out. While we love the presentation of whole chicken fillets, you certainly have the option to dice the chicken into bite-sized cubes if that’s your preference. For an even richer flavor and slightly more forgiving cooking, chicken thigh meat can also be used. No matter your choice, don’t skip the seasoning! A generous blend of garlic powder, onion powder, paprika, salt, and pepper applied before cooking is crucial for building a deep, savory flavor foundation.
SAUCE – The heart of any stroganoff is its incredibly flavorful sauce, and ours is no exception. It’s crafted from a harmonious blend of sautéed onion, earthy mushrooms, a splash of white wine for depth, savory Worcestershire sauce, a hint of tangy Dijon mustard, robust chicken stock, and, of course, creamy sour cream. Each ingredient plays a vital role:
- Onions & Mushrooms: These form the aromatic base. Sautéing them until golden releases their natural sweetness and umami, which is essential for a rich sauce. Feel free to use cremini (baby bella) mushrooms for a deeper flavor, or white button mushrooms for a milder taste.
- White Wine: This adds a layer of acidity and complexity, and is used to deglaze the pan, picking up all those flavorful browned bits left by the chicken. If you prefer to omit the alcohol, simply replace the white wine with an equal amount of additional chicken stock. You can also add a tablespoon of white wine vinegar or lemon juice for a touch of acidity if desired.
- Worcestershire Sauce: A secret weapon for savory depth! It brings a unique umami kick. If you don’t have it, a dash of soy sauce or even a tiny amount of anchovy paste can offer a similar savory boost.
- Dijon Mustard: This provides a subtle tang and helps emulsify the sauce, adding a gourmet touch without overpowering. Yellow mustard can work in a pinch, but Dijon’s nuanced flavor is preferred.
- Chicken Stock: The primary liquid component, providing body and richness. Ensure you use good quality chicken stock for the best flavor. Low-sodium varieties allow you to control the salt level better.
- Sour Cream: The star of the creaminess! It should be stirred in off the heat to prevent curdling, lending that characteristic tangy richness to the stroganoff. If sour cream isn’t available or you’re looking for alternatives, full-fat cream cheese (softened), Greek yogurt (use full-fat and temper it first), or even a combination of heavy cream and a squeeze of lemon juice can be used. Crème fraîche is another excellent, though pricier, option that adds a lovely tang.
Step-by-Step Guide: How to Make Chicken Stroganoff
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious creamy chicken stroganoff recipe. For the complete printable version of this recipe, including exact measurements and a convenient list of ingredients, please Jump to Recipe at the bottom of this post.
- Cook the Noodles: Begin by bringing a large pot of salted water to a rolling boil. Add your egg noodles and cook according to the package instructions until al dente. Once cooked, drain them thoroughly and set them aside. While the noodles are cooking, you can efficiently prepare the rest of the chicken stroganoff components.
- Prepare the Chicken: Take your two chicken breasts and carefully fillet each one horizontally, creating four thinner breasts, approximately 1/4 to 1/2 inch in thickness. This ensures they cook quickly and evenly, remaining wonderfully tender.
- Season and Dredge: In a shallow dish or a wide bowl, thoroughly mix together the all-purpose flour with the specified garlic powder, onion powder, salt, pepper, and paprika. This spice blend will create a flavorful crust. Carefully dredge each chicken fillet in this dry mix, ensuring it’s evenly coated on all sides. Lightly shake off any excess flour.
- Sear the Chicken: Heat a 12-inch skillet over medium heat. Add the olive oil and butter. Once the butter is melted and the oil is shimmering, carefully place the dredged chicken breasts into the hot pan. Cook for about 4 minutes on each side, or until they are beautifully golden brown and fully cooked through with an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and transfer it to a plate; tent with foil to keep warm.
- Sauté Aromatics: There should be some flavorful browned bits and liquid left in the skillet – this is “fond” and crucial for flavor! If the skillet appears dry, add 2 more Tablespoons of butter to melt. Then, add the diced onion and sliced mushrooms to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the mushrooms soften and release their moisture, and the onions become tender and lightly golden.
EXPERT TIP: If, after sautéing, you find more than 2 Tablespoons worth of liquid remaining in the skillet that isn’t thickening, sprinkle in 1 Tablespoon of all-purpose flour and stir well. This will help absorb excess moisture and create a slightly thicker, more robust sauce base than what is shown in the initial photos. Cook for another minute to cook out the raw flour taste.
- Deglaze with Wine: Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits (the “fond”). This step, known as deglazing, adds incredible depth of flavor to your sauce. Allow the mixture to simmer and heat for about 2 minutes, letting the alcohol cook off and the liquid slightly reduce.
- Add Flavorings: Stir in the Worcestershire sauce and Dijon mustard to the wine mixture. Continue to cook for one minute, allowing these strong flavors to meld beautifully with the onions and mushrooms.
- Simmer the Sauce: Gradually add the chicken stock, about 1/2 cup at a time, stirring continuously until each addition is fully combined and the sauce is smooth. Bring the sauce to a gentle simmer and let it cook for 5-10 minutes, or until it reaches your desired thickness. It should be rich and coating.
- Finish with Cream: Remove the skillet from the heat. This is a crucial step to prevent the sour cream from curdling. Stir in the sour cream until it is completely incorporated, creating a velvety, smooth, and tangy sauce.
- Combine and Warm: Return the cooked chicken breasts to the skillet, nestling them into the creamy stroganoff sauce. Heat on low for about 5 minutes, allowing the chicken to warm through and absorb some of that delicious sauce, ensuring all components are piping hot.
- Serve: Serve your magnificent chicken stroganoff immediately over a generous bed of warm egg noodles. Garnish with a sprinkle of fresh chopped parsley for a burst of color and herbaceous flavor.
Frequently Asked Questions & Expert Tips for Chicken Stroganoff
If your stroganoff sauce appears too thin after simmering, you have a few options. One effective method is to create a slurry: mix 1 tablespoon of all-purpose flour or cornstarch with 2 tablespoons of cold water until smooth. Gradually whisk this slurry into the simmering sauce, allowing it to cook for another 1-2 minutes until it reaches your desired consistency. Be careful not to add too much at once. Alternatively, you can simply continue to simmer the sauce uncovered for a few extra minutes, allowing more liquid to evaporate naturally. If your sauce becomes *too* thick, you can easily thin it out by stirring in a little extra chicken stock or even a touch more sour cream.
For leftovers, allow the chicken stroganoff to cool completely before transferring it to an airtight container. Store it in the refrigerator for 2-3 days. When reheating, gently warm the stroganoff on the stovetop over low heat, adding a splash of chicken stock or milk to loosen the sauce and restore its creamy texture, as dairy-based sauces can sometimes thicken upon cooling. Avoid high heat, which can cause the sour cream to separate. You can also reheat individual portions in the microwave, stirring occasionally.
Yes, absolutely! Slow cooker chicken stroganoff is a fantastic option for a hands-off approach, allowing the flavors to meld beautifully over time. While the steps will differ slightly, the essence of the dish remains. Check out our dedicated slow cooker chicken stroganoff recipe to learn exactly how to adapt this comforting meal for your slow cooker.
Wide egg noodles are traditionally served with stroganoff and are highly recommended for their texture and ability to soak up the creamy sauce. However, you can certainly use other pasta varieties like fettuccine, linguine, or even penne if you prefer. Mashed potatoes or rice also make excellent alternatives for soaking up that delicious gravy.
Yes, to save time, you can prepare some components in advance. The chicken breasts can be filleted and dredged in the flour and spice mixture up to a day ahead and stored in the refrigerator. The onions and mushrooms can also be prepped and sliced. However, the sauce is best made fresh and combined with the chicken just before serving to maintain its optimal texture and creaminess.
Delicious Serving Suggestions for Chicken Stroganoff
Chicken stroganoff is wonderfully versatile and pairs beautifully with a variety of sides. While classic egg noodles are the traditional and often preferred accompaniment, there are many other delightful ways to serve this creamy dish:
- Mashed Potatoes: Creamy mashed potatoes are an excellent choice, offering a comforting texture and acting as a perfect sponge for the rich stroganoff sauce.
- Rice: Whether it’s fluffy white rice, brown rice, or even wild rice, a bed of rice provides a lighter alternative to noodles and complements the flavors well.
- Cauliflower Rice: For a low-carb option, cauliflower rice works surprisingly well, allowing the robust flavors of the stroganoff to truly shine.
- Crusty Bread: Don’t forget a side of warm, crusty bread to soak up every last drop of that incredible sauce!
To balance the richness of the stroganoff, consider serving it with lighter vegetable sides. Roasted carrots, steamed green beans, sautéed broccoli, or tender asparagus tossed with a little garlic and olive oil make excellent complements. A simple side salad with a light vinaigrette also provides a refreshing contrast.
More Must-Try Chicken Recipes
If you love this chicken stroganoff, you’ll definitely want to explore more of our fantastic chicken dishes that are perfect for any occasion:
- Garlic Chicken with Parsley
- Creamy Chicken Alfredo
- Hearty Chicken Spaghetti
- Classic Chicken Cacciatore
- Flavorful Greek Chicken Kabobs
- Comforting Chicken and Dumpling Casserole
- Bright and Tangy Chicken Piccata
- Rich Chicken Marsala
- Baked Chicken Tetrazzini
I absolutely love to bake and cook, and my passion is sharing my kitchen experiences and delicious recipes with all of you! Remembering to come back each day to discover new recipes can sometimes be tough, which is why I offer a convenient newsletter every time a fresh recipe is posted. Simply subscribe here and start receiving your free daily recipes directly in your inbox!
Creamy Chicken Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 oz egg noodles 12-16 ounces, either works and depends on the size of the bag purchased
- 2 lbs chicken breasts two breast filet into four breasts total
- 2 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 small onion diced small
- 10 oz mushrooms cleaned, stem removed, and sliced
- ½ cup white wine
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
Things You’ll Need
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Large skillet
Before You Begin
- If more than 2 Tablespoons worth of liquid are present in the skillet after sautéing onions and mushrooms, and the liquid is not thick, add 1 Tablespoon of all-purpose flour to absorb it and help thicken the sauce. This technique will also result in a slightly richer, thicker sauce consistency than what might be depicted in some step-by-step photos.
Instructions
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Bring a pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside. Meanwhile, proceed with preparing the remainder of the recipe.
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Filet two chicken breasts into four thinner breasts, approximately 1/4-1/2 inch in thickness, depending on their original size.
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In a shallow dish, mix together the flour and all the listed spices (garlic powder, onion powder, salt, pepper, paprika). Dredge the chicken filets in this dry mix, coating them evenly.
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To a 12-inch skillet over medium heat, combine olive oil and butter. Once hot and melted, add the seasoned chicken breasts to the pan. Cook for 4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
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Observe the liquid left in the skillet. If there is not enough or the pan is dry, add 2 more Tablespoons of butter to melt and create a base for sautéing.
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Add the diced onion and sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the mushrooms begin to get tender and the onions are softened and lightly golden. If there is excess liquid, consider the expert tip above.
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Pour in the white wine and stir, scraping the bottom of the skillet to loosen any delicious browned bits. Allow it to heat and simmer for 2 minutes; the sauce will begin to thicken slightly during this time.
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Add the Worcestershire sauce and dijon mustard to the wine mixture and stir until well combined. Cook for one minute, allowing the flavors to marry.
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Slowly add in the chicken stock, 1/2 cup at a time, whisking continuously until it is fully combined and smooth. Allow the sauce to cook at a gentle simmer for 5-10 minutes, or until it reaches your desired thickness and richness.
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Remove the skillet from the heat. Carefully stir in the sour cream until it is completely incorporated, ensuring a smooth and creamy sauce without curdling.
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Return the cooked chicken breasts to the skillet with the sauce. Heat on low for about 5 minutes, allowing everything to warm through and the chicken to absorb more of the sauce’s flavor. Serve immediately over a bed of egg noodles, garnished with fresh parsley if desired.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.