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This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes!
You may also like my Easy Ground Beef Stroganoff or Mushroom Stroganoff.
Why you’ll love it
If you enjoy beef stroganoff, chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that signature hint of tanginess in any good stroganoff sauce!
My key to making this dish extra delicious is making sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor.
What you’ll need
- Chicken – we’re cutting up chicken breasts into bite-sized pieces
- Garlic powder – along with salt & pepper, it’ll give the chicken itself tons of flavor
- Flour – it makes that irresistible crust on the chicken
- Olive oil and butter – for sautéing
- Mushrooms – I use cremini (aka baby bellas)
- Onion and garlic – our tasty aromatics. I like sweet (Vidalia) onion here.
- Worcestershire sauce and Dijon mustard – to give this dish its signature savory taste. I don’t recommend skipping these!
- Chicken broth – more savory flavor
- Sour cream – I definitely suggest using full fat for best flavor and texture
Pro Tip
You may need to turn the heat down at some point if the pan gets too hot/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear!
How to make chicken stroganoff
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions.
Sauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I suggest using tongs to easily turn the chicken and a splatter guard to make clean-up easier.
- An instant read thermometer is a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle.
- Here is the skillet pictured.
Substitutions and variations
- I don’t recommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious.
- Try adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce!
- You can sub the cremini mushrooms with white mushrooms if you wish.
What to serve with chicken stroganoff
- My mom always served Mashed Potatoes when she made me beef stroganoff, so that was my first go-to with this recipe, but Buttered Egg Noodles are a favorite too or even rice!
- These Easy Roasted Potatoes and Carrots would go well too. Steamed veggies would be delicious.
- For a salad to round out the meal, try a Caesar salad with my 10-Minute Caesar Dressing.
Leftovers and storage
- Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days.
- Reheat slowly over a low heat in a saucepan until warmed through.
- I don’t recommend freezing leftovers as the texture is liable to change.
More easy chicken recipes
If you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me #saltandlavender on Instagram.
Chicken Stroganoff
Ingredients
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full fat sour cream
Instructions
- Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
- Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
- Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.
Notes
- Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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De-LISH-ous!!!! My husband just asked me to make it again. Here goes!!!! MMMmmmmmmmmmmm
Thank you!! 😀
Leave out tbe Dijon mustard! It gave it a very funny taste we did not like. We ended up giving to the raccoons we feed on our deck every night! They loved it lol. It would have been very good had I not added the Dijon mustard. It just doesn’t belong in this recipe.
Dijon mustard is used in the classic preparation of Stroganoff sauce. Glad the raccoons have good taste. 😉
What would you say is the serving size for this?
Hi Katy! Nutrition info is based on 1/4 of the total recipe yield for this recipe. As far as what it is in oz/g/etc., I have no idea – sorry! Don’t know if it helps you at all, but that’s a 10.25″ skillet in the photos.
This meals was excellent. I did the chicken in corn starch instead of flour since we are gluten free. Always happy when I find a recipe by Salt and Lavender as they always turn out excellent!
I’m so happy to hear that! Thanks, Laurie!
Could you serve this over egg noodles or rice?
Absolutely! There’s more serving suggestions linked in the blog post. 🙂
Flavor OK. Not near enough sauce. Double or triple wet ingredients. I know you flour the meat to thicken the sauce but I would have enjoyed more to just brown the chicken & add a slurry at the end to thicken. Will make again with changes.
Yes! not enough sauce. I did the same as you. I thought the Dijon mustard should have been left out. I ruined the flavor. Will make again with more sauce and NO DIJON!
We made this last night and it was delicious! Its a keeper!
Wonderful!! Thanks for your 5-star review, Donna!
Hi!
Some fresh thyme is great in this recipe.
Delicious
Thank you!!
Want to add color to the stroganoff what do you recommend?
Like a pop of green? You could add in some parsley or a couple handfuls of baby spinach towards the end of cooking time.