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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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Can’t wait to try it! Do you think you could replace sour cream for plain Greek yogurt?
Hi Diane! I don’t recommend it unless it’s full fat Greek yogurt. Won’t be as silky and it could curdle.
This looks delicious! Would chicken thighs work in this recipe?
Hi Diane! Yes that should be fine but they may take a little longer to cook than chicken breasts.
This is almost perfect. I did add a like more salt and garlic. Other than that it is perfect.
Thanks so much!!
I gave it a shot, followed to a “T”, bland to me.
Did you add enough salt? Did you get a good sear?
This was excellent. Fast and delicious!
Thanks so much, Victoria!
How many ounces for the chicken?
This is a classic in my family only I’ve never added the Dijon mustard. But I am gonna add it next time! Thx for sharing your wonderful recipes!
You are very welcome, Tammy!
Dijon is the best ingredient to use with chix
sour cream not my thing, can sub with a can of cream of mushroom soup and a tbsp of sour cream
You could but it won’t have the same tanginess that Stroganoff is supposed to have.
Sounds divine, will definitely be making it soon. Thank you for sharing with us.
You’re very welcome! Hope you love it, Joy!
Does this require two whole breasts (which would be 4 split breasts)?
No. One whole breast, split (2 chicken breast halves). Generally, these days, people refer to one half of a whole chicken breast as a “chicken breast” since they’re usually sold split. You can see exactly what I used in the ingredients photo that’s near the top of the blog post. 🙂
I just loved it! I put it over rice made with the rest of the chicken broth. I think adding peas to it or a side of broccoli would add to it. Thank you for posting it. It will be on the menu for my next dinner party.
I’m thrilled to hear it, Kathy!! 😀 Thanks for your 5-star review!