Rich, creamy, and ready in just 30 minutes, Chicken Stroganoff is a classic Russian dish that is extremely comforting and easy to make. Served with pasta, rice, or potatoes, this is one family dinner that will quickly become a household favorite!
Russian food is perfect for colder weather as it is ultra-comforting and satisfying. Our Best Ground Beef Stroganoff Recipe is perfect if you’d rather use beef than chicken, and our Russian Chicken is tangy, sweet, and baked to perfection!
When the cold weather sets in every year, we are all about comfort. Blankets, sweaters, soups, and pasta dishes are all things you’ll find in our house. Even in early spring, like now, you may find me sipping on hot cocoa, waiting for that California sun to really take the winter chill away!
This Chicken Stroganoff recipe is full of comfort, rich warmth, and goodness. It’s one of the best comfort food recipes I’ve made in the last year – it is SO good! It makes sense as well. Stroganoff is a traditional Russian dish which has some of the harshest winters anywhere!
While most people are more familiar with beef stroganoff, the term stroganoff is more of a method of cooking meat in sauce that is popular in Russia.
I kept this chicken stroganoff recipe simple by using pantry staple ingredients – there’s really nothing out of the ordinary in my list. The prep work takes just 10 minutes, and it’s ready for our family of 4 in about 30 minutes.
While it’s cooking, I will often boil some packaged egg noodles to serve along with our stroganoff with chicken. But this dish is simple enough that you could even throw together my Easy Homemade Egg Noodles if you don’t have premade noodles on hand!
Key Ingredients for Chicken Stroganoff
- Chicken breasts: Just 2 chicken breasts, cubed into bite-sized pieces.
- Flour: Flour is sprinkled over the chicken, and helps the sauce thicken up perfectly.
- Seasoning: A mixture of garlic powder, onion powder, smoked paprika, salt, and pepper are the pantry staple seasonings you’ll find in this chicken stroganoff recipe.
- Mushrooms: I used cremini mushrooms, but other mushrooms like button or portobello will work, as long as they’re sliced into smaller pieces.
- Condiments: Worcestershire sauce & Dijon mustard bring a tartness as well as a little heat to this easy stroganoff recipe.
- Onion & garlic: These two ingredients round out the sauce flavor perfectly.
- Broth: Chicken broth fills out the sauce while adding even more of a chicken flavor.
- Sour cream: I used full-fat sour cream for the richest flavor, but light sour cream would also work, although it is more prone to curdling when you add it to the sauce.
How to Make Chicken Stroganoff
I love that the meat, veggies, and sauce are all cooked in one pan. My cast iron skillet is my favorite for making stroganoff because it’s easier to get a nice sear on the chicken, but any heavy-duty skillet or pan will work.
- Prep the chicken. Firstly, cut the chicken into 1-inch pieces and place in a large bowl. Sprinkle the chicken with flour, garlic powder, onion powder, smoked paprika, salt, and pepper, and then toss to coat evenly.
- Cook the chicken. Secondly, heat a large skillet over medium-high heat, and then add 2 tablespoons of the oil. When the oil is hot, add half of the chicken to the pan and let it cook for 2-3 minutes per side. Leave it alone for the first 2-3 minutes so it can brown and sear on one side before turning the pieces using tongs. Once the chicken is cooked, transfer to a plate and repeat with the remaining chicken, adding a little additional oil if the pan gets dry. Set chicken aside and keep warm.
3. Sauté the vegetables. Next, add the butter to the hot pan. Let it melt, then add the onion and mushrooms, and then sauté for 6-8 minutes until softened and most of the liquid has cooked off.
4. Add wet ingredients, garlic, and deglaze. Add the Worcestershire sauce, mustard, and garlic. Cook and stir for another 30-60 seconds, then add in the broth, using a wooden spatula to scrape up any browned bits from the bottom of the pan. This is called deglazing the pan and the browned bits are called “fond”. There is a ton of flavor there that really adds to the dish.
5. Return the chicken. Return the chicken to the pan and continue to cook for 2-3 minutes, stirring occasionally, until everything is hot. The sauce will start to thicken thanks to the flour we coated the chicken with earlier!
6. Stir in the sour cream and serve! Finally, stir in the sour cream, then remove from the heat before the sauce starts to bubble, which can cause the sour cream to curdle. Season with additional salt and pepper, if needed, then serve with egg noodles, mashed potatoes, or rice.
How to store chicken stroganoff leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. Store the side dish separately, especially if it’s pasta as it will get mushy. Reheat this dish in a pot or pan on the stove until it is piping hot all the way through.
What can you use instead of sour cream in Stroganoff?
There are a few options! The traditional Russian ingredient is sour cream, however, you can add heavy cream, Greek or plain yogurt, or if you want to try dairy-free, coconut milk is a great alternative.
What is a good side dish for chicken stroganoff?
Traditionally, Stroganoff with chicken is served with egg noodles or rice, although it would also be delicious with mashed potatoes. Here is a list of my side dish recipes that would work really well with this dish:
- Easy Homemade Egg Noodles
- Zucchini Noodles (aka Zoodles)
- Easy Homemade German Spaetzle
- Brazilian White Rice
- How to Make Instant Pot Brown Rice
- The BEST Homemade Mashed Potatoes!
- Garlic Brown Butter Mashed Potatoes
More Recipes Like This
- Tuna Noodle Casserole
- Slow Cooker Beef and Noodles
- Chicken Noodle & Dumpling Soup
- Homemade Hamburger Helper Cheeseburger Pasta Skillet
- One Pot Lasagna Soup
- Easy Creamy Chicken Marsala
- Chicken Madeira
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chicken Stroganoff
Ingredients
- 2 chicken breasts cut into 1-inch pieces
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons olive oil divided
- 1 Tablespoon salted butter
- 1/2 medium onion chopped
- 12 ounces cremini mushrooms sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup full fat sour cream
- 1 Tablespoon chopped fresh parsley for garnish
Instructions
- Cut the chicken into pieces and place in a large bowl. Sprinkle with the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.2 chicken breasts, 3 Tablespoons all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil. When the oil is hot, add half of the chicken to the pan and let it cook for 2-3 minutes per side. Leave it alone for the first 2-3 minutes so it can brown and sear on one side before turning the pieces using tongs. Once the chicken is cooked, transfer to a plate and repeat with the remaining chicken, adding a little additional oil if the pan gets dry. Set chicken aside and keep warm.3 Tablespoons olive oil
- Add the butter to the hot pan. Let it melt, then add the onion and mushrooms. Saute for 6-8 minutes until softened and most of the liquid has cooked off.1 Tablespoon salted butter, ½ medium onion, 12 ounces cremini mushrooms
- Add the Worcestershire sauce, mustard, and garlic. Cook and stir for another 30-60 seconds, then add in the broth, using a wooden spatula to scrape up any browned bits from the bottom of the pan. This is called deglazing the pan and the browned bits are called "fond". There is a ton of flavor there that really adds to the dish.1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 3 cloves garlic, 1 cup chicken broth
- Return the chicken to the pan and continue to cook for 2-3 minutes, stirring occasionally, until everything is hot. The bit of flour that the chicken was coated with will slightly thicken the sauce so it is silky instead of runny.
- Stir in the sour cream, then remove from the heat before the sauce starts to bubble, which can cause the sour cream to curdle. Season with additional salt and pepper, if needed, then serve with egg noodles, mashed potatoes, or rice.½ cup full fat sour cream, 1 Tablespoon chopped fresh parsley
Love this recipe! So much flavour. We had ours over rice and everyone loved it.
Excellent, although I did not put flour on the chicken because the flour soaks up the oil. I was able to make it with only 1 T oil. I added the flour with the garlic, dijon and Worcestershire. I did increase the flour and broth at the end because we like it with more sauce. I wasn’t sure about the smoked paprika, but it was great. I also added a bit of veal demiglace at the end. It’s my secret umami weapon.
Wow! Sounds like it would be delicious!
Thanks so much for your comments. I followed your instructions and it worked out beautifully! Thanks
Wonderful, young lady!
Thank you!
Our whole family loved this meal! The flavor is amazing!
Thank you so much! I am glad your family enjoyed it!