Chicken Stroganoff is a creamy, comforting dish that brings together tender chicken pieces in a rich sauce made with mushrooms, onions, and a touch of sour cream. It’s a twist on the classic beef stroganoff but with lighter, juicy chicken that soaks up all those lovely flavors. The sauce is smooth and velvety, making every bite feel like a warm hug on your plate.
I love making this when I want something that feels special but doesn’t take forever to cook. One little trick I use is to brown the chicken well before adding the sauce—that way, the flavor really deepens. Plus, cooking the mushrooms and onions until they’re soft adds a bit of sweetness and texture that pairs perfectly with the creamy sauce. It’s simple, but those little steps make all the difference.
My favorite way to eat Chicken Stroganoff is spooned over a bed of buttery egg noodles or mashed potatoes so the sauce can mingle with every bite. It’s a dish that always brings everyone to the table with smiles, and leftovers taste even better the next day. If you’re looking for a cozy, satisfying meal that’s easy to whip up but tastes like you spent hours, this one’s definitely worth trying.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are tender and cook quickly. You can use thighs if you prefer darker meat—they stay juicy and add more flavor.
Mushrooms: Cremini or white mushrooms add earthiness and texture. If you can find portobello or shiitake, they also work well for a richer taste.
Sour Cream: This adds creaminess and tang. If you want a lighter option, Greek yogurt is a good substitute but add it at the end and avoid boiling to prevent curdling.
Heavy Cream: Heavy cream or crème fraîche helps keep the sauce smooth and rich. Half-and-half can be used but the sauce will be less thick and creamy.
Spices: Smoked paprika adds a mild smoky depth. If you don’t have it, regular paprika works fine, or add a pinch of smoked salt for flavor.
How Do You Make the Sauce Smooth and Avoid Curds?
The cream sauce is key to Chicken Stroganoff’s texture but it can split if you aren’t careful. Here’s how to keep it silky:
- After cooking, reduce heat to low before adding sour cream and heavy cream—high heat causes curdling.
- Stir the sour cream in gradually and blend it well into the warm sauce.
- Don’t let the sauce boil once the cream is added; just warm it through gently.
- If available, use crème fraîche instead of sour cream—it’s less likely to curdle.
Following these steps will give you a creamy, luscious sauce that coats the chicken and mushrooms beautifully.
Equipment You’ll Need
- Large skillet – I prefer a wide skillet because it helps cook the chicken evenly and makes it easy to stir everything together.
- Chef’s knife – a sharp knife makes chopping the onion, garlic, and mushrooms quicker and safer.
- Cutting board – a sturdy surface to chop up your ingredients easily.
- Measuring spoons and cups – for accurately measuring liquids and seasonings.
- Fan or spoon – for stirring and mixing the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Use cooked turkey or beef slices instead of chicken for a different protein twist.
- Add a splash of white wine in place of some or all of the chicken broth for extra flavor.
- Mix in sautéed spinach or peas to add some freshness and color to your dish.
- Replace sour cream with cream cheese for an extra creamy, tangy sauce.
How to Make Chicken Stroganoff
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 cup sour cream
- 1/2 cup heavy cream or crème fraîche
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. So, in around 30 minutes, you’ll have a creamy, delicious Chicken Stroganoff ready to serve! It’s perfect for a weeknight dinner when you want something tasty but don’t have much time.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken strips and cook them until they’re golden brown but not fully cooked, about 4-5 minutes. Take the chicken out and keep it aside for now.
2. Sauté the Veggies:
In the same skillet, add chopped onion and cook for 3-4 minutes until soft and clear. Then add the mushrooms and cook 5 minutes more until they’re soft and have released their juices. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Make the Sauce:
Sprinkle the flour over the mushrooms and onions, stirring well. Cook for 1-2 minutes to get rid of the raw taste. Next, mix in the tomato paste and smoked paprika. Slowly pour in the chicken broth while stirring constantly to keep the sauce smooth. Let it simmer gently for 3-4 minutes until it thickens a bit.
4. Finish Cooking the Chicken and Add Cream:
Put the chicken back into the skillet and stir to coat it in the sauce. Simmer for 5-7 minutes until the chicken is fully cooked. Lower the heat, then mix in the sour cream and heavy cream. Stir until the sauce is creamy and smooth. Warm it through gently—don’t let it boil or the sauce may curdle.
5. Season and Serve:
Taste the sauce and add salt and pepper if needed. Sprinkle fresh chopped parsley on top and serve right away over buttered egg noodles, rice, or mashed potatoes for a cozy and tasty meal.
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to prevent extra moisture in the pan, which helps it brown better.
Can I Substitute Sour Cream?
Absolutely! Greek yogurt or crème fraîche work great as alternatives. If using Greek yogurt, add it at the end and warm gently to prevent curdling.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Ahead of Time?
Yes! Prepare the sauce and cook the chicken in advance, then refrigerate separately for up to 2 days. Reheat together over low heat, adding a splash of broth or cream if the sauce thickens too much.
