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This Chicken Stroganoff is one of those fast, no-fuss dinners that tastes like it took hours—but with a little prep, it’s ready in 30 minutes! It has all the classic flavors of traditional beef stroganoff, but with tender, juicy chicken and the creamiest, most flavorful mushroom sauce.
A rich, creamy mushroom sauce + juicy chicken = pure comfort food magic! Unlike the traditional beef stroganoff, this version uses tender chicken cooked in a deeply flavorful mushroom sauce, finished with a touch of tangy sour cream to make it silky smooth. It’s rich but not heavy, making it perfect for any night of the week.
Before You Start: Must-Know Tips for the Best Chicken Stroganoff
- Sear the Chicken for Maximum Flavor –This isn’t just about cooking the chicken—it’s about developing deep, golden-brown flavor. If you just throw everything into the pan at once, you’ll end up with pale, bland chicken. Instead:
✔ Use medium-high heat and get your skillet hot before adding the chicken.
✔ Don’t overcrowd the pan—work in batches if needed.
✔ Let the chicken develop a golden crust before flipping—color = flavor! - Use Chicken Thighs for Extra Juiciness – Chicken breasts cook faster, but thighs are harder to mess up because they stay juicy even if slightly overcooked. If using breasts, be extra careful not to dry them out.
- Let the Mushrooms Brown Properly – Mushrooms release a lot of moisture. If you stir too soon, they’ll steam instead of caramelizing. Let them cook undisturbed for a few minutes before stirring. That’s how you get rich, deep mushroom flavor.
- Add Sour Cream Over Low Heat to Prevent Curdling – Sour cream makes the sauce silky and creamy, but it can curdle if the heat is too high. Instead of turning off the heat, keep it on low and stir in the sour cream gently until well combined. This keeps the sauce smooth and luscious without separating.
Why You’ll Love This Chicken Stroganoff
- Simplicity Meets Flavor: Chicken Stroganoff offers a harmonious blend of familiar ingredients, making it easy to prepare while ensuring every bite is packed with rich, comforting flavors.
- One-Pan Wonder: This recipe is a one-pan marvel, ensuring minimal cleanup and a straightforward cooking process – a boon for busy weeknights.
- Versatility: It’s a dish that can be served on various occasions, be it a casual family dinner or a gathering with friends, and pairs wonderfully with different sides like rice, pasta, mashed potatoes or bread.
- Chicken thighs or breasts – Thighs = juicier, but breasts cook faster.
- Olive oil & butter – Butter = richness, oil = prevents burning.
- Salt & pepper – Season every step of the way for balanced flavor.
- Onion & garlic – The base of a great stroganoff.
- Mushrooms – White, or Cremini (baby bellas) are both great!
- Chicken broth – The foundation of the sauce. Aim for a low sodium or no sodium added broth.
- All-purpose flour – Thickens the sauce for a creamy, luscious consistency.
- Sour cream – The key to silky smooth texture and that signature stroganoff tang.
Hey, trust me, making this Chicken Stroganoff is way easier than you might think!
Season the chicken with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat, then sear the chicken until golden brown on both sides. Work in batches if needed to avoid overcrowding. Set aside.
Now, in that same skillet, pour in a bit more olive oil. Toss in the chopped onions and give them a good stir. You’ll know they’re ready when they turn all soft and translucent – about 3 minutes should do the trick. And hey, don’t forget to add in the garlic; just half a minute will release its aroma.
Throw in those mushrooms and watch them sizzle. Wait for them to get that beautiful brownish hue – about 5 minutes. Then, sprinkle in the Italian seasoning, paprika, salt, and pepper. Give everything a good stir.
Now, pour in that Worcestershire sauce and white wine. It’ll help get all those tasty bits off the bottom of the pan. Let it simmer just long enough to burn off the alcohol – about 2 to 3 minutes. Sprinkle in the flour, mix it around, and slowly pour in the chicken broth. You’ll notice the sauce getting a bit thick and velvety.
Time to round off the flavors! Turn down the heat, and fold in the sour cream. Keep stirring until it’s smooth and creamy – about 5 minutes. Remember those cooked chicken pieces? Toss them back into the skillet and let them soak up the goodness for a couple more minutes. Finally, sprinkle some freshly chopped parsley for a pop of color and freshness.
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Frequently Asked Questions
What is Stroganoff?
Stroganoff is a classic Russian dish traditionally made with thinly sliced beef, sautéed and served in a sour cream-based sauce. Over the years, many variations have emerged, like my chicken version, but the creamy, hearty essence of the dish remains consistent.
Can I use a different type of meat for this recipe?
Absolutely! While this recipe uses chicken, you can swap it out for beef, turkey, or even just mushrooms for a vegetarian twist. Just adjust the cooking time based on your chosen protein.
I don’t have sour cream; can I use something else?
Yes, if you’re out of sour cream, you can use Greek yogurt as a substitute. It offers a similar tangy flavor and creamy consistency.
Can I make this ahead of time?
Yes! This dish gets even better as it sits. Store in the fridge for up to 2 days and reheat gently on the stove.
What’s the best way to reheat leftovers?
Warm over low heat on the stove. If the sauce gets too thick, add a splash of chicken broth.
Can I freeze chicken stroganoff?
Yes, but leave out the sour cream until you’re ready to reheat—it can separate when frozen.
Make This Tonight!
If you love easy, cozy meals, this Chicken Stroganoff is about to be your new favorite. With juicy chicken, a rich mushroom sauce, and a creamy finish, it’s everything a weeknight dinner should be: fast, simple, and ridiculously delicious.
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Chicken Stroganoff
Indulge in the creamy delight that is Chicken Stroganoff! Tender chicken pieces, sautéed with aromatic garlic and onions, then simmered in a velvety sauce bursting with the earthy flavors of mushrooms and hints of white wine. This dish promises a symphony of flavors with every bite, making it the perfect comfort food you’ll crave time and again.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
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In the same skillet add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and saute for 3 minutes or until the onion is transparent and has softened. Stir in the garlic and saute for 30 seconds until fragrant.
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Add the mushrooms to the skillet and cook until they start to brown, for about 5 minutes. Add the Italian seasoning, paprika, salt, pepper and stir. Add the Worcestershire sauce and white wine to deglaze the pan and cook for 2 to 3 minutes until the alcohol cooks off.
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Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken a bit.
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Reduce the heat to a low and stir in the sour cream. Let it simmer until smooth and creamy, about 5 minutes. Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.
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Garnish with parsley and serve.
Notes
- Chicken Choice: While chicken thighs are recommended for their juicy texture, chicken breasts can be a leaner alternative.
- Mushrooms: Opt for cremini or button mushrooms for best results, but feel free to experiment with shiitake or portobello for a deeper flavor.
- White Wine: A dry white wine like Chardonnay or Pinot Grigio enhances the sauce’s depth. If you prefer non-alcoholic, chicken broth can be a substitute.
- Sour Cream: For a lighter version, Greek yogurt can replace sour cream without sacrificing creaminess.
- Herbs: Fresh herbs like parsley not only add color but also a burst of freshness. Dried herbs can be used, but reduce the amount by half.
Nutrition Information
Serving: 1servingCalories: 397kcal (20%)Carbohydrates: 14g (5%)Protein: 30g (60%)Fat: 25g (38%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 133mg (44%)Sodium: 615mg (27%)Potassium: 906mg (26%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 724IU (14%)Vitamin C: 9mg (11%)Calcium: 91mg (9%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
