Chicken Stroganoff

If you love cozy, creamy comfort food, this Chicken Stroganoff will be your new favorite dinner. Tender chicken pieces are bathed in a rich, velvety mushroom sauce infused with garlic and Dijon mustard — simple, satisfying, and ready in under 30 minutes. It’s the kind of dish that feels luxurious but is incredibly easy to make, perfect for both busy weeknights and relaxed weekend dinners. Serve it over buttery egg noodles or pasta for a restaurant-style meal right at home.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 30 minutes — ideal for busy weeknights.
• Comfort in Every Bite: Creamy, savory, and deeply flavorful thanks to golden mushrooms and tender chicken.
• Simple Ingredients: Everything you need is pantry-friendly and affordable.
• Family Favorite: Kid-approved and elegant enough to serve guests.
• Restaurant-Style Flavor: A perfectly balanced sauce that’s rich without being heavy.

Ingredients Needed

For the Chicken

• 600g / 1.2 lb boneless, skinless chicken thighs (or breasts/tenderloins)
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the Sauce

• 1 large onion, finely chopped
• 300g / 10 oz mushrooms, sliced (not too thin for better texture)
• 40g / 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups / 500 ml low-sodium beef broth (or chicken stock if preferred)
• 1 tbsp Dijon mustard
• 2/3 cup (150g) sour cream (or full-fat plain yogurt)

For Serving

• 250–300g / 8–10 oz pasta or egg noodles of your choice
• Fresh parsley or chives, chopped (for garnish)

How to Make Chicken Stroganoff

Step 1: Season and Sear the Chicken

Pat the chicken dry with paper towels. Sprinkle both sides with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken smooth side down and cook for 4 minutes until golden and slightly crisp. Flip and cook another 2 minutes. Transfer to a plate and set aside — the chicken will finish cooking later.

Step 2: Build the Flavor Base

Increase heat to medium-high. Add butter to the same pan and let it melt, scraping up any browned bits for extra flavor. Toss in onions and sauté for 1 minute until fragrant, then add the mushrooms. Cook for 5–6 minutes, stirring occasionally, until they turn golden and release their juices.

Step 3: Create the Sauce

Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This helps thicken the sauce and removes any raw flour taste. Gradually pour in half the broth, whisking to avoid lumps, then add the rest. Stir in Dijon mustard and sour cream. The mixture might look slightly split — that’s normal. As it heats, it will come together into a smooth, creamy sauce.

Step 4: Simmer to Perfection

Reduce the heat to medium-low and let the sauce simmer gently for 3–4 minutes, until it thickens enough to coat the back of a spoon. Season with more salt and pepper if needed. Return the chicken (and its juices) to the pan, coating it in the sauce. Simmer for 1 minute to let the flavors meld.

Step 5: Serve and Enjoy

Serve your Chicken Stroganoff over hot pasta or egg noodles, and finish with a sprinkle of parsley or chives for color and freshness.

Serving and Storage Tips

• Serving Ideas: Perfect over buttered noodles, mashed potatoes, or rice. Add a side of steamed greens or roasted vegetables for balance.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently over low heat, adding a splash of broth or milk to loosen the sauce. Avoid boiling to prevent the sour cream from curdling.
• Freezing: Not ideal for freezing, as the creamy sauce may separate when thawed.

Helpful Notes

• Mushroom Tip: Use cremini or chestnut mushrooms for a deeper, earthier flavor.
• Broth Choice: Beef broth adds richness, but chicken stock works beautifully for a lighter sauce.
• Sour Cream Substitute: Greek yogurt or crème fraîche are great swaps — just don’t boil the sauce after adding them.
• Thicker Sauce? Simmer uncovered a few minutes longer until it reaches your preferred consistency.
• Extra Flavor Boost: Add a splash of white wine or Worcestershire sauce before simmering for a restaurant-worthy touch.

Conclusion

Creamy, comforting, and bursting with flavor, this Chicken Stroganoff delivers everything you love about classic comfort food in a quick, modern way. It’s a guaranteed crowd-pleaser — elegant enough for dinner parties yet easy enough for weeknights.

If you try this recipe, leave a comment and a star rating below! Don’t forget to share your version on Pinterest or Facebook — we’d love to see your take.
👉 What do you serve your stroganoff with — pasta, rice, or mashed potatoes? Tell us below!

Frequently Asked Questions (FAQ)

What is Chicken Stroganoff made of?

It’s made with tender chicken pieces cooked in a creamy mushroom and onion sauce, flavored with Dijon mustard, garlic, and sour cream.

Is Stroganoff Russian or German?

Stroganoff originated in Russia in the 19th century, named after the Stroganov family. It later spread across Europe, inspiring many modern variations, including this chicken version.

What are the main ingredients in Stroganoff?

The classic base includes protein (chicken, beef, or mushrooms), onions, mushrooms, broth, mustard, and sour cream — all combined into a creamy sauce.

What are the ingredients in creamy Chicken Stroganoff?

Creamy Chicken Stroganoff includes chicken, mushrooms, onions, butter, flour, Dijon mustard, beef or chicken broth, and sour cream — creating its signature smooth, velvety texture.

Why did my sauce curdle?

Curdling happens if the sauce boils after adding sour cream. Keep the heat low and stir gently until heated through.

Is Chicken Stroganoff freezer-friendly?

It’s best enjoyed fresh, as the cream-based sauce can split after freezing. If you must freeze it, stir in a little fresh cream after reheating to restore smoothness.