Why You’ll Love This Recipe

I love how this version of stroganoff keeps all the depth and richness of the traditional beef dish, but swaps in chicken for a lighter and quicker alternative. The sauce is creamy and flavorful with a hint of tang from sour cream, and the mushrooms bring an earthy touch that balances everything beautifully. It’s a one-pan meal I can have on the table in under an hour, and it always feels like a hug in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Olive oil or butter
Yellow onion, diced
Garlic, minced
Mushrooms, sliced (white or cremini)
Chicken broth
All-purpose flour (for thickening)
Sour cream
Dijon mustard (optional)
Salt and black pepper
Paprika (optional)
Fresh parsley (for garnish)
Cooked egg noodles, mashed potatoes, or rice (for serving)

directions

I heat oil or butter in a large skillet over medium-high heat. I add the chicken and cook until golden and just cooked through. I remove it from the pan and set it aside.
In the same pan, I sauté the onions until soft, then add the garlic and mushrooms. I cook until the mushrooms are browned and the moisture evaporates.
I sprinkle the flour over the mushroom mixture and stir to coat. Then I slowly pour in the chicken broth, stirring constantly to avoid lumps.
I reduce the heat to medium-low and let the sauce simmer until it thickens, about 5–7 minutes.
I stir in the sour cream and Dijon mustard, if using, then return the chicken to the pan. I season with salt, pepper, and a pinch of paprika if I want some warmth.
I simmer everything together for a few more minutes until the chicken is heated through and the sauce is smooth and creamy.
I serve the stroganoff over warm egg noodles or mashed potatoes and garnish with chopped parsley.

Servings and timing

This recipe serves 4 people. It takes about 15–20 minutes to prep and 25–30 minutes to cook, so I usually have it ready in about 45 minutes.

Variations

Sometimes I use Greek yogurt instead of sour cream for a lighter option. I’ve also made it with turkey or even rotisserie chicken for a quick shortcut. When I want extra richness, I add a splash of heavy cream along with the sour cream. For more depth, I’ve used a splash of white wine or Worcestershire sauce during the sauté step.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. It reheats well in the microwave too, but I stir often to keep it from separating.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used shredded rotisserie chicken. I just skip the browning step and add it to the sauce at the end to warm through.

What’s the best pasta to serve with this?

I usually go for egg noodles, but stroganoff also works great with fettuccine, rice, or even mashed potatoes for an extra cozy meal.

Can I freeze chicken stroganoff?

I don’t recommend freezing it with sour cream, as it can separate when thawed. If I want to freeze it, I do so before adding the sour cream and stir it in fresh when reheating.

Can I make this gluten-free?

Yes, I use cornstarch instead of flour to thicken the sauce and make sure the broth and other ingredients are gluten-free.

How do I keep the sauce from curdling?

I lower the heat before adding the sour cream and stir it in slowly. If the sauce is boiling, the sour cream can separate, so I keep things gentle at that stage.

Conclusion

Creamy Chicken Stroganoff is one of those classic dishes I always come back to when I want a satisfying, easy, and flavorful dinner. With tender chicken, earthy mushrooms, and a sauce that’s rich but not too heavy, it’s a meal that feels indulgent without being complicated. Once I’ve made it, it quickly becomes a favorite in my weekly rotation.