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This Chicken Stroganoff recipe is one of my favorite quick weeknight dinners because it’s cozy, creamy and ready in about 35 minutes. Juicy chicken thighs are browned until golden, then simmered with mushrooms, onion, garlic, Dijon, Worcestershire and sour cream for a rich, flavorful sauce that’s perfect over egg noodles, rice or mashed potatoes.
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Kellie’s Note
Easy Chicken Stroganoff
There are some dinners that just feel like a warm hug at the end of a long day, and Chicken Stroganoff is definitely one of them. It has all the cozy comfort of classic stroganoff, but with tender bites of chicken that cook quickly and stay juicy in the creamiest mushroom sauce.
I’ve made more quick chicken dinners than I can count, and the trick is always the same: build flavor fast, don’t overcook the chicken and let the sauce do the heavy lifting. This Chicken Stroganoff recipe is perfect in every way. It’s simple enough for a Tuesday night, but tastes like something you fussed over all day long.
And that sauce? It’s savory, creamy, a little tangy and packed with all those flavorful browned bits from the bottom of your skillet. It’s just begging to be spooned over buttery egg noodles.
Why You’ll Love My Chicken Stroganoff
- This Chicken Stroganoff is fast. Dinner is on the table in about 35 minutes, which is exactly what we need when everyone is hungry and nobody wants to hear the words “just give me another hour.”
- It’s made with chicken thighs, so the chicken stays tender and juicy. No dry, sad chicken here.
- The sauce is creamy without being heavy. Sour cream gives it that classic stroganoff tang, while Dijon and Worcestershire add just enough depth to make it taste like it simmered all afternoon.
- It’s a one-skillet kind of situation, not counting whatever you serve it over. Fewer dishes, more cozy dinner. That is math I can support.
- It’s family-friendly comfort food. Mushrooms, onions, garlic and creamy sauce make this feel hearty and satisfying without being complicated.
Ingredients For Chicken Stroganoff
Here’s a quick look at what you’ll need to make Chicken Stroganoff. The full measurements are in the recipe card, but this will help you understand what each ingredient brings to the skillet.
- Chicken Thighs – Boneless, skinless chicken thighs are my favorite here because they cook quickly and stay juicy. You can use chicken breast if that’s what you have, but be careful not to overcook it since it can dry out faster. Chicken tenderloins also work well and cook even faster.
- Kosher Salt, Black Pepper and Paprika – This simple seasoning blend gives the chicken a savory base and a little warmth. Smoked paprika can be used if you want a slightly deeper, smoky flavor. Garlic powder or onion powder can also be added if you like an extra savory boost.
- All-Purpose Flour – Flour helps the chicken brown and gives the sauce a little body. For a gluten-free Chicken Stroganoff, use a 1:1 gluten-free flour blend or a light dusting of cornstarch instead.
- Olive Oil or Butter – Olive oil is great for browning, while butter adds richness. I like using a little of both when I want the sauce to have a more luxurious flavor. Avocado oil also works if that’s what you keep by the stove.
- Mushrooms – Mushrooms are key for that classic stroganoff flavor. White button mushrooms, cremini mushrooms or baby bellas are all great choices. If you have mushroom skeptics at the table, chop them smaller so they melt into the sauce a bit more.
- Onion and Garlic – These build the savory foundation of the sauce. Yellow onion, sweet onion or even shallots will work. Fresh garlic is best, but garlic paste can pinch hit in a hurry.
- Worcestershire Sauce and Dijon Mustard – These two are small but mighty. Worcestershire brings savory depth, and Dijon adds a gentle tang that balances the creamy sauce. If you’re out of Dijon, a little whole grain mustard works, too.
- Chicken Broth – Chicken broth loosens the sauce and pulls up all the golden browned bits from the pan. Chicken stock or bone broth can be used for a richer flavor.
- Sour Cream – This is what gives Chicken Stroganoff its signature creamy, tangy finish. Full-fat sour cream makes the smoothest sauce, but light sour cream works in a pinch. Greek yogurt can be used, but add it over low heat so it doesn’t separate.
- Fresh Parsley – Parsley adds a little freshness at the end. Chives or fresh dill would also be delicious if you want to change things up.
How to Make Chicken Stroganoff
- Season the chicken with salt, pepper, paprika and flour. The flour helps the chicken brown beautifully and gives the sauce a little body later.
- Heat the oil or butter in a large skillet, then add the chicken. Let it cook undisturbed for a few minutes so it gets golden around the edges. Once cooked through, transfer it to a plate.
- Add the mushrooms and onion to the same skillet. Cook until the mushrooms release their liquid, then turn tender and golden. Stir in the garlic and cook just until fragrant.
- Make the sauce. Pour in the Worcestershire sauce, Dijon and chicken broth, scraping up the browned bits from the bottom of the pan. Let the sauce simmer for a few minutes until slightly reduced.
- Lower the heat, then stir in the sour cream until the sauce is smooth, creamy and glossy.
- Return the chicken and any juices to the skillet. Simmer just until warmed through, then finish with parsley and serve over egg noodles, rice or mashed potatoes.
How to Store Leftovers
- Storage – Store leftover Chicken Stroganoff in an airtight container in the refrigerator for up to 3 days.
- Reheating – To reheat, warm it gently in a skillet over low heat or in the microwave at reduced power. Add a splash of chicken broth if the sauce has thickened too much in the fridge.
- Freezing – I don’t usually recommend freezing creamy sour cream sauces because they can separate once thawed. If you do freeze it, reheat gently and stir well. A small splash of broth or cream can help bring the sauce back together.
- For best results, store the noodles, rice or mashed potatoes separately from the stroganoff sauce so they don’t soak up all that creamy goodness overnight.
Kellie’s Tips for the Best Chicken Stroganoff
- Use chicken thighs for the juiciest result. They’re forgiving, flavorful and perfect for a quick skillet dinner.
- Don’t crowd the pan when browning the chicken. If the skillet is too full, the chicken will steam instead of brown. Work in batches if needed.
- Let the mushrooms cook long enough to brown. Mushrooms need a few minutes to release their moisture before they start to get golden and flavorful.
- Keep the heat low after adding sour cream. Boiling can cause the sauce to separate, and we want smooth and creamy, not grainy.
- Taste before serving. Depending on your broth and Worcestershire sauce, you may want an extra pinch of salt or pepper at the end.
- Add broth if the sauce gets too thick. A splash or two will loosen it right up.
- Finish with fresh herbs. Parsley keeps it classic, but dill is also really good with the creamy mushroom sauce.
What to Serve with Chicken Stroganoff
This Chicken Stroganoff recipe is hearty enough to be the star of dinner, but you’ll definitely want something to soak up all that creamy sauce.
Serve it with:
- Quick and Easy Buttered Noodles
- The Best Mashed Potatoes
- Jasmine Rice
- Roasted green beans
- Steamed broccoli
- Baked asparagus
- Our House salad
- No Knead Sourdough Bread
- Easy Homemade Garlic Bread
For the ultimate cozy dinner, I love it over egg noodles with a sprinkle of parsley and plenty of sauce spooned over the top.
More Easy Chicken Recipes
If quick and cozy chicken dinners are your thing, add these to your dinner rotation next:
- Garlic Butter Chicken
- Easy Apricot Chicken
- Smothered Chicken with Bacon
- Chicken Madeira
- Easy Chicken Shawarma
- Crispy Baked Chicken Thighs with Garlic Herb Sauce
- Chicken Divan Casserole
- The Best Oven Baked Chicken Breast
Chicken Stroganoff Recipe
Equipment
- 1 large skillet
- 1 chef's knife
- 1 cutting board
- measuring spoons
- measuring cup
- 1 spatula or wooden spoon
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil or butter
- 8 ounces mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup chicken broth
- 3/4 cup sour cream
- 1 tablespoon chopped parsley, plus more for serving
- Cooked egg noodles, rice, or mashed potatoes, for serving
Instructions
- Put the chicken in a bowl and season with the salt, pepper, paprika, and flour. Toss until evenly coated.
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
- Add the remaining tablespoon oil or butter to the skillet. Add the mushrooms and onion and cook for 5 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds.
- Add the Worcestershire sauce, Dijon mustard, and chicken broth. Scrape up any browned bits from the pan. Let it simmer for 3 to 4 minutes to reduce slightly.
- Lower the heat to medium-low. Stir in the sour cream until smooth. Do not boil once the sour cream is added.
- Return the chicken and any juices to the skillet. Stir and cook for 2 to 3 minutes, until everything is hot and coated in the sauce.
- Stir in the parsley and serve over egg noodles, rice, or mashed potatoes.
Notes
- Chicken thighs stay tender and juicy, making them a great choice for this quick skillet dinner.
- For a richer sauce, add a splash of heavy cream with the sour cream.
- For extra flavor, use a little butter along with the olive oil when browning the chicken and cooking the mushrooms.
- Do not boil the sauce after adding the sour cream or it may separate. Keep the heat gentle and stir until smooth.
- If the sauce gets too thick, loosen it with a splash of chicken broth before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, you can use boneless, skinless chicken breasts. Cut them into bite-size pieces and watch them closely so they don’t overcook. Chicken breasts cook quickly and can dry out faster than thighs.
Yes. The mushrooms add classic stroganoff flavor, but you can leave them out if needed. Add a little extra onion or stir in spinach at the end for a different twist.
Yes, but use full-fat Greek yogurt if possible and stir it in over low heat. High heat can make yogurt separate.
Egg noodles are the classic choice because they’re tender, buttery and perfect for catching the creamy sauce. Wide egg noodles work especially well.
Yes. Store the chicken and sauce separately from the noodles or rice for best texture. Reheat gently and add a splash of broth to loosen the sauce.
Absolutely. Add a splash of heavy cream with the sour cream or use a little butter along with the olive oil when cooking the chicken and vegetables.
