Chicken Stroganoff Recipe: Creamy, Quick & Crowd-Pleasing

Chicken Stroganoff is the weeknight dinner hero you didn’t know you needed. With just one skillet, a handful of simple ingredients, and about 40 minutes, you’ve got a rich, creamy, mushroom-packed dish that feels like a hug in a bowl. And let’s be real—sometimes, after a long day juggling work, life, and “what’s for dinner?” stress, that’s exactly what we need.

This chicken stroganoff recipe brings bold flavor without the fuss. It’s creamy but not heavy, comforting but not complicated. Whether you’re feeding picky eaters, prepping ahead, or just craving something that tastes like it took hours (but didn’t), this one’s got you covered.

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What is Chicken Stroganoff?

Chicken Stroganoff is a creamy, savory dish that spins off the classic Russian beef stroganoff. It trades out the traditional beef for chicken—usually boneless, skinless breasts—for a lighter but still deeply flavorful option. The star of the show is that tangy, velvety sauce, made with sour cream, mushrooms, garlic, and broth. It’s one of those dishes that sounds fancier than it is, but still impresses.

Chicken stroganoff sits somewhere between a cozy stew and a creamy skillet supper, typically served over pasta, rice, or even mashed potatoes. Originally a 19th-century Russian dish, stroganoff has been embraced around the world, and this version is perfect for busy modern kitchens. No fancy ingredients. No extra trips to specialty stores. Just good, simple food that delivers every single time.

Reasons to Try Chicken Stroganoff

You know those recipes that check all the boxes? Chicken Stroganoff is that dish. First off, it’s fast—dinner hits the table in 40 minutes or less, which is huge when your day’s already been a blur. Second, it’s made with pantry staples. Odds are, you already have most of the ingredients hanging out in your fridge or pantry. Third, it’s a total crowd-pleaser.

Even picky eaters who usually side-eye mushrooms or creamy sauces tend to go back for seconds. And let’s not forget about leftovers—if you’re lucky enough to have any, they reheat like a dream. It’s also super versatile. You can serve it over pasta, cauliflower rice, mashed potatoes, or even spoon it into a hoagie roll (no judgment). It’s that flexible kind of meal that works just as well on a cozy Wednesday as it does for a casual weekend get-together.

Ingredients Needed to Make Chicken Stroganoff

• 4 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions to Make Chicken Stroganoff (Step by Step)

Step 1: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. While the oil heats up, season your chicken breasts generously with salt and pepper on both sides. Once the pan is hot (you should hear a nice sizzle), sear the chicken for about 5–6 minutes per side until it gets that gorgeous golden crust. Don’t rush this part—it locks in flavor and sets the tone for the whole dish. Transfer the chicken to a plate and let it rest. Don’t worry if it’s not cooked through yet—it’s going back in later.

Step 2: Sauté the Veggies

In that same skillet (because we’re all about that one-pan life), toss in the chopped onion and sliced mushrooms. Scrape up those delicious browned bits from the bottom—this is where the flavor lives! Cook the veggies for about 4–5 minutes until the mushrooms have released their juices and the onions turn soft and translucent. If it smells amazing, you’re doing it right.

Step 3: Add the Garlic

Now stir in the minced garlic and cook for just one more minute. Garlic burns fast, so keep an eye on it. This quick sauté adds a warm, savory depth that makes the sauce sing.

Step 4: Build the Sauce

Pour in the chicken broth and Worcestershire sauce. Stir it all together, making sure to get every last bit off the bottom of the skillet. Bring it to a gentle simmer—nothing too wild—and let it bubble for about 5 minutes. This starts to concentrate those savory flavors and build the foundation for your creamy sauce.

Step 5: Return the Chicken

Time to bring the chicken back into the mix. Nestle those golden beauties back into the skillet with the simmering sauce. Cover and let it all simmer together for another 5 minutes. This is where the chicken finishes cooking and gets cozy with all that flavor.

Step 6: Stir in the Sour Cream

Once your chicken is fully cooked (juices should run clear and internal temp hits 165°F), reduce the heat to low and stir in the sour cream. This is the magic move—watch the sauce turn silky smooth and perfectly creamy. Taste and season again with salt and pepper as needed. Sprinkle with fresh parsley, and boom—dinner’s ready.

Need more easy chicken dinners with bold flavor? You’ll love this One-Pan Greek Chicken and Lemon Rice or these ultra-satisfying High-Protein Chicken Enchiladas.

What to Serve with Chicken Stroganoff

Chicken Stroganoff is a sauce-lover’s dream, which means it’s begging for something to soak it all up. Classic egg noodles are a go-to, but fluffy mashed potatoes or even buttery rice are solid choices. Want to sneak in some extra veggies? Try a side of steamed green beans, roasted broccoli, or even a crisp garden salad with vinaigrette to balance the richness. And if you’ve got crusty bread lying around—trust me—dragging it through the sauce is practically a requirement. For a fun twist, pair it with Cheddar Bay Ground Beef Cobbler or try a pasta night sidekick like Vegetable Primavera Pasta for a colorful plate.

Key Tips for Making Chicken Stroganoff

Use chicken breasts that are about the same size so they cook evenly—no one wants one piece dry and the other underdone. Don’t skip the sear; it’s what gives the dish depth and richness. If you’re short on time, slice the chicken before searing to cut the cooking time in half. Want a thicker sauce? Let it simmer just a bit longer before adding the sour cream. Speaking of sour cream—add it in last and on low heat to prevent curdling. Want to go dairy-free or lighten it up? Swap sour cream with Greek yogurt (just stir it in off the heat). And don’t toss that pan—it holds all the flavor gold, so make sure you keep everything in one place to avoid losing those browned bits.

Storage and Reheating Tips for Chicken Stroganoff

Got leftovers? Lucky you. Let everything cool down completely, then store in an airtight container in the fridge for up to 4 days. When reheating, do it gently—either in a saucepan over low heat or in the microwave in 30-second bursts. Add a splash of chicken broth if the sauce thickens too much in the fridge. You can freeze it too, but heads up: the sour cream may separate a bit when thawed. If you do freeze it, stir well while reheating to bring everything back together. For best results, freeze just the chicken and sauce (without pasta or sides), then make fresh noodles when you’re ready to serve.

FAQs

Can I use chicken thighs instead of breasts? Absolutely! Thighs are juicier and bring a slightly richer flavor.

Is it possible to make this gluten-free? Yep—just swap out the Worcestershire for a gluten-free version and serve over rice or gluten-free noodles.

Can I add extra veggies? Totally. Spinach, peas, or even bell peppers work well here.

Can I make this ahead of time? Yes! Make the whole dish, refrigerate it, and reheat gently. It’s great for meal prep.

What’s the best mushroom for this recipe? White button or cremini mushrooms both work well. Cremini will give a deeper flavor.

Final Thoughts

Chicken Stroganoff is proof that comfort food doesn’t need to be complicated. It’s fast, flexible, and full of flavor—perfect for busy nights when you still want something that feels a little special. Whether you’re feeding a family, meal prepping for the week, or just craving something warm and creamy, this dish delivers big without requiring you to pull out your entire spice rack or spend hours at the stove. Keep it simple, keep it cozy, and maybe grab an extra loaf of bread—you’re gonna want to soak up every last drop of that sauce.

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