If you crave something creamy, comforting, and downright satisfying, the Chicken Stroganoff Recipe is about to become a star at your table. Picture generous strips of chicken mingling with tender mushrooms and onions in a luscious, tangy sauce that clings to every forkful—it’s a fast, flavorful spin on classic stroganoff, and you’ll find yourself making it on repeat.
Ingredients You’ll Need
Every ingredient in this Chicken Stroganoff Recipe is carefully chosen for maximum flavor with minimal fuss. Simple pantry staples join forces with a few fresh elements, building rich taste and a dreamy texture in a fraction of the time of traditional stroganoff.
- Chicken breasts: Cutting them into thin strips means quick, even cooking and juicy bites in every mouthful.
- Olive oil: Offers a deliciously light start for sautéing that brings out the chicken’s best flavor.
- Butter: Lends a touch of richness and classic stroganoff decadence.
- Onion: Finely chopped for sweet undertones and aromatic depth.
- Garlic: Freshly minced for a savory, irresistible aroma that sets the dish apart.
- Mushrooms: Cremini or white—either one brings earthy flavor and meaty texture.
- Paprika: Sprinkles a warm, smoky color and flavor into the sauce.
- Dried thyme: Adds subtle herbal complexity that ties everything together.
- Salt and pepper: Essential for unlocking all the flavors as you build the sauce.
- All-purpose flour: Helps the sauce thicken to that signature, silky finish.
- Chicken broth: Provides savory depth and keeps the sauce beautifully moist.
- Sour cream: The creamy, tangy backbone of the sauce, delivering the stroganoff magic.
- Dijon mustard: Just enough kick to brighten and balance the flavors.
- Fresh parsley: A vibrant garnish for color and a springy, fresh finish.
- Egg noodles or rice: The perfect cozy base to soak up all that glorious sauce.
How to Make Chicken Stroganoff Recipe
Step 1: Brown the Chicken
Start by heating the olive oil and butter in a large skillet set over medium-high heat. Add the chicken strips in a single layer, sprinkle with salt and pepper, and let them brown for 4–6 minutes. You want the chicken just cooked through—juicy and with a golden kiss of color. Remove the chicken from the pan and set it aside; their return comes soon!
Step 2: Sauté the Aromatics and Mushrooms
In that same, flavor-packed skillet, add the chopped onions. Sauté for a couple of minutes until they’re soft and fragrant. Now, toss in the garlic and mushrooms. Let them cook for about 5–7 minutes, stirring occasionally, until the mushrooms turn golden and give up their moisture. This step makes the base of your Chicken Stroganoff Recipe super savory and satisfying.
Step 3: Add Spices and Flour
Once the veggies are ready, sprinkle in the paprika, dried thyme, and flour. Stir well and let everything cook for a minute, just long enough to chase away any raw flour taste and infuse the aromatics and mushrooms with that gentle herbal note and a hint of smokiness.
Step 4: Build the Sauce
Gradually pour in the chicken broth while stirring—this helps prevent lumps and creates an irresistibly smooth sauce. Let it come to a gentle simmer for about 3 minutes, during which the sauce will thicken and all the flavors will meld together for the perfect Chicken Stroganoff Recipe consistency.
Step 5: Finish with Cream and Mustard
Turn the heat down to low. Stir in the sour cream and Dijon mustard until the sauce is velvety and unified. It should look luxuriously creamy and taste bright, thanks to the mustard and tangy sour cream. Give it a taste and add more salt or pepper if needed.
Step 6: Bring It All Together
Slide the reserved chicken (and all those tasty juices) back into the skillet. Let them warm through for 2–3 minutes, stirring so each piece is coated in sauce. Sprinkle with plenty of fresh parsley—the signature finish! Ladle everything over piles of egg noodles or fluffy rice and serve hot.
How to Serve Chicken Stroganoff Recipe
Garnishes
Fresh parsley is the go-to for topping your Chicken Stroganoff Recipe, waking up the dish with lively color and a bit of herbal pop. For extra flair, a sprinkle of freshly ground black pepper or even a pinch of smoked paprika on top will make each plate look restaurant-worthy.
Side Dishes
Smooth, buttery egg noodles are absolutely classic, but fluffy rice or garlicky mashed potatoes make wonderful bases, too. For a fresh contrast to the creamy sauce, try a crisp green salad or simple steamed green beans on the side—something to balance each deliciously decadent bite.
Creative Ways to Present
If you want to impress, serve the Chicken Stroganoff Recipe in wide shallow bowls, letting the sauce ripple over the noodles. Or, try layering the stroganoff over roasted cauliflower florets for a lower-carb twist. You can also pop it into little ramekins for individual “pot pie” style servings with a flaky pastry cap—pure comfort food fun.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Stroganoff Recipe keeps beautifully in the fridge for up to three days. Store it in a tightly sealed container to maintain the sauce’s creamy consistency and prevent it from picking up other fridge aromas.
Freezing
If you think you’ll need to freeze it, let the stroganoff cool completely before packing into freezer-safe containers. Keep in mind that the sauce may separate slightly after thawing due to the sour cream, but a gentle stir while reheating helps bring it back together. Freeze for up to two months for best quality.
Reheating
To reheat, gently warm the Chicken Stroganoff Recipe in a skillet over low heat. Stir often, adding a splash of chicken broth or water if needed to loosen up the sauce. For quick lunches, the microwave works fine—just heat in short bursts and stir, so the sauce stays smooth and luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring even more juiciness and a slightly richer flavor to your Chicken Stroganoff Recipe. Just trim any excess fat and cut them into similar-sized strips for even cooking.
What can I substitute for sour cream?
If you want a lighter option, Greek yogurt works well, especially full-fat versions, which deliver creaminess and the slight tang that’s essential to stroganoff.
How do I prevent the sauce from curdling?
Keep the heat low when adding the sour cream, and stir gently. If the sauce is piping hot or boiling, the dairy could separate. Slow and steady guarantees a creamy Chicken Stroganoff Recipe every time.
Are there vegetables I can add to the recipe?
Certainly! Try adding baby spinach at the end for a dose of greens, or toss in a handful of frozen peas for color and a bit of sweetness. Just stir them in with the chicken at the last step.
Can the Chicken Stroganoff Recipe be made gluten-free?
Yes, just swap the all-purpose flour for a gluten-free alternative, such as a gluten-free all-purpose blend or cornstarch, and serve over gluten-free noodles or steamed rice.
Final Thoughts
There’s something wonderfully nostalgic and nourishing about a skillet of Chicken Stroganoff Recipe bubbling on the stovetop. If you’re ever in need of a mealtime pick-me-up or want to wow family and friends with an easy, elegant dish, this recipe is a must-try. I hope you fall in love with its creamy, mushroom-laced charm as much as I have—be sure to give it a spot in your dinner rotation soon!
Print
Chicken Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this Chicken Stroganoff recipe that combines tender chicken strips with a savory mushroom sauce, served over a bed of egg noodles or rice. This comforting dish is perfect for a quick and satisfying dinner.
Ingredients
Chicken Stroganoff:
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- Cooked egg noodles or rice, for serving
Instructions
- Cook the Chicken: Heat olive oil and butter in a skillet, brown chicken strips, and set aside.
- Sauté Onions and Mushrooms: Sauté onion, garlic, and mushrooms until golden.
- Add Flavor: Stir in paprika, thyme, and flour, then gradually add chicken broth.
- Finish the Sauce: Simmer and thicken the sauce, then stir in sour cream and Dijon mustard.
- Combine and Serve: Return chicken to the skillet, heat through, and garnish with parsley. Serve over noodles or rice.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Use boneless chicken thighs for a juicier option.
- Add a splash of white wine with the broth for extra depth of flavor.
Nutrition
- Serving Size: 1 1/2 cups (without noodles)
- Calories: 380
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 105 mg
