Chicken stroganoff is a rich and creamy dish of chicken and mushrooms. This easy dinner takes just 30 minutes to make!
If you're looking for a new way to turn boneless, skinless chicken breast into a delicious dinner, then I have a great recipe for you!
This chicken stroganoff recipe comes together in just 30 minutes, which makes it a great choice for weeknights. I've included serving suggestions below to help you make a complete meal.
Ingredient notes and substitutions
- Chicken: You can use chicken thighs if you prefer.
- Mushrooms: White mushrooms can be used instead.
- Sour cream: Plain, nonfat Greek yogurt makes a great substitute for sour cream in this recipe.
- Cream: You can substitute with half-and-half, though the sauce will be a little thinner with half-and-half.
How to make chicken stroganoff
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Season the bite-sized chicken pieces with salt and pepper.
Step 2: In a large skillet or pan, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
Step 3: In the now empty pan, add the remaining oil.
Step 4: Add the sliced onions and mushrooms. Cook for 5-7 minutes until the onions are translucent and the mushrooms have cooked down and released their juices.
Step 5: Add minced garlic and cook for 30 seconds, stirring the entire time.
Step 6: Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
Step 7: Slowly pour in the chicken broth, stirring constantly to prevent lumps.
Step 8: Add Dijon mustard and Worcestershire sauce, and bring to a simmer.
Step 9: Reduce heat to low and stir in sour cream and heavy cream.
Step 10: Simmer gently for 2-3 minutes until the sauce thickens.
Step 11: Return the cooked chicken to the pan and stir to coat with the sauce.
Simmer for an additional 2-3 minutes to reheat the chicken.
Step 12: Garnish with chopped fresh parsley, if desired.
Serving suggestions
I like to serve this dish over egg noodles, mashed potatoes, or rice. A side salad and roast or steamed green vegetables, like green beans or broccoli, rounds out the meal.
Storage
Store any leftover chicken stroganoff in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More chicken dinner recipes!
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Chicken Stroganoff
Equipment
- Large skillet
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion thinly sliced
- 8 ounces Bella mushrooms cleaned and sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup sour cream
- ¼ cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Season the bite-sized chicken pieces with salt and pepper.
- In a large skillet or pan, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- In the now empty pan, add the remaining oil.
- Add the sliced onions and mushrooms. Cook for 5-7 minutes until the onions are translucent and the mushrooms have cooked down and released their juices.
- Add minced garlic and cook for 30 seconds, stirring the entire time.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Add Dijon mustard and Worcestershire sauce, and bring to a simmer.
- Reduce heat to low and stir in sour cream and heavy cream.
- Simmer gently for 2-3 minutes until the sauce thickens.
- Return the cooked chicken to the pan and stir to coat with the sauce.
- Simmer for an additional 2-3 minutes to reheat the chicken.
- Garnish with chopped fresh parsley, if desired.
Notes
- Chicken: You can use chicken thighs if you prefer.
- Mushrooms: White mushrooms can be used instead.
- Sour cream: Plain, nonfat Greek yogurt makes a great substitute for sour cream in this recipe.
- Cream: You can substitute with half-and-half, though the sauce will be a little thinner with half-and-half.
- Nutritional values are estimates.
Dolores Samora
Yum sounds delicious I'm definitely gonna try this thank you Kate for sharing