Chicken stroganoff is a comfort food dish that is near to my heart. It’s a unique blend of flavors that’s simply irresistible. It’s creamy, hearty, and packed with tender chicken pieces and lots and lots of mushrooms.
And the best part? It’s a one-pot wonder that is ready in about 30 minutes! That makes it perfect for those busy weeknights when you want to whip up something quick yet satisfying for the family.
So don’t make the mistake of thinking stroganoff is complicated. It is a straightforward recipe you can master, and then serve this creamy dish over rice, noodles, bread, or whatever you like for a delicious comfort food classic.
In this blog post, we’ll walk through the step-by-step process of making Chicken Stroganoff – my style. We’ll discuss the ingredients you need, along with some tips and tricks.
Looking for more chicken favorites? Try slow cooker chicken spaghetti, rotisserie chicken salad, or garlic parmesan drumsticks.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breast: Chicken thighs also work fine in this recipe.
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Olive oil
- Butter
- Onion
- Mushrooms
- Flour
- Chicken broth
- Sour cream
- Dijon mustard
🥣How to Make Chicken Stroganoff
- Season the chicken pieces with onion powder, garlic powder, black pepper, and salt.
- Then heat some olive oil in a deep skillet and cook the chicken until it’s crisped to golden perfection. Once done, set the chicken aside.
- Using the same pan, melt some butter and throw in the chopped onions. Let them cook for 1 minute.
- Next up, add the mushrooms to the pan. Cook them until golden, sprinkle on the flour, and stir for a minute. The flour will help thicken the sauce, giving it that classic stroganoff texture.
- Gradually add the chicken broth, stirring well to eliminate any flour lumps. Once you’ve got a smooth gravy going, it’s time to add in the sour cream and Dijon mustard. After the sauce thickens, season it with salt and black pepper.
- The final step is to reintroduce the chicken to the pan, letting it simmer in the sauce for a few minutes before turning off the heat.
🍴Serving Ideas
I’ve always been partial to serving my homemade chicken stroganoff over a bed of fluffy rice, white or brown, your choice. The rice soaks up the creamy sauce beautifully.
But hey, don’t let my rice obsession limit you. This dish is equally delicious when served over egg noodles or mashed potatoes. If you eat low-carb, serve it over zucchini noodles or cauliflower mash.
And if you’re trying to keep things lighter, steamed vegetables or a simple salad are great accompaniments. Remember to sprinkle some fresh parsley on top for that restaurant-quality finish. If you are looking for another easy weeknight chicken dinner, try sheet pan chicken thighs and potatoes.
💭How to Store
Once any leftover chicken stroganoff has cooled down, scoop it into an airtight container. I highly recommend glass containers; they’re great for reheating and don’t hold onto smells.
Once your stroganoff is safely stowed away, pop it into the refrigerator. It should stay good for about 3-4 days. But if you’re like my family, it’ll be gone long before then!
⭐Tips
Be sure to check out the step by step instructions
- I’ve found either boneless, skinless chicken breasts or thighs work well for this recipe. Both come out juicy and they really soak up the flavors of the sauce.
- One of the secrets of a creamy stroganoff is adding the sour cream at just the right moment. Wait until the end of cooking time to stir it in. If you add it too early, it might curdle.
- If you want to give your stroganoff a little kick, try adding a pinch of crushed red pepper flakes. Just remember, a little goes a long way.
📝FAQ
Absolutely! This recipe is versatile. Beef or turkey would work just as well. Or leave out all the meat and make mushroom stroganoff.
Yes, there is. If you need a dairy-free version, you can substitute the sour cream with a non-dairy yogurt or a dairy-free sour cream substitute. But be aware that the flavor will be slightly different.
You bet! Chicken stroganoff freezes beautifully. Just wait for it to cool, pop it in a freezer-friendly container, and have a simple dinner ready for a busy night. When reheating, the sauce might separate a bit, but stirring should bring it back together.
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Chicken Stroganoff Recipe
Ingredients
For the chicken
- 1 pound chicken breast or thighs cut into bite-size pieces
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon crushed black pepper
- 1 tablespoon olive oil
For the stroganoff sauce
- 1 tablespoon butter
- 1 onion chopped
- 10.5 ounces mushrooms sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup sour cream
- 1 1/2 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Dice the chicken into small pieces and put it in a bowl. Mix it with onion powder, garlic powder, black pepper, and salt.1 pound chicken breast or thighs, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon crushed black pepper
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces, and cook until crisp, golden, and evenly cooked from the inside. Once done, transfer the chicken to a plate and set it aside.1 tablespoon olive oil
- In the same pan, add 1 tablespoon of butter and let it melt. Add the chopped onions and cook it for 1 minute. Then add in the mushrooms.1 tablespoon butter, 1 onion, 10.5 ounces mushrooms
- Cook mushrooms until golden, about 5 minutes. Sprinkle on the flour and cook while stirring for 1 minute.2 tablespoons all-purpose flour
- Add the chicken broth a little at a time, stirring to ensure no lumps. Bring the sauce to a simmer. Then, reduce heat to medium.2 cups low-sodium chicken broth
- Take the skillet off the heat and stir in the sour cream, mustard, salt and pepper.½ cup sour cream, 1 1/2 tablespoon Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper
- Add the chicken and put it back on the heat to simmer it for another 1-2 minutes.
- Serve hot over pasta or with bread sprinkled with chopped parsley.
Notes
- Either chicken breasts or thighs work well for this recipe.
- One of the secrets of a creamy stroganoff is adding the sour cream at just the right moment. Wait until the end of cooking time to stir it in. If you add it too early, it might curdle.
- If you want to give your stroganoff a little kick, try adding a pinch of crushed red pepper flakes.
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Nutrition Information
Nutrition facts are estimates.
