Chicken Stroganoff is a creamy and comforting dinner that’s so easy to make. Essentially, it’s just like beef stroganoff but with tender bites of chicken instead. It features mushrooms, onions, and a delicious sour cream sauce that pairs perfectly with the chicken!
Fill up with more comforting chicken recipes like White Chicken Chili and Coq Au Vin.
Table of Contents
Chicken stroganoff is a delicious variation of the classic beef stroganoff. Even though the sauce and vegetables stay about the same in both dishes, the taste is different with chicken as opposed to beef. So if you prefer to to eat chicken, I’m happy to say that you will love this classic dish in a chicken version.
Classic beef stroganoff is a very simple recipe made with a few ingredients. Sour cream is the base of the sauce and it’s incorporated with the natural juices of beef, mushrooms, and onions. There is a touch of mustard added as well, but I leave it out for my chicken version.
I like to enhance flavors where possible, so my recipe also calls for Worcestershire sauce and fresh parsley. To get even more flavors into the sauce, I highly recommend searing chicken and vegetables until browned.
Altogether, this dish will take about 30 minutes to make and these classic flavors can’t be beat!
Ingredient Notes
Chicken – For this recipe, you can use chicken breast, chicken thigh meat, or a combination of both.
Mushrooms – Any mushrooms work well! Just make sure that they’re thinly sliced. Baby bella mushrooms are usually the most available to cheaper option.
Sour Cream – Regular sour cream (with the full fat content) creates the richest, creamiest sauce. Avoid using low fat sour cream if you can help it.
Onions – Yellow onions are best to use because they lend a natural sweetness to the dish. White onions will work in a pinch.
Garlic – It’s always best to use fresh garlic. Smash it to release the oils for the most flavor and then mince.
Worcestershire Sauce – This adds a wonderful umami note that makes the whole recipe more savory.
Chicken stock – if you didn’t get much chicken liquids while cooking, use chicken stock in the sauce. If you have any on hand, homemade chicken stock is always the best option.
See recipe card for complete information on ingredients and quantities.
How to Make Chicken Stroganoff
PRO TIP: Prepare your ingredients before starting to cook so that everything is measured, sliced, and ready to go. It’s much easier to cook when you don’t have to run around the chicken looking for ingredients, measuring, and chopping. (That’s how you burn stuff.)
Cook the chicken. Heat a pan over medium-high heat and add oil. Add sliced chicken to the pan (1) and season the chicken with salt, pepper and garlic powder. Sear the chicken until golden brown and almost fully cooked (2).
Drain and set aside. Drain the chicken juices from the pan but do not discard! Then, remove the chicken from the pan and set aside.
Sauté the veggies. Add onions (3) and mushroom (4) to the same pan. You may need to add a little more oil. Sear mushrooms and onions over medium-high heat until it gets nicely browned.
Add all ingredients. Lower the heat to low and add chicken back into the pan. Stir in sour cream, juices from chicken, (or chicken stock if you didn’t get much chicken juices) (5), Worcestershire sauce, salt, and fresh cracked black pepper.
Simmer. Stir until the sauce is completely smooth. Let it all simmer for a few minutes and stir in parsley (6).
Recipe FAQs
The traditional Stroganoff recipe does call for thinly sliced beef, so you can easily make this recipe with beef instead. Use a flank steak and slice thinly against the grain. Sear it for a few minutes and follow the recipe for the remaining steps as instructed.
If you wish, you can also use ground chicken or ground beef.
For a leaner option, use raw turkey breast meat and make sure to slice it thin like you would be using chicken or beef.
Yes, this recipe can easily be gluten free if you serve it with gluten free pasta. The chicken and the ingredients for the sauce are already gluten free. Do double check the nutritional information on all of the packaging to make sure.
Since this sauce is cream based, it’s very easy to scald. You can reheat it in a pan on the stove-top or in the microwave, just be careful not to overheat. For stove-top, reheat it over medium-low heat, stirring from time to time, just until warmed through. In the microwave, reheat it in 30 second increments, stirring in between, just until warmed through.
What Chicken to Use for Stroganoff
If you tried many of my chicken recipes, you know that I prefer dark chicken meat when possible. Chicken thigh meat is so much juicier and more flavorful than chicken breast. Although, I know many people who prefer chicken breast meat and no other, and that’s just fine.
For this recipe, you can use chicken breast, chicken thigh meat, or a combination of both. Whichever meat you choose to use, just make sure to slice is thinly and get a nice brown color of it when searing to get more flavor for the sauce.
How to Serve Chicken Stroganoff
There is no one way to serve Stroganoff because it’s one of those dishes that will go with any side dish. You can make it a little lighter or more comforting by choosing different side dishes. Try it with:
- Egg noodles (or any other pasta)
- Mashed potatoes
- Rice
- Quinoa
- Cauliflower rice
- Broccoli, cauliflower (or other mixed veggies)
More Easy Chicken Dinner Recipes
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Chicken Stroganoff Recipe
Ingredients
- 2 tbsp canola oil
- 2 lbs boneless, skinless chicken breast meat (or thigh meat) thinly sliced
- 16 oz cremini mushrooms (aka baby bella mushrooms) thinly sliced
- 1 Vidalia onion thinly sliced
- 1 1/2 cups full fat sour cream
- 1/2 cup juices saved from cooking chicken (or chicken broth)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tbsp fresh minced parsley
- salt
- fresh cracked black pepper
Instructions
- Prepare your ingredients before stating to cook.
- Preheat a large cooking pan over medium-high heat and add oil. Season chicken with some salt, pepper, and garlic powder. Sear chicken over medium-high heat until it gets golden brown and almost done. (Drain off chicken juices while cooking but do not discard.)
- Take chicken out of the pan and set aside.
- Add onions and mushroom to the same pan. (You may need to add a little more oil.) Sear mushrooms and onions over medium-high heat until it gets nicely browned.
- Lower the heat to low and add chicken back into the pan. Stir in sour cream, juices from chicken, (a little chicken broth if you didn’t get much chicken juices), Worcestershire sauce, salt, and fresh cracked black pepper.
- Stir until the sauce is completely smooth. Let it all simmer for a few minutes and stir in parsley.
- Serve Chicken Stroganoff over egg noodles, another pasta, rice, mashed potatoes, or vegetables.
Video
Notes
- Gluten Free Notes: this recipe can easily be gluten free if you serve it with gluten free pasta. The chicken and the ingredients for the sauce are already gluten free. Do double check the nutritional information on all of the packaging to make sure.
- Using other meats: The traditional Stroganoff recipe does call for thinly sliced beef, so you can easily make this recipe with beef instead. Use a flank steak and slice thinly against the grain. Sear it for a few minutes and follow the recipe for the remaining steps as instructed.
If you wish, you can also use ground chicken or ground beef.
For a leaner option, use raw turkey breast meat and make sure to slice it thin like you would be using chicken or beef - How to reheat: Since this sauce is cream based, it’s very easy to scald. You can reheat it in a pan on the stove-top or in the microwave, just be careful not to overheat. For stove-top, reheat it over medium-low heat, stirring from time to time, just until warmed through. In the microwave, reheat it in 30 second increments, stirring in between, just until warmed through
Nutrition
Originally published on Will Cook For Smiles in November 2012.
Cindy says
I made this and it was very good. I put it with mashed potatoes the first night and it was good but had enough for another night so i put it with noodles. It was so much better with the noodles. Thank you
daisy parker says
yummy recipe .)
LyubaB says
Thanks, Daisy!!