I’ll tell you the truth—I didn’t plan on making chicken stroganoff the first time. It was one of those nights when I wanted something comforting but fast. I had chicken in the fridge, some mushrooms, and sour cream. Then it hit me—why not turn these into a quick stroganoff? After just 30 minutes, I was sitting at the table with a creamy, savory dish that tasted like I had cooked it for hours. Since then, I’ve made this recipe so many times, and every time it feels like a warm hug in a bowl.
If you’re like me and love meals that are easy, quick, and packed with flavor, then this easy chicken stroganoff will win your heart. Let’s get cooking.
Why Chicken Stroganoff is So Good
Chicken stroganoff is a twist on the classic beef stroganoff. The original dish comes from Russia and is usually made with strips of beef in a creamy mushroom sauce. But chicken is lighter, faster to cook, and still so satisfying.
The real magic of stroganoff is in the sauce—it’s creamy, savory, and full of flavor from garlic, onions, mushrooms, and a little tang from sour cream. It coats every bite of tender chicken and pairs perfectly with pasta, rice, or even mashed potatoes.
Ingredients You’ll Need
The beauty of this recipe is that it uses simple, everyday ingredients. You probably already have most of them in your kitchen.
- Chicken breast or thighs (boneless, skinless, cut into strips)
- Mushrooms (button, cremini, or your favorite kind, sliced)
- Onion (chopped)
- Garlic (minced)
- Butter or olive oil
- Chicken broth
- Sour cream (the heart of the sauce)
- Flour (for thickening the sauce)
- Dijon mustard (for a little tang, optional but recommended)
- Paprika (smoky flavor that takes it to the next level)
- Salt and black pepper
- Fresh parsley (for garnish)
- Pasta, rice, or mashed potatoes (to serve it with)
If you want to keep it healthier, you can even swap sour cream with Greek yogurt.
Step 1: Cook the Chicken (8 Minutes)
Start by seasoning your chicken strips with salt, pepper, and paprika. Heat butter or olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden on the outside and just cooked through—about 5–8 minutes.
Once done, transfer the chicken to a plate and set aside. Don’t worry, it’ll go back into the sauce later and soak up even more flavor.
Step 2: Make the Mushroom Base (7 Minutes)
In the same skillet (don’t clean it—you want those flavor bits), melt a little more butter. Add onions and sauté until soft and slightly golden. Toss in the garlic and mushrooms and cook until the mushrooms release their juices and turn brown.
This is the step where the kitchen starts smelling amazing. That mix of garlic, onions, and mushrooms is unbeatable.
Step 3: Build the Creamy Sauce (10 Minutes)
Sprinkle a spoonful of flour over the mushrooms and stir well. This will help thicken the sauce later. Slowly pour in the chicken broth while stirring, scraping the bottom of the pan to pick up all the flavors.
Once it starts to simmer, lower the heat and stir in sour cream and Dijon mustard. The sauce will turn silky, creamy, and full of flavor. Taste and adjust seasoning with salt, pepper, or extra paprika if you like.
Step 4: Bring It All Together (5 Minutes)
Add the cooked chicken back into the pan. Stir everything together and let it simmer for about 5 minutes so the chicken soaks up the sauce.
By now, your stroganoff will look creamy, rich, and irresistible. Sprinkle with fresh parsley for a pop of color and freshness.
Step 5: Serve and Enjoy (Immediate Happiness)
Serve your chicken stroganoff over egg noodles, rice, or mashed potatoes. Each option gives you a slightly different experience:
- Egg noodles: classic and comforting.
- Rice: fluffy and filling.
- Mashed potatoes: creamy on creamy—total comfort food.
Honestly, you can’t go wrong.
Why You’ll Love This Recipe
Here’s why I think this will be your new go-to dinner:
- Quick: Only 30 minutes from start to finish.
- Simple: Everyday ingredients, no fancy steps.
- Comforting: Rich, creamy sauce that feels like home.
- Family-friendly: Both kids and adults love it.
- Versatile: Works with chicken, turkey, or even leftover rotisserie chicken.
Tips for the Best Chicken Stroganoff
A few small tricks can make a big difference:
- Don’t overcook the chicken—it should be tender, not dry.
- Use fresh mushrooms—they add much more flavor than canned ones.
- Balance the creaminess—if the sauce feels too thick, add a splash of chicken broth.
- Add a touch of acidity—a squeeze of lemon juice at the end can brighten up the sauce.
- Make it your own—you can add peas, spinach, or even bell peppers for extra color and nutrition.
Variations You Can Try
- Healthy swap: Use Greek yogurt instead of sour cream.
- Spicy version: Add chili flakes or cayenne pepper.
- Cheesy twist: Stir in a handful of parmesan cheese for extra richness.
- Gluten-free: Skip the flour and thicken with cornstarch mixed in a little water.
- One-pot pasta: Cook the pasta directly in the sauce with extra broth.
How to Store and Reheat
If you have leftovers (rare, but possible), here’s how to keep them tasty:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: You can freeze it, but the sauce may separate a little when reheated. If freezing, let it cool completely first.
- Reheating: Warm on the stove over low heat, adding a splash of broth or water to loosen the sauce.
FAQs About Chicken Stroganoff
Q1: Can I use chicken thighs instead of breasts?
Yes, absolutely! Thighs are juicier and give even more flavor.
Q2: Can I make this ahead of time?
Yes, you can cook it and keep it in the fridge for 2–3 days. Just reheat gently.
Q3: What can I use instead of sour cream?
Greek yogurt, heavy cream, or even cream cheese works. Each gives a slightly different texture but still delicious.
Q4: Can I add vegetables to this dish?
Yes, peas, spinach, or bell peppers are great add-ins.
Q5: What’s the best pasta for stroganoff?
Egg noodles are traditional, but penne, fettuccine, or even spaghetti work fine.
Final Thoughts
This easy chicken stroganoff is proof that comfort food doesn’t have to take hours. In just 30 minutes, you can have a warm, creamy, and filling meal that feels like a weekend treat but is simple enough for weeknights.
Every time I make it, I’m reminded why I fell in love with this recipe—it’s quick, it’s delicious, and it always makes me (and my family) happy. Once you try it, I’m sure it will become one of your favorites too.