Creamy Chicken Stroganoff is my go-to when I need a hug in a bowl. It's the kind of meal that makes the whole house smell amazing and turns a regular Tuesday into something special.
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This isn't your grandma's beef stroganoff—it's a lighter, quicker version that uses chicken breast and a silky, tangy sauce. The best part? It all comes together in one skillet, so you have less to clean up and more time to enjoy.
I've tested this recipe so many times to get the sauce just right: creamy but not gloppy, tangy from the sour cream, and full of savory mushrooms. Trust me, you'll want to lick the pan.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, sliced thin
Slicing thin ensures quick, even cooking. You can use chicken thighs for more flavor.
2 tbsp (30ml) olive oil, divided
Use a neutral oil like canola if you prefer. It's for searing the chicken and sautéing veggies.
8 oz (225g) cremini mushrooms, sliced
Cremini (baby bella) have more flavor than white buttons. Any mushroom works, even shiitake.
1 small yellow onion, finely chopped
About 1 cup. Sweet onion or shallots also work well.
2 cloves garlic, minced
Fresh is best, but 1/2 tsp garlic powder can substitute in a pinch.
2 tbsp (16g) all-purpose flour
Helps thicken the sauce. For gluten-free, use cornstarch mixed with water.
1 cup (240ml) low-sodium chicken broth
Low-sodium lets you control the salt. Homemade or store-bought both fine.
1 tbsp (15ml) Dijon mustard
Adds tang and depth. Yellow mustard works, but Dijon is smoother.
1 tsp Worcestershire sauce
Gives umami. Soy sauce is a good substitute.
1/2 cup (120ml) sour cream
Use full-fat for richness. Greek yogurt works but may curdle if boiled.
Salt and black pepper, to taste
Start with 1/2 tsp salt and 1/4 tsp pepper, adjust at the end.
8 oz (225g) egg noodles, cooked according to package
Wide egg noodles are classic. Any pasta or rice works too.
Tips & Tricks
Don't rush the sear
Get the chicken nicely browned—it adds flavor to the sauce.
Mushrooms first
Sauté mushrooms until golden before adding onions; they release moisture and need space.
Low heat for sour cream
After adding sour cream, keep the heat low to avoid curdling.
Pro Tips
Step-by-Step Instructions
1. Prep the chicken
Season sliced chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken in a single layer and cook until golden brown on both sides, about 4-5 minutes total. Remove to a plate.
2. Sauté mushrooms and onion
Reduce heat to medium (300°F/150°C). Add remaining olive oil, then mushrooms and onion. Cook until mushrooms release their liquid and turn golden brown, about 5-6 minutes. Add garlic and cook for 1 minute until fragrant.
3. Make the roux
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty.
4. Add liquids
Pour in chicken broth, scraping up any browned bits from the bottom. Stir in Dijon mustard and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low (250°F/120°C) and let bubble gently for 5 minutes until slightly thickened.
5. Finish with sour cream
Turn heat to low (200°F/95°C). Stir in sour cream until fully incorporated. Do not let it boil, or it will curdle. Season with salt and pepper to taste.
6. Combine and serve
Return the chicken to the skillet, along with any juices. Simmer for 2-3 minutes until heated through. Serve over cooked egg noodles, garnished with fresh parsley if desired.
Delicious Variations
Make it dairy-free
swap sour cream with coconut cream and use a dairy-free butter substitute.
- Add 1/2 cup frozen peas during the last 2 minutes of simmering for a pop of color.
- Use sliced beef sirloin instead of chicken for a classic version.
How to Store Creamy Chicken Stroganoff
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great—they're more forgiving and flavorful. Just cook them a bit longer until they reach 165°F internally.
Q: Can I make this ahead of time?
Absolutely, you can make the sauce and chicken a day ahead. Reheat gently and add a little broth to refresh the consistency.
Q: How do I prevent the sour cream from curdling?
Curdling happens when it boils. Always add sour cream off the heat or over low heat, and stir gently until just combined.
Q: What can I substitute for egg noodles?
Any pasta, rice, or even mashed potatoes work beautifully. Gluten-free pasta is also fine.
Q: Can I add vegetables?
Yes, add spinach, bell peppers, or green beans. Sauté them with the mushrooms or stir in at the end.
Try this tonight and let me know how it turns out! Share your twist in the comments below.
Creamy Chicken Stroganoff
Creamy Chicken Stroganoff is a rich, comforting one-pan dinner that's ready in 35 minutes—perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced thin
- 2 tbsp (30ml) olive oil, divided
- 8 oz (225g) cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16g) all-purpose flour
- 1 cup (240ml) low-sodium chicken broth
- 1 tbsp (15ml) Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup (120ml) sour cream
- Salt and black pepper, to taste
- 8 oz (225g) egg noodles, cooked according to package
📋 Instructions
- 1Prep the chicken — Season sliced chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken in a single layer and cook until golden brown on both sides, about 4-5 minutes total. Remove to a plate.
- 2Sauté mushrooms and onion — Reduce heat to medium (300°F/150°C). Add remaining olive oil, then mushrooms and onion. Cook until mushrooms release their liquid and turn golden brown, about 5-6 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Make the roux — Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty.
- 4Add liquids — Pour in chicken broth, scraping up any browned bits from the bottom. Stir in Dijon mustard and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low (250°F/120°C) and let bubble gently for 5 minutes until slightly thickened.
- 5Finish with sour cream — Turn heat to low (200°F/95°C). Stir in sour cream until fully incorporated. Do not let it boil, or it will curdle. Season with salt and pepper to taste.
- 6Combine and serve — Return the chicken to the skillet, along with any juices. Simmer for 2-3 minutes until heated through. Serve over cooked egg noodles, garnished with fresh parsley if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
