A silky, mushroom-studded version of the classic—this Rich Chicken Stroganoff swaps beef for tender chicken strips and delivers a weeknight-friendly, soul-warming dinner in under an hour. It’s creamy without being heavy, keeps well for leftovers, and stretches easily to feed hungry families or meal-prep needs. If you enjoy simple, satisfying chicken dinners that deliver big flavor, you might also like my best crockpot BBQ chicken for nights when you want set-it-and-forget-it convenience.
Why you’ll love this dish
- Comfort-food creamy sauce without hours of simmering.
- Uses everyday pantry ingredients—no specialty items required.
- Quick protein—thinly sliced chicken cooks fast and stays juicy.
- Versatile: serves over noodles, rice, or mashed potatoes depending on mood.
"I doubled the mushrooms and served this over buttered egg noodles—so rich and cozy. Family-approved and fast enough for weekdays." — a repeat home cook
Perfect for busy weeknights, casual Sunday dinners, or when you want restaurant-worthy comfort without fuss.
The cooking process explained
This recipe is all about layering flavor. You sear the chicken briefly to lock in juices, build a savory base with butter, onions, garlic, and browned mushrooms, then thicken with a little flour (or cornstarch for gluten-free). Chicken returns to the pan with a splash of broth and wine to deglaze, then finishes gently with sour cream, Dijon, and optional Worcestershire for depth. The whole dish comes together in a single skillet and finishes quickly—no long braise required.
What you’ll need
- 1½ lb (700 g) boneless, skinless chicken breasts, patted dry and sliced into ¾-inch strips
- Salt and black pepper, to taste
- 1 tsp smoked paprika (or regular paprika)
- 2 tbsp olive oil or vegetable oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10–12 oz (300–350 g) cremini or button mushrooms, sliced (shiitake or portobello work too)
- 2 tbsp all-purpose flour (or 1½ tbsp cornstarch for gluten-free)
- 1 cup (240 ml) low-sodium chicken broth
- ½ cup (120 ml) dry white wine or extra broth (optional)
- 1 cup (240 ml) sour cream
- 1 tbsp Dijon mustard
- 1–2 tsp Worcestershire sauce (optional)
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, rice, or mashed potatoes for serving
Notes: Swap Greek yogurt for a tangier finish (add off-heat or tempered). Use cornstarch mixed with cold water for a gluten-free slurry instead of flour.
Step-by-step instructions
- Season the chicken strips with salt, pepper, and smoked paprika. Keep them in a single layer when searing.
- Heat 2 tbsp oil in a large skillet over medium-high. Add half the chicken and sear 2–3 minutes per side until golden but not fully cooked. Transfer to a plate; repeat with the remaining chicken.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds.
- Add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.
- Sprinkle the flour over the mushrooms and stir for 1 minute to cook out the raw taste (use cornstarch mixed with a little cold water if gluten-free).
- Pour in the chicken broth and wine (if using). Scrape up browned bits from the pan and simmer 3–4 minutes until slightly thickened.
- Return the seared chicken and any accumulated juices to the skillet. Reduce heat to low. Stir in the sour cream, Dijon, and Worcestershire sauce. Warm through gently—avoid boiling to prevent the sauce from splitting. Taste and adjust seasoning.
- Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley and serve immediately.
Best ways to enjoy it
Serve this stroganoff over buttered egg noodles for classically cozy texture, or spoon it over creamy mashed potatoes for a hearty plate. For lighter eats, offer it on steamed rice or whole-grain pasta. Add a crisp green salad or steamed green beans to cut through the richness. For a soup-and-main combo on cold nights, pair with a bowl of comforting chicken tortellini soup for a full cozy spread.
Plating tip: mound noodles first, then ladle sauce and chicken on top so each bite has sauce and protein.
Storage and reheating tips
- Refrigerate: Cool to room temperature, store in an airtight container, and refrigerate up to 3–4 days.
- Freeze: Place in freezer-safe containers for up to 3 months. Note that sour cream can change texture after freezing; it’s best to under-sauce slightly and add a splash of broth when reheating.
- Reheat gently: Warm on the stove over low heat, stirring frequently. If the sauce looks too thick or separated, stir in a tablespoon or two of broth and remove from heat once evenly warmed. Avoid boiling after adding sour cream to prevent curdling.
- Using leftover cooked chicken: If using pre-cooked chicken, add it at the end of step 6 and warm through only—overcooking will make the pieces dry.
Pro chef tips
- Don’t over-sear the chicken: golden crust but slightly underdone inside prevents dryness when simmering again.
- Dry mushrooms brown better—don’t overcrowd the pan. Sauté in batches if necessary.
- Temper the sour cream: off-heat or stir a ladleful of hot broth into the sour cream before adding to the pan to reduce risk of splitting.
- For a silkier sauce, finish with a small knob of cold butter off the heat.
- Use low-sodium broth so you can control final seasoning. Add salt at the end to taste.
- For gluten-free, use cornstarch slurry (1½ tbsp cornstarch + 2 tbsp cold water) instead of flour.
Creative twists
- Beefy swap: Use thin strips of sirloin and brown longer for an authentic stroganoff flavor.
- Vegetarian: Replace chicken with thick slices of firm tofu or seitan and use vegetable broth. Add smoked paprika for depth.
- Dairy-free: Stir in full-fat coconut milk or a dairy-free sour cream alternative and omit Worcestershire (or use a vegan version).
- Wine-free: Replace wine with extra chicken broth plus a splash of apple cider vinegar for acidity.
- Herb-forward: Stir in chopped dill or tarragon at the end for a fresh lift.
- Mushroom-forward: Double the mushrooms and add a splash of soy sauce during mushroom browning for umami.
Common questions
Q: Can I make this ahead and reheat for guests?
A: Yes. Make the stroganoff up to two days in advance. Reheat gently on low and add a splash of broth if the sauce tightens. Add fresh parsley just before serving.
Q: What’s the best substitute for sour cream if I don’t have any?
A: Full-fat Greek yogurt works well if you temper it first (stir in a little hot liquid before adding to the pan). Heavy cream can be used, but you’ll lose some tang.
Q: Is this recipe freezer-friendly?
A: Yes, but texture changes are possible because of the sour cream. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat slowly, adding a little broth to restore the sauce.
Q: Can I use thighs instead of breasts?
A: Boneless, skinless thighs work great and stay juicier. Adjust searing time slightly—thigh strips may need a touch longer to develop color.
Q: How can I make this gluten-free?
A: Use cornstarch (1½ tbsp cornstarch mixed with cold water) instead of flour to thicken, and confirm Worcestershire sauce is gluten-free or omit it.
Q: Why did my sauce split when reheating?
A: High heat is usually the culprit. Heat slowly on low and avoid boiling after adding sour cream. A splash of broth and vigorous stirring off-heat can help bring it back together.
Rich Chicken Stroganoff
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free option available
Description
A silky, mushroom-studded version of stroganoff that delivers a weeknight-friendly, soul-warming dinner in under an hour.
Ingredients
- 1½ lb (700 g) boneless, skinless chicken breasts, sliced into ¾-inch strips
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil or vegetable oil
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10–12 oz (300–350 g) cremini or button mushrooms, sliced
- 2 tbsp all-purpose flour (or 1½ tbsp cornstarch for gluten-free)
- 1 cup (240 ml) low-sodium chicken broth
- ½ cup (120 ml) dry white wine or extra broth (optional)
- 1 cup (240 ml) sour cream
- 1 tbsp Dijon mustard
- 1–2 tsp Worcestershire sauce (optional)
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, rice, or mashed potatoes for serving
Instructions
- Season chicken strips with salt, pepper, and smoked paprika.
- Heat 2 tbsp oil in a large skillet over medium-high. Add half the chicken and sear 2–3 minutes per side until golden, then transfer to a plate.
- Reduce heat to medium, add butter, and once melted, add sliced onion. Cook for 3–4 minutes until softened, then stir in minced garlic and cook for 30 seconds.
- Add sliced mushrooms and cook, stirring occasionally, until browned, about 6–8 minutes.
- Sprinkle flour over mushrooms and stir for 1 minute. Pour in chicken broth and wine (if using), scraping browned bits from the pan. Simmer for 3–4 minutes until slightly thickened.
- Return chicken and accumulated juices to the skillet, reduce heat to low, and stir in sour cream, Dijon, and Worcestershire sauce. Warm through gently.
- Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with parsley and serve immediately.
Notes
Swap Greek yogurt for a tangier finish. For gluten-free, use cornstarch slurry instead of flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food