Chicken Stroganoff is a cozy, comforting dish that combines tender chicken pieces with a creamy, rich mushroom sauce. The flavors blend together beautifully with hints of garlic and a touch of tangy sour cream, making every bite smooth and satisfying. It’s a wonderful twist on the classic beef version but lighter and just as delicious.
I love making Chicken Stroganoff because it’s super simple and comes together quickly, which is perfect for busy weeknights. I usually toss in some fresh mushrooms and onions to add extra flavor and texture, and I find that stirring in the sour cream at the end gives the sauce a nice, velvety finish. It’s one of those dishes that feels fancy but really isn’t complicated at all.
My favorite way to enjoy this dish is over a bed of buttery egg noodles or creamy mashed potatoes—both soak up the sauce perfectly. It’s a meal that brings warmth and makes you want to sit down and savor every bite. Whenever I make it, it often turns into a family favorite that everyone asks for again and again!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well. Thighs stay juicy and tender, while breasts are leaner. If you want a vegetarian twist, try firm tofu or seitan as a substitute.
Mushrooms: Cremini or white button mushrooms add earthiness. You can use portobello for a meatier texture or omit mushrooms for a simpler sauce.
Sour Cream: It gives the sauce its creamy tang. Greek yogurt can substitute if you want a lighter option—add it at the end and don’t boil to avoid curdling.
Smoked Paprika: This adds a warm, subtle smokiness. If unavailable, regular paprika or a pinch of chili powder works to keep the mild kick.
How Do You Make the Chicken Tender and Keep the Sauce Creamy?
Cooking the chicken just right and adding the sour cream carefully are key here:
- Brown the chicken on medium-high heat until golden but not fully cooked. This locks in juices and adds flavor.
- Cook the sauce ingredients thoroughly before adding broth to develop deep flavors.
- Remove pan from heat before stirring in sour cream to keep it smooth without curdling.
- Simmer the chicken gently in the sauce to finish cooking without drying it out.
Equipment You’ll Need
- Large skillet or frying pan – I like a big one because it gives enough space for browning the chicken and cooking the sauce without spilling.
- Cutting board and sharp knife – using a sharp knife makes chopping the chicken, onions, and garlic easier and safer.
- Measuring spoons and cups – to keep everything precise and balanced, especially for ingredients like Worcestershire sauce and paprika.
- Wooden spoon or spatula – perfect for stirring the ingredients and scraping the bottom of the pan while cooking.
- Pot for boiling noodles – a large pot to cook your egg noodles or pasta while you make the sauce.
Flavor Variations & Add-Ins
- Swap the chicken for cooked leftover turkey or cooked shrimp for a different protein twist.
- Stir in a splash of dry white wine or sherry before adding the broth for extra depth of flavor.
- Add sautéed bell peppers or spinach at the end to include more veggies and color.
- Replace sour cream with crème fraîche or Greek yogurt for a slightly tangy variation that’s lighter.
How to Make Chicken Stroganoff
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (such as cremini or white button)
- 1 teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream, at room temperature
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles or pasta, cooked according to package instructions, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, totaling around 35 minutes. It’s a quick and simple dinner that’s perfect when you want something tasty without waiting too long.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil or butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook them until nicely browned on all sides, about 5-6 minutes. They don’t need to be fully cooked through yet. Once browned, remove the chicken from the skillet and set it aside.
2. Cook the Vegetables:
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its delicious aroma. Next, add the sliced mushrooms and cook for 5-7 minutes, until they’ve released their moisture and start to brown.
3. Make the Sauce:
Sprinkle the smoked paprika and flour over the veggies. Stir well to combine and cook for a minute or two to get rid of the raw flour taste. Slowly pour in the chicken broth, stirring often and scraping the bottom of the pan to pick up all the browned bits—that’s where the flavor is! Stir in the tomato paste and Worcestershire sauce. Let the sauce simmer gently for around 3-4 minutes until it thickens up.
4. Finish Cooking the Chicken:
Put the browned chicken pieces back into the skillet and stir to coat them in the sauce. Let everything simmer together for about 5 minutes more, until the chicken is fully cooked and tender.
5. Add the Creamy Touch:
Remove the skillet from the heat, then stir in the sour cream until the sauce is smooth and creamy. Taste the sauce and add salt and black pepper as needed. Be gentle with the heat here so the sour cream doesn’t curdle.
6. Serve and Enjoy:
Spoon the chicken stroganoff over cooked egg noodles or your favorite pasta. Sprinkle fresh chopped parsley on top for a little color and freshness. Serve warm and enjoy a creamy, delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure it’s completely thawed before cooking. Thaw frozen chicken in the fridge overnight or submerge it in cold water in a sealed bag for faster thawing. Pat dry to remove excess moisture for better browning.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt is a great lighter substitute. Add it off the heat at the end to keep the sauce smooth and avoid curdling.
How Can I Store Leftover Chicken Stroganoff?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the sauce thickens too much, add a splash of broth or water to loosen it.
What Can I Serve Instead of Egg Noodles?
If you don’t have egg noodles, try serving the stroganoff over rice, mashed potatoes, or even cauliflower rice for a low-carb option. All work great to soak up the creamy sauce!
