Chicken Stroganoff is a cozy, creamy dinner that’s perfect for busy weeknights. With juicy chicken, earthy mushrooms, and a tangy cream sauce, this dish is comforting, filling, and super quick to make.
In just 30 minutes, you’ll have a delicious meal ready to serve!
Chicken Stroganoff
This Chicken Stroganoff is just like the classic Beef Stroganoff or Mushroom Stroganoff, but it’s made with chicken!
It’s less work, quicker to cook, lighter and just as satisfying. The rich, creamy sauce has the perfect balance of tanginess from the half & half, and the whole dish is full of comforting flavors. No sour cream.
The key to making this dish extra flavorful is getting a nice sear on the chicken and mushrooms.
The crispy bits left in the pan add so much depth to the sauce. Plus, you’re making a generous amount of sauce—so don’t worry, you won’t run out!
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Ingredients
- Chicken - I use chicken breasts, cut into bite-sized pieces (or you can slice them in half like in this creamy Chicken Marsala recipe), but you can swap them with thighs if you prefer. Chicken thighs add even more flavor!
- Garlic and onion powder - This gives the chicken an extra boost of flavor, along with salt and pepper.
- Flour - Helps to thicken the creamy mushroom sauce.
- Olive oil and butter - Perfect for sautéing and giving the chicken a nice sear.
- Mushrooms - I love using cremini mushrooms, but you can use any variety you like.
- Onion and garlic - These aromatics add so much flavor.
- Worcestershire sauce and Dijon mustard - These two ingredients give the dish that signature savory kick—don’t skip them! use Dijon and not the yellow mustard (different flavor profiles)!
- Chicken broth - For even more flavor in the sauce.
- Half and half - Gives the sauce its creaminess and richness. I like to use half and half instead of the heavy cream or sour cream here. This way the dish is creamy yet still ''lighter'' than with the other two options.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken Stroganoff
- Prepare the chicken: Sprinkle both sides of the chicken pieces with garlic & onion powder, salt, and pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken to the pan, smooth side down.
- Press lightly with a spatula and cook for about 4 minutes until golden brown. Flip the chicken, press again, and cook for another 2 minutes. Remove chicken from the skillet and set it aside on a plate.
- Cook the veggies: In the same skillet, turn the heat to medium-high and add the butter. Once melted, add the diced onion and cook for 1 minute.
- Toss in the sliced mushrooms and cook until they’re golden, about 5 minutes. Scrape up any brown bits from the bottom of the pan (that's all the flavor!).
- Make the sauce: Sprinkle in the flour and stir for 1 minute. Gradually add half of the cream while stirring, followed by the rest. Stir in Worcestershire sauce, broth (or water), and Dijon mustard.
- Let the sauce simmer for about 3 minutes until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper. If it is not thick enough, let it simmer for a little longer (low heat).
- Finish the dish: Return the cooked chicken (along with any juices) to the skillet. Let it simmer for 1 more minute before removing the skillet from the heat.
- Serve: Serve the chicken stroganoff over pasta or egg noodles and top with fresh parsley or chives for a burst of color and flavor!
Serving Suggestions
Top Choice: My mom used to always serve it with mashed potatoes (or simple boiled potatoes) and creamy cucumber salad (so good!).
This Chicken Stroganoff will taste delicious also with buttered egg noodles, rice or for low-carb dinner: cauliflower rice.
You can also pair it with a simple green salad for a lighter side.
Freezing And Storing Instructions
- To Store. Store any leftover Chicken Stroganoff in an airtight container in the fridge for 3-4 days.
- To Freeze. I don’t recommend freezing this dish, as the creamy sauce may separate.
- To Reheat. If you have time I recommend reheating over low heat on the stovetop (Small saucepots are perfect for this).
Julia's Tip
It's best to reheat Chicken Stroganoff on the stovetop instead of the microwave.
The stovetop allows for more even and gentle heating, helping to maintain the creamy texture of the sauce.
The microwave can cause the sauce to separate or become lumpy due to the rapid, uneven heating.
More One-Pot Chicken Recipes
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Recipe Card
Chicken Stroganoff
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INGREDIENTS
- 1 pound boneless skinless chicken breast or thighs, cut into bite sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- 2 cracks of black pepper
- 12 ounces mushrooms, cremini or baby bella, sliced not too thin
- 3 tablespoons unsalted butter, you can use salted too but then add more/less salt to taste
- 1 cup brown onion, finely diced
- 1 tablespoon + 1 teaspoon Dijon mustard, mustard can vary, mine was from Market pantry and is on the milder side
- 2 tablespoons Worcestershire sauce
- 1 cup + ¼ cup half & half, you can also use heavy cream for a richer sauce
- 1 tablespoon olive oil or your preferred cooking oil
- 1 tablespoon all purpose flour, if you want extra thick sauce, add 1 teaspoon more
- ⅓ cup water or broth
INSTRUCTIONS
- Prepare the chicken: Sprinkle both sides of the chicken pieces with garlic + onion powder, salt, and pepper.1 pound boneless skinless chicken breast or thighs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 cracks of black pepper, ½ teaspoon salt or to taste
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken to the pan, smooth side down. Press lightly with a spatula and cook for about 4 minutes until golden brown. Flip the chicken, press again, and cook for another 2 minutes. Remove chicken from the skillet and set it aside on a plate.1 tablespoon olive oil or your preferred cooking oil
- Cook the veggies: In the same skillet, turn the heat to medium-high and add the butter. Once melted, add the diced onion and cook for 1 minute. Toss in the sliced mushrooms and cook until they’re golden, about 5 minutes. Scrape up any brown bits from the bottom of the pan (that's all the flavor!).3 tablespoons unsalted butter, 1 cup brown onion, 12 ounces mushrooms
- Make the sauce: Sprinkle in the flour and stir for 1 minute. Gradually add half of the cream while stirring, followed by the rest. Stir in Worcestershire sauce, broth (or water), and Dijon mustard. Let the sauce simmer for about 3 minutes until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper.1 tablespoon + 1 teaspoon Dijon mustard, 2 tablespoons Worcestershire sauce, 1 cup + ¼ cup half & half, 1 tablespoon all purpose flour, ⅓ cup water or broth
- Finish the dish: Return the cooked chicken (along with any juices) to the skillet. Let it simmer for 1 more minute before removing the skillet from the heat.
- Serve: Serve the chicken stroganoff over mashed potatoes or egg noodles and top with fresh parsley or chives for a burst of color and flavor!
NOTES
- The recipe makes about 4 bigger and 5-6 smaller main course portions.
- To Store. Store any leftover Chicken Stroganoff in an airtight container in the fridge for 3-4 days.
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ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Alexandra
One of my favorite stroganoff recipes!