Chicken Stroganoff is a thin, pan-fried seasoned chicken breast cooked up in a fresh creamy mushroom sauce with Worcestershire, aromatic thyme, garlic, and onion combined with Dijon mustard and the perfect amount of sour cream for a one-pot comfort dish that will leave you feeling satisfied.
Winter is coming… and this creamy chicken stroganoff with mushrooms is the perfect way to close out a cold day! It is the ultimate cozy dish! Plus, it takes just 30 minutes to make and just one pot to make it in, making it perfect for any night of the week!
This dish has all the flavors you love in a creamy stroganoff, but with chicken instead of the classic beef. It’s loaded with mushrooms, sour cream, and tender chicken breast and can be served with your choice of rice, egg noodles, mashed potatoes, cauliflower rice, whatever you’d like! It’s great for when you’re short on time but still want something hearty and delicious.
Equipment You’ll Need To Make Creamy Chicken Stroganoff
Two words – One Pot! Yesss! Who doesn’t love easy cleanup! All you need to make your chicken stroganoff is one large skillet and a few utensils!
Ingredients For Your Creamy Chicken Stroganoff With Mushrooms
Chicken
- Chicken Breasts
- Garlic Powder
- Paprika
- Ground Black Pepper & Salt
- Italian Seasoning
- Butter
- All-Purpose Flour
Stroganoff Sauce
- Butter
- Onion
- Mushrooms
- Chicken Broth
- All-Purpose Flour
- Worcestershire Sauce
- Salt & Black Pepper
- Thyme
- Paprika
- Garlic
- Dijon Mustard
- Sour Cream
How To Make One Pot Chicken Stroganoff in 30 Minutes or Less
- Sprinkle chicken with garlic powder, paprika, black pepper, salt, and Italian seasoning on both sides. Then, dredge each piece of chicken in flour and set it aside.
- Meanwhile, pre-heat skillet on medium-high. Add butter and let melt. Add in seasoned chicken and cook until completely brown, 3-4 minutes on each side. Remove chicken from skillet and cover, then set aside.
- Add butter to the skillet and melt. Add garlic and saute for 30 seconds. Then, add in onions and cook until transparent, about 4-5 minutes.
- Add mushrooms and cook until golden brown, about 5 minutes.
- Pour in beef broth and scrape any brown bits from the bottom of the pan. Then, add flour, Worcestershire sauce, thyme, garlic, black pepper, salt, and paprika. Stir until well incorporated.
- Lower heat to low Add sour cream and Dijon mustard and mix well. Cook 3-4 to melt sour cream.
- Add cook chicken breasts back in and simmer for 2-3 minutes until chicken is completely warmed.
- Garnish with fresh chopped parsley. Serve over egg noodles, pasta, mashed potatoes, or rice.
What To Serve with Chicken Stroganoff
You can never go wrong with rolls and a side of roasted asparagus or a light salad! For dessert, a fresh strawberry poke cake, Nutella puff pastry, or even no-bake oreo cheesecake bites would go great with this recipe!
Chicken Stroganoff FAQs
Can I freeze stroganoff?
It’s not advisable to freeze this recipe due to the diary. Your sauce could separate and curdle. If you would like to make it ahead of time, we recommend cooking the noodles and chicken separately then adding them together with your sauce (and sour cream) before serving.
How to store and reheat Chicken Stroganoff
On the off chance that you have any leftover stroganoff, you can store it in the fridge for up to three days. To reheat, warm on low heat either on your stove-top or back in the microwave until heated through before serving again! You’ll want to make sure you stir the sauce regularly to avoid breaking.
What kind of mushrooms can I use?
You can use any type of mushroom for this dish! We prefer baby bella or button, but even shiitakes would be delicious.
Does this recipe work for beef as well as chicken?
Absolutely! If you prefer to use beef in your stroganoff, feel free to use that instead of the chicken. The only modification you need to make (besides subbing the beef for the chicken, of course) is to switch out the chicken broth for beef broth. If you don’t have any beef broth on hand, you can use the chicken, but it won’t have as strong as a beefy flavor.
Can I make this recipe gluten-free?
You sure can! Switch out the flour with your choice of a gluten-free flour blend. If you are looking for a gluten-free alternative to regular noodles or rice, try using riced cauliflower!
I don’t have sour cream on hand – what can I substitute?
You could always use plain Greek yogurt instead of sour cream if need to. Or you could also sub in some heavy whipping cream. You could also use cream cheese instead of sour cream.
How do I make the sauce thicker?
You can add in some cornstarch to thicken up your stroganoff if needed! Just mix together a tablespoon or two with water until smooth, and then stir into the creamy chicken stroganoff mixture that is bubbling on your stove-top. It’s that simple!
Can This recipe be dairy-free/vegetarian?
Yes and Yes! You can sub out the diary with your favorite substitute and even switch out the sour cream for a dairy-free yogurt. To make this dish vegetarian, you can switch the chicken out with portabella mushrooms, tofu, or eggplant.
More Delicious Chicken Dinner Recipes
- Greek Chicken Souvlaki Recipe
- Chicken Pesto Pasta With Tomatoes & Mozzarella Pearls
- Teriyaki Grilled Chicken Thighs
- Baked BBQ Chicken Breast
- Chicken Marsala
Chicken Stroganoff
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (cut in half to make 4 fillets)
- ½ Tsp garlic powder
- ½ Tsp paprika
- ½ Tsp ground black pepper
- ½ Tsp salt
- ½ Tsp Italian seasoning
- 2 Tbsp unsalted butter
- ¼ Cup all-purpose flour
Stroganoff Sauce
- 3 Tbsp unsalted butter
- 1 medium white onion (diced)
- 8 Oz. brown mushrooms (sliced)
- 2 Cups chicken broth
- 2 Tbsp all-purpose flour
- 1½ Tbsp Worcestershire sauce
- ½ Tsp thyme
- 2 cloves garlic (minced)
- 1 Tsp ground black pepper
- ½ Tsp salt
- ½ Tsp paprika
- 2 Tsp Dijon mustard
- ⅔ Cup sour cream
Instructions
- Sprinkle chicken with garlic powder, paprika, black pepper, salt, and Italian seasoning on both sides. Then, dredge each piece of chicken in flour and set it aside.
- Meanwhile, pre-heat skillet on medium-high. Add butter and let melt. Add in seasoned chicken and cook until completely brown, 3-4 minutes on each side. Remove chicken from skillet and cover, then set aside.
- Add butter to the skillet and melt. Add garlic and saute for 30 seconds. Then, add in onions and cook until transparent, about 4-5 minutes.
- Add mushrooms and cook until golden brown, about 5 minutes.
- Pour in beef broth and scrape any brown bits from the bottom of the pan. Then, add flour, Worcestershire sauce, thyme, garlic, black pepper, salt, and paprika. Stir until well incorporated.
- Lower heat to low Add sour cream and Dijon mustard and mix well. Cook 3-4 to melt sour cream.
- Add cook chicken breasts back in and simmer for 2-3 minutes until chicken is completely warmed.
- Garnish with fresh chopped parsley. Serve over egg noodles, pasta, mashed potatoes, or rice.
Notes
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