When you want comfort food that feels indulgent but comes together quickly, this chicken stroganoff recipe delivers exactly that. Tender pieces of chicken get coated in a silky, tangy sour cream sauce with golden mushrooms and savory onions, creating a dinner that tastes like you spent hours in the kitchen when you really didn’t. The entire dish cooks in one pan in just 30 minutes, making it perfect for those evenings when you need something satisfying without a lot of fuss.
What makes this stroganoff particularly appealing is how it captures that classic creamy richness without being overly heavy. The combination of Dijon mustard and Worcestershire sauce adds depth and a subtle tang that keeps the dish interesting, while the mushrooms provide an earthy backbone that complements the tender chicken. Served over egg noodles, rice, or mashed potatoes, this becomes a complete meal that satisfies everyone at the table.
Why You’ll Love This Chicken Stroganoff Recipe
This recipe proves that weeknight cooking doesn’t have to be boring or complicated. Everything comes together in a single skillet, which means less cleanup and more time to actually enjoy your dinner. The technique of browning the chicken first creates a flavorful crust that adds texture to every bite, while the flour coating helps thicken the sauce naturally without making it gummy.
The mushrooms are where a lot of the flavor magic happens. Taking the time to cook them properly until their liquid evaporates and they develop golden-brown edges gives the sauce a rich, almost meaty depth. That caramelization is worth the extra few minutes of stirring. The sauce itself is beautifully balanced—creamy from the sour cream, savory from the broth, and slightly tangy from the mustard.
At just 280 calories per serving, this feels much more indulgent than the numbers suggest. The full-fat sour cream is essential here; low-fat versions don’t create the same silky texture and are more prone to breaking when heated. The recipe is also forgiving and flexible—you can adjust the mushroom quantity, dial the mustard up or down, or add extra garlic to suit your preferences.
The one-pan approach means you build flavor as you go. Each ingredient leaves behind tasty browned bits that get incorporated into the sauce when you deglaze with broth. This layering of flavors is what gives restaurant-quality results at home.
Ingredients for Rich Chicken Stroganoff
I keep these ingredients on hand because they’re versatile basics that work in countless recipes. The only item you might need to shop for specifically is the sour cream if you don’t typically stock it.
- 2 chicken breast halves, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Flour for coating
- 2 tablespoons olive oil (plus extra as needed)
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream (at room temperature)
About the Chicken: Two chicken breast halves typically equals about 1 to 1.5 pounds of meat, which feeds four people generously. I prefer cutting the chicken into 1-inch pieces rather than strips because cubes brown more evenly on multiple sides and stay tender. Pat the chicken dry before seasoning—wet chicken won’t brown properly and will steam instead. If you prefer dark meat, chicken thighs work beautifully and stay even more tender.
The Flour Coating: You only need a light dusting of flour on the chicken. Too much flour makes the sauce thick and gummy rather than silky. I put about 1/4 cup of flour in a shallow bowl and toss the seasoned chicken pieces to coat lightly, shaking off any excess. This thin coating creates a golden crust and helps thicken the sauce just enough without overwhelming it.
Mushroom Selection: Cremini mushrooms (also called baby bella) have more flavor than white button mushrooms and hold up better during cooking. Their earthy taste enhances the overall dish significantly. Clean them with a damp paper towel rather than rinsing under water, which makes them absorb moisture and become soggy. Slice them about 1/4 inch thick for the best texture.
Sour Cream Matters: Full-fat sour cream is absolutely essential. Low-fat or non-fat versions contain stabilizers that make them more likely to curdle when heated, and they don’t provide the same rich, velvety texture. Bring the sour cream to room temperature before adding it to the pan—cold sour cream is more likely to break when it hits the hot sauce. Just set it out on the counter when you start cooking.
Flavor Builders: The combination of Dijon mustard and Worcestershire sauce might seem subtle, but these ingredients add complexity and a slight tang that cuts through the richness. Use good-quality Dijon—the cheap yellow mustard won’t give you the same depth. Fresh garlic makes a significant difference over jarred; those three cloves provide aromatic punch without overwhelming the other flavors.
How to Make Chicken Stroganoff
The technique here focuses on building layers of flavor through proper browning and timing. Rushing any step will compromise the final result, but none of the steps are difficult.
Brown the Chicken
Cut your chicken into uniform 1-inch pieces so they cook evenly. Season them with garlic powder, salt, and black pepper, then toss with just enough flour to create a light coating. Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat until it shimmers. Add half the chicken pieces, making sure they’re not touching or crowded. Crowded chicken steams instead of browns.
Let the chicken cook undisturbed for 3-4 minutes on the first side. You want a golden-brown crust to develop. Flip the pieces and cook another 3-4 minutes until they’re cooked through and reach 165°F internally. The crust should be nicely colored, not pale. Transfer the browned chicken to a plate. Add another tablespoon of oil to the pan if needed and repeat with the remaining chicken. This two-batch approach ensures every piece gets properly browned.
Cook the Mushrooms and Onions
Reduce your heat to medium and add 1 tablespoon each of olive oil and butter to the skillet. The butter adds richness and helps the vegetables caramelize beautifully. Once the butter melts and stops foaming, add the sliced mushrooms and chopped onion. Stir to coat everything in the fat.
Cook for 6-8 minutes, stirring occasionally but not constantly. The mushrooms will release their liquid first—don’t be alarmed when you see a pool of liquid in the pan. Keep cooking until that liquid completely evaporates and the mushrooms start to turn golden brown. This step develops deep, savory flavor. The onions should be soft and translucent, and the mushrooms should have reduced in size significantly and developed golden-brown edges.
Build the Sauce
Add the Dijon mustard, Worcestershire sauce, and minced garlic to the mushrooms and onions. Stir constantly for about 1 minute until the garlic becomes fragrant. You’ll smell it immediately when it’s ready. Pour in the chicken broth and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. These browned bits are pure flavor and will enrich your sauce.
Return the browned chicken to the skillet along with any juices that accumulated on the plate. Let everything simmer together for 2 minutes so the chicken can absorb some of the sauce flavors and the liquid reduces slightly. The sauce should be bubbling gently but not violently boiling.
Finish with Sour Cream
This step requires attention to prevent the sauce from breaking. Reduce the heat to low and remove the pan from the heat entirely for 30 seconds. This cooling period prevents the sour cream from curdling. Stir in the room-temperature sour cream until the sauce is smooth and creamy. Return the pan to low heat for just 1 minute to warm everything through. Do not let the sauce boil—boiling will cause the sour cream to separate and look grainy.
If your sauce does separate despite your best efforts, remove the pan from heat immediately and whisk in 1 tablespoon of cold sour cream. This often brings it back together. Taste the sauce and adjust the seasoning with additional salt and pepper as needed. The sauce should be silky, tangy, and coat the back of a spoon.
What to Serve with Chicken Stroganoff
Since stroganoff is saucy and rich, I pair it with sides that soak up the extra sauce and provide textural contrast without competing for attention.
Egg Noodles: Wide egg noodles are the traditional choice and for good reason. Their tender texture and slight richness complement the creamy sauce perfectly. Cook them al dente and toss with a bit of butter before serving.
White Rice: Simple steamed white rice provides a neutral base that lets the stroganoff shine. The fluffy texture absorbs the sauce beautifully, and it’s lighter than noodles if you’re watching carbs.
Mashed Potatoes: Creamy mashed potatoes with butter and cream create an ultra-comforting meal. The smooth texture matches the silky sauce, making every bite luxurious.
Buttered Parsley Noodles: Toss cooked egg noodles with butter and fresh chopped parsley for a simple side that adds a pop of color and fresh flavor without overwhelming the main dish.
Steamed Green Beans: Plain steamed green beans with just butter and salt provide a fresh, crisp contrast to the rich stroganoff. The slight vegetal bitterness balances the creamy sauce.
Simple Garden Salad: A crisp salad with mixed greens, cucumber, and tomatoes dressed in a light vinaigrette cuts through the richness and adds freshness to the meal. The acidity refreshes your palate.
Pro Tips & Variations
Prevent Sauce Separation: The key to a smooth sauce is temperature control. Always bring sour cream to room temperature before using, remove the pan from heat before adding it, and never let the sauce boil once the sour cream is in. If you’re nervous about breaking the sauce, you can temper the sour cream by whisking a few spoonfuls of the hot sauce into it first, then adding the warmed sour cream to the pan.
Deepen the Flavor: A splash of dry white wine or sherry added with the chicken broth brings complexity to the sauce. Use about 1/4 cup and let it reduce for a minute before adding the broth. You can also add a teaspoon of tomato paste with the mustard for a richer color and deeper umami flavor.
Add More Vegetables: Diced bell peppers, peas, or spinach fold into the sauce easily. Add heartier vegetables like peppers with the mushrooms. Stir in delicate items like peas or spinach at the very end just to warm through.
Make It Lighter: Substitute Greek yogurt for half the sour cream to reduce calories while maintaining creaminess. The yogurt adds tanginess and protein. Make sure it’s also at room temperature and follow the same heating precautions as with sour cream.
Mushroom Variations: Mix different mushroom types for more complex flavor. Shiitake, oyster, or even wild mushrooms add earthiness. If you love mushrooms, increase the amount to 12 ounces for a more prominent mushroom presence.
Spice It Up: Add 1/2 teaspoon of paprika with the mustard for a hint of smokiness and warmth. A pinch of cayenne pepper or red pepper flakes gives subtle heat that balances the richness.
Storage & Reheating Tips
I store leftover stroganoff in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers particularly delicious. Store any noodles or rice separately if possible to prevent them from absorbing too much sauce and becoming mushy.
Reheat gently to prevent the sour cream from breaking. The stovetop method works best—place the stroganoff in a skillet over low heat and warm slowly, stirring frequently. Add a splash of chicken broth or water if the sauce has thickened too much during storage. For the microwave, heat on 50% power in 1-minute intervals, stirring between each interval. Never microwave on high power, which can cause the sauce to separate.
This recipe freezes reasonably well for up to 3 months, though dairy-based sauces can sometimes separate slightly when thawed. Freeze in portion-sized containers for easy single servings. Thaw overnight in the refrigerator, then reheat gently on the stovetop. You might need to whisk in a tablespoon of fresh sour cream to bring the sauce back to its silky consistency.
For meal prep, you can cook the chicken and mushrooms up to 2 days ahead and store them separately. Make the sauce fresh when you’re ready to serve for the best texture.
Common Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs stay even more tender and flavorful than breasts. Cut them into similar 1-inch pieces and follow the same cooking method. Thighs can handle slightly longer cooking times without drying out, which gives you more flexibility.
What if I don’t have Dijon mustard? Regular yellow mustard works in a pinch but won’t provide the same depth. Whole grain mustard is an excellent substitute that adds texture and flavor. In an emergency, you can use 1 teaspoon of mustard powder mixed with a little water, though the flavor will be milder.
Why did my sauce separate? Sauce separation usually happens when the heat is too high after adding the sour cream or when using low-fat sour cream. Always use full-fat, bring it to room temperature, remove the pan from heat before stirring it in, and never let the sauce boil afterward. If it separates, whisk in cold sour cream off the heat to bring it back together.
Can I make this ahead for a dinner party? You can prepare the dish up to the point of adding the sour cream, then refrigerate everything. When ready to serve, reheat the chicken and mushroom mixture gently, then finish with the sour cream. This prevents the dairy from sitting in heat too long and potentially breaking.
What’s the best way to get tender chicken? Don’t overcook it. Use a meat thermometer and pull the chicken from the pan right at 165°F. The residual heat will continue cooking it slightly. Also, cutting against the grain into uniform pieces and not overcrowding the pan during browning helps maintain tenderness.
This chicken stroganoff recipe transforms simple ingredients into a restaurant-quality dinner that feels special without requiring advanced skills or expensive ingredients. The creamy sauce, tender chicken, and golden mushrooms come together in one pan for a meal that satisfies cravings for comfort food any night of the week. Whether serving it over noodles for a classic presentation or rice for a lighter option, this stroganoff delivers every time.
Rich Chicken Stroganoff
Ingredients
Equipment
Method
- Cut chicken breasts into uniform 1-inch pieces. Pat dry with paper towels. Season with garlic powder, salt, and black pepper. Lightly coat in flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add half the chicken pieces in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through to 165°F. Transfer to a plate. Add more oil if needed and repeat with remaining chicken.
- Reduce heat to medium. Add 1 tablespoon each of olive oil and butter to the skillet. Once butter melts, add sliced mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates completely, leaving mushrooms golden-brown.
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in chicken broth and scrape up browned bits from bottom of pan with a wooden spoon. Return browned chicken and any accumulated juices to the skillet. Simmer for 2 minutes.
- Reduce heat to low and remove pan from heat for 30 seconds. Stir in room-temperature sour cream until sauce is smooth and creamy. Return to low heat for 1 minute to warm through. Do not let boil.
- If sauce separates, immediately remove from heat and whisk in 1 tablespoon cold sour cream. Taste and adjust seasoning with salt and pepper. Serve immediately over egg noodles, rice, or mashed potatoes.
