Classic stroganoff gets a lighter, faster makeover with this chicken version that keeps all the creamy, tangy flavor of the original. Tender chicken pieces get a light flour coating before searing, creating a golden crust that stays intact when simmered in the rich sauce. Earthy mushrooms and sweet onions form the base, while Dijon mustard and Worcestershire sauce add depth and tang that balance the sour cream’s richness. Perfect for weeknights when you want comfort food that doesn’t take hours, this recipe delivers restaurant-quality results in just 30 minutes using one pan. The high protein content makes it satisfying and filling, while the creamy sauce turns simple egg noodles or rice into something special.
Why You’ll Love This Creamy Chicken Stroganoff
This recipe brings all the comfort of traditional stroganoff without the lengthy cooking time or expensive beef. You’ll appreciate how the light flour coating on the chicken helps thicken the sauce naturally while keeping the meat tender and juicy. The combination of Dijon mustard and Worcestershire sauce creates a complex, savory flavor that elevates the dish beyond basic chicken in cream sauce. Families love that it’s mild enough for kids but sophisticated enough that adults don’t feel like they’re eating bland food. The entire meal comes together in one skillet, which means you’re not juggling multiple pans or facing a sink full of dishes. Leftovers taste excellent the next day, and the recipe is flexible enough to accommodate whatever you have on hand—different mushrooms, herbs, or even proteins. The tangy sour cream sauce makes even plain egg noodles taste special.
Ingredients for Creamy Chicken Stroganoff
I always let the sour cream come to room temperature before adding it to the sauce. Cold sour cream is more likely to curdle when it hits the hot liquid, so this simple step makes a real difference in achieving a smooth, creamy texture.
- 2 chicken breast halves, cut into 1-inch pieces
- ¼ cup all-purpose flour
- 3 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- ½ medium onion, chopped
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream, at room temperature
- ½ tsp garlic powder
- Salt and black pepper, to taste
Ingredient Notes:
Cut the chicken into uniform 1-inch pieces so they cook evenly and stay tender. I prefer using chicken breasts for their mild flavor, though boneless thighs work beautifully if you want something juicier. Cremini mushrooms have more flavor than white button mushrooms, and their firmer texture holds up better during cooking. The flour coating isn’t just for browning—it also helps thicken the sauce as everything simmers together. Choose full-fat sour cream rather than low-fat or fat-free versions, which are more likely to break and become grainy when heated. Dijon mustard adds a sophisticated tang that’s essential to authentic stroganoff flavor; yellow mustard won’t give you the same result. Low-sodium chicken broth gives you better control over the final seasoning. Worcestershire sauce contributes umami depth that makes the sauce taste richer and more complex.
How to Make Creamy Chicken Stroganoff
The key to preventing the sour cream from curdling is adding it at the very end over low heat and never letting the sauce boil once it’s incorporated. Patience during this final step makes all the difference.
- Prepare the chicken: Cut the chicken breasts into uniform 1-inch pieces and pat them completely dry with paper towels. Season the chicken pieces with garlic powder, salt, and black pepper. Place the flour in a shallow dish and toss the chicken pieces in the flour until evenly coated, shaking off any excess.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the floured chicken pieces in a single layer. Cook for about 3 minutes per side until golden brown and cooked through, with an internal temperature of 165°F. Remove the chicken to a plate and set aside.
- Cook the vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter is melted and foaming, add the sliced mushrooms and chopped onion. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are deeply browned and the onions are soft and translucent. The vegetables should have released and then reabsorbed their moisture, leaving them caramelized.
- Build the flavor base: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant and everything is well combined.
- Create the sauce: Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan—that’s where tons of flavor lives. Return the chicken and any accumulated juices from the plate to the skillet. Let everything simmer together for about 2 minutes, allowing the sauce to reduce slightly and the flavors to meld.
- Finish with sour cream: Reduce the heat to low. Stir in the room-temperature sour cream, mixing until the sauce is completely smooth and creamy. Let it warm through for about 1 minute, stirring gently, but do not let it come to a boil or the sour cream will curdle and the sauce will become grainy.
- Serve immediately: Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot over wide egg noodles, rice, or mashed potatoes.
Watch the temperature carefully once you add the sour cream. Keep the heat low and stir gently to warm it through without breaking the sauce.
What to Serve with Creamy Chicken Stroganoff
This rich, tangy stroganoff pairs beautifully with sides that can soak up the creamy sauce or provide textural contrast.
Wide Egg Noodles: Buttered egg noodles are the traditional accompaniment and the perfect vehicle for catching all that creamy sauce. Their broad, flat shape holds the sauce in their curves beautifully.
Mashed Potatoes: Creamy mashed potatoes complement the rich sauce while adding substance to the meal. The smooth texture works well with the tender chicken and mushrooms.
White Rice: Fluffy white rice or wild rice pilaf absorbs the sauce without competing for attention. It’s a simple, neutral base that lets the stroganoff shine.
Steamed Green Beans: Crisp green beans add freshness and a pop of color to the plate. Their slight crunch contrasts nicely with the creamy sauce.
Roasted Broccoli: Tender broccoli florets roasted with olive oil and garlic provide a vegetable component that’s mild enough not to clash with the tangy sauce.
Crusty Bread: A warm baguette or sourdough bread is essential for mopping up every last bit of sauce. It’s simple but incredibly satisfying.
Simple Salad: A basic green salad with a light vinaigrette adds freshness and helps cut through the richness of the stroganoff. The acidity from the dressing balances the creamy sauce.
Pro Tips & Variations
Even Cooking: Cut the chicken into uniform pieces so they all finish cooking at the same time. Pieces that are too large will take longer and risk overcooking the smaller ones.
Extra Mushrooms: Double the mushrooms if you love them—they add so much flavor and make the sauce heartier. Use a mix of cremini, shiitake, and oyster mushrooms for complexity.
Fresh Herbs: Stir in chopped fresh parsley or dill at the end for brightness and color. Fresh herbs add a layer of flavor that dried versions can’t match.
Make-Ahead Option: Cook the chicken and prepare the mushroom sauce separately up to a day ahead. Store them in the refrigerator and reheat gently together, adding the sour cream just before serving.
Protein Swaps: This same method works beautifully with pork tenderloin, turkey, or even beef sirloin cut into strips. Adjust cooking times based on the protein you choose.
Lighter Version: Replace half the sour cream with plain Greek yogurt for a lighter sauce with added protein. Add it off the heat and stir gently to prevent curdling.
Add Vegetables: Stir in fresh baby spinach or peas during the last few minutes of cooking for extra nutrition and color without changing the essential character of the dish.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce along with the Worcestershire for subtle heat that complements the tangy sauce.
Storage & Reheating Tips
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is normal. To reheat, I find that using a skillet over medium-low heat works best. Add a splash of chicken broth to the pan along with the stroganoff, cover, and warm gently until heated through. Stir occasionally to prevent the sauce from breaking. You can also microwave individual portions on 50% power in 1-minute intervals, stirring between each interval and adding a tablespoon of broth if the sauce seems too thick. The stroganoff doesn’t freeze particularly well because sour cream-based sauces can separate when thawed, but if you must freeze it, do so for no more than 1 month. Thaw overnight in the refrigerator and reheat gently, whisking in a bit of fresh sour cream to bring the sauce back together. Use leftover stroganoff served over fresh egg noodles or rice, spooned over baked potatoes, or mixed with pasta for a quick second meal.
Common Questions
Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work wonderfully and tend to stay juicier. Use the same amount by weight and cook until they reach 165°F internally. The timing should be similar.
What if I don’t have sour cream? You can substitute with full-fat plain Greek yogurt or crème fraîche. Add either one off the heat and stir gently to prevent curdling. The flavor will be slightly different but still delicious.
Can I skip the flour coating? You can, but the flour helps the chicken brown better and naturally thickens the sauce as it simmers. Without it, you may need to add a cornstarch slurry to thicken the sauce at the end.
Why did my sour cream curdle? The sauce got too hot. Sour cream breaks when it boils, so always add it over low heat at the very end and just warm it through without letting it bubble.
Can I make this with ground chicken? Ground chicken won’t give you the same texture, but you could brown it in the pan instead of cutting it into pieces. Skip the flour coating and just season the ground chicken before cooking.
This recipe proves that comfort food can be both quick and impressive. The combination of tender chicken and rich, tangy sauce makes it feel indulgent even though it comes together in just 30 minutes. Give it a try the next time you want a satisfying dinner that doesn’t add stress to your evening.
Creamy Chicken Stroganoff
Ingredients
Equipment
Method
- Cut the chicken breasts into uniform 1-inch pieces and pat them completely dry with paper towels. Season the chicken with garlic powder, salt, and black pepper. Place the flour in a shallow dish and toss the chicken pieces in the flour until evenly coated, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the floured chicken pieces in a single layer. Cook for about 3 minutes per side until golden brown and cooked through to 165°F. Remove the chicken to a plate and set aside.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter is melted and foaming, add the sliced mushrooms and chopped onion. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are deeply browned and the onions are soft and translucent.
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant and everything is well combined.
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Return the chicken and any accumulated juices from the plate to the skillet. Let everything simmer together for about 2 minutes.
- Reduce heat to low. Stir in the room-temperature sour cream, mixing until the sauce is completely smooth and creamy. Let it warm through for about 1 minute, stirring gently, but do not let it come to a boil.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over wide egg noodles, rice, or mashed potatoes.
