Our easy Chicken Stroganoff recipe is the perfect weeknight dinner, where tender chicken cooks with mushrooms in a creamy, tangy sauce.
A lightened up twist on the classic beef stroganoff, it’s a 30-minute dish you’ll want to put on repeat.
Why You’ll Love It
- The Sauce: The heart of this dish is its lusciously creamy sauce. It’s velvety and rich, with a depth of flavor from the white wine, Worcestershire sauce, and Dijon mustard, perfectly balanced with the tanginess of sour cream.
- Tender, Flavor-Packed Chicken: The chicken thighs are seasoned and seared to perfection, ensuring every piece is juicy and infused with flavor.
- Comfort Food Factor: This Chicken Stroganoff is the epitome of comfort food. It’s warm, satisfying, and perfect for cozy evenings.
- Versatility: Whether you’re serving it over egg noodles, mashed potatoes, or rice, this dish is a crowd-pleaser.
- It’s So Easy! Despite its luxurious taste, this recipe is straightforward and easy to follow, and takes only 30 minutes. Perfect weeknight dinner option.
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make chicken stroganoff:
- Chicken: We prefer boneless skinless thighs for this recipe. You can use chicken breast, but it won’t be as tender and juicy.
- To Season Chicken: Salt, pepper, garlic powder, onion powder, paprika.
- Olive Oil and Butter: For searing the chicken and sautéing veggies.
- Onion and Garlic: These aromatics form the flavor foundation of the dish.
- Mushrooms: White button or crimini.
- All-Purpose Flour: To thicken the sauce.
- Dry White Wine: To deglaze the pan. It’s optional, you can just add a bit more broth or stock if you prefer not to use it.
- Chicken Broth or Stock: The liquid base of the sauce.
- Worcestershire Sauce and Dijon Mustard: These add depth of flavor.
- Sour Cream: The star ingredient for that classic stroganoff creaminess.
How to Make Chicken Stroganoff
1. Brown the Chicken: Season chicken thighs on both sides with salt, pepper, paprika, garlic powder, and onion powder. Sear them in olive oil and butter for 3-4 minutes per side, then remove to a plate.
2. Sauté Veggies: Add a bit more butter to the pan. Once it has melted, add onion, garlic and mushrooms. Sauté until the vegetables have softened and the mushrooms released their juices.
3. Build the Sauce: Stir in flour. Once well combined, gradually add in wine, stirring to deglaze the pan. Add chicken broth or stock, Worcestershire sauce, and dijon mustard. Bring to a simmer, reduce heat to medium, then simmer for 5 minutes. Remove from heat. Gradually fold in sour cream, stirring continuously to prevent the cream from splitting.
4. Finish the Dish: Return the skillet to medium heat. Add chicken into the sauce. Simmer until internal temperature of the chicken thighs reaches 180°F, measured with an instant read thermometer (or 165°F if using breast).
Chicken stroganoff is great served over egg noodles, mashed potatoes, or rice. You really can’t go wrong with any of those options.
For a side, any steamed or roasted green vegetable will complement your stroganoff well.
- Properly Season the Chicken: Don’t be shy with the seasoning on the chicken. It’s your first layer of flavor, so make sure each piece is well-coated with the spice mix for maximum taste.
- Don’t Overcrowd the Pan: When searing the chicken, avoid overcrowding the skillet. This ensures each piece gets a nice, even sear. Cook in batches if necessary.
- Gradual Addition of Flour: When adding flour to the vegetables, do it gradually and stir continuously to avoid lumps. This helps create a smooth, thick base for your sauce.
- Add Sour Cream Off Heat: Incorporate the sour cream off the heat to prevent it from curdling. Gradually stir it into the sauce for a smooth, creamy texture.
- Taste and Adjust Seasonings: Before serving, taste the stroganoff and adjust the seasonings according to your taste. Sometimes a little extra salt or a dash of Worcestershire sauce can make all the difference.
A Few Variations
We love the basic recipe, but you can easily customize it. Try adding some more veggies into the mix like bell peppers or spinach.
Some like to add tomato sauce or ketchup into the sauce. This variation is very typical in Brazil.
Of course, you can always follow the same recipe with other proteins. We often make stroganoff with leftover steak or rotisserie chicken.
Leftovers and Storage
You can refrigerate leftover chicken stroganoff in an airtight container for 3-4 days. Reheat on the stovetop over medium heat, or in the microwave. You might want to add a splash of extra water or broth when reheating, if the sauce has thickened up too much.
We don’t recommend freezing, as the texture will lose its creaminess.
So there you go, one more quick and easy chicken dinner for busy weeknights. Give it a try, and watch it become a new family favorite.
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For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Chicken Stroganoff, on our Gypsy Plate… enjoy!
- 1.5 pounds boneless skinless chicken thighs (or chicken breasts)
- 1 tsp salt
- ½ pepper
- ½ garlic powder
- ½ onion powder
- 1 tsp paprika
- 1 Tbsp olive oil
- 3 Tbsp butter, divided
- ½ medium onion, sliced
- 12oz mushrooms, sliced
- 3 cloves garlic, finely chopped
- 3 Tbsp all-purpose flour
- ½ cup dry white wine
- 1.5 cups chicken broth or stock
- 1.5 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- ¾ cup sour cream
- Season chicken thighs on both sides with salt, pepper, paprika, garlic powder, and onion powder. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken, working in batches if necessary, and sear 3-4 minutes per side. Remove to a plate.
- Add remaining 2 tablespoons of butter to the same pan. Once it has melted, add onion, garlic and mushrooms. Sauté until the vegetables have softened and the mushrooms released their juices.
- Stir in flour. Once well combined, gradually add in wine, stirring to deglaze the pan. Add chicken broth or stock, Worcestershire sauce, and dijon mustard. Bring to a simmer, reduce heat to medium, then simmer for 5 minutes.
- Remove from heat. Gradually fold in sour cream, stirring continuously to prevent the cream from splitting.
- Return the skillet to medium heat. Add chicken into the sauce. Simmer until internal temperature of the chicken thighs reaches 180°F, measured with an instant read thermometer (or 165°F if using breast).
- Serve with egg noodles, mashed potatoes, or rice.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 392Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 12gCholesterol 173mgSodium 1044mgCarbohydrates 12gFiber 2gSugar 4gProtein 32g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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