Chicken Stroganoff Recipe (Creamy and Comforting)

Hey there! Ever tried Chicken Stroganoff? Oh wow, it’s like a cozy hug in a bowl — creamy, juicy, and super easy to make!

I made this last night, and let me tell you, my whole family couldn’t stop eating. The chicken is soft, the sauce is rich, and it all comes together so fast! If you love dinners that feel fancy but are crazy simple, this is for you.

You don’t need to be a chef — nope, not at all! I’ll show you how I make it step by step. And yes, it’s all stuff you probably already have in the kitchen!

So, wanna make Chicken Stroganoff with me? Let’s get cooking! Keep reading and I’ll walk you through it.

Why You’ll Love This Recipe

• Creamy and Hearty: A smooth, savory sauce brings together perfectly cooked chicken and mushrooms.
• Quick and Easy: Ready in under 45 minutes, making it ideal for weeknight dinners.
• One-Pan Recipe: Everything cooks together in one pan, so cleanup is minimal.
• Family-Friendly: A mild, comforting dish that even picky eaters will enjoy.
• Perfect for Meal Prep: The leftovers reheat beautifully for lunch or dinner the next day.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: About 45 minutes

Servings:
This recipe makes about 4 servings, perfect for a small family dinner. You can easily double it if you’re feeding a crowd or want leftovers for the next day.

Difficulty:
Easy enough for beginners, but with layers of flavor that even experienced cooks will appreciate.

Required Kitchen Tools

To prepare this delicious Chicken Stroganoff, gather the following tools:

• Large Skillet or Sauté Pan: For cooking chicken, mushrooms, and sauce all in one.
• Wooden Spoon or Silicone Spatula: To stir and scrape the bottom of the pan.
• Sharp Knife: For slicing onions, garlic, and mushrooms.
• Cutting Board: To keep prep organized and safe.
• Measuring Cups and Spoons: For precise ingredient portions.
• Small Whisk or Fork: To blend flour into the sauce smoothly.

Ingredients for Chicken Stroganoff

Here’s everything you’ll need to bring this creamy chicken stroganoff together (exact measurements are in the recipe card below):

Chicken:

• Olive Oil: To sear the chicken and add richness to the dish.
• Boneless, Skinless Chicken Thighs (or Breasts): Tender and juicy, chicken thighs work beautifully here, but you can use breasts if you prefer a leaner option.
• Salt and Black Pepper: To season the chicken and balance the flavors.

Stroganoff Sauce:

• Olive Oil (or Butter): Adds flavor and helps soften the vegetables.
• Yellow Onion (finely chopped): Builds the savory base of the sauce.
• Garlic (minced): For that subtle aromatic depth.
• Mushrooms (sliced): Cremini or white mushrooms both work — they bring earthiness and texture.
• Italian Seasoning: A blend of herbs to give a well-rounded flavor.
• Paprika: Adds a touch of warmth and subtle color.
• Salt and Black Pepper: To season the sauce properly.
• Worcestershire Sauce: Adds umami depth to the stroganoff.
• Dry White Wine (optional but recommended): Enhances the sauce with acidity and complexity.
• All-Purpose Flour: To thicken the sauce.
• Chicken Broth (low-sodium): Creates the base of the sauce.
• Sour Cream (full-fat for creaminess): The key to that luscious, tangy finish.
• Fresh Parsley (chopped, for garnish): Adds color and freshness to balance the rich sauce.

Variations for Chicken Stroganoff

• Swap for Turkey or Beef: You can use turkey cutlets or thinly sliced beef for a different take on stroganoff.
• Add Mustard: Stir in 1-2 teaspoons of Dijon mustard for a sharper flavor.
• Use Greek Yogurt: Substitute some or all of the sour cream with plain Greek yogurt for a lighter option.
• Add Spinach: Stir in fresh baby spinach during the last few minutes of cooking for added greens.
• Make it Dairy-Free: Use dairy-free sour cream or coconut cream if you need a lactose-free version.

How to Make Chicken Stroganoff — Step-by-Step Instructions

1. Sear the Chicken

Start by seasoning the chicken pieces on both sides with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs and cook for about 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover lightly with foil to keep warm.

Tip: If using chicken breasts, be careful not to overcook — aim for an internal temperature of 165°F (74°C).

2. Sauté the Vegetables

In the same skillet, add a little more olive oil if needed. Toss in the onions and cook until softened, about 3-4 minutes. Add the garlic and stir for another 30 seconds until fragrant.

Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.

Tip: Don’t overcrowd the pan, or the mushrooms will steam instead of brown. Cook in batches if necessary.

3. Make the Stroganoff Sauce

Once the mushrooms are browned and tender, sprinkle the flour evenly over the vegetables. Stir well to coat everything — this will help thicken the sauce later.

Slowly pour in the white wine, if using, and scrape the bottom of the pan with a wooden spoon to lift all the flavorful bits. Let it simmer for about 2-3 minutes until the wine reduces slightly.

Next, pour in the chicken broth while stirring to avoid lumps. Add Worcestershire sauce, Italian seasoning, paprika, and adjust salt and pepper to taste.

Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally. The sauce will start to thicken and develop rich flavors.

Tip: If you prefer a thicker sauce, let it simmer a bit longer. For a thinner sauce, add a splash of extra broth.

4. Finish with Sour Cream

Once the sauce has thickened to your liking, lower the heat to low and stir in the sour cream until smooth and fully incorporated. Be careful not to let it boil once the sour cream is added — this helps prevent curdling and keeps the sauce silky.

Taste the sauce and adjust seasoning if needed — a pinch more salt, pepper, or Worcestershire can brighten it up depending on your preference.

5. Combine Chicken and Sauce

Return the cooked chicken (and any juices on the plate) to the skillet. Nestle the chicken into the sauce and let everything simmer together for another 3-5 minutes so the chicken can absorb the flavors.

Tip: Slice or shred the chicken before adding it back to the sauce if you prefer smaller pieces mixed throughout.

Sprinkle freshly chopped parsley over the top for a fresh finish.

Serving and Decoration

How to Serve Chicken Stroganoff

This creamy chicken stroganoff is comforting and filling on its own but pairs wonderfully with a variety of sides:

• Egg Noodles: The classic choice — wide egg noodles hold the sauce perfectly.
• Mashed Potatoes: Creamy mashed potatoes make an extra cozy combination.
• Rice or Brown Rice: A great gluten-free option that soaks up the sauce.
• Crusty Bread: For dipping and sopping up any extra sauce.

Serve hot, garnished with more fresh parsley if desired.

Storing Chicken Stroganoff

How to Store Leftovers:

• Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3-4 days.
• Freezer: You can freeze chicken stroganoff, but because of the sour cream, the sauce may slightly separate when thawed. If freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Instructions:

• Stovetop: Gently reheat over medium-low heat, stirring often, until warmed through. Add a splash of chicken broth or water if the sauce is too thick.
• Microwave: Heat in a microwave-safe dish in 1-minute increments, stirring in between, until fully warmed.

Note: Avoid boiling when reheating to keep the sauce smooth and creamy.

Tips and Tricks for Success

• Use Chicken Thighs for Best Flavor: Thighs stay juicy and tender, but you can use breasts for a leaner version.
• Cook Mushrooms Properly: Let them brown without moving them too much. This brings out their deep, savory flavor.
• Don’t Skip Worcestershire Sauce: It adds that signature savory note and depth.
• Adjust Sauce Thickness: If your sauce is too thick, add more broth a little at a time. If too thin, simmer a bit longer.
• Avoid Boiling After Adding Sour Cream: Keep the sauce on low heat once the sour cream is in — this keeps it creamy without curdling.
• Optional White Wine: Adds brightness, but if you prefer alcohol-free, just replace with extra broth.

Nutrition (Per Serving)

Nutrient	Amount (Approximate)
Calories	375 kcal
Protein	30 g
Fat	23 g
Saturated Fat	8 g
Carbohydrates	10 g
Fiber	1.5 g
Sugar	3 g
Sodium	680 mg
Cholesterol	115 mg

Note: Nutrition is estimated and may vary based on specific ingredients used.

Chicken Stroganoff FAQs

Q: Can I make this ahead of time?
A: Yes! You can make the entire dish and store it in the fridge for up to 3-4 days. Reheat gently on the stovetop.

Q: What can I use instead of sour cream?
A: Greek yogurt (plain, full-fat) is a great substitute. Just avoid non-fat versions as they might curdle when heated.

Q: Can I freeze Chicken Stroganoff?
A: You can freeze it, but the sauce may separate slightly when reheated. For best texture, reheat gently and stir well.

Q: What if I don’t want to use wine?
A: Simply replace the wine with an equal amount of chicken broth for a non-alcoholic version.

Q: Can I use pre-cooked chicken?
A: Yes, you can add shredded rotisserie chicken in Step 4 when finishing the sauce — just simmer long enough to warm it through.

Conclusion

Chicken Stroganoff is one of those reliable, comforting meals that never disappoints. With juicy chicken, tender mushrooms, and a creamy, savory sauce, this dish comes together quickly but feels like something special. Whether you’re cooking for a weeknight dinner or a casual gathering, it’s a meal that brings everyone to the table.