Creamy Chicken Stroganoff: An Easy & Flavorful Weeknight Dinner Recipe
Prepare to fall in love with this **Creamy Chicken Stroganoff** – a truly irresistible dish featuring tender, juicy chicken nestled atop a bed of perfectly cooked egg noodles, all enveloped in a rich, savory, and incredibly robust gravy. This full-bodied, flavorful dinner comes together in under 40 minutes, making it an ideal choice for busy weeknights when you crave something hearty and satisfying without spending hours in the kitchen. It’s a classic comfort food reimagined with chicken, offering a lighter yet equally decadent experience compared to its beef counterpart. Get ready for a meal that will become a staple in your dinner rotation!
Why This Chicken Stroganoff Recipe Works So Well
This **chicken stroganoff recipe** truly stands out for several reasons, making it an unbeatable choice for flavor, satisfaction, and convenience. We start with golden-crusted chicken breasts, perfectly seared to lock in moisture and develop a beautiful exterior. These are then combined with expertly sautéed mushrooms and onions, which build the foundational depth of flavor for our exquisite sauce. What elevates this dish to new heights is the irresistibly creamy stroganoff sauce.
Just like in our beloved beef stroganoff recipe, we achieve that beautiful, luscious consistency by gently swirling in a generous dollop of sour cream at the end. This isn’t just about creaminess; the sour cream introduces a delightful tang that cuts through the richness of the other ingredients, creating a perfectly balanced flavor profile that keeps you coming back for more. The combination of savory chicken, earthy mushrooms, aromatic onions, and that signature creamy, tangy sauce makes this **easy chicken stroganoff** a true comfort food masterpiece. It’s quick enough for a weeknight but special enough for company, guaranteeing a hearty and comforting meal that you’ll want to add to your regular dinner rotation!
Related Recipe – If you love stroganoff, you’ll also enjoy our Ground Beef Stroganoff for another delicious twist!
Essential Ingredients for Your Chicken Stroganoff
Crafting the perfect **creamy chicken stroganoff** begins with selecting fresh, quality ingredients. While the full list with precise measurements is available in the printable recipe card at the end of this post, here’s an overview of the key components you’ll need to bring this delicious dish to life. Focus on fresh produce and good quality dairy for the best results.
Ingredient Information and Smart Substitution Suggestions
Understanding each ingredient’s role and knowing your options for substitutions can help you tailor this **chicken stroganoff recipe** to your taste and what you have on hand.
- CHICKEN: For our recipe, you’ll need two chicken breasts, which we filet lengthwise into four thinner breasts. This method ensures faster and more even cooking, resulting in wonderfully tender chicken. We prefer to leave our chicken breasts whole for a more substantial presentation, but you absolutely have the option to dice them into uniform cubes for a different texture. If you prefer dark meat, chicken thigh meat is a fantastic alternative, offering even more juiciness and flavor. Whichever cut you choose, don’t skip the crucial step of seasoning generously with garlic powder, onion powder, paprika, salt, and pepper. These spices are key to building layers of savory flavor right from the start.
- SAUCE: The heart of any stroganoff is its sauce, and ours is a rich blend of aromatic ingredients. It features sautéed onion and mushrooms, deglazed with white wine, and deepened with Worcestershire sauce, Dijon mustard, and chicken stock, finished with sour cream.
- Onions & Mushrooms: Use fresh cremini (baby bella) or button mushrooms for the best flavor and texture. Sautéing them until golden brown is essential for developing their earthy notes. A small yellow or white onion, finely diced, will provide a sweet and savory base.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect for deglazing the pan and adding a subtle acidity and depth to the sauce. If you prefer to omit the white wine for dietary reasons or simply don’t have it, simply use an equal amount of additional chicken stock or even a splash of apple cider vinegar (just a teaspoon or two) to mimic the acidity.
- Worcestershire Sauce & Dijon Mustard: These are flavor powerhouses, adding umami and a slight tang that really makes the stroganoff shine. You can adjust the amounts to your preference, or omit them if you desire a simpler flavor profile, though they are highly recommended for authentic taste.
- Chicken Stock: Use a good quality chicken stock or broth. Low-sodium options allow you more control over the final seasoning.
- Sour Cream: This is what gives stroganoff its signature creamy texture and tangy finish. Full-fat sour cream works best for richness and to prevent curdling. For substitutions, cream cheese (softened and whisked smooth) or plain Greek yogurt (added off the heat, similar to sour cream) can be used. Greek yogurt will offer a tangier flavor, while cream cheese will be richer.
- Egg Noodles: While classic egg noodles are traditional, this dish is also fantastic served over wide pasta like tagliatelle or fettuccine, mashed potatoes, or even rice. For a lower-carb option, consider cauliflower rice or zucchini noodles.
How to Make Delicious Chicken Stroganoff
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious **creamy chicken stroganoff**. For a convenient printable version of this recipe, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Cook the Egg Noodles: Begin by bringing a large pot of salted water to a rolling boil. Add your egg noodles and cook them according to the package instructions until they are al dente. Drain them thoroughly and set them aside. While the noodles are cooking, you can efficiently prepare the rest of your **easy chicken stroganoff**.
- Prepare the Chicken: Take two chicken breasts and carefully filet each one lengthwise to create four thinner breasts, aiming for about 1/4 to 1/2 inch in thickness. This ensures they cook quickly and evenly.
- Dredge the Chicken: In a shallow dish, mix together the all-purpose flour and all the listed spices (garlic powder, onion powder, paprika, salt, and pepper). Dredge each chicken filet in this dry mixture, ensuring it’s evenly coated on all sides. This coating will help create a beautiful golden crust and contribute to thickening the sauce later.
- Sear the Chicken: Heat a 12-inch skillet over medium heat. Add the olive oil and butter. Once the butter is melted and sizzling, carefully add the dredged chicken breasts to the pan. Cook for approximately 4 minutes on each side, until they are beautifully golden brown and fully cooked through with an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
- Deglaze the Pan (if needed): There should be some flavorful liquid and browned bits (fond) left in the skillet. If the pan seems dry, add an additional 2 Tablespoons of butter to melt, which will help loosen any delicious fond stuck to the bottom.
- Sauté Onions and Mushrooms: Add the diced onion and sliced mushrooms to the skillet. Sauté for about 5 minutes, stirring occasionally, until the mushrooms become tender and release their moisture, and the onions are softened and lightly golden. This step is crucial for building the flavor base of your **creamy stroganoff sauce**.
EXPERT TIP: If you find there’s more than 2 tablespoons worth of liquid present after sautéing and it’s not thickening, sprinkle in 1 Tablespoon of all-purpose flour. Stir it in and cook for another minute. This will help absorb excess liquid and create a slightly thicker, richer sauce than what is typically shown in photos.
- Add White Wine: Pour in the white wine and stir well, scraping up any browned bits (fond) from the bottom of the skillet. This deglazing step adds immense flavor to the sauce. Allow the wine to simmer and reduce for about 2 minutes; it will begin to thicken slightly as the alcohol cooks off.
- Incorporate Worcestershire and Dijon: Stir in the Worcestershire sauce and Dijon mustard into the wine mixture. Cook for one minute, allowing their complex flavors to meld with the sauce base.
- Build the Sauce with Chicken Stock: Slowly add the chicken stock, about 1/2 cup at a time, stirring continuously until each addition is fully combined and smooth. This gradual addition helps prevent lumps. Allow the sauce to simmer gently for 5-10 minutes, stirring occasionally, until it reaches your desired thickness.
- Stir in Sour Cream: Remove the skillet from the heat. This is an important step to prevent the sour cream from curdling. Stir in the sour cream until it’s fully incorporated and the sauce is beautifully creamy and smooth.
- Combine and Reheat: Return the cooked chicken breasts to the skillet with the creamy sauce. Heat on low for about 5 minutes, allowing the chicken to warm through and absorb the delicious flavors of the sauce.
- Serve: Serve your homemade **chicken stroganoff** immediately over a generous bed of warm egg noodles. Garnish with fresh chopped parsley for a pop of color and freshness. Enjoy this ultimate comfort meal!
Pro Tips for the Perfect Chicken Stroganoff
- Don’t Overcrowd the Pan: When searing the chicken and sautéing the mushrooms, work in batches if necessary. Crowding the pan can lower the temperature, leading to steamed rather than seared ingredients, which impacts flavor and texture.
- Build Layers of Flavor: The initial seasoning of the chicken, the browning of the mushrooms and onions, and the deglazing with white wine are all critical steps in developing a deep, complex flavor for your stroganoff. Don’t rush these stages.
- Control Sauce Consistency: If your sauce is too thin, you can add a little more flour (as mentioned in the expert tip) or simmer it longer to reduce. If it becomes too thick, a splash of warm chicken stock can thin it out to your desired consistency.
- Temper Sour Cream: To further prevent sour cream from curdling, you can “temper” it by whisking a small amount of the hot sauce into the sour cream first, then slowly adding the warmed sour cream mixture back into the skillet. Remember to always add it off the heat.
- Taste and Adjust: Always taste your sauce before serving and adjust seasonings as needed. You might want more salt, pepper, or even a tiny splash of lemon juice to brighten the flavors.
Frequently Asked Questions & Expert Tips
To thicken your **chicken stroganoff sauce**, you have a few options. If it’s still cooking, you can dissolve 1 Tablespoon of all-purpose flour (or cornstarch for a gluten-free option) in a small amount of cold water to create a slurry. Stir this into your simmering sauce and cook for another 1-2 minutes until it thickens. Alternatively, allow the sauce to simmer uncovered for a few extra minutes to reduce and naturally thicken. If your sauce is already thick but you want it richer, adding a bit more full-fat sour cream (off the heat) can also help.
For leftovers, ensure your **creamy chicken stroganoff** has cooled completely before transferring it to an air-tight container. Store it in the refrigerator for 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or milk if the sauce has thickened too much. Avoid high heat as it can cause the sour cream to separate.
Yes, absolutely! While this recipe is designed for the stovetop for a quick meal, chicken stroganoff can be adapted for the slow cooker for a hands-off approach. Check out our dedicated slow cooker chicken stroganoff recipe to see detailed instructions on how to achieve that.
Cremini (baby bella) mushrooms are generally preferred for stroganoff due to their robust, earthy flavor and firm texture. White button mushrooms are also a good, readily available option. You can also experiment with shiitake or porcini mushrooms for an even deeper, more gourmet flavor profile.
Yes, you can easily make this **chicken stroganoff recipe** gluten-free. Substitute the all-purpose flour for a gluten-free all-purpose flour blend (ensure it contains xanthan gum) or use cornstarch (mix with cold water to form a slurry before adding) to dredge the chicken and thicken the sauce. Also, ensure your chicken stock, Worcestershire sauce, and egg noodles are certified gluten-free.
Delicious Serving Suggestions for Chicken Stroganoff
While classic egg noodles are a perfect pairing, your **creamy chicken stroganoff** is incredibly versatile and can be served with a variety of sides to suit any preference. Here are some fantastic serving suggestions:
- Traditional Egg Noodles: The most classic choice, providing a soft, comforting base that soaks up every drop of that delicious sauce.
- Creamy Mashed Potatoes: For ultimate comfort, serve it over a mound of buttery mashed potatoes. Their smooth texture is a dream with the rich stroganoff.
- Fluffy Rice: White or brown rice can also be a wonderful canvas for the flavorful sauce. It’s a great option for a lighter side.
- Cauliflower Rice: If you’re looking for a low-carb alternative, cauliflower rice works surprisingly well, absorbing flavors beautifully without adding extra carbs.
- Roasted Vegetables: Complement the richness of the stroganoff with vibrant, lighter sides. Roasted carrots, steamed green beans, asparagus, or broccoli are excellent choices that add freshness and nutrients.
- Crusty Bread: Don’t forget a slice of crusty bread or garlic bread to sop up any leftover sauce – it’s too good to waste!
- Simple Salad: A fresh, crisp green salad with a light vinaigrette can provide a refreshing counterpoint to the hearty main dish.
More Irresistible Chicken Recipes
If you loved this **easy chicken stroganoff**, you’re in for a treat! We have a wide array of other fantastic chicken recipes that are sure to become new family favorites:
- Garlic Chicken
- Chicken Alfredo
- Chicken Spaghetti
- Chicken Cacciatore
- Greek Chicken Kabobs
- Chicken and Dumpling Casserole
- Chicken Piccata
- Chicken Marsala
- Chicken Tetrazzini
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Chicken Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 oz egg noodles 12-16 ounces, either works and depends on the size of the bag purchased
- 2 lbs chicken breasts two breast filet into four breasts total
- 2 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 small onion diced small
- 10 oz mushrooms cleaned, stem removed, and sliced
- ½ cup white wine
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
Things You’ll Need
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Large skillet
Before You Begin
- If more than 2 Tablespoons worth of liquid are present and not thick after sautéing the mushrooms and onions, add 1 Tablespoon of flour to absorb and thicken. This will also create a slightly thicker sauce than that shown in the photos.
Instructions
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Bring a pot of water to a boil and cook egg noodles to package instructions. Drain and set aside. While the egg noodles are cooking, prepare the remainder of the recipe.
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Filet two chicken breasts into four breasts 1/4-1/2 inch in thickness depending on the size.
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Mix together the flour and spices. Dredge the chicken filets in the dry mix.
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To a 12 inch skillet over medium heat, combine oil and butter. Once hot and melted, add the chicken breasts to the pan. Cook 4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
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There should be liquid left in the skillet. If there is not, add 2 more Tablespoons of butter to melt.
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Add the onion and mushroom to the skillet and sauté for about 5 minutes until the mushrooms begin to get tender and the onions are softened and golden.
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Pour in the white wine and stir, loosening up any bits on the skillet. Allow to heat for 2 minutes. It will thicken during this time.
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Add the Worcestershire sauce and dijon mustard to the wine mixture and stir. Cook for one minute.
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Slowly add in the chicken stock 1/2 cup at a time until fully combined. Allow sauce to cook for 5-10 minutes until desired thickness is reached.
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Remove from heat and stir in sour cream.
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Add the chicken breasts back to the skillet with the sauce and heat on low for about 5 minutes until all is warm. Serve over a bed of egg noodles topped with fresh parsley.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.