If you’re craving a cozy, creamy, and absolutely delicious weeknight dinner, this Easy Chicken Stroganoff is the perfect go-to recipe. Made with tender chunks of chicken breast, sautéed mushrooms, and a rich sour cream sauce, this dish delivers big comfort with minimal effort. Best of all, it’s ready in under 40 minutes and made in just one skillet — which means less mess, more flavor, and a dinner your whole family will love.

Whether you serve it over egg noodles, mashed potatoes, or rice, Chicken Stroganoff is a warm and satisfying meal that tastes like it took all day to make — even though it didn’t. Let’s dive into everything you need to know to make this savory chicken dinner a new favorite in your weekly rotation.

Why You’ll Love This Easy Chicken Stroganoff

• One-Pan Wonder: Minimal dishes and maximum flavor.
• Quick and Easy: From prep to plate in under 40 minutes.
• Rich, Creamy Flavor: Thanks to sour cream, mushrooms, and chicken broth.
• Family-Friendly: Kid-approved comfort food with a gourmet twist.
• Versatile: Serve with egg noodles, mashed potatoes, rice, or even zucchini noodles for a low-carb option.

Ingredients You’ll Need

This simple ingredient list keeps the focus on savory, creamy flavor without any fancy extras:

• 2 boneless skinless chicken breasts – About 1 pound total, cut into 1-inch chunks.
• 1/4 cup all-purpose flour – For dredging and thickening the sauce.
• 3 tablespoons olive oil – Divided for sautéing the chicken and vegetables.
• 1 tablespoon unsalted butter – Adds richness to the mushrooms and onions.
• 8 oz cremini mushrooms – Sliced; feel free to substitute with white button mushrooms.
• 1 small yellow onion – Chopped for flavor and depth.
• 1 teaspoon dry mustard – Adds a tangy note that enhances the creamy sauce.
• 1 tablespoon Worcestershire sauce – For umami-packed flavor.
• 2–3 cloves garlic – Minced fresh for best taste.
• 1 cup chicken broth – Forms the base of the sauce.
• 1/2 cup sour cream – For creaminess and a tangy finish.
• Kosher salt and freshly ground black pepper – To taste.
• Egg noodles – Or mashed potatoes, for serving.

How to Make Chicken Stroganoff (Step-by-Step)

1. Prep the Chicken: Pat the chicken breasts dry and cut into bite-sized 1-inch pieces. Season generously with kosher salt and freshly ground black pepper. Toss in all-purpose flour until well-coated.
2. Brown the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Sear the chicken in batches (don’t overcrowd the pan), cooking 2–3 minutes per side until golden brown. Transfer to a plate and set aside.
3. Sauté the Vegetables: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Stir in the sliced mushrooms and chopped onions. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release moisture and caramelize.
4. Add Garlic and Flavor Base: Stir in the dry mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the mixture is well blended.
5. Deglaze the Pan: Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. These add incredible flavor to the sauce.
6. Simmer: Return the browned chicken (and any juices) to the skillet. Simmer for 5–7 minutes, uncovered, until the chicken is fully cooked and the sauce reduces slightly.
7. Finish the Sauce: Reduce heat to low. Stir in the sour cream until the sauce is smooth and creamy. Do not boil after adding sour cream or it may curdle. Taste and adjust seasoning as needed.
8. Serve: Spoon the creamy chicken stroganoff over a bed of egg noodles, mashed potatoes, or rice. Garnish with chopped parsley or thyme if desired.

Recipe Tips for Success

• Don’t Skip the Flour: Coating the chicken in flour helps it brown better and naturally thickens the sauce.
• Cook Chicken in Batches: Overcrowding the pan causes steaming instead of browning.
• Use Full-Fat Sour Cream: For the richest, creamiest texture. Light versions may curdle more easily.
• Low Heat for Sour Cream: Always reduce the heat before stirring in sour cream to prevent separation.
• Add Fresh Herbs: Chopped parsley or thyme adds a burst of color and flavor.

Substitutions and Variations

• Protein Swap: Use boneless chicken thighs, ground chicken, or even turkey.
• Mushroom-Free: Not a mushroom fan? Omit them and add extra onion or bell pepper.
• Make It Dairy-Free: Use a dairy-free sour cream alternative and olive oil in place of butter.
• Low-Carb Option: Serve over cauliflower mash or zucchini noodles instead of pasta.
• Add Veggies: Stir in baby spinach or frozen peas in the last 2–3 minutes of cooking for color and nutrition.

How to Store and Reheat Chicken Stroganoff

• To Store: Cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
• To Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• To Reheat: Gently warm in a skillet over medium-low heat. Add a splash of chicken broth or cream to loosen the sauce.

What to Serve with Chicken Stroganoff

Classic chicken stroganoff is a full meal on its own, but you can always round it out with easy side dishes. Here are some pairing ideas:

• Starches: Egg noodles (traditional), mashed potatoes, white or brown rice, couscous, or crusty bread.
• Vegetables: Steamed green beans, roasted broccoli, sautéed spinach, or a simple side salad.
• Drinks: Pair with a glass of Chardonnay or a light red wine like Pinot Noir for an elegant touch.

FAQs About Chicken Stroganoff

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be used, but make sure to add it off the heat to prevent curdling. The flavor will be slightly tangier and less creamy than sour cream.

Is this recipe gluten-free?

Not as written, but you can make it gluten-free by using a gluten-free flour blend for dredging and serving over gluten-free pasta or rice.

Can I make this ahead of time?

Absolutely. Chicken stroganoff reheats well and can be made up to 2 days in advance. Just reheat gently and stir in a splash of broth if the sauce thickens too much.

What kind of chicken is best for stroganoff?

Boneless, skinless chicken breasts or thighs work best. Thighs are more forgiving and stay juicy even if slightly overcooked.

Nutrition Information (Per Serving)

This is an estimate based on 4 servings:

• Calories: ~390 (not including noodles)
• Protein: 30g
• Carbohydrates: 12g
• Fat: 24g
• Saturated Fat: 8g
• Sodium: 450mg

For a lighter version, reduce the olive oil and use low-fat sour cream — but keep in mind the flavor will be less rich.

More Easy Comfort Food Recipes You’ll Love

• Creamy Garlic Chicken with Spinach
• One-Pot Beef Stroganoff
• Chicken Alfredo Bake
• Skillet Tuscan Chicken
• Homestyle Salisbury Steak with Mushroom Gravy

Final Thoughts: Why This Easy Chicken Stroganoff Belongs on Your Weekly Menu

This Easy Chicken Stroganoff isn’t just fast and delicious — it’s also endlessly adaptable. Whether you’re feeding picky eaters, entertaining guests, or just craving something creamy and comforting, it checks all the right boxes. With simple ingredients, one-pan prep, and rich, savory flavor, it’s bound to become a new family favorite.

So grab a skillet, whip up some egg noodles, and give this cozy classic a try tonight. You’ll be glad you did.

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