Easy Chicken Stroganoff
Total Time: 35 minutes | Difficulty: Easy
Silky, savory, and impossibly comforting, Easy Chicken Stroganoff is the kind of dinner that turns an ordinary evening into something cozy. Tender chicken mingles with golden mushrooms in a velvety sauce brightened with sour cream and a hint of Dijon—rich yet balanced, familiar yet fresh. This Easy Chicken Stroganoff Recipe delivers classic nostalgia with weeknight speed.
If a beloved Mushroom Stroganoff Recipe and modern Poultry Recipes had a delicious meeting in the middle, this would be it. Ready in under 40 minutes and made in a single pan, it slides effortlessly into the rotation of dependable Chicken Dishes Recipes and crowd-pleasing Chicken Entrees.
Stroganoff was a staple at my grandmother’s table—always with mushrooms browned just right and a sauce that clung to noodles like velvet. Translating it into Chicken Stroganoff kept the soul of the dish while making it a touch lighter and faster. Now it’s one of those weeknight winners that tastes like more effort than it takes, a hallmark of smart Chicken Main Dishes.
Ingredient Context & Smart Substitutions
Chicken
Boneless, skinless chicken breasts or thighs work beautifully. Thighs are extra succulent and forgiving; breasts cook quickly and slice neatly.
Mushrooms
Cremini or baby bella bring meaty depth that defines any good Stroganoff Recipe. Mix in shiitake for a luxe, woodsy note.
Aromatics & Umami
Shallots or onions plus garlic set the base; a spoon of Dijon and Worcestershire adds punchy, savory backbone without overpowering.
Broth & Thickener
Low‑sodium chicken broth keeps flavors clear. A quick slurry (or flour cooked with mushrooms) yields that signature silky body.
Sour Cream
The classic finish. For a lighter Chicken Recipes Casserole vibe, use Greek yogurt stirred in off heat; add a splash of cream to prevent tanginess from dominating.
Noodles or Sides
Egg noodles are iconic, but mashed potatoes, rice, spaetzle, or roasted cauliflower happily catch every ribbon of sauce.
Step‑by‑Step Preparation
- Season & Sear: Pat 1½ lb chicken (sliced or cubed) dry; season with salt and pepper. Sear in 1 tbsp oil over medium‑high until lightly browned, 3–4 minutes per side. Transfer to a plate.
- Brown Mushrooms: Add 2 tbsp butter, then 12 oz sliced mushrooms; cook undisturbed to brown, then stir until golden and their liquid cooks off, 6–8 minutes.
- Build Flavor: Stir in 1 small diced onion (or 2 shallots) and 2 minced garlic cloves; cook 1–2 minutes. Sprinkle 1½ tbsp flour and cook 1 minute.
- Deglaze & Simmer: Whisk in 1½ cups chicken broth and 1 tsp Worcestershire; scrape up brown bits. Add 1 tsp Dijon and a pinch of paprika. Simmer 3–4 minutes until slightly thickened.
- Return Chicken: Add chicken (and juices) back to the skillet; simmer gently 3–5 minutes until cooked through (165°F/74°C).
- Finish Silky: Reduce heat to low. Stir in ½ cup sour cream until glossy. Adjust salt and pepper. Thin with a splash of broth if needed.
- Serve: Spoon over buttered egg noodles or mash; shower with parsley and cracked pepper.
Tips & Tricks for Fail‑Proof Creaminess
- Brown, don’t steam: Give mushrooms space so they caramelize and concentrate flavor.
- Heat control: Stir in sour cream off the boil to prevent curdling and keep the sauce satin‑smooth.
- Season in layers: Lightly salt the chicken, the mushrooms, and the finished sauce for balance.
- Make‑ahead booster: Sauce thickens as it stands—reserve extra broth to loosen when reheating.
Serving Suggestions & Pairings
Classic: buttered egg noodles with a side of steamed green beans. Cozy: mashed potatoes and roasted carrots. Lighter: cauliflower mash or zucchini ribbons. A crisp green salad with lemon vinaigrette cuts the richness, and a light Pinot Noir or a chilled Riesling complements the creamy, mushroom‑forward profile.
Storage, Make‑Ahead & Reheating
Refrigerate: Up to 3 days in an airtight container. Reheat: Low heat on the stovetop with a splash of broth or milk. Freeze: For best texture, freeze the base (without sour cream) up to 2 months; stir in dairy after reheating.
Why This Chicken Stroganoff Belongs in Your Rotation
It’s comfort distilled: a speedy, one‑pan Stroganoff Recipe that tastes slow‑simmered and satisfies every craving for creamy sauce and savory mushrooms. Equally at home among Chicken Main Dishes and weeknight‑smart Poultry Recipes, this Easy Chicken Stroganoff proves that classic flavor doesn’t require complicated steps—just good technique and a few pantry heroes.
Article by Sarah Johnson
FAQ
Can I make it gluten‑free?
Yes—skip flour and thicken with a cornstarch slurry; use GF noodles or rice.Best mushroom mix?
Cremini + shiitake offers deep flavor and tender bite; button mushrooms work in a pinch.Can I bake this as a casserole?
Yes—toss the finished stroganoff with par‑cooked noodles, top with breadcrumbs, and bake at 375°F (190°C) for 12–15 minutes.
Easy Chicken Stroganoff
Ingredients
- 1.5 lb boneless skinless chicken (breasts or thighs), sliced or cubed
- 1 tbsp olive oil
- 2 tbsp butter
- 12 oz cremini mushrooms, sliced
- 1 small onion or 2 shallots, finely diced
- 2 cloves garlic, minced
- 1.5 tbsp all-purpose flour (or cornstarch slurry)
- 1.5 cups low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 tsp paprika (optional)
- 0.5 cup sour cream (or Greek yogurt, off heat)
- to taste kosher salt and black pepper
- parsley, chopped (for garnish)
- cooked egg noodles, mashed potatoes, or rice, for serving
Instructions
- Season chicken with salt and pepper; sear in oil over medium-high until lightly browned. Transfer to a plate.
- Add butter, then mushrooms; cook until browned and liquid evaporates. Stir in onion and garlic; cook 1–2 minutes.
- Sprinkle flour; cook 1 minute. Whisk in broth, Worcestershire, Dijon, and paprika. Simmer 3–4 minutes until slightly thickened.
- Return chicken and juices; simmer gently 3–5 minutes until cooked through (165°F/74°C).
- Reduce heat to low; stir in sour cream until silky. Adjust seasoning; thin with a splash of broth if needed.
- Serve over noodles, mash, or rice; garnish with parsley.
