This hearty chicken stroganoff recipe is packed full of protein and nutritious mushrooms drenched in a mouthwatering, creamy and flavorful sauce. It takes only 30 minutes and 13 simple ingredients to get this fantastic dinner on the table. I guarantee it will quickly become a family favorite!
Chicken Stroganoff is especially popular during the colder months because it’s so warm and satisfying, but you can truly enjoy it all year round. Serve it over buttery egg noodles, fluffy rice or cauliflower rice.
An easy comfort food chicken dinner is always a life-saver when the calendar gets full. If you need more quick and convenient meals, be sure to check out my delicious Chicken Noodle Soup, Spicy Chicken With Cauliflower Rice, Skillet Chicken Fajitas or One Sheet Roasted Chicken With Vegetables! You can’t go wrong with any of these tasty options.
And, if you’re really feeling the stroganoff, click here for another chicken stroganoff recipe!
How To Make Chicken Stroganoff
- Extra virgin olive oil — Avocado or coconut oil will also work.
- Chicken — One pound of chicken breast meat cut into 1-inch cubes. You can also use boneless, skinless chicken thighs.
- Mushrooms — I generally use cremini mushrooms.
- Aromatics — Fresh onion and garlic. You can also use garlic powder if you prefer.
- White wine — Wine adds fantastic flavor to this dish, but be sure to use white wine, not red. If preferred, you can also substitute extra broth.
- Chicken broth — Vegetable stock is another good option.
- Dijon mustard — I generally buy finely ground mustard. Add a bit of worcestershire sauce if you prefer.
- Cornstarch — In this recipe we’ll mix corn starch with a bit of cold water, then use it as a thickening agent!
- Sour cream — For a silky, smooth and flavorful sauce. You can also use full fat cream cheese.
- Chopped fresh parsley leaves — Optional garnish.
- Pasta – To serve the chicken stroganoff with.
ps: For this recipe I didn’t use flour because I want to make it gluten-free. Instead I used cornstarch. This recipe can be low carb if you skip the cornstarch.
- First, cut chicken breast into small, bite-sized pieces and set aside.
- Then dice onion, mince garlic and clean/slice mushrooms.
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- Measure olive oil (or oil of choice) into a large skillet and place it on the stovetop. Turn heat to medium-high.
- Sprinkle diced chicken generously with salt and pepper. Sear cubes in oil for 2-3 minutes per side, until golden and tender. Set aside. Be careful not to overcrowd the pan, you may need to cook the chicken in shifts so it can brown properly.
- Add sliced mushrooms to the skillet and sauté for approximately 5 minutes. For best results, you may also need to cook the mushrooms in batches. Once seared, put mushrooms aside.
- If you need to, add another drizzle of olive oil to your pan and then sauté diced onions for 2-3 minutes. Once they’re becoming translucent, add minced garlic and sauté 30 seconds longer.
- Place mushrooms back in the pan. Add white wine, broth and mustard. Scrape any browned bits from the bottom of the pan. Mix well and allow ingredients to simmer together for about 5 minutes.
- In a small bowl, whisk cornstarch together with 2 tablespoons of cool water. Stir this mixture into the hot broth and it will begin to thicken as it simmers.
- Stir browned chicken into the skillet, then add salt and pepper to taste. Turn heat off and mix in your sour cream.
- Spoon stroganoff over egg noodles, rice or cauliflower rice. Garnish with chopped fresh parsley leaves and enjoy!
- You can use a different protein in this recipe, if desired. Pork, venison, steak, beef can all be substituted. You can also use meatballs! Make your own or buy frozen ones from the grocery store. Many people like to make beef stroganoff, which is as popular as chicken stroganoff.
- For an easy vegetarian meal, leave the meat out altogether. Substitute tofu or extra mushrooms and onions to keep the dish nice and hearty.
- When sautéing meat and mushrooms, avoid overcrowding the pan.
- If you’re not a big fan of mushrooms, you can ditch them and fill out your meal with alternative vegetables like olives, eggplant, zucchini, yellow squash, artichoke hearts or potatoes.
- If you don’t have wine on hand or would simply prefer not to use any, you can absolutely substitute extra chicken or vegetable broth to make stroganoff sauce.
- If you do use red wine, use white. Red wine really won’t compliment the flavors in this dish very well.
- Use Greek yogurt instead of sour cream if you want to lighten things up. Just be sure you don’t accidentally purchase a flavored yogurt.
- Season the chicken with paprika too, if you prefer.
How To Store Leftovers
- To store: Allow leftovers to cool and place them in an airtight container. Refrigerate for up to 3-4 days.
- To freeze: You can freeze leftover stroganoff! Allow it to cool and place in an airtight, freezer-safe container or Ziploc bag. Press on the bag or container to remove excess air and store frozen for up to 3 months.
- To reheat: Reheat leftovers in the microwave or in a pot on the stovetop over medium heat until warmed through completely.
More Mushroom Recipes
One of the most common ingredients in stroganoff? Mushrooms! If you’re a big mushroom lover, I’ve got plenty of tasty recipes for you:
- Mushroom Chicken Breast Recipe
- Mushroom Cauliflower Rice Skillet
- Easy Garlic Butter Mushroom Skillet
- Pan Seared Steak With Mushrooms
Frequently Asked Questions
The ingredients in stroganoff sauce will, of course, vary recipe to recipe. Here we are using broth, white wine, Dijon mustard, sour cream and a corn starch slurry for thickening.
Stroganoff was invented in Russia. However, it was a French chef who came up with the recipe. Therefore, the dish is influenced by both French and Russian cuisine.
There is no particular cut of meat (or type of meat for that matter) that must be used to create a good stroganoff. The only thing I’d recommend is a boneless, skinless cut or ground meat.
- 1 tbsp Olive oil
- 1 lb Chicken breast cut into 1” pieces
- Salt and pepper to taste
- 1/2 lb Cremini mushrooms thinly sliced
- 1 cup White onions diced
- 1 tbsp Garlic minced
- ½ cup White wine
- 1 1/2 cup Chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp Cornstarch
- 1/2 cup Sour cream
- Fresh parsley for garnishing chopped
- In a large skillet, heat olive oil over medium-high heat.
- Season chicken with salt and pepper. Sear the chicken for 2-3 minutes per side, until golden and set aside. You may need to cook the chicken in shifts to avoid overcrowding the pan, this will help it to brown quickly.
- Add mushrooms and sauté for about 5 minutes. For best sear, sauté the mushrooms brown in 2-3 batches to avoid over crowding. Set aside.
- If necessary, add a little bit of extra olive oil and then add onions and sauté for 2-3 mins. Add garlic and cook for 30 seconds.
- Return mushrooms to the skillet and add wine and broth and Dijon mustard. Mix everything very well and simmer 5 mins.
- Make the cornstarch slurry by adding 1 tablespoon of cornstarch to 2 tablespoons of cool water in a small bowl. Then, whisk together really well. Pour the cornstarch slurry in the skillet and simmer until thickened.
- Return chicken to the skillet and mix well. Season again with salt and pepper to taste. Turn heat off and thoroughly mix in the sour cream.
- Serve over egg noodles and garnish with chopped fresh parsley.
- Use another protein if desired or leave meat out and add extra mushrooms for vegetarian.
- Add alternate veggies like zucchini, yellow squash or eggplant.
- Avoid overcrowding the pan when sautéing meat and mushrooms.
- If you do not have wine, you can use broth in its place.
- Make sure to not use red wine as it tends to have sweeter notes that won’t go with the stroganoff.
- Sub Greek yogurt for sour cream to lighten up this recipe. Just be sure you don’t buy flavored yogurt, it should be plain.
- To store: Keep the chicken stroganoff in an airtight container for up to 3 to 4 days in the fridge. You can also freeze leftovers for up to 3 months.
- To reheat: You can reheat the chicken stroganoff in the microwave or stovetop.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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