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overhead view of chicken stroganoff in a braiser white pan.

Chicken Stroganoff

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!  
Course dinner, Main Course
Cuisine Russian
Keyword Chicken Stroganoff, Stroganoff
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 182kcal


  • 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. 


Serving: 1/4 | Calories: 182kcal | Carbohydrates: 14g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 124mg | Sodium: 448mg | Potassium: 233mg | Fiber: 3g | Sugar: 6g