Chicken Stroganoff Recipe With Creamy Mushroom Sauce

Chicken stroganoff recipe brings comfort food to a whole new level when you want something satisfying without spending hours in the kitchen.

Creamy, savory, and filling, it's perfect for busy weeknights when hunger strikes but time is limited.

It works just as well for casual dinners as it does for hosting, giving you flexibility without sacrificing flavor.

You can serve it over noodles, rice, or mashed potatoes depending on what sounds good.

It reheats beautifully, so leftovers taste just as delicious the next day.

What Makes Chicken Stroganoff A Great Pick

• Comfort Food That Feeds A Crowd: Chicken stroganoff stretches to feed a family easily, and people genuinely enjoy eating it without fussing over what’s on their plate.
• Balanced Cooking Technique: Searing the chicken first builds flavor while keeping the meat tender, and the creamy sauce comes together in stages so nothing gets rushed or overdone.
• Ingredients You Already Have: Chicken, onions, mushrooms, and pantry staples like sour cream and beef broth combine into something that tastes like you spent more effort than the actual cooking requires.
• Adaptable For Different Occasions: Serve it over noodles on a regular weeknight, or bring it to a potluck or dinner party where it holds up well and feels substantial without being heavy.

All Ingredients Needed for Chicken Stroganoff

• Chicken Breast (2 pounds): Cut into bite-sized pieces about 1 to 1.5 inches across for even cooking.
• Butter (6 tablespoons total): Used in stages to cook the chicken, vegetables, and finish the noodles.
• Olive Oil (2 tablespoons): Helps sear the chicken without burning the butter.

• Onion, Large (1): Diced and cooked until soft to build the flavor base.
• Mushrooms (8 ounces): Sliced thin so they release their moisture and blend into the sauce.
• Garlic (3 cloves): Minced and added with the mushrooms to deepen the savory notes.

• Tomato Paste (2 tablespoons): Cooked briefly to concentrate its flavor before adding the broth.
• Beef Broth (1 cup): Forms the cooking liquid and carries all the flavors together.
• Sour Cream (1 cup): Stirred in after removing from heat to create a creamy, tangy sauce.
• Dijon Mustard (2 tablespoons): Added for subtle sharpness and to balance the richness.
• Salt (1 teaspoon): Seasons the chicken and the entire dish.
• Black Pepper (1/2 teaspoon): Ground fresh if possible for better flavor.
• Paprika (1/2 teaspoon): Adds warmth and a hint of smokiness.
• Cayenne Pepper (1/4 teaspoon): A small amount brings gentle heat without overpowering the dish.
• Fresh Parsley (2 tablespoons): Chopped and sprinkled on top as a bright finishing touch.

• Egg Noodles (1 pound): Cooked according to package directions and tossed with butter to prevent sticking.

Chicken Stroganoff Tool Collection

• Large Skillet (12-inch): Provides enough surface area to sear the chicken in batches and simmer the sauce without crowding.
• Cutting Board: Gives a stable surface for cutting the chicken breasts and slicing mushrooms.
• Sharp Chef’s Knife: Makes quick work of cubing the chicken and dicing the onion.
• Wooden Spoon: Stirs the stroganoff and scrapes up the flavorful browned bits stuck to the pan.
• Measuring Spoons: Ensures the right amount of butter, tomato paste, and seasonings go into each step.
• Plate: Holds the cooked chicken while finishing the remaining batches.
• Large Pot (6-quart): Boils the egg noodles according to package directions.
• Colander: Drains the cooked noodles efficiently.
• Whisk or Fork: Blends the sour cream smoothly into the hot sauce without lumps.

Step By Step Preparation For Chicken Stroganoff

What Helps When Cooking Chicken Stroganoff

• Bite-Sized Pieces Cook Faster: Cut chicken into 1 to 1.5 inch pieces so everything finishes at the same time and absorbs the sauce better.
• Don’t Stir The First Side: Let the chicken sit undisturbed for 3 to 4 minutes to develop a golden crust that locks in flavor.
• Brown In Batches: Cooking chicken in two batches prevents crowding and keeps the pan hot enough for proper browning.
• Scrape The Pan Bottom: When adding broth, use a spoon to lift up all those stuck-on brown bits – they add serious depth to the sauce.
• Keep The Heat Low At The End: Adding sour cream off heat and rewarming gently prevents curdling, which keeps the sauce smooth and silky.

Flavor Options for Chicken Stroganoff

• Beef Stroganoff: Replace chicken with 1.5 pounds of beef sirloin or chuck, cut into similar bite-sized pieces, and follow the same cooking method, searing each batch for 3 to 4 minutes per side until browned before setting aside.
• Cream Cheese Version: Swap the sour cream with 8 ounces of cream cheese softened at room temperature, stirring it in off the heat until smooth and creamy, which creates a richer, thicker sauce that clings nicely to the noodles.
• Dairy-Free Stroganoff: Use Greek yogurt or cashew cream as a 1:1 replacement for sour cream, adding it off the heat to prevent curdling, and substitute butter with olive oil throughout the recipe for a lighter, plant-based approach.
• Turkey and Mushroom Version: Swap chicken breasts for 1.5 pounds of ground turkey, browning it in the skillet by breaking it apart with a spoon until no pink remains, then proceed with the onion and mushroom steps, creating a faster, earthier dish.

Thoughtful Pairings for Chicken Stroganoff

• Serving Size For Four: Plan on about 4 to 5 ounces of chicken per person, which keeps portions hearty without being heavy.
• Egg Noodles As The Base: Buttered noodles catch the creamy sauce perfectly and soak up all those savory flavors from the pan.
• Crusty Bread On The Side: A thick slice of bread helps round out the meal and gives something to wipe the plate clean with at the end.
• Fresh Parsley Matters: Sprinkling it on top adds a bright touch that cuts through the richness and makes each bite feel fresher.

How To Store Chicken Stroganoff Leftovers

• Refrigerate leftovers in an airtight container for up to 3 days, keeping the stroganoff separate from the noodles if possible since the pasta soaks up sauce and gets mushy.
• Freeze the stroganoff without the sour cream for up to 2 months, then stir in fresh sour cream after reheating gently on the stovetop over low heat to avoid curdling.
• Reheat individual portions in a skillet with a splash of beef broth, warming just until heated through so the sauce stays creamy rather than breaking.
• Store cooked noodles separately in an airtight container for up to 3 days, or toss them with a light coat of olive oil to prevent sticking if keeping them longer.

FAQs

Chicken Stroganoff Recipe

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4.7 from 12 reviews

• Total Time: 37 minutes
• Yield: 6 1x

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Description

Chicken stroganoff brings tender chicken and egg noodles together in a creamy, savory sauce. It is rich, cozy, and perfect when you want an easy comfort meal.

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Ingredients

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Proteins and Starches:

• 2 pounds chicken breast
• 1 pound egg noodles

Cooking Fats:

• 4 tablespoons butter
• 2 tablespoons olive oil

Vegetables and Aromatics:

• 1 large onion
• 8 ounces mushrooms
• 3 cloves garlic
• 2 tablespoons fresh parsley

Sauce and Seasonings:

• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper

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Instructions

1. Trim your 2 pounds of chicken breast and cut it into bite-sized cubes measuring about 1 to 1.5 inches each.
2. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat for about 2 minutes until the surface shimmers.
3. Season your chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then place half the batch in the hot skillet and let them sit undisturbed for 3 to 4 minutes until they develop a golden crust.
4. Flip your chicken pieces and continue cooking for another 2 to 3 minutes until they’re cooked through, then move them to a clean plate and repeat this process with the remaining half of your chicken and 1 tablespoon of olive oil.
5. Lower your heat to medium and add 2 tablespoons of butter to the skillet, then incorporate your diced onion and let it soften for about 5 minutes.
6. Slice your 8 ounces of mushrooms and add them to the pan along with 3 minced garlic cloves, cooking together for 4 minutes until the mushrooms release their liquid.
7. Mix in 2 tablespoons of tomato paste and let it cook for 1 minute to intensify its depth.
8. Pour your 1 cup of beef broth into the skillet while scraping the bottom with a spoon to release the flavorful browned bits, then let it bubble gently for 3 minutes.
9. Stir in 2 tablespoons of Dijon mustard, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper and cook for 1 minute.
10. Take your skillet off the heat and fold in 1 cup of sour cream until no streaks remain.
11. Gently return your cooked chicken to the sauce and warm everything together on low heat for 2 minutes, being careful not to let it bubble.
12. Meanwhile, cook 1 pound of egg noodles following your package instructions, drain them well, and toss with 2 tablespoons of butter to coat.
13. Spoon your stroganoff over your buttered noodles and finish with a sprinkle of 2 tablespoons of fresh parsley.

Notes

• Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and fits nicely on a fork with the noodles.
• Cook the chicken in two batches rather than crowding the pan, which helps each piece brown properly instead of steaming.
• Stir the sour cream in after removing the skillet from heat and never let the sauce boil once added, or it can separate and turn grainy.
• For a lighter version, swap Greek yogurt or a mixture of Greek yogurt and sour cream in equal amounts, though the flavor becomes slightly tangier.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Sautéed Chicken
• Method: Sautéing
• Cuisine: Russian

Nutrition

• Serving Size: 6
• Calories: 633 kcal
• Sugar: 3 g
• Sodium: 555 mg
• Fat: 32 g
• Saturated Fat: 13 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 49 g
• Cholesterol: 133 mg