Creamy Comfort in Every Bite

There are few dishes that wrap you in warmth quite like a creamy stroganoff. Rich, savory, and packed with flavor, it’s one of those meals that feels like a hug at the end of a long day. And while the classic beef version gets all the love, this Homemade Chicken Stroganoff is here to prove that poultry has a place in the stroganoff hall of fame.

Thank you for being here. Whether you’re cooking for your family, meal prepping for the week, or just craving a bowl of creamy pasta goodness, this recipe is for you. I’ve tested, tweaked, and perfected this one-pan wonder so you can enjoy all the classic comfort with a lighter, chicken-forward twist.

This Homemade Chicken Stroganoff is creamy without being too heavy, deeply flavorful, and surprisingly simple to make. It’s ideal for weeknights but elegant enough for guests. Plus, it reheats beautifully—so you might want to make a double batch!

What Is Chicken Stroganoff?

Chicken stroganoff is a creamy, savory skillet dish made with tender chicken, sautéed mushrooms, onions, garlic, and a rich sour cream–based sauce. It’s a riff on traditional Russian beef stroganoff but swaps out the beef for boneless chicken breasts or thighs. This version lightens things up without sacrificing flavor and is typically served over egg noodles, rice, mashed potatoes, or even cauliflower mash.

The sauce is where the magic happens—think velvety, garlicky, a touch tangy from the sour cream, and perfectly balanced with earthy mushrooms and the umami kick of Dijon mustard and Worcestershire sauce.

Why You’ll Love This Recipe

• One-pan magic: Fewer dishes, easier cleanup, full flavor.
• Comfort food at its finest: Creamy, savory, and ultra-satisfying.
• Quick and easy: Ready in about 35 minutes from start to finish.
• Adaptable: Works with chicken breast or thighs, dairy-free substitutes, and various side options.
• Kid-friendly: Mild flavors and creamy sauce make it a hit with little ones too.

What Does Chicken Stroganoff Taste Like?

It’s rich and savory without being overpowering. The chicken is tender and juicy, the mushrooms bring that deep earthiness, and the sauce is silky with the perfect balance of tang and creaminess. The little splash of Dijon and Worcestershire adds complexity, and fresh herbs like parsley or thyme brighten the dish at the end. Every bite is a harmonious balance of comfort and flavor.

Benefits of This Chicken Stroganoff

• Lighter than beef stroganoff but just as satisfying.
• Perfect for batch cooking and reheating.
• High in protein and easily made low-carb depending on your side.
• Kid- and freezer-friendly.
• Elevated enough for date night, yet easy enough for a Monday.

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or white mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1½ cups low-sodium chicken broth
• ½ cup sour cream (or Greek yogurt for a lighter option)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Optional:

• ½ teaspoon smoked paprika
• ¼ cup heavy cream for extra richness

Tools You’ll Need

• Large skillet or sauté pan
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Tongs for flipping chicken

Ingredient Additions and Substitutions

Make it dairy-free: Use olive oil instead of butter and swap sour cream for a dairy-free alternative like cashew cream or coconut yogurt (unsweetened).

Gluten-free? Use a gluten-free flour blend or skip the flour and reduce the sauce slightly longer.

Add more veggies: Baby spinach, kale, or frozen peas stirred in at the end add color and nutrition.

No mushrooms? Try sautéed zucchini or caramelized shallots.

Amp up the flavor: Add a splash of white wine or a pinch of crushed red pepper flakes.

How to Make Homemade Chicken Stroganoff

Step 1: Season and Cook the Chicken

Season chicken pieces with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear until golden on all sides and just cooked through, about 5–6 minutes. Remove chicken from the pan and set aside.

Step 2: Sauté Onions and Mushrooms

Reduce heat to medium. Add remaining tablespoon of butter to the pan. Stir in onions and cook until soft and translucent, about 4 minutes. Add garlic and cook for 30 seconds, then toss in the sliced mushrooms. Cook until mushrooms are browned and any liquid they release has evaporated, about 5–7 minutes.

Step 3: Make the Sauce Base

Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute. Stir in Dijon mustard and Worcestershire sauce, then slowly pour in chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook until slightly thickened, about 4–5 minutes.

Step 4: Finish with Sour Cream

Reduce heat to low. Stir in sour cream and heavy cream (if using), mixing until smooth. Return the chicken (and any juices) to the skillet. Simmer for 2–3 minutes, just until the chicken is warmed through and everything is coated in that luscious sauce.

Step 5: Taste and Serve

Taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon for brightness. Garnish with fresh chopped parsley and serve hot over your base of choice.

What to Serve with Chicken Stroganoff

Classic: Egg noodles—the wide, buttery kind are traditional and perfect for soaking up the sauce.

Lighter: Steamed rice or mashed cauliflower for a lower-carb version.

Cozy: Mashed potatoes or buttered spaetzle.

Fresh: Serve with a crisp side salad with lemon vinaigrette or roasted green beans.

Crusty bread: To mop up every last bit of sauce (highly recommended!).

Tips for Making the Best Chicken Stroganoff

Use chicken thighs for juicier, more flavorful meat.

Don’t rush the mushroom step—they need time to brown and deepen in flavor.

Use full-fat sour cream or Greek yogurt for the creamiest texture.

Whisk the broth in slowly to avoid lumps when using flour.

Always stir sour cream in off heat to prevent curdling.

Make it ahead—flavors develop even more after a day in the fridge.

Storage Instructions

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer: Chicken stroganoff freezes surprisingly well! Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight and reheat slowly, adding a splash of broth or cream to restore the sauce.

Meal prep tip: Cook your base separately (noodles, rice, etc.) and store separately from the sauce for best texture.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes! Just skip the searing step and add the shredded cooked chicken at the end when the sauce is ready. Heat through and serve.

Is sour cream necessary?
It’s traditional, but you can sub with Greek yogurt, crème fraîche, or even a dairy-free yogurt alternative.

Can I make this vegetarian?
Absolutely. Substitute chicken with sautéed mushrooms, tempeh, or chickpeas, and use veggie broth.

What’s the best type of mushroom to use?
Cremini (baby bella) mushrooms have a richer flavor, but white button mushrooms or even a mix with shiitake will work beautifully.

Is it spicy?
Nope, not at all! The flavors are savory and mild. Want a kick? Add a pinch of cayenne or a dash of hot sauce to the sauce.

Conclusion

This Homemade Chicken Stroganoff is one of those recipes that delivers maximum comfort with minimum fuss. It’s cozy without being heavy, flavorful without being overwhelming, and simple enough to pull off on a busy weeknight. Whether you serve it over fluffy egg noodles or spoon it into a bowl with crusty bread, this dish is guaranteed to become a staple in your rotation.

It’s the kind of meal you’ll come back to again and again—the one you make when you want a dinner that feels like home. And once you taste that creamy, garlicky, mushroom-studded sauce? You’ll understand why.

More Creamy Comfort Dinners to Try

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
One-Pot Garlic Parmesan Chicken and Rice
Swedish Meatballs in Cream Sauce
Creamy Mushroom and Herb Pasta
Lemon Chicken Orzo Soup

Nutritional Information (Per Serving – Based on 4 servings)

Calories: ~410
Protein: 36g
Fat: 24g
Carbohydrates: 12g
Fiber: 2g
Sugar: 4g
Sodium: 480mg

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