Chicken Stroganoff is a creamy and comforting dish that blends tender pieces of chicken with mushrooms and onions, all simmered in a rich sour cream sauce. The flavors are simple but hearty, making it a perfect meal for any day you want something warm and satisfying without too much fuss.
I love how easy it is to throw together this chicken stroganoff after a busy day. The sauce comes together quickly and has just the right touch of tanginess from the sour cream, which pairs so well with the savory mushrooms and juicy chicken. It’s one of those meals that feels like a gentle hug on a plate.
My favorite way to serve this dish is over buttered egg noodles or fluffy rice, so the sauce gets soaked up just right. It’s a dish that everyone at the table seems to enjoy, and I often find myself making a little extra because it tastes just as good the next day. Plus, it’s great for leftovers!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they cook quickly and stay tender. You can swap breast for thighs if you want more juicy flavor and a bit more fat.
Mushrooms: Cremini or button mushrooms are great here. If unavailable, white mushrooms or even portobello can work for a deeper flavor.
Sour Cream: This is what gives stroganoff its creamy tang. You can substitute Greek yogurt or crème fraîche but add them at the end and warm gently so they don’t curdle.
Smoked Paprika: It adds subtle warmth and smokiness. If you don’t have it, regular paprika or a pinch of cayenne for heat can work.
How Can I Keep the Sour Cream from Curdling?
Sour cream is key to the sauce but can easily curdle if boiled. Here’s how to avoid it:
- Turn the heat to low before adding sour cream.
- Mix sour cream with a spoonful of warm sauce to temper it before stirring it all back in.
- Heat gently and do not let the mixture boil. Stir often for even warming.
Following these steps helps keep the sauce smooth and creamy every time.
Equipment You’ll Need
- Large skillet – I recommend a wide skillet so you have plenty of room to cook the chicken and vegetables evenly.
- Sharp knife – essential for chopping the chicken, onion, and mushrooms safely and quickly.
- Cutting board – a sturdy board makes prep easier and keeps your counters clean.
- Measuring spoons and cups – for precise measurement of ingredients like broth and sour cream.
- Wooden spoon or spatula – perfect for stirring all the ingredients without scratching your skillet.
Flavor Variations & Add-Ins
- Replace chicken with cooked beef strips or turkey for a different protein twist that’s just as tasty.
- Stir in sautéed onions or garlic at the end for a more pronounced flavor boost.
- Add a splash of white wine or sherry with the broth for a richer, more complex sauce.
- Mix in peas, spinach, or parsley for added color and nutrition — great for customizing your meal!
Chicken Stroganoff Recipe
Ingredients You’ll Need:
For the Chicken Stroganoff:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized strips
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and satisfying meal that you can have ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 5-6 minutes, turning them until browned on all sides but not fully cooked through. Once browned, remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the finely chopped onion and cook until it becomes soft and translucent, around 3-4 minutes. Next, add the sliced mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
3. Add Garlic and Spices:
Stir in the minced garlic and smoked paprika. Cook for about 1 minute, until you can smell the garlic and spices making the dish fragrant.
4. Combine Chicken and Make Sauce:
Return the chicken to the skillet. If you’d like a thicker sauce, sprinkle the flour over everything and stir well to mix it in. Then, pour in the chicken broth and Worcestershire sauce, stirring to scrape any browned bits from the bottom of the pan. Let everything simmer gently for about 5 minutes, until the chicken is cooked through and the sauce thickens slightly.
5. Finish with Sour Cream:
Turn the heat down to low. Stir in the sour cream carefully, warming it through but avoiding boiling to prevent curdling. Taste the sauce and add salt and pepper as needed.
6. Serve and Garnish:
Sprinkle freshly chopped parsley on top and serve your delicious chicken stroganoff hot over buttered egg noodles, rice, or mashed potatoes. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or in cold water for a quicker option. Pat dry to remove excess moisture before cooking.
How Can I Make the Sauce Thicker?
Sprinkle a tablespoon of all-purpose flour over the chicken and vegetables after adding them back to the pan, then stir well to combine. The flour will help thicken the sauce as it simmers.
Can I Substitute Sour Cream?
Absolutely! Greek yogurt or crème fraîche can work well. Add them at the end and warm gently to avoid curdling. Avoid boiling after adding these substitutes.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
