Chicken Stroganoff Recipe

This Chicken Stroganoff Recipe turns ordinary weeknight dinners into something extraordinary with its rich, creamy sauce and tender pieces of chicken. You'll have a delicious meal on the table in under an hour!

A plate of egg noodles topped with creamy chicken and mushrooms sits on a table, with a pot of the same dish and a gold fork in the background. The setting includes a white canister and a dark napkin.

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🍲Even picky eaters will love this mild, creamy dish that's not too spicy or overwhelming!

Table of Contents

My 2 Best Tips For Making Chicken Stroganoff

Chicken Prep: Cut the chicken into uniform, bite-sized pieces to ensure even cooking throughout the dish. Pieces that are too large will take longer to cook and may remain pink inside. Pat the chicken dry before cooking to help it brown properly and develop better flavor.

Mushroom Selection: Use a mix of mushroom varieties like cremini, button, or shiitake for more complex flavor in your mushroom chicken stroganoff. Slice them evenly so they cook at the same rate as the other ingredients. Don't overcrowd the pan when adding mushrooms, as this can cause them to steam rather than brown.

melissa leaning over counter looking up from a cook book.

I always remove the pan from heat before stirring in the sour cream to prevent it from curdling. Sometimes, when I end up with thinner sauce, I let it simmer uncovered for a few extra minutes to thicken. Another way to get a thicker sauce, is to mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.

Make sure to keep the heat at medium to prevent the dairy from breaking or the chicken from becoming tough. High heat can cause the sour cream to separate and create an unpleasant texture. I find that gentle simmering allows all the flavors to develop properly while maintaining the creamy consistency.

You can enjoy this mushroom chicken stroganoff in so many delicious ways beyond the traditional serving! I love spooning it over fluffy mashed potatoes or serving it alongside crusty bread for dipping into that amazing sauce.

🩷 Melissa

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Melissa Griffiths

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Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 189 kcal

Ingredients

2 cups chicken (cut into bite sized pieces, about 2 pounds)
3 tablespoons butter
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder
½ white onion (diced)
2 tablespoons all-purpose flour
1 pound sliced mushrooms
2 cups chicken broth
½ cup sour cream

Instructions

Melt the butter in a large pan over medium-high heat. Once the butter is completely melted, add the chicken, paprika, and garlic powder.
Cook the chicken for about 8 minutes, or until it is no longer pink in the middle.
Add the diced onions to the pan. Allow the onion to cook for about 5 minutes, or until soft.
Stir in the flour and mushrooms until the flour is fully incorporated into the chicken and onion mixture. Add the chicken broth and give the mixture a quick stir. Bring the broth to a boil and then whisk in the sour cream until homogenous.
Allow the stroganoff to simmer over medium heat for about 20 minutes, or until the sauce has thickened.
Serve and enjoy!

Notes

Flour Technique: Cook the flour for at least a minute to eliminate any raw taste and help it thicken properly. Whisk constantly when adding the broth to prevent any lumps from forming.

Paprika Quality: Use high-quality Hungarian paprika for the best flavor and color in your stroganoff. Sweet paprika works best for this recipe, though you can use smoked paprika for a deeper flavor.

Broth Choice: Low-sodium chicken broth gives you better control over the salt content of the final dish. Homemade broth will provide the richest flavor if you have it available.

Storage: You can store your leftover stroganoff in the fridge for up to 3 days.

Nutrition

Serving: 1 of 4 servingsCalories: 189kcalCarbohydrates: 11gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 520mgPotassium: 475mgFiber: 2gSugar: 4gVitamin A: 814IUVitamin C: 4mgCalcium: 46mgIron: 1mg

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How To Make Chicken Stroganoff

Overhead view of a skillet with raw, cubed chicken for a chicken stroganoff recipe, seasoned with paprika. Surrounding the pan are bowls of sliced mushrooms, chopped onions, and minced garlic on a white marble surface.

A frying pan with diced chicken and chopped onions sits on a marble countertop, surrounded by bowls of sliced mushrooms, grated cheese, and other ingredients—perfect for starting your chicken stroganoff recipe.

Step 1: Melt the butter in a large pan and then add the chicken, paprika, and garlic powder. Cook the chicken over medium heat until it is cooked all the way through.

Step 2: Add the diced onion to the pan and cook until they are soft and tender.

A pan filled with sliced mushrooms and a white powder, likely flour, sits on a marble countertop next to several empty or partially used small bowls—ingredients ready for a classic chicken stroganoff recipe.

A skillet filled with creamy chicken and mushroom stroganoff in a rich orange sauce sits on a marble surface. Nearby are a bowl of dry egg noodles, a dark napkin, and gold utensils.

Step 3: Stir in the flour and mushroom. Ensure that the flour is fully incorporated with the other ingredients. Add the chicken broth and bring the liquid to a boil. Once the broth is boiling, whisk in the sour cream.

Step 4: Simmer the stroganoff until the sauce has thickened. Serve and enjoy!

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully in this recipe and actually stay more tender and juicy than breasts. You may need to adjust the cooking time slightly as thighs can take a bit longer to cook through completely.

What can I substitute for sour cream?

Greek yogurt, heavy cream, or cream cheese can work as substitutes for sour cream in this recipe. Each will create a slightly different flavor and texture, but all will give you that creamy stroganoff consistency you're looking for.

Can I make this recipe ahead of time?

The stroganoff can be made a day ahead, but the sauce may thicken considerably when refrigerated. When reheating, add extra broth or cream to restore the proper consistency and heat gently to avoid breaking the dairy.