Creamy Chicken Stroganoff

This creamy chicken stroganoff transforms ordinary chicken into a luxurious dinner that feels special enough for company but simple enough for weeknights. I created this recipe when looking for ways to elevate basic chicken breasts, and it's become one of my most reliable 30-minute meals that always satisfies even my pickiest eaters.

I first made this stroganoff during a particularly hectic week when I needed something comforting but quick. My husband declared it restaurant quality and now requests it at least twice a month.

Ingredients

• Chicken breasts: using boneless skinless cuts ensures quick cooking and even texture
• Garlic powder: provides consistent flavor throughout the chicken rather than just surface seasoning
• Flour: creates a light coating that helps thicken the sauce and gives the chicken a beautiful exterior
• Cremini mushrooms: have a deeper earthier flavor than white button varieties look for firm caps without slimy spots
• Onion: adds sweetness that balances the tangy sauce use yellow or white varieties
• Dijon mustard: adds complexity and tanginess without overwhelming choose authentic French Dijon for best results
• Worcestershire sauce: provides umami depth that makes the sauce taste like it simmered for hours
• Fresh garlic: brightens the rich sauce use fresh cloves rather than jarred for optimal flavor
• Chicken broth: forms the base of the sauce using low sodium allows you to control the final seasoning
• Full fat sour cream: creates the signature creamy tanginess crucial to stroganoff reduced fat versions may separate when heated

Step-by-Step Instructions

Season the Chicken:

Season cubed chicken breast with garlic powder salt and pepper then dust with flour until lightly coated this creates a flavorful base and helps thicken the sauce later

Create the Perfect Sear:

Heat olive oil in a large skillet over medium high heat until shimmering then add chicken in a single layer without crowding cook undisturbed for 2 3 minutes per side until golden brown working in batches ensures proper browning rather than steaming

Build the Mushroom Base:

Add butter to the same pan with all those delicious chicken bits then add mushrooms and onions cook for 5 7 minutes until they release their moisture and begin to caramelize this develops the earthy flavor foundation

Develop Flavor Complexity:

Add Dijon mustard Worcestershire sauce and minced garlic stirring constantly for 60 seconds this blooms the aromatics without burning the garlic which would create bitterness

Create the Sauce:

Pour in chicken broth while scraping all the browned bits from the bottom of the pan using a wooden spoon these caramelized bits contain concentrated flavor that enriches the sauce

Finish with Creaminess:

Reduce heat to low and return chicken to pan then stir in sour cream gently until completely incorporated the reduced heat prevents curdling which can happen if sour cream boils

Bookmark

The Worcestershire sauce is my secret ingredient here. My grandmother always added a splash to her gravy recipes and I find it adds that mysterious umami quality that makes people ask What is that amazing flavor I taste? without being able to identify the specific ingredient.

Make-Ahead Options

This chicken stroganoff reheats beautifully making it perfect for meal planning. Store in an airtight container in the refrigerator for up to 3 days. When reheating either on stovetop or microwave add a splash of chicken broth or milk to revive the sauce if it seems too thick. The flavors actually develop overnight making this possibly even better the next day.

Easy Substitutions

Dont have every ingredient on hand? No problem. Greek yogurt works wonderfully in place of sour cream for a lighter option with added protein. Boneless chicken thighs can replace breasts for more moisture and flavor. Vegetarians can substitute firm tofu or extra mushrooms like portobello for the chicken and use vegetable broth instead of chicken broth. For a dairy free version coconut cream makes a surprisingly delicious alternative to sour cream.

Serving Suggestions

While traditional egg noodles are the classic pairing for stroganoff I find this sauce versatile enough for many bases. Try serving over fluffy rice for a gluten free option or creamy mashed potatoes for an extra indulgent meal. For a lighter take serve alongside roasted vegetables or over zucchini noodles. A simple green side salad with vinaigrette provides a perfect acidic balance to the rich sauce.

Historical Context

This recipe is my American adaptation of the classic Russian dish. Traditional beef stroganoff dates back to 19th century Russia named after Count Pavel Stroganov. While the authentic version features beef and is served with crispy potato straws my chicken version makes the dish more accessible for everyday cooking while maintaining the creamy mushroom sauce that defines stroganoff. This variation began appearing in American cookbooks in the 1950s as home cooks looked for creative ways to use affordable chicken.

Your Questions Answered About This Recipe

→ What can I serve with Chicken Stroganoff?

Chicken Stroganoff pairs beautifully with egg noodles, rice, mashed potatoes, or crusty bread. For a complete meal, add a simple green salad or steamed vegetables like broccoli or green beans on the side.

→ Can I make Chicken Stroganoff ahead of time?

Yes, you can make it up to 2 days ahead. Store in an airtight container in the refrigerator. When reheating, do so gently over low heat, stirring occasionally and adding a splash of broth if needed to maintain the creamy consistency.

→ Can I substitute the sour cream?

Yes, Greek yogurt makes a good substitute for sour cream, offering a similar tanginess with less fat. In a pinch, cream cheese thinned with a bit of milk will work, though it will yield a slightly different flavor profile.

→ What mushrooms work best in Chicken Stroganoff?

Cremini (baby bella) mushrooms are ideal for their earthy flavor, but white button mushrooms also work well. For a more luxurious version, try a mix including shiitake or portobello mushrooms. Just avoid enoki or other delicate varieties that won't stand up to the sauce.

→ How can I make this Chicken Stroganoff dairy-free?

For a dairy-free version, replace butter with additional olive oil and substitute the sour cream with a plant-based alternative like cashew cream or coconut cream. Add a splash of lemon juice to mimic the tanginess of sour cream.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in even more tender meat. They have more fat, which translates to more flavor, and they're more forgiving if slightly overcooked.