When it comes to comfort food, our creamy chicken stroganoff is at the top of our list. It’s made with tender, juicy pieces of dark meat chicken thighs, mushrooms, and onions in a hearty sauce finished with rich, tangy sour cream.
This is the ultimate comfort food!
If you’ve been looking for the best chicken stroganoff recipe, your search has come to an end. Like our traditional beef stroganoff recipe, it takes less time to make than take-out and is so much better than fast food.
If you enjoyed our Beef Stroganoff recipe, you’re really going to love our easy chicken stroganoff recipe!
It’s perfect for a busy weeknight dinner, and fancy enough for a stay-at-home date night. But honestly, it would be a welcome dinner any night of the week.
If you love easy-to-make chicken dishes, try our chicken parmesan recipe, creamy honey mustard chicken and chicken scallopini recipes.
Ingredients for Chicken Stroganoff
Let’s gather the necessary ingredients to prepare our Homemade Chicken Stroganoff recipe. Culinary professionals call this the mise en Place, which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely! Changing recipes to suit your taste or dietary preference is what cooking is all about.
You can make this dish with boneless, skinless chicken thighs or chicken breasts. We used thighs because dark meat has more fat, which equals more flavor, but either can be used. You can also skip cooking the chicken and use rotisserie chicken.
If you don’t want onions in the dish, leave them out. You can add half a teaspoon of onion powder instead. The same goes for the garlic; if you don’t have fresh garlic on hand, use garlic powder.
I love how the sour cream adds a little tang to the creamy mushroom sauce, but you can use heavy cream or plain Full-Fat Greek yogurt if you prefer.
The stroganoff sauce is so good with egg noodles, but you can also serve it over mashed potatoes, rice, or cauliflower rice. To complete the meal, add a side of green beans or Brussels sprouts.
How to Make Chicken Stroganoff
Follow along with my simple step-by-step instructions to learn how to make Chicken Stroganoff in your home kitchen.
- Add the all-purpose flour, table salt, and black pepper to a shallow bowl.
- Whisk to combine.
- Cut the chicken thighs into small chunks
- Dredge the chicken pieces in the seasoned flour.
- Add one tablespoon of butter and one tablespoon of olive oil to a large skillet over medium-high heat.
- When the pan is hot, add the chicken pieces in a single layer to the pan.
- Cook for 2-3 minutes on each side, browning the pieces. If the pan isn’t big enough to fit all the chicken, cook it in batches.
- Deglaze the pan with the white wine. Use a large spoon to scrape all the brown bits off the bottom of the pan. Then, remove the chicken from the pan along with any juices and set aside until needed.
- Using the same skillet, add one tablespoon of butter and one tablespoon of olive oil to the pan over medium-high heat.
- Add the sliced mushrooms and onions to the pan and cook for 3-4 minutes. Then, reduce the heat to medium and continue cooking for another 3-4 minutes. Add the chopped garlic to the pan, mix it together, and cook for one more minute.
- Add the beef broth and chicken broth and stir with a big spoon to release any browned bits stuck to the pan.
Cook the egg noodles in a large pot of salted water, and try to time them to be done when you finish cooking the chicken stroganoff.
- Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a boil, then reduce the heat to low and simmer for 4-5 minutes.
- Add the cooked chicken (with any juices) back into the pan. Bring the mixture back to a boil.
- Add the sour cream and season as needed with black pepper and salt. Heat the stroganoff sauce until it begins to boil.
- Serve the Chicken Stroganoff over egg noodles, and garnish with chopped fresh parsley.
If the sauce is too thin, take one tablespoon of butter and push it into flour to make a beurre manie. Add it to the hot sauce, stirring to combine; this will help thicken the sauce.
If the sauce is too thick, thin it with additional broth or water until you have the desired consistency.
This is one of my favorite chicken dinners! The tender chicken pieces mixed with the creamy sauce served over egg noodles will have you coming back for seconds before you’re done with your first serving.
How to Store and Freeze
Leftover chicken stroganoff should be stored refrigerated in an airtight container for 3-4 days. The sauce can be frozen, but it may separate slightly when reheated. Freeze in airtight containers for up to 2 months and reheat slowly while stirring.
Recipe FAQs
I love baby bella (crimini) mushrooms, but you can use white button mushrooms if you prefer.
To avoid curdling, let the sour cream come to room temperature before adding it. Also, make sure to lower the heat when you stir it into the sauce. And don’t let it boil after adding it to the sauce.
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Chicken Stroganoff
Ingredients
Beef
- 1 lb boneless skinless chicken thighs -cut into chunks or chicken breasts, or tenders
- ½ cup all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 ounces white wine -optional
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms -sliced
- 1 cup sweet onion -thinly sliced
- 2 teaspoon garlic -finely chopped
- 1 tablespoon worchestershire sauce
- ¾ cup chicken broth
- ¾ cup beef broth -or all chicken broth
- 1 tablespoon Dijon mustard -or spicy brown, or whole grain mustards
- ¾ cup sour cream -full fat
- ½ teaspoon salt -to taste
- ½ teaspoon black pepper -to taste
- ½ lb egg noodles -optional for serving
- 1 tablespoon Italian parsley -finely chopped for garnish
Instructions
Chicken
- Add the all-purpose flour, table salt, and black pepper to a shallow bowl. Whisk to combine.
- Cut the chicken thighs into small chunks
- Dredge the chicken pieces in the seasoned flour.
- Add one tablespoon of butter and one tablespoon of olive oil to a large skillet over medium-high heat.
- When the pan is hot, add the chicken pieces in a single layer to the pan and cook for 2-3 minutes on each side, browning the pieces.If the pan isn't big enough to fit all the chicken, cook it in batches.
- Deglaze the pan with the white wine. Use a large spoon to scrape all the browned bits off the bottom of the pan.
- Remove the chicken from the pan along with any juices and set aside until needed.
Sauce
- Using the same skillet add one tablespoon of butter and one tablespoon of olive oil to the pan over medium-high heat.
- Add the sliced mushrooms and sliced onions to the pan and cook for 3-4 minutes, then reduce the heat to medium and continue cooking for another 3-4 minutes.
- Add the chopped garlic to the pan, mix it together, and cook for one minute.
- Add the beef broth and chicken broth and stir with a big spoon to release any browned bits stuck to the pan.
- Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a boil, then reduce the heat to low and simmer for 4-5 minutes.
- Add the cooked chicken (with any juices) back into the pan. Bring the mixture back to a boil.
- Add the sour cream and season as needed with black pepper and salt. Heat the mixture until it begins to boil. If the sauce is too thin, take one tablespoon of butter and push it into flour to make a beurre manie. Add it to the hot sauce, stirring to combine; this will help thicken the sauce.*If the sauce is too thick, thin it with additional broth or water until you have the desired consistency.
- Serve the Chicken Stroganoff over egg noodles, and garnish with chopped Italian parsley.
Rachel says
The chicken was SO tender for this. My kids even enjoyed it- including the mushrooms!
Chef Dennis Littley says
I’m glad you enjoyed the chicken stroganoff. I know some people aren’t fans of mushrooms, but I like the flavor they add to the dish.