Chicken Stroganoff

5 from 2 votes

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This easy-to-make Chicken Stroganoff is a unique twist to a classic dish. The creamy mushroom sauce enriches the tender, juicy chicken and adds flavor in every bite. If you are looking to switch things up with your dinner rotation then this recipe is for you!

plated chicken stroganoff
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Traditionally, stroganoff features a cut of beef; however this delicious stroganoff uses chicken to cut down on your meal cost and present a fresh new flavor. As the diced chicken cooks with the mushrooms and broth, it will soak up all the rich, savory flavor of the other ingredients. The result is a creamy, hearty dish that comes together in less than an hour.

One of our favorite things about this quick and easy chicken stroganoff recipe is the soft and tender mushrooms. You can use any kind of mushroom in this recipe, which makes modifying the dish a breeze.

plated chicken stroganoff side view

Why You’ll Love This Recipe

  • Rich, creamy, and hearty.
  • Full of tender mushrooms and juicy chicken.
  • Great on its own or served over some egg noodles.

Recipe Ingredients

raw and portioned chicken stroganoff ingredients
  • Chicken—Either diced chicken breast or breast tenderloins.
  • Butter—Salted or unsalted.
  • Paprika— Adds a little bit of spicy sweetness to the dish.
  • Garlic Powder—Can be substituted with 3 cloves of freshly minced garlic.
  • White Onion—Diced.
  • All-Purpose Flour—To help thicken the stroganoff sauce.
  • Sliced Mushroom—brown, white, or baby bella. Provides flavor to the sauce.
  • Chicken Broth—Serves as the base of your stroganoff sauce.
  • Sour Cream—Helps thicken your sauce and add some richness to the dish.

See the recipe card for full information on ingredients and quantities.

How to Make Chicken Stroganoff

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.

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

    Why do I need to add sour cream to my stroganoff?

    Sour cream will help thicken your sauce quicker. While the flour and butter will combine to do a lot of the thickening, using sour cream gives you a richer, creamier sauce. If you do not have any sour cream on hand, you can also use plain Greek yogurt. The key is to use a high fat ingredient that will whisk into the mixture easily.

    Does it matter what kind of mushrooms I use in this dish?

    Not at all! Stroganoff can be made with most kinds of mushrooms. We have made this dish with white, brown, and baby bella mushrooms. Every time the dish tastes amazing. We love switching up what kind of mushroom we use to elevate different flavors in the dish.

    Can I use precooked chicken?

    Of course! If you are looking for an easy way to cut down on your cook time, then using precooked chicken is a great place to start. You can use diced chicken, shredded chicken, or sliced chicken. Simply start with step number 2 and add your chicken once the onions are soft.

    chicken strogonoff ingredients in a pan

    What Goes Well with Chicken Stroganoff?

    Our chicken stroganoff is flavorful, rich, and creamy. As a result, this recipe can really hold its own as a stand-alone dish. However, you can also spoon this stroganoff over some egg noodles, white rice, or fettuccine. As far as sides go, we love sticking roasted vegetables or air fried veggies. This dish is so hearty and filling that you will likely not feel the need to serve it with too many sides.

    How to Store and Reheat Chicken Stroganoff

    If you have any leftover chicken stroganoff, you can transfer it to an airtight container and store it in the fridge for up to 3 days. Your leftovers are best reheated in a pan on the stovetop over medium-high heat. Simply stir the stroganoff regularly until heated all the way through. Alternatively, you can reheat your leftovers in the microwave for about a minute, stirring halfway through.

    Expert Tips

    • You can use both salted and unsalted butter in this dish. Because of the amount of salt in the chicken broth, we do not think it is necessary to use salted butter.
    • I like to use chicken breast or chicken breast tenderloins, but if you are wanting to save some money you can use either boneless or bone-in chicken thighs.
    • We used sliced baby bella mushrooms in this recipe, but you can use whatever is available in your local grocery store. You can also buy whole mushrooms and slice them yourself.
    pan of chicken stroganoff top view

    More Chicken Recipes To Consider

    top view of plated chicken stroganoff
    5 from 2 votes

    Chicken Stroganoff

    Making Chicken Stroganoff is a breeze, and it gives a fun twist to the classic favorite. The creamy mushroom sauce takes the juicy, tender chicken to the next level, making each bite burst with amazing flavor.
    Prep: 10 minutes
    Cook: 45 minutes
    Total: 55 minutes
    Servings: 4

    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
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    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

    • This stroganoff can be served on its own, but we prefer to serve it over egg noodles. You can also use spaghetti, fettuccine, or white rice.
    • You can store your leftover stroganoff in the fridge for up to 3 days. It is best reheated in a pan over medium heat, but you can also reheat it in the microwave if you want to save some time.
    • You can use either salted or unsalted butter in this recipe.
    • I like to use chicken breast or tenderloins, but you can also use chicken thighs as a low cost alternative.
    • We used sliced baby bella mushrooms, but you can also use white mushrooms or whatever else is available at your local grocery store.

    Nutrition

    Serving: 1 of 4 servings, Calories: 313kcal, Carbohydrates: 13g, Protein: 15g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 84mg, Sodium: 1036mg, Potassium: 367mg, Fiber: 3g, Sugar: 5g, Vitamin A: 893IU, Vitamin C: 2mg, Calcium: 61mg, Iron: 2mg
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