Chicken Stroganoff

Chicken Stroganoff combines lightly seasoned, golden-brown chicken breasts with onions, white button mushrooms, and garlic in a smooth and creamy stroganoff sauce. Serve this easy comfort food meal over homemade mashed potatoes or wide egg noodles.

This easy dish is on the table in under 40 minutes, but your family will think you were at it for hours. It has all the comforts of Beef Stroganoff but with browned chicken, chicken broth, and just a touch of Dijon mustard. I like to serve this tasty chicken with egg noodles, and roasted cauliflower or roasted asparagus.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken cutlets: Split the chicken breasts in half lengthwise to make four thinner chicken cutlets. They will cook evenly and all the way through more easily.
• Butter: unsalted or salted
• Mushrooms: Use white button or cremini mushrooms (also known as baby bella) for this recipe. Slice the mushrooms about 1/4 inch thick. Sauté the mushrooms until lightly browned.
• Chicken broth: preferably low-sodium
• Mustard: Dijon or whole grain
• Sour cream: Please use full-fat sour cream for a creamy texture that does not separate.
• Fresh herbs: Sprinkle the dish with fresh chopped Italian parsley or fresh thyme leaves.

How to make Chicken Stroganoff

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Start by seasoning the chicken with salt, pepper, and paprika. Then add a little butter and olive oil to a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Move the cooked chicken to a plate.

Melt 4 tablespoons of butter in the skillet over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are lightly browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.

Sprinkle in the flour and continue cooking for 2 minutes, while stirring. Slowly add the chicken broth and stir. Continue cooking over low heat until it is slightly thickened. Stir in the Worcestershire sauce and the mustard and cook for a few minutes. Turn the heat as low as it will go and stir in the sour cream. Add the cooked chicken breasts back to the skillet with the stroganoff sauce and warm them for a few minutes.

Preparation Tips and Storage

• Turn the heat as low as it goes when adding the sour cream, as you don’t want it to curdle or separate. Be prepared to remove the skillet from the heat and serve it shortly thereafter.
• Keep it low-carb and serve with zucchini noodles or mashed cauliflower
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
• To freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream.

Serving Suggestions for Chicken Stroganoff

• Pasta: Egg noodles, rice, or garlic pasta
• Potatoes: Garlic mashed potatoes, twice-baked potatoes, or roasted potatoes
• Vegetables: Green beans almondine, roasted Brussels sprouts, roasted broccoli, or honey roasted carrots

More Chicken Breast Recipes

Chicken Stroganoff

This Chicken Stroganoff is classic comfort food at its best, with golden brown chicken breasts, onions, garlic, and mushrooms all in a rich and creamy stroganoff sauce.

5 from 18 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Russian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 467kcal

Author: Beth Pierce

Ingredients

Chicken

• 2 large chicken breasts cut in half lengthwise
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon paprika
• 2 tablespoon butter
• 1 tablespoons olive oil

Stroganoff Sauce

• 4 tablespoons butter
• 1 large onion chopped
• 1 lb. white or cremini mushrooms sliced
• 2 clove garlic minced
• 2 tablespoons flour
• 2 ½ cups low sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoon Dijon mustard
• ⅔ cup cup sour cream full fat
• Fresh chopped Italian parsley

Instructions

• Season the chicken with salt, pepper, and paprika. Melt the butter and heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Plate the cooked chicken.
• Melt 4 tablespoons butter in the same skillet over medium heat. Add the onions and mushrooms.  Cook until the onions are soft and the mushrooms are lightly browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
• Sprinkle in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth. Continue cooking over low heat until it is slightly thickened. Stir in the Worcestershire sauce and the mustard. Cook for 2-3 more minutes.
• Turn the heat as low as it will go and stir in the sour cream.  Add the cooked chicken breasts back to the skillet with the stroganoff sauce and warm. Serve over rice, egg noodles, or mashed potatoes. For best results, serve promptly.

Notes

• Turn the heat as low as it goes when adding the sour cream, as you don’t want it to curdle or separate. Be prepared to remove the skillet from the heat and serve it shortly thereafter.
• Keep it low-carb and serve with zucchini noodles or mashed cauliflower
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.

Nutrition

Calories: 467kcal | Carbohydrates: 15g | Protein: 32g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 704mg | Potassium: 1197mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg

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