Creamy chicken stroganoff is comfort food at its best—rich, hearty, and ready in under 40 minutes for a weeknight win or weekend indulgence.
Packed with tender chicken, earthy mushrooms, and a velvety sauce, this chicken stroganoff delivers classic flavor in a family-friendly dish.
What You’ll Need for Chicken Stroganoff
- Chicken breasts – The star of the dish, providing lean protein and a tender bite once seasoned and seared.
- Cremini mushrooms – Add deep umami and texture, perfectly complementing the creamy sauce.
- Shallot & onion – This dynamic duo creates a savory-sweet aromatic base that layers flavor beautifully.
- Garlic – Sharp and punchy, it boosts the depth of the sauce.
- Butter – Key for richness, it forms the base of the roux that thickens the sauce.
- Flour – Paired with butter, this creates a silky, creamy stroganoff sauce.
- Chicken broth – Adds body and flavor, bringing everything together with just the right savory balance.
- Worcestershire sauce – Adds subtle tang and depth, rounding out the creaminess.
- Sour cream – The final flourish for a tangy finish that defines stroganoff.
- Egg noodles – Their wide shape soaks up sauce beautifully, making every bite satisfying.
How to Make Chicken Stroganoff
Start by searing seasoned chicken chunks until golden brown, then set them aside.
In the same pan, sauté mushrooms, shallots, onions, and garlic until soft and aromatic. Deglaze with a splash of white wine.
Add butter and flour to make a roux, then slowly whisk in chicken broth to create a smooth, rich sauce.
Stir in Worcestershire sauce and thyme, then return the chicken to simmer gently in the sauce.
Finally, mix in sour cream and egg noodles. Let everything mingle for a couple of minutes before serving hot, garnished with fresh parsley.
Secrets for Stroganoff Success
For maximum flavor, don’t skip browning the chicken—it builds a golden crust and locks in moisture. If you’re using wine, let it reduce well to avoid an overpowering taste. You can substitute Greek yogurt for sour cream for a tangy, protein-rich variation. Want it extra creamy? Add a splash of heavy cream before the noodles go in. To make it gluten-free, swap flour for a gluten-free thickener and use your favorite gluten-free noodles.
For a veggie-forward twist, bulk it up with spinach or green peas during the final few minutes of simmering. Want a spicy edge? A touch more cayenne or a swirl of Dijon mustard will elevate the dish beautifully.
Keeping It Fresh: Storing Chicken Stroganoff
Chicken stroganoff keeps beautifully, making it ideal for leftovers. Store in an airtight container in the fridge for up to four days. For longer storage, freeze just the sauce (without noodles) for up to three months. Thaw in the refrigerator overnight, then reheat gently in a saucepan while cooking fresh noodles.
To reheat, microwave in short bursts, stirring in between, or warm it slowly on the stove. Add a splash of broth or water to bring back the creaminess.
Chicken Mushroom Stroganoff
Ingredients
- 1 small onion chopped
- 1 pound chicken breasts diced into 1-inch pieces
- 2 tablespoons olive oil divided
- 4 tablespoons all-purpose flour
- 1 shallot minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 2 cups cremini mushrooms sliced
- ⅓ cup sour cream plus additional for garnish if preferred
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper divided
- 1 teaspoon salt divided
- 1 pound egg noodles cooked and drained
- 3 cloves garlic minced
- 4 tablespoons butter
- 2 tablespoons white wine optional
- Fresh parsley chopped (optional)
Instructions
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Meanwhile, in a bowl, coat the chicken with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper. Mix thoroughly.
- Transfer the seasoned chicken into the heated pan, ensuring not to overcrowd the skillet; cook in batches if necessary. Sear each side for 2–5 minutes until browned but not fully cooked through. Remove and set aside.
- Introduce the remaining olive oil to the skillet. Sauté the mushrooms until golden, about 4 minutes. Stir in the shallot, onion, and garlic, cooking until softened and translucent.
- Deglaze the pan with white wine and let it reduce for about a minute. Incorporate the butter and then the flour, whisking constantly to form a roux without letting it scorch. Gradually pour in the chicken broth while whisking to achieve a smooth consistency. Add Worcestershire sauce, thyme, and the remaining salt and pepper, then bring the sauce to a gentle simmer, allowing it to thicken.
- Return the chicken to the skillet and lower the heat to medium-low. Simmer gently for 5–8 minutes to cook the chicken through. Mix in the cooked egg noodles and sour cream, stirring to fully combine. Allow it to heat for an additional 2 minutes.
- Adjust seasoning with extra salt and pepper if necessary, then remove from heat. Garnish with chopped parsley if desired.
Notes
Leftovers can be kept in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months. Reheat using a microwave or stovetop.
