The best recipe for Chicken Stroganoff only takes 30 minutes! Lightly breaded, perfectly seasoned chicken breast cutlets are cooked with a creamy, tangy sauce with mushrooms to create an irresistible comfort food skillet dinner.
This creamy chicken dinner is Russian-inspired, made with tender, juicy chicken breasts, mushrooms, onions, and a pan sauce flavored with tangy sour cream.
Traditional Beef Stroganoff is one of my top 3 comfort food meals. This version, made with lightly breaded chicken cutlets is just as tasty, with the same creamy mushroom gravy, but a bit different.
Creamy Chicken Stroganoff is a great recipe to shake up your weeknight menu plan! The whole family will love this meal, especially when you serve the chicken with egg noodles to soak up all of the amazing sauce.
Another delicious way to enjoy these flavors is in my Ground Beef Stroganoff recipe, or in an easy-to-make Beef Stroganoff Soup!
This is SO good! I’m not a cook, and I found this easy! Thanks much for the detailed steps for this delicious comforting chicken!
Leslie
Why You’ll Love This Recipe
- Fresh Ingredients – Like most of my easy skillet chicken dinners, this recipe does not use canned cream of mushroom soup or overprocessed seasoning packets. Instead, we’ll make a simple but incredibly flavorful stroganoff sauce from scratch to serve with all-white meat chicken breast cutlets.
- One-Pan Dinner – The mushrooms, the flour-dredged chicken, and the sauce all cook in the same pan. This means you’ll have fewer dishes to do and more time to enjoy the meal and your family. My Creamy Garlic Chicken is made the same way!
- Completely Delicious – The flavor of a rich mushroom stroganoff sauce is like nothing else, and this sauce is so tasty you might be tempted to lick your plate clean! Don’t think too hard about this one, just make the recipe, you’ll be very glad you did.
Ingredients In Chicken Stroganoff
Here’s what you need to make this delicious meal.
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breast Cutlets: You’ll need three chicken breasts sliced horizontally to make 6 thin chicken cutlets for this recipe.
- Salt, Pepper, Garlic Powder, and Paprika: To season the chicken cutlets, these simple seasonings are perfect.
- Flour: a light coating of all-purpose flour allows us to brown the chicken in the skillet, keeping it tender and juicy on the inside. As a bonus, that flour will help to create a silky, thick stroganoff sauce too.
- Olive Oil and Butter: For sauteeing the chicken, a combination of rich butter and extra virgin olive oil gives great flavor.
- Onions and Garlic: Another layer of flavor comes from these aromatic vegetables.
- Mushrooms: I love using brown cremini mushrooms for stroganoff. White button mushrooms will work as well.
- Chicken Stock: Chicken stock or broth can be used. Boxed broth works just fine, or use homemade chicken stock if you have it.
- Dijon Mustard: This is a must for stroganoff sauce! Other types of mustard will not taste the same, so be sure to have some on hand. It’s a great way to add rich flavor to all types of pan sauces.
- Sour Cream: This is the traditional addition that makes this chicken stroganoff recipe so tangy and creamy. Use the full-fat version for the best results.
- Egg Noodles: I always love to serve stroganoff over a big pot of egg noodle pasta. White rice is also great for serving.
- Optional: A splash of Worcestershire sauce and/or a bit of dry white wine can be used to elevate the flavor. I’ll talk more about that later.
How To Make Chicken Stroganoff
Tip!
Dry the chicken cutlets with paper towels before coating in flour and seasonings. This helps to get them crispy!
Recipe Tips
- Deglaze with wine – For added flavor, use ½ dry white wine in step four to deglaze the pan and scrape up all of the tasty brown bits. Then, add the chicken stock.
- Try it with your preferred chicken – you can use boneless, skinless chicken thighs, chicken tenders, bite-size pieces of chicken, or even ground chicken Just be sure that the chicken is cooked all the way through in the first steps, and add it back in at the end.
- Other proteins – This recipe’s cooking method allows you to substitute thin pork chops or even turkey cutlets. If you try this, leave me a comment; I’d love to know how it turned out!
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to three days. I find that using the microwave is the best way to reheat chicken stroganoff, which makes this an excellent next-day lunch option for the office.
You can freeze chicken stroganoff for up to 3 months. But, while you can freeze stroganoff, I don’t suggest it. The sauce changes texture when frozen and won’t be as creamy afterward.
What To Serve With Chicken Stroganoff
You’ll want a side dish to accompany chicken stroganoff that can hold all of the yummy sauce! Wide egg noodles are my go-to for stroganoff of any type, but there are other great options, too.
Keep it low-carb by serving chicken stroganoff with zucchini noodles, cauliflower rice, or steamed broccoli.
Instead of noodles, try mushroom rice, or mashed potatoes.
A healthy salad is an easy side dish, too. Try my Olive Garden Salad or a Kale Salad.
Homemade bread or dinner rolls will help you to sop up all of the extra sauce on your plate!
More One Pan Chicken Recipes
All Chicken Recipes →
Recipe FAQs
Do I need Worcestershire sauce for chicken stroganoff?
While I don’t automatically reach for Worcestershire sauce for this recipe, I do think that a teaspoon or so would be delicious in this sauce. Add it if you like!
Can I leave out the flour?
If you’re interested in making a gluten-free version of chicken stroganoff, I suggest using an all-purpose gluten-free flour blend instead. If you want to reduce the number of carbs, feel free to leave the flour out entirely. The sauce won’t thicken, but it will still be super tasty.
What if the stroganoff gravy is too thick?
This can happen, and it’s no problem! Just whisk in a bit more chicken broth until the gravy is the consistency that you like.
What is stroganoff sauce made of?
Stroganoff sauce is made with a base of butter, flour, sour cream, and different kinds of broth depending on the kind of stroganoff (beef, chicken, or vegetable broth).
Please make this yummy meal for your family and let me know how much they loved it. I see lots of compliments in your future, and requests to make it again. Pin the recipe for later, too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Stroganoff
Recipe Video
Ingredients
- 1 ½ pounds (650 g) chicken breasts 3 breasts, each sliced in half to make 6 thin cutlets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 3 tablespoons (24 g) all purpose flour
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) butter
For the sauce:
- 2 tablespoons (28 g) butter
- 1 medium yellow onion diced
- 12 ounces (350 g) mushrooms (button, or brown/cremini/chestnut)
- 3 cloves garlic minced
- 3 tablespoons (24 g) all purpose flour
- 2 cups (480 ml) chicken stock
- ½ cup (120 g) sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- 1 teaspoon Worcestershire sauce optional, see note 1
- ½ cup (120 ml) dry white wine optional, see note 2
Instructions
- Season the chicken cutlets with salt, pepper, paprika, and garlic powder. Sprinkle flour, and lightly rub it using your hands.
- Over medium-high heat, melt 1 tablespoon of butter and heat the olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F (74°C) using a kitchen thermometer. Takes about 4-5 minutes per side depending on the size/thickness of the cutlets. Remove to a plate, and set aside (keep warm).
- To the same skillet, melt the 2 tablespoons of butter then add the onion and mushrooms and cook until the onion is translucent and the mushrooms are softened. Add the garlic, and cook for 30 seconds.
- Add the flour, and cook for 30-60 seconds. Then add half of the chicken stock, deglaze the pan, and scrape off any bits stuck to the bottom of the pan with a wooden spoon.
- Add the rest of the stock, sour cream, and Dijon mustard.
- Use a spatula or a whisk to stir the sauce, the sour cream will look a little separated but will melt into the sauce as it cooks. The sauce will thicken in 2-3 minutes. Have a taste and adjust seasonings to your preference, season with salt and pepper. If the sauce hasn’t thickened enough, simmer for 2 more minutes.
- Remove from heat, and add the chicken back to the skillet. Serve over buttered egg noodles, mashed potatoes or rice. Garnish with chopped parsley.
Notes:
- Worcestershire is a key ingredient in beef stroganoff, but not entirely necessary in this lighter chicken stroganoff. Feel free to add it if you want.
- For added richness and flavor, deglaze the pan in step 4 with 1/2 cup of dry white wine, then add the chicken stock.
- To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Susan says
This sounds and looks delicious!! I’m trying to watch my dairy. Can I use Greek yogurt instead of sour cream or won’t it taste good?
Little Sunny Kitchen says
I haven’t tried this with yogurt instead of sour cream. It will still get creamy, but the tanginess will be different.
leslie says
This is SO good! I’m not a cook, and I found this easy! Thanks much for the detailed steps for this delicious comforting chicken!
Diana says
I’m thrilled to hear you found the recipe easy to make and enjoyed the end result! The goal is to make cooking approachable for everyone, so it’s great to hear that the detailed steps helped you out.