The best recipe for Chicken Stroganoff is right here! Lightly breaded, perfectly seasoned chicken breast cutlets are cooked with a creamy, savory Chicken Stroganoff sauce 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!
Why You’ll Love This Recipe
- Fresh Ingredients – Just like most of my easy skillet chicken dinners, there is no canned cream of mushroom soup or overprocessed seasoning packets in this recipe. 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 won’t taste the same, so be sure to have some of this 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 stroganoff so tangy and creamy. Feel free to use plain Greek yogurt or creme fraiche instead though. Any of these options work!
- Egg Noodles: I always love to serve stroganoff over warm egg noodles. 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
- Season Chicken: Sprinkle salt, pepper, garlic powder, and paprika on both sides of the chicken cutlets, then sprinkle with flour and gently rub it in using your hands.
- Brown Chicken: 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. This should take about 4-5 minutes per side, depending on the size of your chicken cutlets. The chicken is done when the internal temperature reaches 165°F/74°C. Remove the cutlets to a plate and set aside. Keep them warm by covering loosely with foil.
- Cook Mushrooms: To the same skillet, melt the rest of the butter, then add the onion and mushrooms and cook until the onion is translucent and the mushrooms are browned and softened. Add the garlic to the pan and cook for just 30 seconds.
- Build the Sauce: Add the flour, and cook for about a minute. Then add half of the chicken stock (here’s where you could substitute with dry white wine), deglaze the pan and scrape up all of the brown bits stuck to the bottom of the pan with a wooden spoon.
- Simmer: Add the rest of the stock to the skillet, along with the sour cream, dijon mustard, and Worcestershire sauce (if using). Stir using a spatula or whisk and cook for 2-3 minutes or until the sauce thickens. Season with salt and pepper to your tastes.
- Serve: Remove the sauce from the heat, and add the chicken back to the skillet. Serve over buttered egg noodles, mashed potatoes, or rice, garnished with fresh parsley.
Dry the chicken cutlets with paper towels before coating in flour and seasonings. This helps to get them crispy!
- Worcestershire sauce is optional in chicken stroganoff – I like the addition of Worcestershire in beef stroganoff recipes, but it’s not necessary with chicken stroganoff, which has a bit of a lighter flavor. If you like it, feel free to add a teaspoon in with the sour cream.
- 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 chicken tenders – This recipe will work with chicken tenders or even smaller sliced chicken breast pieces. I haven’t tried it, but I think that boneless, skinless chicken thighs can be used too. 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: The cooking method for this recipe will allow you to substitute thin pork chops or even turkey cutlets in this recipe if you would like to. Leave me a comment if you try this, I’d love to know how it turned out!
Store leftovers in an airtight container in the fridge for up to three days. I find that microwaving 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’re going to want a side dish to go with chicken stroganoff that is able to 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!
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!
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.
This can happen, and it’s no problem! Just add a bit more chicken broth until the gravy is the consistency that you like.
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!
- 1 ½ pounds (650g) chicken breasts 3 breasts, each sliced in half to make 6 thin cutlets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 tablespoons all purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
For the sauce:
- 2 tablespoons butter
- 1 medium yellow onion diced
- 12 ounces (350g) mushrooms (button, or brown/cremini/chestnut)
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups chicken stock
- 2 tablespoon dijon mustard
- ½ cup sour cream or greek yogurt
- salt and pepper to taste
- 1 teaspoon worcestershire sauce optional, see note 1
- ½ cup dry white wine optional, see note 2
- Season the chicken cutlets with salt, pepper, garlic powder, and paprika. 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 onto 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.
- 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.
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
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