Rich Creamy Chicken Stroganoff

This rich chicken stroganoff hits the spot when you want something comforting and indulgent without a lot of fuss. It comes together quickly, using simple ingredients, and offers that creamy, tangy sauce that makes each bite so satisfying. It’s a perfect dinner for when you want to feel a little fancy but still keep things easy.

I started making this after craving stroganoff but wanted an easier version with chicken instead of beef. It quickly became a favorite for weeknight dinners.

Ingredients

• Chicken breast halves: cut into bite-sized pieces for tender, juicy bites
• Garlic powder: adds a gentle savory seasoning without overpowering the dish
• Flour: for coating helps create a light crust on the chicken locking in moisture
• Olive oil and butter: provide a rich base for cooking adding flavor and preventing sticking
• Cremini mushrooms: give an earthy, meaty texture that complements the chicken perfectly, choose firm, unblemished mushrooms for best results
• Onion: brings natural sweetness and foundation for the sauce
• Dijon mustard: adds a subtle tang and depth, use a smooth variety for a creamy finish
• Worcestershire sauce: enhances umami notes, select one with balanced flavor so it does not dominate
• Fresh garlic: infuses the sauce with warmth and aroma
• Chicken broth: creates the saucy base, low sodium is preferable to control salt levels
• Full-fat sour cream: makes the sauce silky and tangy; pick one with thick consistency for richness

Instructions

Cut and Season Chicken:

Cut the chicken breast halves into roughly one-inch pieces for even cooking and tenderness

Sprinkle:

Sprinkle them evenly with garlic powder, salt, and freshly ground black pepper to taste ensuring every piece is well-seasoned

Coat Chicken in Flour:

Lightly dust each chicken piece in flour coating all sides to develop a subtle crust that locks in moisture during cooking

Brown The Chicken:

Heat two tablespoons of olive oil in a deep skillet over medium-high heat until shimmering

Cook half of the floured chicken pieces:

without overcrowding, about three minutes per side to achieve golden crispness and cook through to 165°F internal temperature

Flip each piece once:

gently for even browning then transfer to a plate

If the pan dries:

add another tablespoon of olive oil before cooking the remaining chicken pieces in the same way

Set all cooked chicken aside:

on the plate

Cook Vegetables:

Reduce heat to medium and add one tablespoon olive oil and a tablespoon of butter to the skillet, swirl to melt

Add the sliced cremini mushrooms and chopped onion:

stirring occasionally

Cook:

for six to eight minutes until mushrooms release their moisture and it evaporates, leaving them nicely seared with caramelized edges

Add Flavorings:

Stir in Dijon mustard, Worcestershire sauce, and minced garlic stirring constantly for about one minute until fragrant and fully incorporated into the mushroom-onion mix

Combine And Finish Sauce:

Return the cooked chicken pieces to the skillet and pour in the chicken broth

Simmer:

gently until the sauce slightly thickens and chicken is heated through

Remove from heat and stir in the full-fat sour cream:

folding until smooth but avoid boiling or it might split the sauce

This is my go-to dish when I want classic comfort food without a long prep. I remember making it after a tiring day and feeling like I was treating myself without much effort. The sour cream mixed at the end gives the stroganoff its distinctive luxurious texture that feels like a handmade indulgence.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat adding a splash of broth to bring creaminess back. Avoid microwaving on high to prevent the sour cream from curdling.

Ingredient Swaps

Swap chicken breasts for thighs if you want juicier, richer meat but increase the cooking time slightly. Use Greek yogurt instead of sour cream for a lighter, tangy sauce but add it off heat to avoid curdling. Replace cremini mushrooms with white button mushrooms or even shiitake for earthier flavor variations.

Serving Ideas

Serve over buttered egg noodles for a classic experience. Spoon over creamy mashed potatoes or steamed rice for a gluten-free option. Garnish with fresh parsley or chives to add brightness and color.

This stroganoff always feels like a little celebration at home. The way the sour cream sauce clings to tender chicken and earthy mushrooms never fails to bring smiles around the table.

Frequently Asked Recipe Questions

→ What type of mushrooms work best in this dish?

Cremini mushrooms are ideal due to their firm texture and rich flavor, but button mushrooms can also be used as a substitute.

→ How do I ensure the chicken stays tender?

Coat the chicken pieces lightly in flour before cooking and avoid overcrowding the pan to allow even browning and retain moisture.

→ Can I use a different dairy alternative instead of sour cream?

Yes, you can substitute sour cream with Greek yogurt or crème fraîche to maintain creaminess with slight variations in flavor.

→ What is the best way to serve this dish?

Serving it over egg noodles, rice, or mashed potatoes complements the creamy sauce and tender chicken beautifully.

→ How long should I cook the mushrooms and onions?

Cook them for 6-8 minutes until the water evaporates and the mushrooms develop a nice sear, releasing deep flavors.