Simple Chicken Stroganoff with onions and mushrooms — just like beef stroganoff, but with chicken instead! This stroganoff is creamy and flavorful without using any “cream of x” soups.
What is Chicken Stroganoff?
Chicken Stroganoff is prepared similarly to beef stroganoff, but chicken is used instead of beef. Robustly seasoned chicken is seared and then tossed in a creamy and slightly tangy sauce. It’s usually served over noodles and makes for an easy dinner you can have on the table in 30-40 minutes.
Chicken Stroganoff is pure comfort food and it’s one of my family’s favorites. It’s easy enough for a weeknight dinner, but fancy enough to serve to company. Also, this recipe doesn’t use any canned cream of mushroom, chicken, etc. soups — the sauce is made from scratch, resulting in a truly restaurant-quality dinner. And don’t worry — the creamy sauce is far from complicated, it’s *almost* as easy as opening a can.
How to make Chicken Stroganoff
- Cook the chicken. Cut the chicken into bite-sized pieces and toss with seasonings. Sauté the chicken until cooked through and set aside.
- Sauté the veggies. Next, sauté the onion and garlic in butter. Mushrooms go in next.
- Create the sauce. Once the veggies are tender, add in flour (for thickening, see below) and then the liquid. We add chicken broth and heavy cream and simmer until thickened.
- Add finishing touches. Last, but not least, we add in sour cream (a classic stroganoff flavor) and Dijon mustard. The chicken goes back into to warm through and this dish is ready to serve!
How do I thicken Chicken Stroganoff?
Chicken Stroganoff is thickened by creating a roux with butter and flour. This thickens the sauce very nicely and is simmered with heavy cream, which adds more thickening.
If the sauce seems too thin, it may simply need to simmer longer or over a slightly higher heat. Also, remember the sauce continues to thicken as it cools.
It’s also possible that the flour was overcooked, which diminishes the flour’s thickening capability. If the flour burned and formed clumps in the bottom of the pan, it likely did not thicken the sauce. A possible fix: add a cornstarch slurry to the simmering sauce.
- Prep the onion, garlic, and mushrooms before you start cooking. Once the cooking process starts, everything moves quickly. Want to save time chopping? Buy pre-chopped onions, pre-minced garlic, and already sliced mushrooms!
- Don’t forget fresh herbs. This meal is rich, and the gravy is thick, so fresh herbs helps add vibrancy and freshness to the dish. We love Italian parsley, and fresh thyme is another great option.
- If serving Chicken Stroganoff over pasta, don’t forget to salt the pasta water! Salting is the only chance you have to season the actual pasta and it can make the entire dish taste bland if it isn’t properly seasoned. Read about how to properly salt your pasta water here.
- Make it healthier. You can reduce the fat and calorie count by using lite or fat free sour cream; there isn’t too much of a taste difference in the end, and you’ll save a lot of calories with that simple switch!
Can you freeze Chicken Stroganoff?
With all the dairy (heavy cream and sour cream) this dish doesn’t freeze or thaw well. The sauce will break when it’s re-heated and results in an unpleasant texture. This dish will last 3-4 days, stored properly, in the fridge. Reheat, stirring often and gently, in a skillet over low heat until warmed through.
Chicken Stroganoff side dish ideas
- This stroganoff is delicious served over noodles; we like wide ribbon noodles, and egg noodles are another favorite.
- You can also serve this stroganoff over mashed potatoes, mashed cauliflower, cooked polenta or anything that will absorb the amazing sauce!
- A good rice pilaf also makes a nice base for the sauce and chicken.
- Other side dishes: roasted potatoes, roasted broccoli, or any other roasted vegetables will pair nicely
- For a side salad: this Olive Garden salad or Italian chopped salad would pair nicely
More delicious dinners:
- Crockpot Chili winner of dozens of cook-offs
- Sausage Potato Soup reader favorite
- Short Ribs made in the slow cooker
- Margherita Pizza in under 30 minutes
- Crock Pot Roast with carrots and potatoes
Simple Chicken Stroganoff with onions and mushrooms -- just like beef stroganoff, but with chicken instead! This stroganoff is creamy and flavorful without using any "cream of x" soups.
- 1 pound (453g) boneless skinless chicken breasts
- 1 teaspoon EACH: Italian seasoning and roasted garlic powder
- 1/2 teaspoon paprika
- fine sea salt and freshly cracked pepper
- 1 tablespoon olive oil
- 1 and 1/2 cups (1 large 7 oz onion) diced yellow onion,
- 1 and 1/2 teaspoons (2 cloves) minced garlic
- 8 ounces (227g) sliced crimini mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons white all-purpose flour
- 1 tablespoon tomato paste
- 1 and 1/2 cups (348 g) chicken broth
- 1/2 cup (125g) heavy cream
- 2/3 cup (160g) sour cream (I use fat free)
- 1 and 1/12 teaspoons Dijon mustard
- 10-12 ounces (300g) wide ribbon noodles or egg noodles
- freshly chopped Italian parsley (optional)
PREP: Start by preparing the veggies (the onion, garlic, mushrooms). If you are serving this stroganoff over noodles, get water boiling for the noodles and prepare those noodles according to package directions; don't forget to generously salt the pasta water. We like Chicken Stroganoff best over wide ribbon noodles.
PREP CHICKEN: Trim the fat from the chicken breasts, dab with paper towel, and cut into 1-inch, bite sized pieces. Add chicken pieces to a bowl and toss with the Italian seasoning, garlic powder, paprika, salt and pepper. I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference (add less if chicken broth is salted). Toss chicken to coat in seasonings.
COOK CHICKEN: Heat 1 tablespoon olive oil to a large skillet. Add the chopped chicken in a single layer and cook for 6-8 minutes or until cooked through (160 degrees F and juices run clear). Stir the chicken often to ensure all sides are evenly cooked. Remove chicken to a large plate. Tent the plate with foil and set aside.
COOK VEGGIES: Don't wipe out the skillet, since any browned bits will add lots of flavor! Add the 3 tablespoons butter, 1 and 1/2 cups diced onion and 1 and 1/2 teaspoon minced garlic. Cook for 3-5 minutes or until onion is translucent and fragrant. (Reduce the heat if anything is burning or browning.) Add the mushrooms and cook for another 1-2 minutes. Stir in the 1 tablespoon tomato paste and sprinkle 2 tablespoons flour on top. Stir, cooking for 1 more minute.
ADD CHICKEN BROTH: Gradually stir in the 1 and 1/2 cups chicken broth and then the 1/2 cup heavy cream, stirring constantly. Scrape the bottom of the pan to get any browned bits off the bottom of the pan. Bring to a simmer and then reduce the heat to medium low. Stir frequently and cook until slightly thickened, about 3-4 minutes.
ADD SOUR CREAM: Reduce heat to low. Add in the 2/3 cup sour cream and 1 and 1/2 teaspoons Dijon mustard. Stir until smooth and incorporated.
RETURN CHICKEN TO THE PAN: Add the chicken (along with any juices accumulated on the plate) into the sauce. Stir until coated and warmed through, about 1 minute. Taste and adjust for any additional salt or pepper needed. You can also add in some more Dijon here if desired.
SERVE: Serve chicken and sauce over cooked, drained noodles. Add fresh chopped parsley if desired.
If serving Chicken Stroganoff over pasta, don't forget to salt the pasta water! Salting is the only chance you have to season the actual pasta and it can make the entire dish taste bland if it isn't properly seasoned. (Read about how to properly salt your pasta water here.)