Chicken Stroganoff Recipe you’ll want on repeat. A cozy, savory classic made lighter without any cream-of soups.
Serve alongside Roasted Vegetables, Caesar Salad, or with some No-Knead Dinner Rolls.
Chicken Stroganoff Recipe
Chicken Stroganoff is prepared similarly to Beef Stroganoff, with chicken 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 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 avoids canned cream of mushroom, chicken, etc. soups and instead features a homemade sauce, delivering a restaurant-quality dinner experience. And don’t worry — the creamy sauce is far from complicated, it’s *almost* as easy as opening a can.
Ingredients In Chicken Stroganoff Recipe
| Ingredient | Swap or Tip |
|---|---|
| Chicken breasts | Swap with boneless chicken thighs for more flavor and moisture. |
| Cremini mushrooms | Use white button mushrooms or a mix of both if preferred. |
| Yellow onion | White or sweet onions also work. Frozen diced onion can save time. |
| Tomato paste | Optional, but adds depth. Freeze leftovers in 1-tbsp portions for later use. |
| Heavy cream | Use half-and-half or whole milk for a lighter option, but sauce will be thinner. |
| Sour cream | I use fat-free, but any kind works. Greek yogurt is a good substitute. |
| Dijon mustard | Adds tang. Use yellow mustard in a pinch, but start with less and taste. |
How To Make Chicken Stroganoff Recipe
- Prep Chicken: Cut chicken into bite-sized pieces, season, and sauté. Set aside.
- Veggies: In the same pan, sauté onion and garlic in butter, then add mushrooms.
- Sauce: Stir in flour for thickening, add broth and heavy cream, and simmer until thick.
- Finish: Mix in sour cream and Dijon mustard, return chicken to the pan to warm through, and serve over cooked noodles.
Quick Tip
A roux is a smooth paste, made from flour cooked in butter or oil. Once browned (this removes the floury taste) the roux is added to soups and sauces to make them thick, smooth, and rich.
Recipe Tips
- Prepare onion, garlic, and mushrooms in advance for quick cooking. Use pre-chopped and sliced versions for convenience.
- Fresh herbs like Italian parsley or thyme add freshness to the rich gravy.
- Salt pasta water well to season the pasta, enhancing the dish’s flavor. Read about how to properly salt your pasta water here.
- For a lighter option, use lite or fat-free sour cream.
- To thicken Chicken Stroganoff, use a roux of butter and flour, simmered with heavy cream. If too thin, simmer longer or add a cornstarch slurry. Avoid overcooking flour to maintain its thickening power.
Storage
Can You Freeze Chicken Stroganoff?
This Chicken Stroganoff recipe doesn’t freeze well since the dairy-based sauce can separate when reheated.
Store leftovers in the fridge for 3–4 days and reheat gently in a skillet over low heat, stirring often.
More Delicious Dinners:
Chicken Stroganoff Recipe
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1 tablespoon olive oil
- 1-1/2 cups diced yellow onion 1 large
- 1-1/2 teaspoons minced garlic 2 cloves
- 8 ounces sliced cremini mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1-1/2 cups chicken broth
- 1/2 cup heavy cream
- 2/3 cup sour cream I use fat-free
- 1-1/2 teaspoons Dijon-style mustard
- 10 to 12 ounces wide ribbon noodles or egg noodles
- Freshly chopped Italian parsley optional
Instructions
- Prepare the veggies (onion, garlic, and mushrooms). If you are serving this stroganoff over noodles, get water boiling for the noodles and prepare them according to package directions; don’t forget to generously salt the pasta water. I like stroganoff best over wide ribbon noodles.
- Trim the fat from the chicken breasts, dab with paper towel, and cut into 1-inch, bite size 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.
- Heat the olive oil in a large skillet. Add the chopped chicken in a single layer and cook for 6–8 minutes or until cooked through (160°F and juices run clear). Stir the chicken often to ensure all sides are evenly cooked. Remove chicken to a large plate and tent with foil.
- Don’t wipe out the skillet, since any browned bits will add lots of flavor! Add the butter, diced onion, and minced garlic. Cook for 3–5 minutes or until onion is translucent and fragrant. (Reduce heat if anything is burning or browning.) Add mushrooms and cook another 1–2 minutes. Stir in tomato paste and sprinkle the flour on top. Stir, cooking for 1 more minute.
- Gradually stir in the chicken broth and the heavy cream, stirring constantly. Scrape the bottom of the pan to release any browned bits. Bring to a simmer, then reduce heat to medium low. Stir frequently and cook until slightly thickened, about 3–4 minutes.
- Reduce heat to low. Add in the sour cream and Dijon mustard. Stir until smooth and incorporated.
- Add the chicken (along with any juices accumulated on the plate) to the sauce. Stir until coated and warmed through, about 1 minute. Taste and adjust for any additional salt or pepper. You can also add some more Dijon here if desired.
- Serve chicken and sauce over cooked, drained noodles. Sprinkle with fresh chopped parsley if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea thank you so much for your fabulous recipes. I copy and print more of your recipes than any other website I have found. I am making a cookbookof my favorite recipes that I found on your website for my granddaughter. She and I have been cooking together since she was very young.She is 20 now and very busy. I am hoping she will slow down some and enjoy making these recipes. Anyway thank you so much for a wonderful website
Oh you made my day! I am so happy you’ve been enjoying my site and using so many recipes; it really makes me so happy to hear that! Thank you for taking the time to leave a message Donnita 🙂
This recipe has become a nearly weekly event because we love it so much. And, I found it by googling chicken stroganoff no soup mix recipes. So fabulous. Thank you for sharing!
That is quite the compliment! I am so thrilled to hear that! Thank you Tammy 🙂
This was delicious!! It was one of the only non-canned soup recipes I could find. I added mushrooms (baby portabellas) and chopped onion as suggested and it was super tasty! I also subbed the sour cream for greek yogurt and it still tasted great. I also used some homemade turkey stock I had on hand since I didn’t have chicken which I think made it a little more rich 🙂
Yay! I’m so thrilled you enjoyed this Megan! 🙂 And the turkey stock sounds delicious! Thank you so much, I appreciate that 🙂
I hope you love it! 🙂 Thank you so much Barbara!
Omg this recipe is fantastic-perfect for a weeknight dinner!
This stroganoff look delicious and I love that it’s made without condensed soups!
This recipe looks very tasty 😉
Keeping you in my thoughts and prayers!! I wasn’t expecting this news for a chicken stoganoff post! LOL. I hope everything goes smoothly and you get to hold a healthy little boy in your arms very very soon! xoxo
This recipe looks great by the way 🙂
This dish looks amazing! I love beef stroganoff, but have never had a chicken version before. Sounds fantastic!
I was wondering
Can I make this in my slow cooker?