Chicken Stroganoff combines lightly seasoned golden brown chicken breasts with onions, white button mushrooms, and garlic in a smooth and creamy stroganoff sauce. Serve this easy comfort food meal over homemade mashed potatoes or wide egg noodles.
This easy dish is on the table in less than 40 minutes, but your family will think that you were at it for hours. It has all the comforts of Beef Stroganoff but with browned chicken, chicken broth, and just a touch of Dijon mustard.
How to make Chicken Stroganoff
Start by seasoning the chicken with salt, pepper, and paprika. Then add a little butter and olive oil to a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Then move the cooked chicken to a plate.
Now melt 4 tablespoons of butter in the skillet over medium heat. Add the onions and mushrooms and cook until the onions are soft and the mushrooms are lightly browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
Sprinkle in the flour and continue cooking for 2 minutes while stirring. Then slowly add the chicken broth and stir to combine. Continue cooking over low heat until it is slightly thickened. Then stir in the Worcestershire sauce and the mustard and cook for a couple more minutes. Turn the heat as low as it will go and stir in the sour cream. Add the cooked chicken breasts back to the skillet with the stroganoff sauce and warm them for a couple of minutes. Serve over rice, egg noodles, or mashed potatoes. For best results, serve promptly.
Recipe Notes
- Split the chicken breasts in half lengthwise to make four thinner chicken cutlets. They will cook evenly and all the way through more easily.
- Use white button or cremini mushrooms (also known as baby bella) for this recipe. Slice the mushrooms about 1/4 inch thick. Sauté the mushrooms until lightly browned.
- Sprinkle the dish with fresh chopped Italian parsley or fresh thyme leaves.
- Use full-fat sour cream and turn the heat as low as it goes when adding the sour cream, as you don’t want it to curdle or separate. Be prepared to remove the skillet from the heat and serve it shortly thereafter.
- Keep it low-carb and serve with zucchini noodles or mashed cauliflower
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
What to serve with Chicken Stroganoff
- Egg Noodles
- Rice
- Mashed Potatoes
- Garden Salad
- French baguettes with soft butter
- Asparagus
- Baked potatoes
- Roasted brussels sprouts
- Steamed broccoli
- Fresh green beans
- Roasted Potatoes
More chicken breast recipes to try!
Chicken Stroganoff
Ingredients
Chicken
- 2 large chicken breasts cut in half lengthwise
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon paprika
- 2 tablespoon butter
- 1 tablespoons olive oil
Stroganoff Sauce
- 4 tablespoons butter
- 1 large onion chopped
- 1 lb. white or cremini mushrooms sliced
- 2 clove garlic minced
- 2 tablespoons flour
- 2 ½ cups low sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- ⅔ cup cup sour cream full fat
- Fresh chopped Italian parsley
Instructions
- Season the chicken with salt, pepper, and paprika. Melt the butter and heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Plate the cooked chicken.
- Melt 4 tablespoons butter in the same skillet over medium heat. Add the onions and mushrooms. Cook until the onions are soft and the mushrooms are lightly browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
- Sprinkle in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth. Continue cooking over low heat until it is slightly thickened. Stir in the Worcestershire sauce and the mustard. Cook for 2-3 more minutes.
- Turn the heat as low as it will go and stir in the sour cream. Add the cooked chicken breasts back to the skillet with the stroganoff sauce and warm. Serve over rice, egg noodles, or mashed potatoes. For best results, serve promptly.
Notes
- Split the chicken breasts in half lengthwise to make four thinner chicken cutlets. They will cook evenly and all the way through more easily.
- Use white button or cremini mushrooms (also known as baby bella) for this recipe. Slice the mushrooms about 1/4 inch thick. Sauté the mushrooms until lightly browned.
- Sprinkle the dish with fresh chopped Italian parsley or fresh thyme leaves.
- Use full-fat sour cream and turn the heat as low as it goes when adding the sour cream, as you don’t want it to curdle or separate. Be prepared to remove the skillet from the heat and serve it shortly thereafter.
- Keep it low-carb and serve with zucchini noodles or mashed cauliflower
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.
Nutrition
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Ntensibe Edgar
Whew! It’s my first time seeing this recipe and I love it already! I hope it’s okay for me to borrow your recipe!
Beth Pierce
Sure! I hope you enjoy it!
Sonia Seivwright
I love how creamy this dish is. Such great comfort food that the whole family loves!
Bryan
Hard to go wrong with anything made with chicken! It’s the one meat everyone in the house can agree on, except for my vegetarian daughter, obviously. I would need a non- meat version for her.
Beth L
This looks absolutely delicious! You made a difficult dish beyond easy to make.
Stephanie
It was so touch to decide between noodles or mashed potatoes but I went with the potatoes because that gravy was too good to pass up!
Beth Pierce
That sounds like a good choice to me!
Elise Ho
So delicious and creamy. It is extra good with nice crusty bread.
Beth Pierce
Thanks! I agree it is great comfort food.
Ave
This is comfort food all the way. Served it with fresh green beans and mashed potatoes. The whole meal was excellent!
Sam
So tasty! Love the creamy sauce
Catalina
I love how creamy this chicken is! It was so perfect for dinner tonight! My entire family loved it.
Tayler Ross
We had this chicken stroganoff for dinner last night and it was a total hit! Everyone loved it and we will definitely be making it again soon!
Suja MD
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Kathleen
Love all the flavors in this chicken stroganoff. My family really enjoyed this and I will make it again.
Jess
This takes me straight back to my childhood but better!!
Lubna
I always thought, this recipe of chicken stroganoff is complicated. Thank you for sharing this delicious and creamy looking sauce. Will try this for sure…
Erin
This was delicious. Thanks so much for the tasty recipe. Next time I am going to try mushrooms in it. Doesn’t that sound delicious?
Amanda
I will definitely be making this next week. I know my family will love it!