My partner’s dad loves Beef Stroganoff, so I thought I’d make this chicken version for his parents when they get here next weekend.
I’ve started making a chicken version out of sheer convenience—chicken cooks faster, felt lighter, and pairs beautifully with that creamy mushroom sauce.
What surprised me most was how deeply satisfying it still was.
Now, this chicken stroganoff is one of my go-to weeknight meals when I want something soul-warming without spending hours in the kitchen.
This dish is creamy and savory, and goes great with rice or noodles.
The mushrooms soak up flavor, and the chicken stays tender and juicy when cooked just right.
The sour cream gives it that classic tang, while a touch of paprika brings a subtle warmth. This dish is cozy!
You can serve it over egg noodles, rice, or mashed potatoes—whatever suits your mood.
It’s a very simple recipe that tastes like you put in serious work—it’s perfect for weeknights or lazy weekend dinners when you still want something satisfying and craveable.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips for Extra Tasty Chicken Stroganoff
- Use cremini mushrooms for a richer, meatier flavor. I love this fresh dried version for backup.
- Don’t skip the paprika—it gives depth. I use this one.
- A deep sauté pan like this helps everything cook evenly and reduces splatter.
- Want it extra creamy? Swap sour cream with a few tablespoons of heavy cream, or blend the two.
- Add a splash of white wine when cooking the mushrooms for more depth.
Chicken Stroganoff
Course: Lunch, DinnerDifficulty: Easy4
servings15
minutes25
minutesIngredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized strips
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms (white or cremini), sliced
1 teaspoon paprika
Salt and pepper, to taste
1 tablespoon all-purpose flour
1 cup chicken broth
½ cup sour cream
1 teaspoon Dijon mustard (optional)
Fresh parsley, for garnish
Cooked egg noodles or rice, for serving
Directions
- Season the chicken with salt, pepper, and paprika. In a large skillet over medium-high heat, warm the olive oil. Add the chicken in batches if necessary and sauté until golden and just cooked through, about 5–6 minutes. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add the chopped onions and cook until softened, about 3–4 minutes. Stir in the garlic and mushrooms and sauté until the mushrooms are browned and their moisture has evaporated, around 7 minutes. Sprinkle the flour over the mixture and stir for 1–2 minutes to cook off the raw taste.
- Gradually add the chicken broth, stirring constantly until the sauce thickens slightly. Lower the heat and stir in the sour cream and Dijon mustard, if using, until smooth. Add the cooked chicken back to the skillet and simmer for another 3–5 minutes, just until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve the chicken stroganoff over a bed of warm egg noodles, rice, or mashed potatoes. Garnish with chopped parsley and enjoy while everything is still creamy and cozy. Leftovers keep well and might even taste better the next day.
- You can make this dish once a week.
Variations & Substitutions
Replace chicken with turkey, ground chicken, or even tofu for a vegetarian-friendly version (use veggie broth).
For dairy-free, try cashew cream or unsweetened plain coconut yogurt in place of sour cream.
Want more veggies? Toss in spinach, frozen peas, or zucchini ribbons right before serving.
If you prefer noodles with a bit more bite, use tagliatelle or fettuccine instead of egg noodles.
Chicken stroganoff is one of those dishes that brings together simplicity and comfort in the most delicious way.
It’s a creamy, cozy meal that feels like a warm blanket after a long day.
It’s hearty without being heavy!
