Creamy Chicken Stroganoff is a delicious twist on the Russian classic, replacing beef with tender chicken for a lighter, faster meal. This dish is perfect for those looking to enjoy the hearty flavors of traditional Stroganoff without the heaviness. Whether it’s a cozy family dinner or a quick weeknight meal, the rich sauce made from sour cream, mushrooms, and broth makes this Creamy Chicken Stroganoff irresistible. It’s versatile, pairing beautifully with pasta, mashed potatoes, or rice, ensuring everyone at the table gets their fill of comfort. Simply put, Creamy Chicken Stroganoff offers everything you love about creamy, savory cooking in under 30 minutes.
Why You’ll Love This Recipe
- Quick Cooking Time: Ready in under 30 minutes—perfect for busy schedules.
- Family-Friendly: Its mild flavors appeal to kids and adults alike.
- Versatile Serving Options: Works well over pasta, rice, or mashed potatoes.
- Budget-Friendly: Uses chicken, which is affordable and readily available.
- Great for Leftovers: The flavors deepen over time, making it even better the next day.
Ingredients You’ll Need
- Chicken Breast: Cut into bite-sized chunks for quick cooking. Thigh meat can also be used if you prefer a juicier texture.
- Garlic Powder, Salt & Pepper: Simple yet essential seasonings to enhance the chicken’s flavor.
- All-Purpose Flour: Coating the chicken in flour ensures a golden crust and thickens the sauce slightly.
- Olive Oil and Butter: The combination gives the chicken a flavorful sear while also creating a rich base for the sauce.
- Cremini Mushrooms: These add depth with their earthy flavor, but you can also use white mushrooms or baby bellas.
- Onion: A sweet onion works well here, but yellow onions are a great alternative too.
- Garlic: Freshly minced garlic intensifies the savory flavors.
- Worcestershire Sauce: Adds depth with a hint of tangy umami.
- Dijon Mustard: A small amount provides sharpness, balancing out the creamy sauce.
- Chicken Broth: Helps deglaze the pan and forms the base of the sauce.
- Sour Cream: The star of the sauce—use full-fat sour cream for the creamiest results.
How to Make Chicken Stroganoff
Step-by-Step Instructions
- Prepare the Chicken:
Pat the chicken dry with a paper towel, then cut it into small pieces. Season generously with garlic powder, salt, and pepper. Toss the chicken with flour, coating each piece lightly. - Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown. Set the chicken aside on a plate. - Sauté Mushrooms and Onions:
In the same skillet, melt the butter over medium heat. Add the mushrooms and onions, stirring occasionally. Cook until the mushrooms release their moisture and become golden, about 7-8 minutes. - Add Garlic and Flavorings:
Stir in the minced garlic, Dijon mustard, and Worcestershire sauce. Cook for about 1 minute, allowing the garlic to become fragrant. - Deglaze with Broth:
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add flavor to the sauce. - Simmer the Sauce:
Return the chicken to the skillet and stir to coat it in the sauce. Lower the heat and let everything simmer for 5-7 minutes, until the chicken is cooked through. - Finish with Sour Cream:
Remove the skillet from heat and stir in the sour cream. Be sure to mix it gently to prevent curdling. Adjust the seasoning with salt and pepper to taste.
Cooking Tips
- Avoid Overcooking the Chicken: Chicken breast can become dry if overcooked. Remove it from heat once it’s tender.
- Full-Fat Sour Cream Is Best: Low-fat versions can curdle easily, so stick with full-fat for a smooth sauce.
- Let the Chicken Rest: After browning, let the chicken rest on a plate while you prepare the mushrooms. This allows the juices to redistribute.
- Use a Large Skillet: To avoid overcrowding, cook the chicken in a spacious pan. This helps it brown properly instead of steaming.
Helpful Tips
- Make It Gluten-Free: Use cornstarch instead of flour for coating the chicken.
- Swap the Mushrooms: If you don’t love mushrooms, try zucchini or bell peppers instead.
- Extra Creamy Sauce: Add a splash of heavy cream along with the sour cream for a thicker sauce.
- Reheating Tips: If reheating, do so gently on low heat to prevent the sauce from splitting.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
- Diet: Chicken-based
Notes
- This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 4 days.
- Avoid freezing, as the sauce may separate when thawed.
Nutritional Information (Per Serving)
- Calories: 345
- Protein: 27 g
- Fat: 22 g
- Carbohydrates: 9 g
- Sodium: 520 mg
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, but the sauce may be tangier, and yogurt is more likely to curdle if heated too quickly. Add it off the heat to avoid this issue.
What sides work best with Chicken Stroganoff?
It pairs beautifully with egg noodles, mashed potatoes, or a bed of rice. You can also serve it with roasted vegetables or a side salad for a complete meal.
Can I make this dish ahead?
Yes! Prepare it up to the point of adding sour cream, then refrigerate. When ready to serve, reheat gently and stir in the sour cream just before serving.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Not recommended, as the sauce can separate during freezing.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally.
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Conclusion
Chicken Stroganoff offers a comforting and flavorful meal with minimal effort. Its creamy sauce and tender chicken pieces create the perfect balance of textures and tastes. Whether you’re cooking for a crowd or just yourself, this dish brings joy to any table. Pair it with your favorite sides, and you have a meal that’s guaranteed to impress!
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Description
Creamy Chicken Stroganoff is a delicious twist on the Russian classic, replacing beef with tender chicken for a lighter, faster meal. This dish is perfect for those looking to enjoy the hearty flavors of traditional Stroganoff without the heaviness. Whether it’s a cozy family dinner or a quick weeknight meal, the rich sauce made from sour cream, mushrooms, and broth makes this Creamy Chicken Stroganoff irresistible.
Ingredients
- Chicken Breast: Cut into bite-sized chunks for quick cooking. Thigh meat can also be used if you prefer a juicier texture.
- Garlic Powder, Salt & Pepper: Simple yet essential seasonings to enhance the chicken’s flavor.
- All-Purpose Flour: Coating the chicken in flour ensures a golden crust and thickens the sauce slightly.
- Olive Oil and Butter: The combination gives the chicken a flavorful sear while also creating a rich base for the sauce.
- Cremini Mushrooms: These add depth with their earthy flavor, but you can also use white mushrooms or baby bellas.
- Onion: A sweet onion works well here, but yellow onions are a great alternative too.
- Garlic: Freshly minced garlic intensifies the savory flavors.
- Worcestershire Sauce: Adds depth with a hint of tangy umami.
- Dijon Mustard: A small amount provides sharpness, balancing out the creamy sauce.
- Chicken Broth: Helps deglaze the pan and forms the base of the sauce.
- Sour Cream: The star of the sauce—use full-fat sour cream for the creamiest results
Instructions
- Prepare the Chicken:
Pat the chicken dry with a paper towel, then cut it into small pieces. Season generously with garlic powder, salt, and pepper. Toss the chicken with flour, coating each piece lightly. - Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, until golden brown. Set the chicken aside on a plate. - Sauté Mushrooms and Onions:
In the same skillet, melt the butter over medium heat. Add the mushrooms and onions, stirring occasionally. Cook until the mushrooms release their moisture and become golden, about 7-8 minutes. - Add Garlic and Flavorings:
Stir in the minced garlic, Dijon mustard, and Worcestershire sauce. Cook for about 1 minute, allowing the garlic to become fragrant. - Deglaze with Broth:
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add flavor to the sauce. - Simmer the Sauce:
Return the chicken to the skillet and stir to coat it in the sauce. Lower the heat and let everything simmer for 5-7 minutes, until the chicken is cooked through. - Finish with Sour Cream:
Remove the skillet from heat and stir in the sour cream. Be sure to mix it gently to prevent curdling. Adjust the seasoning with salt and pepper to taste.
Notes
- This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 4 days.
- Avoid freezing, as the sauce may separate when thawed.