This chicken stroganoff brings all that tangy, savory comfort right to your dinner table in under 30 minutes. I’ve been making stroganoff since my early days cooking alongside my mother in our Midwest kitchen, and this version has become my go-to for busy weeknights when I need something rich and satisfying without spending hours at the stove.
There’s something magical about a one-pan dinner that tastes like you’ve been cooking all day. I remember Sunday evenings at my grandmother’s farm, where she’d simmer beef stroganoff for hours while we played outside. The aroma would drift through the farmhouse windows, calling us back for supper. While I adore that traditional slow-cooked version, life moves faster now, and I’ve learned that tender chicken, earthy mushrooms, and a velvety sour cream sauce can deliver that same cozy satisfaction in a fraction of the time. The secret is in the technique – dredging the chicken in flour before browning creates those beautiful golden bits that become the flavor foundation for your sauce. Time to get our hands floury!
What Makes This Chicken Stroganoff So Special
This isn’t just another weeknight chicken recipe. It’s my solution to those evenings when you’re craving real comfort food but don’t have the luxury of hours in the kitchen. I’ve tested this recipe countless times with my family, and it’s become one of those reliable dishes that works every single time.
Here’s what makes it shine:
- Ready in 30 minutes from the moment you pull out your skillet to sitting down at the table
- Uses simple pantry staples like chicken broth, sour cream, and everyday seasonings you likely already have
- One-pan cooking means less cleanup when you’re already tired from a long day
- Delivers restaurant-quality flavor with that perfect balance of tangy, savory richness
- Packs 70-80g of protein per recipe, making it incredibly satisfying and nourishing
- Adapts beautifully to whatever you want to serve it over – noodles, rice, or mashed potatoes
The combination of Dijon mustard and Worcestershire sauce adds just the right depth without overpowering the creamy sauce. It’s become a staple in my weekly meal rotation, especially during those chilly Midwest evenings when nothing but comfort food will do.
Ingredient Spotlight
Chicken breast halves: I always choose boneless, skinless chicken breasts for their lean protein and quick cooking time, though chicken thighs work beautifully too if you prefer darker meat with a bit more richness.
Garlic powder: This provides a mellow, evenly distributed garlic flavor throughout the chicken that complements the fresh garlic we’ll add to the sauce later.
Flour for coating: Don’t skip this step. The flour creates a gorgeous golden crust on the chicken while also naturally thickening your stroganoff sauce as it simmers.
Cremini mushrooms: These earthy mushrooms add meaty texture and depth to the sauce, and cooking them until they release their moisture and turn golden brown intensifies their flavor dramatically.
Dijon mustard: This is the secret ingredient that gives chicken stroganoff its signature tangy bite without making the sauce taste overly sharp or acidic.
Worcestershire sauce: Adding this creates a savory, umami-rich undertone that makes the sauce taste more complex and developed than its quick cooking time would suggest.
Chicken broth: I prefer using a good-quality broth because it forms the base of your sauce, and those browned bits from the pan dissolve into it, creating incredible depth.
Full-fat sour cream: In my kitchen, I always use full-fat sour cream. It creates the creamiest, most luxurious sauce that won’t separate or curdle when you stir it in.
How to Make Chicken Stroganoff
Step 1. I always start by cutting the chicken into evenly-sized 1-inch pieces so everything cooks at the same rate, then season them with garlic powder, salt, and black pepper before coating each piece in flour.
Step 2. Heat your olive oil in a deep 10-12 inch skillet over medium-high heat, then cook the chicken in two batches to avoid overcrowding. Betty’s tip: crowded pans steam instead of brown, and you want those beautiful golden edges that create flavor in your sauce. Cook each batch for about 3 minutes per side until golden and cooked through to 165°F.
Step 3. After transferring the cooked chicken to a plate, reduce the heat to medium and add olive oil and butter to the same skillet, then cook your mushrooms and onions for 6-8 minutes until the vegetables release their water, it evaporates, and the mushrooms develop a deep brown sear.
Step 4. Stir in the Dijon mustard, Worcestershire sauce, and fresh garlic for just about a minute. This releases their aromatic oils without burning them.
Step 5. Pour in the chicken broth and use your wooden spoon to scrape up all those flavorful browned bits stuck to the pan. This is where the magic happens in one-pan cooking.
Step 6. Return the chicken to the skillet and let everything simmer for about 2 minutes so the flavors meld together and the sauce reduces slightly.
Step 7. Reduce the heat to low. Let your sour cream sit at room temperature for about 30 minutes before this step (or warm it slightly in the microwave for 10 seconds). Stir it into the sauce until smooth. Let it heat through for about a minute, but don’t allow the mixture to boil to prevent curdling.
Keeping This Chicken Stroganoff Fresh
I typically store leftover chicken stroganoff in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making next-day leftovers even more delicious. Just make sure the stroganoff has cooled to room temperature before sealing and refrigerating to maintain the best texture.
Betty’s freezing method works well for this recipe. Freeze in portion-sized containers for up to 3 months. However, I should mention that sour cream-based sauces can sometimes separate slightly when thawed. To minimize this, let the stroganoff thaw overnight in the refrigerator rather than using the microwave for defrosting.
For the best texture, I reheat chicken stroganoff gently on the stovetop over medium-low heat, stirring frequently and adding a splash of chicken broth if the sauce seems too thick. You can also microwave at 50% power, stirring every minute until heated through. Slow, gentle reheating prevents the sour cream from breaking and keeps the chicken tender instead of rubbery.
Perfect Partners for Chicken Stroganoff
Wide egg noodles: This is the traditional pairing that Betty always served, and for good reason. Their broad surface catches every bit of that creamy sauce, creating the perfect bite. Try my creamy beef and shells if you love pasta with rich sauces.
Creamy mashed potatoes: The fluffy texture contrasts beautifully with the rich sauce while soaking up all those savory flavors. My family requests this combination constantly. My garlic herb chicken with mashed potatoes and green beans uses a similar approach.
Steamed rice: A simple, neutral base that lets the tangy stroganoff sauce shine while adding substance to make the meal more filling.
Roasted broccoli or green beans: A bright green vegetable with a slight char provides a fresh, crisp contrast to the rich, creamy chicken. Check out my garlic butter chicken with broccoli for another delicious pairing.
Warm dinner rolls or crusty bread: Perfect for soaking up every last drop of sauce. There’s something deeply satisfying about wiping your plate clean with good bread.
Simple garden salad: A crisp salad with a light vinaigrette cuts through the richness and adds freshness to round out the meal.
FAQs
I recommend boneless, skinless chicken thighs if you prefer darker meat. They stay incredibly moist and add even more richness to the dish, though the cooking time remains the same.
Many home cooks find success with full-fat Greek yogurt or creme fraiche, though I always bring these to room temperature first to prevent curdling when added to the hot sauce.
I prepare the chicken and mushrooms ahead, then add the sour cream just before serving. Reheating cream sauces can cause separation, so fresh is always best.
Rich Chicken Stroganoff
Ingredients
Equipment
Method
- Cut the chicken breast halves into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and black pepper to taste. Coat each chicken piece in flour, ensuring all sides are lightly covered.
- Heat 2 tablespoons of olive oil in a deep 10-12 inch skillet over medium-high heat. When hot, add half of the coated chicken pieces, making sure not to overcrowd the pan. Cook for about 3 minutes on each side until golden brown and cooked through (165°F internal temperature). Transfer the cooked chicken to a plate. Repeat with remaining chicken.
- In the same skillet, reduce heat to medium and add 1 tablespoon olive oil and the butter. Once melted, add the sliced cremini mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until the vegetables release their water, it evaporates, and the mushrooms are deeply browned and seared.
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute, stirring constantly, until the mixture is fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Return the browned chicken to the skillet and simmer for about 2 minutes, stirring occasionally, so flavors meld and the chicken warms through.
- Reduce the heat to low and stir in the room temperature sour cream until the sauce is smooth. Let it heat through for about a minute, but don’t allow the mixture to boil to prevent curdling. Taste the sauce and adjust with salt and pepper as needed before serving.
