Creamy Chicken Stroganoff in Minutes

This creamy chicken stroganoff delivers a cozy comfort meal that comes together in just half an hour. With juicy bites of chicken, a silky sauce, and plenty of mushrooms, it is pure weeknight satisfaction without complicated prep or hard-to-find ingredients.

The first time I made this was during a hectic workweek—it instantly became a go-to. My little brother always asks for seconds.

Gather Your Ingredients

• Chicken breasts: Cut into bite-sized pieces for even cooking and quick prep. Choose firm fresh chicken for juiciest texture.
• Garlic powder: Provides background warmth and brings out the chicken’s flavor. Look for finely ground powder for best seasoning.
• Salt and black pepper: Balances and heightens all the components. Use kosher salt for best seasoning control.
• Flour: Lightly coats chicken to help create a golden crust and thickens sauce. All-purpose is perfect.
• Olive oil: Used for searing chicken and adding a rich base to the pan. Choose a fruity extra virgin variety if available.
• Butter: Adds extra silkiness and flavor to the sauce. Unsalted gives you more control over the salt level.
• Cremini mushrooms: Offer earthiness and deep umami. Choose firm mushrooms with no dark spots.
• Onion: Sweetens and adds savory depth to the sauce. Use yellow or white for best results.
• Dijon mustard: Gives the stroganoff a sharp balanced bite. Opt for a smooth Dijon for easier mixing.
• Worcestershire sauce: Lends tang and complexity to the creamy sauce. Splash a little more in if you want extra zip.
• Garlic: Fresh minced garlic brightens and intensifies the mushroom flavor.
• Chicken broth: Creates a velvety sauce. Select low-sodium to control saltiness and flavor.
• Full-fat sour cream: Essential for creamy tangy finish. Choose thick and rich brands for best body.

How to Make It

Prep and Season Chicken:

Cut the chicken breasts into even pieces and pat dry with a paper towel. Sprinkle them all over with garlic powder, salt and pepper. Dust with flour so every bit gets a light coating. This layer helps create a golden crust while thickening the sauce later.

Sear the Chicken:

Heat half the olive oil in a large skillet over medium-high. Add chicken pieces in a single layer and sear without stirring for two minutes. Flip and continue until both sides are golden and the centers are no longer pink. Work in batches so the pan stays hot. Set chicken aside on a plate.

Sauté Mushrooms and Onions:

Reduce heat to medium and add butter plus the remaining olive oil. Let it melt then toss in the sliced mushrooms and chopped onion. Stir occasionally and cook until mushrooms are deep brown and onions are soft and sweet. This can take about six to eight minutes.

Build the Base Flavors:

Add in the Dijon mustard, Worcestershire sauce, and minced garlic. Stir constantly and let these cook for a full minute so the sharpness mellows out and the pan smells amazing.

Deglaze and Simmer:

Pour in chicken broth and with a wooden spoon scrape up all the flavorful bits from the bottom. Bring it to a gentle simmer then return the cooked chicken with any juices. Stir well to coat and cook another two minutes so flavors combine.

Finish with Creaminess:

Turn heat to low and stir in the sour cream. The sauce will become velvety and glossy. Heat through for about a minute but do not let it boil so the creaminess stays smooth. Taste and add more salt or pepper if needed. Serve hot over egg noodles, rice or mashed potatoes.

I have always loved how the sour cream ties it all together—my grandmother insisted that the richer the sour cream the better the dish tasted. Whenever I cook this recipe the smell brings back memories of chilly evenings when she would make stroganoff after our soccer games.

Flavor Boosters

Customizable with different vegetables or mustards. Add more Dijon or Worcestershire if you like a punchier sauce. Build extra flavor by letting mushrooms caramelize fully and adding a sprinkle of smoked paprika or fresh herbs like thyme for a seasonal touch.

Serving Suggestions

Serve over buttered egg noodles for classic comfort or pair with garlic mashed potatoes, steamed rice, or a side of crisp salad or steamed green beans to complete the meal.

Creative Twists

Use Greek yogurt instead of sour cream for a lighter dish. Swap cremini mushrooms for button or portobello. Add asparagus or peas in the spring, more mushrooms in winter, or try boneless chicken thighs for an even richer stroganoff.

This comforting dish is a family favorite and easy enough for any weeknight. Savor every creamy bite and share it with friends or loved ones.

Common Questions About This Recipe

→ Can I use boneless thighs instead of chicken breasts?

Yes, boneless thighs work well and add extra juiciness. Adjust the cook time as needed for slightly thicker pieces.

→ How do I prevent the sour cream from curdling?

Stir in the sour cream gently over low heat. Avoid boiling after adding to maintain a creamy, smooth sauce.

→ What can I serve with chicken stroganoff?

It's delicious over egg noodles, rice, or mashed potatoes. Serve alongside a green salad or steamed vegetables for a complete meal.

→ Can I make this dish ahead of time?

Chicken stroganoff tastes best fresh, but you can prepare it a day ahead and gently reheat over low heat before serving.

→ Are there substitute options for cremini mushrooms?

White button mushrooms are an easy substitute, but feel free to try baby bella or portobello for a deeper flavor.

→ Is it possible to make this dish gluten-free?

Yes, simply substitute the flour for a gluten-free alternative and ensure all other ingredients are gluten-free.