Easy Chicken Stroganoff is my answer on nights when I want something warm, creamy, and comforting without babysitting a simmering pot for hours. I love how it turns simple pantry staples into a cozy dinner that tastes like a hug. If you’re tired, got a pack of chicken, and want a one-pan plan, this one hits the spot. The sauce is silky and rich, the mushrooms soak up all the flavor, and it still feels light enough for a weeknight. I’ll show you exactly how I make it so you can get the same results in your own kitchen.
Why you’ll love it
There’s a reason this dish keeps showing up in my weeknight rotation. It’s fast, it’s forgiving, and honestly, it tastes like you put in a lot more work than you did. The creamy sauce clings to every bite of tender chicken, with mushrooms adding a little earthy depth. Serve it over noodles or rice and watch plates come back clean.
Here’s what makes this recipe a keeper for me. First, it uses everyday ingredients. No hunting for special items. Second, the steps are simple and easy to follow even if you’re tired after work. Third, it reheats like a dream, so leftovers are a win for lunch. And my personal favorite: the sauce. It’s velvety, a little tangy, and just the right level of rich without being heavy.
If you’re a fan of easy comfort food, you’ll probably love exploring a few other simple chicken dinners too. When I want something with a sweet and tangy twist, this slow cooker orange chicken is always a crowd pleaser. And on busy nights, I lean on big-batch soups like this Instant Pot chicken noodle soup for easy comfort.
When I say this is Easy Chicken Stroganoff, I mean it. No fancy steps. No fussy techniques. Just a few smart moves for big flavor.
Bottom line: creamy, cozy, and delicious, with just enough tang to keep you coming back for another spoonful.
What you’ll need
Here’s the ingredient lineup that makes this creamy dish happen. I’ve included simple swaps where it matters so you can tailor it to your fridge and taste.
- Chicken: boneless skinless chicken breasts or thighs, sliced into thin strips
- Mushrooms: cremini or button mushrooms, sliced
- Onion: yellow or sweet, finely chopped
- Garlic: fresh cloves, minced
- Butter and olive oil: for flavor and even browning
- Paprika: adds warmth and color
- Flour: to thicken the sauce
- Chicken broth: low sodium if possible
- Worcestershire sauce: that classic savory tang
- Dijon mustard: a touch of zip
- Sour cream: for that signature stroganoff creaminess
- Fresh parsley: chopped, for serving
- Salt and black pepper: to taste
- Egg noodles, rice, or mashed potatoes: your choice for serving
For another satisfying chicken dinner idea, check out these bacon wrapped chicken bites. They’re easy and always a hit when I want something fun.
Keep in mind, Easy Chicken Stroganoff works with either thighs or breasts. Thighs are juicier, breasts are leaner. Both turn out great here since the sauce does most of the heavy lifting.
Pro Tip
Brown the chicken in batches. If you crowd the pan, the chicken will steam instead of sear. A light golden edge on the chicken builds deeper flavor in the sauce. Take your time with this part. It’s worth it.
Pause the heat before adding sour cream. Sour cream can split if it gets too hot. Once the sauce has thickened and you’re ready to add it, remove the pan from the burner for a minute, stir in the sour cream, then return it to low heat and warm gently. You’ll get a silky sauce every time.
Use the right pan. A wide skillet gives mushrooms room to brown. That browning equals flavor. If your mushrooms release a lot of liquid, let it cook off before moving on.
Season in layers. Salt at each step – when cooking the mushrooms, when searing the chicken, and when finishing the sauce. It keeps the dish from tasting flat.
I made this on a busy Wednesday and my husband asked if I secretly ordered takeout. The sauce was unbelievably creamy and the leftovers were even better the next day. This is going into the weekly lineup.
How to make chicken stroganoff
Prep and season
Slice the chicken into thin strips so it cooks quickly and stays tender. Pat it dry and season with salt, pepper, and a light dusting of paprika. Prep your onions, garlic, and mushrooms so they’re ready to go once you start cooking.
Sear and build flavor
- Heat a mix of butter and olive oil in a large skillet over medium-high heat.
- Cook the chicken in batches. Sear 2 to 3 minutes per side until lightly golden, then set aside.
- Lower heat to medium. Add a bit more butter if needed, then cook onions until soft and sweet, about 3 to 4 minutes. Stir in garlic for 30 seconds.
- Add mushrooms and a pinch of salt. Cook until browned and most of the liquid is gone.
- Sprinkle flour over the mixture and stir to coat. Cook 1 minute to remove raw flour taste.
- Stir in chicken broth, Worcestershire, and Dijon. Scrape up browned bits from the pan – that’s pure flavor.
Finish the sauce
Return the chicken and any juices to the skillet. Simmer on low until the sauce thickens slightly and the chicken is fully cooked, 3 to 5 minutes. Turn off the heat. Stir in sour cream until smooth and glossy. Taste and adjust salt and pepper. Garnish with parsley.
Serve over egg noodles for a classic vibe, or spoon it on fluffy mashed potatoes if you want extra comfort. Rice is another great base, especially if you like to soak up every last drop of sauce.
Side note: if you’re building out your go-to dinner list, add this quick Instant Pot chicken breast method to your toolkit. It’s the easiest way to get juicy chicken for meal prep.
Substitutions and variations
One of my favorite things about Easy Chicken Stroganoff is how adaptable it is. If you’re out of something, or cooking for a special diet, you can change it up without losing the soul of the dish.
No mushrooms? Skip them and add extra onions for sweetness, or stir in peas at the end for color and a touch of sweetness. If you love mushrooms, try a mix of cremini and shiitake for more depth.
Dairy swaps: Lighten things up by using Greek yogurt instead of sour cream. Just make sure to take the pan off the heat before stirring it in. Or go rich and add a splash of heavy cream with the sour cream for an extra luxurious finish.
Gluten free: Use a gluten free flour blend to thicken the sauce and serve over gluten free noodles or rice. If you’re craving a beefy version, this gluten free beef stroganoff shows you how to get that classic flavor without the gluten.
Flavor twist: A pinch of smoked paprika adds a gentle smoky note. A tiny splash of sherry or white wine in place of some broth brings brightness. If you want to explore creamy sauces with a different vibe, try this slow cooker favorite: creamy cashew chicken with warm spices.
Protein options: Turkey strips work the same way. Leftover rotisserie chicken is also fair game – just stir it into the finished sauce to warm through so it doesn’t dry out.
Common Questions
Can I make Easy Chicken Stroganoff ahead? Yes. Cook as directed, cool, and store in an airtight container for up to 3 days. Reheat gently on low so the sour cream stays smooth. Add a splash of broth if it thickens too much.
What can I use instead of sour cream? Plain Greek yogurt works great. Remove the pan from heat before stirring it in to prevent curdling. You can also use a mix of yogurt and a little cream for balance.
How do I keep the chicken tender? Cut strips thin and cook them quickly over medium-high heat. Do not overcook in the sauce. Return them to the pan only to finish gently.
Can I freeze it? I don’t recommend freezing stroganoff with sour cream, since the sauce can split when thawed. If you want to freeze, make the sauce without sour cream, freeze, then reheat and stir in sour cream just before serving.
What should I serve it with? Egg noodles are classic. Mashed potatoes are ultra cozy. Buttered rice or cauliflower rice also work if you want something lighter.
Let’s get you cooking
We covered everything you need to make Easy Chicken Stroganoff at home – simple ingredients, quick steps, and those little tips that make all the difference. It’s a creamy, satisfying dinner that fits right into a busy weeknight, but still feels special enough for the weekend. If you want another cozy chicken dinner after this one, try a sweet-savory spin like crockpot teriyaki chicken or keep it classic with a comforting soup night.
If you’re curious to compare notes or explore more spins, these guides are helpful: Easy Chicken Stroganoff | 12 Tomatoes and Easy Chicken Stroganoff – Bring Gourmet to your Every Day – A. Give it a try tonight, trust your taste buds, and tweak it to make it your own. You’ve got this, and dinner’s about to be so good.
Easy Chicken Stroganoff
Ingredients
Chicken and Proteins
- 1 pound boneless skinless chicken breasts or thighs, sliced into thin strips Both options work well.
Vegetables
- 8 ounces cremini or button mushrooms, sliced Mushrooms add earthy depth.
- 1 yellow or sweet onion, finely chopped Provides sweetness.
- 2 cloves fresh garlic, minced For flavor.
Sauce and Seasoning
- 2 tablespoons butter For flavor.
- 2 tablespoons olive oil For even browning.
- 1 teaspoon paprika Adds warmth and color.
- 2 tablespoons flour To thicken the sauce.
- 2 cups chicken broth Low sodium if possible.
- 1 tablespoon Worcestershire sauce For tangy flavor.
- 1 teaspoon Dijon mustard Adds zip.
- 1 cup sour cream For creaminess.
- to taste salt and black pepper To season.
Finishing Touches
- 2 tablespoons fresh parsley, chopped For garnishing.
For Serving
- 4 cups egg noodles, rice, or mashed potatoes Your choice for serving.
Instructions
Preparation
- Slice the chicken into thin strips and pat it dry. Season with salt, pepper, and a light dusting of paprika.
- Prep your onions, garlic, and mushrooms so they’re ready to go.
Searing the Chicken
- Heat a mix of butter and olive oil in a large skillet over medium-high heat.
- Cook the chicken in batches, searing for 2 to 3 minutes per side until lightly golden. Set aside.
Building Flavor
- Lower heat to medium. Add more butter if needed, then cook onions until soft, about 3 to 4 minutes. Stir in garlic for 30 seconds.
- Add mushrooms and a pinch of salt; cook until browned and liquid is mostly gone.
- Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
- Stir in chicken broth, Worcestershire sauce, and Dijon mustard; scrape up browned bits from the pan.
Finishing the Sauce
- Return the chicken to the skillet. Simmer on low until sauce thickens and chicken is fully cooked, about 3 to 5 minutes.
- Turn off heat and stir in sour cream until smooth. Adjust seasoning with salt and pepper.
- Garnish with parsley and serve over egg noodles, rice, or mashed potatoes.
