Chicken Stroganoff

Creamy chicken stroganoff will become your new weeknight favorite. Tender chunks of chicken seared then simmered in a simple tangy gravy. This quick meal is on the table in no time. Served over creamy mashed potatoes, steamed rice, or egg noodles this recipe makes a satisfying weeknight meal.

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About Chicken Stroganoff

Stroganoff is a popular Russian dish usually made with seared pieces of beef simmered in a creamy mushroom gravy. This succulent recipe is quick and easy to make and can be made with chicken, beef, or ground beef. Frequently served over egg noodles, mashed potatoes, and rice, this hearty meal is satisfying and comforting.

This version is a quick recipe you can make in under an hour and uses tender pieces of seared chicken breast simmered in a simple homemade gravy.

Why You Will Love Easy Chicken Stroganoff

• Super quick and easy to make but tastes like a pro cooked it for hours.
• Uses only a single pan for less cleanup.
• The chicken is tender and flavorful while the gravy is rich, tangy, and delicious.

Stroganoff Variations

Try some of these variations on chicken stroganoff

• Make it traditional – Use beef in place of chicken for a traditional beef stroganoff.
• Omit the mushrooms – try making stroganoff without mushrooms for picky eaters. It won’t taste the same but, it’s a great way to add variety.
• Add sliced pickles – sounds weird but pickles are part of a traditional stroganoff and they taste amazing in the rich tangy gravy.
• Use ground meat – try using ground chicken or ground beef for a quick and affordable weeknight stroganoff.

Try my Crockpot Beef Stroganoff!

Tips for Making the Best Chicken Stroganoff

• Use boneless skinless chicken breast or thighs for a quick flavorful stroganoff.
• Whenever possible use fresh chicken for this recipe for the most amount of flavour.
• Get a nice golden brown sear on the chicken, the browning adds a ton of flavour.
• Let the chicken and gravy simmer longer for more flavor and extra tender chicken.
• If the sauce does not thicken, continue to simmer and reduce until the desired consistency is reached.
• To thicken the sauce further, make a slurry from equal parts water and cornstarch and add to the simmering sauce.
• Deglaze and gently scrape the pan to get all the flavorful little brown bits into the gravy.
• Make this recipe in large double batches and store in the fridge or freezer for an easy and delicious meal prep.

What to Serve with Creamy Chicken Stroganoff

Chicken stroganoff is best served with a side that will soak up all that delicious rich gravy. Serve with steamed rice, creamy mashed potatoes, or noodles. Egg noodles are a great choice for serving with chicken stroganoff. Try cauliflower mash for a low-carb mashed potato substitute.

Make Ahead, Leftovers, and Reheating

Chicken stroganoff is an excellent make-ahead recipe that stores very well. Allow leftovers to cool completely and store in an airtight container in the fridge for up to 4 days.

This recipe is also freezer-friendly and can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat on the stove over medium-low heat until warmed through or in the microwave.

Try my Michelle’s Ultimate Beef Stroganoff Casserole!

Chicken Stroganoff

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 2

Creamy chicken stroganoff is a quick weeknight dinner you can make in no time! Tender cuts of chicken breast smothered in a flavorful stroganoff gravy, this easy recipe pairs well over rice, noodles, or mashed potatoes.

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Ingredients 

• 2 large chicken breasts, halved lengthwise
• 1/2 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 3 tablespoons flour
• 2 tablespoons butter
• 1 tablespoon olive oil

Gravy:

• 3 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, crushed or minced
• 1 pound 500 grams brown mushrooms, sliced
• 2 teaspoons dijon mustard
• 1 teaspoon paprika
• 1/2 cup dry white wine
• 1 tablespoon flour
• 2 cups low sodium chicken stock/broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 1/2 cup sour cream
• Fresh chopped parsley or chives, to serve

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Instructions

• Slice the chicken breasts in half lengthwise and season with garlic powder, paprika, onion powder, salt, and pepper. Add the flour to a shallow bowl and press each piece of chicken into the flour to coat the outside. Set aside.
  
• Heat butter and oil in a large skillet or medium heat and once hot cook the chicken for about 4 minutes per side until golden brown. Transfer cooked chicken to a plate and set aside.
  
• Heat butter in the skillet over medium heat and add the onions. Saute until softened and translucent. Add the garlic and saute for 30 seconds before adding the mushrooms to cook for 4 minutes until golden brown. Use a spatula to gently scrape the bottom of the pan to dislodge any browned bits before adding the mustard and paprika.
  
• Deglaze the pan with the white wine and bring to a simmer stirring occasionally until the wine reduces.
  
• Add the flour to the pan and cook for 1 minute, stirring occasionally to prevent burning. Add the stock and worcestershire sauce and stir to combine. Simmer for 2-4 minutes until the sauce thickens.
  
• Lower the heat to medium low and add the sour cream. Stir to combine and simmer until the sour cream blends completely with the sauce. Season to taste with salt and pepper.
  
• Add the cooked chicken breasts back to the pan and simmer for an additional 2 minutes. Make sure the chicken is cooked through and the sauce has thickened to your liking before removing from the heat.
  
• Garnish with fresh parsley and chopped chives before serving.
  

Nutrition

Calories: 704kcal | Carbohydrates: 39g | Protein: 64g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 588mg | Potassium: 2419mg | Fiber: 3g | Sugar: 12g | Vitamin A: 616IU | Vitamin C: 13mg | Calcium: 200mg | Iron: 4mg