Ever had one of those weeknights when you crave something creamy, satisfying, and just a little bit special—but without the fuss? That’s where this Easy Chicken Stroganoff steps in to save dinner. This isn’t just another chicken recipe; it’s the perfect balance of rustic comfort and elegant flavor that comes together in less time than it takes to decide what to watch on Netflix.
Why This Recipe is Awesome
Traditional beef stroganoff might get all the fame, but this chicken version deserves its own spotlight.
First, it’s significantly quicker to prepare—chicken cooks faster than beef, making this perfect for weeknight cooking. The sauce achieves that remarkable balance of being rich and creamy without feeling heavy, thanks to the brightness of mushrooms and the subtle tang of sour cream. What really makes this Easy Chicken Stroganoff special is its adaptability.
It feels fancy enough for company but simple enough for Monday night. Plus, it uses ingredients most of us already have in our pantry or can grab quickly at the store. The recipe also forgives substitutions beautifully, making it accessible regardless of dietary preferences or what you happen to have on hand.
Equipment needed: Large skillet or frying pan, cutting board, knife, measuring cups and spoons
Easy Chicken Stroganoff
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons olive oil divided
- 2 tablespoons butter
- 1 medium onion finely diced
- 8 ounces mushrooms cremini or white button, sliced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon dried thyme
- ¾ cup sour cream at room temperature
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles cooked according to package directions
- Fresh parsley chopped, for garnish
Instructions
- Season and cook the chicken. Pat chicken pieces dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook for 3-4 minutes until golden brown but not fully cooked through. Remove to a plate.
- Sauté the mushrooms and onions. In the same skillet, add remaining tablespoon of oil and butter. Once butter melts, add onions and cook for 2-3 minutes until softened. Add mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Season with a pinch of salt to help draw out moisture.
- Add aromatics and create a roux. Add garlic to the skillet and cook for 30 seconds until fragrant. Sprinkle flour over the mixture and stir constantly for 1 minute to coat the vegetables and cook off the raw flour taste.
- Build the sauce base. Slowly pour in chicken broth while stirring continuously to prevent lumps. Add Dijon mustard, paprika, and thyme. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Return chicken to finish cooking. Add the chicken back to the skillet along with any accumulated juices. Simmer for 3-4 minutes until chicken is fully cooked through (internal temperature of 165°F).
- Incorporate the sour cream carefully. Reduce heat to low. Take a spoonful of the hot sauce and stir it into the sour cream to temper it. Then gradually add the tempered sour cream to the skillet, stirring constantly. Heat just until warmed through – do not boil after adding sour cream or it may curdle.
- Taste and adjust seasoning. Add salt and pepper as needed. If the sauce is too thick, add a splash more broth; if too thin, simmer for another minute.
- Serve immediately over cooked egg noodles. Garnish with fresh parsley.
Notes
- For the creamiest results, make sure your sour cream is at room temperature before adding to the sauce.
- Chicken thighs can be substituted for chicken breasts for a more tender, flavorful result.
- This dish can be made up to the point of adding sour cream and refrigerated for 1-2 days. Reheat gently and add sour cream just before serving.
- The sauce thickens as it stands—if reheating leftovers, add a splash of chicken broth or milk to reach desired consistency.
- To make ahead: Prepare through step 5, cool completely, and refrigerate. When ready to serve, gently reheat and continue with remaining steps.
Calories & Nutritional Info
- Calories: Approximately 430 per serving
- Protein: 35g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 2g
- Contains: Dairy (butter, sour cream), gluten (flour, noodles)
- Suitable for: Low-carb diets if served over cauliflower rice instead of noodles
Common Mistakes to Avoid
- Overcooking the chicken – It continues cooking in the sauce, so don’t fully cook it in the first step or it will become tough.
- Boiling the sauce after adding sour cream – This causes curdling. Always keep the heat low and gently warm through.
- Skipping the mushroom browning step – Taking time to properly brown mushrooms develops essential flavor for the dish.
- Adding cold sour cream directly to hot sauce – Always temper it first by mixing with a little hot sauce before adding to the pan.
- Rushing the process – Allow the sauce to simmer and reduce properly for the best flavor development.
Alternatives & Substitutions
- Dairy-free version: Use olive oil instead of butter and dairy-free sour cream or full-fat coconut milk with 1 teaspoon of lemon juice.
- Gluten-free option: Substitute rice flour or cornstarch (1 tablespoon) for all-purpose flour and serve over gluten-free pasta or rice.
- Protein alternatives: Try turkey cutlets, pork tenderloin, or even firm tofu for a vegetarian version.
- No sour cream? Greek yogurt works as a tangier substitute. For a richer sauce, use cream cheese thinned with a little milk.
- Vegetable variations: Add bell peppers, peas, or asparagus in the last few minutes of cooking for extra nutrition and color.
- Serving alternatives: Beyond egg noodles, try serving over rice, mashed potatoes, or cauliflower rice for a lower-carb option.
FAQs
Can I make this Easy Chicken Stroganoff ahead of time?
Yes! Prepare everything up to adding the sour cream, then cool and refrigerate for up to 2 days. When ready to serve, gently reheat the mixture, then stir in the sour cream and serve over freshly cooked noodles.
Why did my sauce curdle?
Curdling happens when dairy is added to hot liquid over high heat. To prevent this, always reduce heat to low, temper your sour cream by mixing it with a bit of the hot sauce first, and never boil the sauce after adding dairy.
Can I freeze leftovers?
Cream-based sauces generally don’t freeze well as they can separate when thawed. If you must freeze it, do so before adding the sour cream, then add fresh sour cream when reheating.
What mushrooms work best in this recipe?
Cremini (baby bella) mushrooms offer the best flavor, but white button mushrooms work fine too. For a gourmet twist, try a mix including shiitake or oyster mushrooms, which add wonderful depth of flavor.
How do I know when the chicken is done?
Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into a piece—it should be opaque throughout with no pink remaining.
Can I use leftover rotisserie chicken?
Absolutely! Skip the initial chicken cooking step and add shredded rotisserie chicken when you would return the chicken to the pan, just long enough to heat through.
Final Thoughts
This Easy Chicken Stroganoff proves that incredible flavor doesn’t require complicated techniques or hours in the kitchen. It’s the kind of recipe that builds confidence in the kitchen while delivering restaurant-quality results. Whether you’re cooking for family on a busy weeknight or entertaining friends, this dish strikes that perfect balance between effort and reward. Happy cooking!
