Aside from my grammikins Stroganoff, this is the Best Chicken Stroganoff Recipe you’ll come across! It takes after the classic Beef Stroganoff, but made with chicken.
This Chicken Stroganoff is irresistibly delicious with golden, tender chicken breast chunks smothered in a creamy, buttery, garlicky, and savory mushroom gravy. Perfect served over egg noodles, rice, or mashed potatoes!
THE BEST CHICKEN STROGANOFF RECIPE
Growing up one of my favorite recipes as a child was my grandmother’s Beef Stroganoff. The beef was always so tender and flavorful, the sauce the perfect blend of creamy and tangy, and it was always, always served over her own homemade noodles.
It. Was. Heavenly.
Anyone else’s grandmother make homemade noodles? Nothing compares, now does it? Not even the ones you can buy from the freezer section. And let’s be honest – grandmothers hold nothing back when it comes to their cooking. Butter? Lard? Sugar? All the better! So between that and the little extra sprinkle of love they put into their meals, nothing will ever truly compare.
I have made her Beef Stroganoff many times and perhaps one day I will share it with you all on here, but for now – you can try and enjoy my rendition of it – Chicken Stroganoff.
Everything comes together in one pan in 30 minutes or less! With the exception of what you serve this incredible dish overtop of. My two favorite options are egg noodles or mashed potatoes. But if you’re looking for a bit of a healthier option to keep things light, I recommend Cauliflower Rice or zucchini noodles.
The ingredients needed for this dish are minimal and more then likely items you already have in your fridge and/or pantry.
INGREDIENTS NEEDED FOR THIS RECIPE
- Chicken breast
- Seasonings: Italian seasoning, onion powder, garlic powder, paprika, salt and pepper
- Dairy: butter, sour cream
- Yellow onion
- Olive oil
- Minced garlic
- Chicken broth or stock
- Worcestershire sauce
- Dijon mustard
HOW TO MAKE CHICKEN STROGANOFF
Start by gathering all of the ingredients you will need and if you’re like me – get your kitchen organized so you’re ready to grab what you need when you need it.
CHICKEN: Cut and season the chicken. If you prefer whole chicken breast, slice it in half to thin it out. This will help to perfectly brown the outside, but also make sure the inside is cooked as well. Thicker chicken breasts will sear perfectly on the outside, but end up raw on the inside. Once the chicken is browned on both sides, transfer it to a plate and cover to keep warm.
Keep the brown bits at the bottom of the pan! THIS IS FLAVOR! Yum!
SAUCE: I prefer to brown and crisp up the mushrooms before anything else. Sauté them over high heat. Once all the water has cooked down and out, remove the mushrooms to the same plate as the chicken. Lower the heat to medium and sauté the onions and garlic in the butter.
Next comes the flour to thicken. Allow it to cook for 1 minute before pouring in the stock. Stir to combine. Pour in 1 cup of stock at a time, scraping any brown bits off the bottom of the pan. Add remaining 1 cup and whisk until no floury clumps remain.
Add the sour cream, Worcestershire sauce, and dijon mustard. Season with paprika, Italian seasoning, salt and pepper. Simmer until the sauce begins to thicken.
COMBINE: Add the chicken and the mushrooms back to the pan to warm for 3-4 minutes.
Serve over egg noodles, mashed potatoes, cauliflower rice, regular rice, zucchini noodles, fettuccine, rolls.. the options are truly endless!
SWAPS OR SUBSTITUTIONS:
- Chicken broth or stock can be used. Stock has a bit higher of a nutritional value, but also packs some extra flavor that broth does not.
- Any cut of chicken will work, but to keep things simple – I prefer boneless, skinless chicken breast cut into bite-sized chunks. Thighs are pretty amazing, though. 😉
- Mushrooms? Cremini/baby bella or white mushrooms are perfect for this recipe. Hate them? Simply omit them!
- The dijon mustard and worcestershire sauce give this dish its signature flavor, so I would not recommend omitting or swapping them out.
- Sour cream can be swapped out for plain greek yogurt, but I would avoid using fat-free as it will not melt properly and actually separate in the sauce.
RECOMMENDED TOOLS FOR SAFE & EASY COOKING:
- I suggest using an instant read meat thermometer to check that the chicken is cooked through. I use one to keep track of the temperature as it is cooking and remove the chicken once it has hit 160+ degrees F.
165 degrees F internal temperature the safest temperature, but since you’re adding the chicken back to the pan to re-warm, it will cook a bit more in the sauce.
- A splatter guard screen is necessary for not only protecting you from any oil splatter, but also prevents any unnecessary cleanup that splashes onto the stove or your kitchen backsplash!
- Herb Scissors are something I will forever recommend as a time and finger saver when it comes to chopping fresh herbs. Use this to finely cut up the parsley you will use to garnish this incredible dish.
- Kitchen Tongs are the safest, easiest way to flip whole chicken breasts or the bite-sized pieces without digging at or scratching your pan. I see and am calling out you fork users! 😉
MORE CREAMY, SAVORY CHICKEN DISHES TO TRY
- Creamy Mushroom and Spinach Chicken
- Creamy Spinach and Sun-dried Tomato Stuffed Chicken
- Cheesy Buffalo Chicken Pasta
- Date Night Chicken Florentine
- Creamy Mushroom and Chicken Tortellini Soup
- Lemon Garlic Butter Butterfly Chicken and Veggies
Best Chicken Stroganoff Recipe
- 1 pound boneless, skinless chicken breast, (cut into bite-sized chunks)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper, (to taste)
- 1 tablespoon olive oil
- 8 ounces brown mushrooms, (sliced)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1/2 cup yellow onion, (chopped)
- 3 cloves garlic, (minced)
- 2 tablespoons flour
- 2 cups chicken stock (or broth)
- 2/3 cup sour cream, (sub with full-fat or 2% plain greek yogurt)
- 1 tablespoon worcestershire sauce
- 2 teaspoons dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon italian seasoning
- salt and pepper, (to taste)
- 8-10 ounces pasta or pasta of choice, mashed potatoes, rice, etc
- freshly chopped parsley or chives
- Season chicken with onion powder, garlic powder, salt, pepper, and paprika.If using whole chicken breast, slice down the center lengthwise to thin the breast out to ensure even cooking.
- Heat oil in a large skillet over medium heat. Once the oil is hot, place chicken in skillet. Sear each side 3-4 minutes until golden.Using an instant read thermometer, ensure the center of the chicken is cooked to a minimum of 160 degrees F (see notes).
- Remove chicken to a plate and cover to keep warm.
- Increase heat to high and 1 tablespoon of olive oil. Once melted and bubbling, add the mushrooms and cook until they are golden/crisp and the water has evaporated from the pan. Remove mushrooms to same plate as chicken.
- Lower the heat to medium and add the butter. Once melted and bubbling, add the chopped onions. Once translucent, add minced garlic and cook 30 seconds or until fragrant.
- Add flour, stir well until absorbed, and cook for 1 minute.
- Add 1 cup of stock at a time, scraping along the bottom of the pan to remove any brown bits. The brown bits are flavor! Add remaining stock and whisk until no floury clumps remain.
- Allow sauce to thicken slightly, about 2-3 minutes.
- Lower the heat to medium-low and stir in the sour cream, mustard, and worcestershire sauce. Stir until blended. Season with paprika, italian seasoning, salt, and pepper.
- Cook, stirring frequently, until sauce reaches a pourable creamy consistency.Keep in mind, the sauce will thicken when served over noodles as the noodles will absorb some of the liquid. If the sauce gets too thick, pour a splash or two of additional stock in to thin.
- Add chicken and mushrooms back to pan with any juices that are on the plate. Cook for 2-3 additional minutes to re-warm.
- Serve over pasta, mashed potatoes, rice, etc. garnished with freshly chopped parsley or chives.