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White bowl filled with egg noodles topped with creamy mushroom and chicken stroganoff.

Best Chicken Stroganoff Recipe

This Chicken Mushroom Stroganoff is a creamy, savory, & simple recipe perfect for dinner any night of the week! Ready in 30 minutes or less and incredible over mashed potatoes, egg noodles, or fettuccine!
Course Main Course
Keyword Beef Stew Recipe, Best Chicken Stroganoff, Chicken, Stroganoff
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 431kcal
Author Samantha Buckner



  • 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

To Serve:

  • 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.


Chicken needs to reach an internal temperature of 165 degrees F to be safe for consumption. Insert a meat thermometer into the thickest part of the chicken breast to check.
Nutrition is per serving, excluding noodles, mashed potatoes, rice, etc.


Serving: 1serving | Calories: 431kcal | Carbohydrates: 15g | Protein: 30g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 411mg | Potassium: 963mg | Fiber: 1g | Sugar: 5g | Vitamin A: 918IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg