Chicken stroganoff is a terrifically cozy meal to whip up when a saucy and warming one-pan chicken recipe sounds comforting and inviting. Creamy and velvety, my chicken stroganoff recipe is brimming with earthy mushrooms and a rich savory sauce that's perfect to serve over top of warm, buttery egg noodles!
Chicken Stroganoff, Creamy One-Pan Comfort
Just the word “stroganoff” makes my mouth water...
The first thing I think of when I hear that word is the rich and savory sour cream-kissed silky sauce, spooned atop of tender and twisty egg noodles, enveloping all of the delicious ingredients within it.
Talk about the ultimate in comfort food!
While stroganoff is typically prepared with cuts of beef, every now and then I like to change things up and prepare this dish using tender and juicy chicken breast to create a slightly leaner version of this recipe.
I also appreciate that chicken is quicker to cook up than the slow-simmered beef version.
For me, chicken stroganoff is just the meal to prepare when I'm craving a dish that's particularly comforting, and with lots of sauce to spoon atop of buttered egg noodles to create a complete bowl of savory goodness.
This delicious and easy chicken recipe is a one-pan dish that soothes my soul and warms my belly, conveniently whipped up with just a few basic ingredients that are gently simmered together to create deep, rich flavor in no time.
A Stroganoff Recipe with Chicken and Mushrooms
Preparing chicken stroganoff is quite similar to preparing traditional beef stroganoff, as I'm using many of the same ingredients such as a touch of butter and flour, some stock (chicken, in this case), a bit of sour cream and lots of tender mushrooms.
Tender chunks of chicken breast are seasoned and tossed in a small amount of flour before being seared in a hot pan, to create a bit of a golden-brown crust, which equals flavor.
Then, it's simply about building the rich, creamy flavors in the pan with the rest of the ingredients in the dish!
Here's a peek at my stroganoff recipe with chicken and mushrooms: (or just jump to the full recipe...)
- I begin by seasoning my chicken breast chunks and sprinkling them with flour
- Next, I sear the chicken in a hot skillet, removing once golden-brown and mostly cooked through (the chicken will finish cooking in the sauce).
- Then, I saute the mushrooms until tender and golden, and remove those from the pan, keeping them with the chicken.
- The sauce is prepared next by combining the butter with the flour to form a roux, or thickener, and then the stock/broth is added in and allowed to simmer and thicken up.
- To finish the sauce, I add the chicken and mushrooms back to the pan and allow things to simmer together for about 3 to 4 minutes to completely cook through and tighten up; then, I remove the pan from the heat, and finally add the sour cream and some parsley.
- I serve the chicken stroganoff over buttery egg noodles, or even mashed potatoes.
Chicken Stroganoff with Mushrooms
by Ingrid Beer
Cuisine: Eastern European
Yield: 6 (servings)
Nutrition Info: 406 calories per serving (chicken stroganoff only)
Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- 1 ½ pounds skinless, boneless chicken breast, cut into thicker slices, or chunks
- Black pepper
- ½ teaspoon paprika
- ½ cup plus 2 tablespoons flour, divided use
- Olive or avocado oil
- 10 ounces cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, pressed through garlic press
- 3 cups chicken stock/broth
- 3 tablespoons sour cream
- 1 tablespoon chopped parsley
- Cooked egg noodles (optional)
- If serving with egg noodles, cook them according to package instructions, toss with a little melted butter, set aside and keep warm until ready to serve
- Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything to coat well.
- Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It's alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)
- Into the same pan add the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
- Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remainder of the flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so.
- Next, pour in the chicken stock/broth, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.
- Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.)
- Serve over the warm, buttered egg noodles, or your choice of side.
Tips & Tidbits for my Chicken Stroganoff with Mushrooms:
- Chicken breast or thighs: I personally like to use chicken breast for this recipe, but skinless and boneless chicken thighs would work well for this recipe as well.
- Choose your mushrooms: Cremini mushrooms are a great pick for this recipe, but feel free to use white button mushrooms, shiitakes, or even a combination of mushrooms for a flavorful “mix”.
- Egg noodles, mashed potatoes or rice, your choice: Egg noodles are typically served with stroganoff, but another good option is creamy mashed potatoes, or even rice.
- Sour cream substitute: If you are dairy-free, then you can always sub a dairy-free sour cream in this recipe. Or, if you don't have any sour cream on hand, you can substitute plain greek yogurt as well.
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!