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.
Recipe
Chicken Stroganoff with Mushrooms
by Ingrid Beer
Category: Entree
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
Ingredients:
- 1 ½ pounds skinless, boneless chicken breast, cut into thicker slices, or chunks
- Salt
- 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.
Craving more deliciously saucy recipes? Check out this Mushroom Stroganoff, this Braised Chicken, this Braised Beef with Mixed Mushrooms, this Chicken Cacciatore, or these Smothered Pork Chops!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
The Cozy Apron
Hello sweet momma! Roseanne, I always cherish getting a little personal update from you, and I'm so thrilled that you have your wonderful daughter home with you to squeeze and love on! I will be squeezing our son as much as I possibly can, for the couple of weeks he will be home with us. What an amazing thing that Elena will be going on a humanitarian trip! I can only imagine that you are a bit worried (that's what we, mommas, do, right?), as that's a big deal! These times as very difficult and dangerous, and as you can imagine, we, too, are committing our son into God's hands; after all, he is His child, and there is no greater comfort to us. May all of you have a joyous and amazing Christmas together, and I will be thinking of you on the 26th, as I'm sure you will be more than a little stressed. May your daughter have safe travels, and wonderful experiences! Much love to you, friend! xoxo
Patricia
This looks good. We use chicken grilled over charcoal. Whenever we we grill, we always try to have extra chicken (or steak) to make grilled stroganoff. It's super tasty. Mom made it for 150 people, for my brother's reception. Got rave reviews;) We had everyone asking for the recipe! Fresh garlic is a key ingredient, garlic powder just doesn't taste as good.
Clem
Hello, this really looks amazing! I'm not very big sour cream fan and was wondering what can I substitute the sour cream with?
The Cozy Apron
Hi Clem, no problem! You can either simply omit it, or substitute some cream or even half and half to give it that creamy-but-not-tangy quality. Hope that helps! Please enjoy.
Martina Malis
Can't thank you enough for this recipe, Ingrid! I have always made the beef one, but for some unknowm reason it made me gag, meanwhile your recipe is delicious, the chicken is tender and yummy, grazie! The explanation and the structure of your recipy is very simple to follow! Take care, Martina from Italy!
The Cozy Apron
Martina, I'm honored to have you all the way from Italy! I'm thrilled that you enjoyed this, and I thank you for sharing your experience. So glad this was easy to follow!
Tracy Nogueira
Gave this a go, and I must admit that it's THE best stroganoff I've ever tasted. Thanks for this fantastic recipe. I'll be back to try out more!
The Cozy Apron
Hi Tracy, that is music to my ears! So glad you enjoyed! Yes, I hope you give more recipes a try, and I thank you for taking a moment to comment.
Sangeeta Basu
While on a trip to khajuraho I had the opportunity to taste this dish made at a Swiss restaurant. My daughter loved it and I always wondered if I could prepare this at home. Now that I have your recipe to follow I think I can and for this I shall always be grateful to you.
The Cozy Apron
Hi Sangeeta, thank you so much for such a lovely comment. I truly hope that you give this a try, and that it brings back at least a little taste of what you remember the dish to be! Happy cooking, and may this meal bring you and your daughter a little pleasure and love!
Gretchen
Hello!
I am wondering what you would think about substituting a portion of the chicken stock for white wine? Say 0.5 - 1 cup of white wine and 2.5 or 2 cups of chicken stock? I know if so you'd want to cook off the alcohol. What are your thoughts?
The Cozy Apron
Hi Gretchen, I think that a cup may be too much, but you can go with a 1/2 cup just fine, I think. Hope you enjoy!
Veena
My Husband and I enjoy eating Stroganoff in restaurants and I always wanted to try it. Today was my husbands birthday and I made your recipe
And he loved it
So thankful
Hope you have a good time with your family always.
Subscribing to your blog !
The Cozy Apron
Veena, nothing makes me happier than to know that one of my recipes could in some small way aid in creating a little joy and "togetherness"! Thank you so very much for sharing your experience with me, and I'm thrilled that your hubby enjoyed the dish...hope he has a wonderful rest of his birthday today! Glad you're subscribing, and I hope you make more of the recipes! Thank you for commenting.
Jeremy
I made this for dinner last night and it was wonderful. Easy to make and taste delicious. The whole family enjoyed it and said I need to keep making this for dinner.
The Cozy Apron
Hi Jeremy, that is music to my ears! Glad you all enjoyed! Thanks for sharing.
Mike Krulak
Can I make this ahead, refrigerate and reheat it? If I can, would you advise reheating in oven or stovetop? Obviously, I'm not referring to the noodles! Thank you.
The Cozy Apron
Hi Mike! I, myself, have made this ahead and reheated it stove top (or even just the leftovers the next day); if it gets a little thick on you, you can add a touch of water, and then check if you need a touch of a extra salt. But very gently reheating on the stove top, stirring gently occasionally, should work just fine. Hope you enjoy!
Jayant
Can I use a little more butter and plain water instead of chicken stock? If not, what can be an alternative to stock, considering it takes too long to prepare.
The Cozy Apron
Hi Jayant, the kind of stock I'm referring to here is one that is store bought; you're right—homemade does take a long time to prepare, and is delicious, of course; but for this I'm suggesting using prepared chicken stock that you can purchase at the market. Otherwise, you would just need to use water and then add more salt/seasoning if you weren't going to use stock.
Eliza
I made this tonight and it tasted great. Definitely took longer than 15 minutes to cook though but maybe that's just me.
The Cozy Apron
Glad you enjoyed, Eliza!
Rhian
I've made this dish 3 or 4 times now, and played with some alterations. I'm sold on the original, but I do add more sour cream in the end. Wonderful dish! Thank you for sharing!
The Cozy Apron
Rhian, so happy you’ve been enjoying the recipe! (And a little additional sour cream at the end never hurt anybody .) Thanks for commenting!
Andria
I have really enjoyed this recipe. Thank you! It's a comfort dish for sure.
The Cozy Apron
Thanks so much, Andria, so glad you enjoyed the recipe! ❤️
Elisa
Just wondering if I could use cooking cream instead of sour cream for this recipe?
The Cozy Apron
Hi Elisa, of course! It won’t have that little hint of tang, but it will add some creaminess.
Marlene
What is a shallot?
The Cozy Apron
Hi Marlene, a shallot is a lot like an onion, only smaller and more mild. It has a pink-purple hue to it, and sort of resembles a head of garlic, only a bit bigger, and is typically found near the onions/garlic in the market. Hope that helps!
Avika Ambadekar
Namaste from India. Such a simple and lovely recipe. I made it today and though in the beginning my mom said it was a lot of chicken, I followed your recipe to the T, and all of it! All of it was polished off in seconds. I barely managed to click a picture of it. If you would like to see and comment on my attempt please follow (the link in my name). Thanks again.
The Cozy Apron
Hi Avika, how lovely! So glad you enjoyed the recipe, and that there was enough for all of you to enjoy. Happy cooking to you!
Todd
My wife thought it was a little bland what can I do to spice it up a little bit? Please let me know thank you. Todd
The Cozy Apron
Hi Todd, depends on what your wife likes! You can always add more garlic, some spice...this really depends on her specific tastes and what she feels she'd like you to add. This is very subjective. Good luck!
Kanak
I make this very often .... just a little tobasco after it has finished cooking, gives it extra tang and adds a little spice.
The Cozy Apron
Hi Kanak, thank you for your comment! So glad you've been enjoying this cozy recipe, and the tabasco at the end? The thought of that is making my mouth water—sounds great!
Barbara Martino
This became an immediate family favorite! OMG, it is so delicious. I had chicken tenders so I used them and the chicken was so moist and tender. And the gravy is perfectly seasoned and just wonderful. This is really a blue ribbon dish. If you haven't made it yet, make it tonight. It's in our favorites rotation but I can't wait to devour the leftovers! Thank you for sharing such a great dish.
The Cozy Apron
Barbara, what a stellar review! Thanks so much! I'm thrilled you and your family have enjoyed this recipe, and I'm so very glad you've come on back to share your experience with me as well as others.
Gary Z
Thank you! Fantastic recipe!
I used simmered thighs, bone in and removed the meat. I added one more tablespoon of sour cream. I also added white wine and a bundle of fresh herbs to the sauce. I stirred in the chicken at the end, served over egg noodles.
The Cozy Apron
Hi Gary, thank you for sharing your experience with the recipe here with me! Very happy you enjoyed it, and your little tweaks/additions sound absolutely perfect.
Jess
Hi! Just wondering if you have a recommendation for a gluten free flour substitute. Thank you!
The Cozy Apron
Hi Jess, you could substitute cornstarch if you'd like.
You'd still toss a portion of it with the chicken to coat it before browning it; and then as for thickening the sauce, you'd mix the remainder together with a little water or chicken stock to make it a more of a paste, and drizzle/whisk that in at the end (don't add it to the butter as you would with the flour).
Hope this works for you!
Jean
This would be a perfect filler for crepe!
The Cozy Apron
So true, Jean!
diane m garner
I don't buy unsalted butter/how important is it? can I use regular??
The Cozy Apron
Hi Diane, by all means, use what you have on hand. Just take care to perhaps use a bit less salt, as the butter already has it.
Hope you enjoy!
Marianne C.
I made this tonight and my husband said it’s a keeper. Personally I feel like it needs a bit of tweaking but I’m not sure what. I did end up adding an extra spoonful of sour cream but I still couldn’t taste it. I enjoyed it very much, regardless. Thanks Ingrid.
The Cozy Apron
Hi Marianne, thanks for your comment!
If you're looking to add more "oomph" in some way, perhaps try adding a bit more garlic and another shallot to the mix. Don't be afraid to go a little heavier on the seasoning (a bit more paprika, black pepper—perhaps even a dash of white pepper?).
The type of chicken stock/broth also can make a difference in recipes. Some don't have as much flavor. I love "Better than Bouillon" organic chicken base when making a quick chicken stock/broth, perhaps see if this one makes a difference.
Thanks for sharing, and I'm glad you and your hubby enjoyed! Happy cooking.
Marianne
The better than bouillon suggestion is a great idea, thanks! I’ll try that next time, and I was thinking maybe a bit of tarragon.
Valerie
This was delicious, but I ended up with more liquid so next time I will use only 2 cups of chicken broth. Very flavorful and I like that it is a healthier version.
The Cozy Apron
Fantastic, Valerie! Glad you enjoyed.
Lana Schara
This was, simply put, OUTSTANDING! I followed the recipe exactly except I used I/2 of a roasted chicken instead of the chicken breast with a side of oven roasted asparagus. My husband ooh’d and ash’d and declared the chicken stroganoff was a keeper! I agree! Simple. Quick. Delicious!! Thanks so much!!
The Cozy Apron
Lana, fantastic! Terrific shortcut to use the roasted chicken—saves on time! 😉
Glad you and your hubby both enjoyed this, and deemed the recipe a "keeper". May you two be comforted by it for a long time to come! Thanks for sharing with me.
Cheryl Cattane
This was delicious. But It didn’t thicken up as I thought it should. It was my mistake I realized later. I didn’t follow correctly the amount of flour in making my roux. Give it a try. Read it more carefully than I did!
The Cozy Apron
Hi Cheryl, glad you enjoyed! And I'm sure that it'll be a bit thicker for you next time with that bit of added flour. 😉
Thanks so much for sharing your experience with me, and happy cooking to you!
Caroline heminway
I forget how many times I have made this recipe but is always a family favorite. I made it tonight for dinner on the stove top it came out really great. Thankyou so much for sharing the recipe!
The Cozy Apron
Caroline, this is so touching to me, and I'm grateful that you took a moment to let me know that you've been enjoying this recipe for some time now. My pleasure to share it! 🙂
Rick C
Ingrid, I made this exactly to your recipe, and it came out perfect. It's clear you had made this before you wrote the article. My wife and son gave it an "A+ must make again soon."
Now, you should know I seldom follow any one recipe, but like to pick and choose ingredients from multiple sources and use my own techniques. But when I found your recipe, it read like an experienced one not some off the cuff, untested thing you find in so many commercial magazines. And it was exactly what I had in mind for comfort food. So I followed it to the letter (ok, I used 16 oz of mushrooms, we love mushrooms). The only other recipes I follow that precisely are the ones in Cooks Illustrated.
I've got you bookmarked now.
The Cozy Apron
Rick, thanks so much for taking some time to share your experience with the recipe with me. I'm thrilled to read that the dish turned out so wonderful for you, and that your family even gave their "thumbs up" approval! 🙂
I'm honored you chose to follow my recipe and instructions as written, and that they did not disappoint. I do hope you find many more recipes on the site to prepare and find a bit of comfort in. I wish you happy cooking, Rick!
Julie
Really, really tasty dish!!! I made it last night and we loved your chicken stroganoff recipe, using chicken thighs because we had them, but otherwise following your recipe as you wrote it. Thank you!!!
The Cozy Apron
Hi Julie, thanks so much! Thrilled you all enjoyed the recipe (terrific substitution with the chicken thighs, by the way), and it was my pleasure to share it! 🙂