Can I use chicken thighs instead of chicken breasts?

Absolutely, chicken thighs are a fantastic choice. They stay juicy and bring even more flavor to the party. Just be sure they’re boneless and skinless, and adjust cooking time as needed.

What’s the best substitute for sour cream?

While sour cream is traditional and gives that signature tanginess, full-fat Greek yogurt can be used in a pinch. Keep in mind, yogurt is a bit tangier and might alter the texture slightly, but it will still be delicious.

Is it okay to leave out the mushrooms?

Yes, but it will change the character of the stroganoff. If you’re not a fan of mushrooms, try zucchini, bell peppers, or even spinach—you’ll still get a great sauce.

Can I make this gluten-free?

Yes! Dredge the chicken in gluten-free flour or a mix of cornstarch and rice flour. Just be sure your chicken stock is gluten-free as well.

Chicken Stroganoff Recipe

Name: Chicken Stroganoff Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian-inspired (Modern European)
Ingredients: 2 large chicken breasts, halved lengthwise; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon fresh cracked black pepper; 3 tablespoons flour; 2 tablespoons butter; 1 tablespoon olive oil; 3 tablespoons butter; 1 large onion, chopped; 3 cloves garlic, crushed or minced; 1 pound (500 grams) brown mushrooms, sliced; 2 teaspoons Dijon mustard; 1 teaspoon paprika; 1/2 cup dry white wine; 1 tablespoon flour; 2 cups low sodium chicken stock/broth; 1 tablespoon Worcestershire sauce; Salt and pepper, to taste; 1/2 cup sour cream; Fresh chopped parsley or chives, to serve

Creamy, savory, and bursting with serious flavor, this Chicken Stroganoff is everything you want in a comforting dinner—without any of the usual fuss. You get golden, tender chicken, a rich and tangy mushroom gravy, and all the classic stroganoff goodness in under 45 minutes. It’s tailor-made for busy weeknights when you want something deeply satisfying that doesn’t require all day in the kitchen. One skillet does it all, and the results might just convert you into a stroganoff superfan.

Why You’ll Love This Recipe

Fast and Fuss-Free: This dish is ready in about 45 minutes from start to finish, making it perfect for those hectic evenings when time is tight but you still crave something special.
Ultimate Comfort Food: Creamy sauce, tender chicken, and hearty mushrooms make every bite a little bit of heaven—classic comfort food with a lighter, modern spin.
One Pan Wonder: Minimal dishes to wash afterward, thanks to the clever use of one skillet.
Customizable: This recipe is incredibly forgiving. Switch out ingredients for what you have, and make it your own without sacrificing flavor.
Impressive Enough for Guests: Elegant flavors and presentation, but secretly so simple to pull off.

Ingredients You’ll Need

Here’s the lowdown on what you need and why it matters. Trust me—each ingredient brings something special:

Chicken Breast: The star. Slicing and seasoning turns it juicy and flavorful.
Garlic Powder, Onion Powder, Paprika: These form the backbone of the savory, aromatic seasoning for the chicken.
Salt & Cracked Black Pepper: Essential for drawing out maximum flavor.
Flour: For dredging the chicken—creates that mouthwatering, golden crust and helps thicken the sauce.
Butter & Olive Oil: Using both gives the chicken a perfect sear and adds richness to the sauce.
Onion: Adds sweet, aromatic depth to the stroganoff base.
Garlic: Minced or crushed for a bold, punchy aroma that permeates the sauce.
Brown Mushrooms: Soak up flavor and bring an earthy, meaty texture—don’t skimp on these!
Dijon Mustard: A game-changer for tang and subtle heat. Don’t use yellow mustard here.
More Paprika: Depth and smokiness for the gravy.
Dry White Wine: For deglazing the pan—adds acidity and complexity. No wine? See substitutions below.
Chicken Stock/Broth (Low Sodium): The liquid backbone of that creamy gravy.
Worcestershire Sauce: Adds savoriness and umami. A must for authenticity.
Sour Cream: Makes the sauce extra creamy and slightly tangy—don’t substitute with yogurt for this one!
Fresh Parsley or Chives: A bright finish and splash of color for serving.

Tip: Don’t skip the fresh herbs at the end. They truly wake up the whole dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to improvise with what’s in your fridge or pantry:

No Wine? Swap for extra chicken broth and a squeeze of lemon for that tang.
Different Protein: Turkey breast or even pork tenderloin cutlets also work beautifully.
Vegetarian Take: Use thick-sliced portobello mushrooms or your favorite plant-based protein instead of chicken.
Richness Boost: For an extra luxurious sauce, toss in a splash of cream or stir in a handful of grated parmesan at the end.
Herb Swap: Dill is a classic with stroganoff—try it for a different herbal twist.

How to Make Chicken Stroganoff

Step 1: Prep the Chicken

Slice your chicken breasts in half lengthwise (this helps them cook evenly and quickly). Season all over with garlic powder, onion powder, paprika, salt, and pepper. Press each piece into flour, coating both sides—this gives you that golden, crispy coating that makes the chicken irresistible.

Step 2: Brown the Chicken

Heat butter and olive oil in a large skillet over medium heat. Once shimmering, lay in the chicken. Sear for about 4 minutes per side—it should be golden and starting to crisp at the edges. Move chicken to a plate and set aside.

Step 3: Start the Stroganoff Sauce

Into the same skillet (don’t clean it—you want every bit of flavor), melt the butter and add the onions. Sauté until they’re soft and translucent. Add the garlic and cook until fragrant, then add the mushrooms. Let everything cook for about 4 minutes, stirring now and then, until mushrooms take on a golden hue.

Step 4: Build the Gravy

Add dijon mustard and a touch more paprika. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom with your spatula—that’s where the magic happens. Let the wine simmer and reduce for a couple of minutes.

Step 5: Thicken and Finish the Sauce

Sprinkle in the flour, mix well for a minute (this cooks out any raw taste), then slowly pour in the chicken broth and Worcestershire sauce. Stir everything together and let the sauce simmer for 2 to 4 minutes until thickened.

Step 6: The Creamy Finale

Reduce heat to medium-low and stir in the sour cream until the sauce is silky and unified. Season to taste with salt and pepper.

Step 7: Bring It All Together

Nestle the cooked chicken back in the sauce and let everything simmer together for 2 more minutes so chicken is fully cooked and soaks up all that wonderful flavor. Sprinkle over fresh parsley or chives before serving.

Pro Tips for Making the Recipe

Get the Sauce Just Right: If your sauce thickens too much, add a splash more stock. If it’s too thin, let it simmer uncovered for a few moments longer.
Don’t Rush the Mushroom Browning: Giving the mushrooms time to caramelize brings loads of flavor.
Season in Layers: Taste your sauce before you add the chicken back in—season as needed to nail that perfect flavor balance.
Use a Large Skillet: A roomy pan ensures the chicken browns instead of steams, and makes sauce-making a breeze.
Remember, browning equals flavor. Take your time with those first steps!

How to Serve

Chicken Stroganoff practically begs for something to soak up every drop of that luscious gravy. My favorite way? Spoon it generously over buttered egg noodles—classic, cozy, and so satisfying. If you want something lighter, fluffy rice or creamy mashed potatoes work wonders too. Serve with a crisp green salad or steamed green beans for freshness. Don’t forget a final flourish of fresh herbs and maybe a lemon wedge for brightness.

Make Ahead and Storage

Storing Leftovers

Transfer cooled stroganoff to an airtight container and refrigerate up to 3 days.

Freezing

Chicken stroganoff can be frozen! Store in a freezer-safe container (preferably without noodles) for up to 2 months. Thaw overnight in the fridge.

Reheating

Gently reheat in a saucepan over low heat, adding a splash of chicken stock or water to loosen the sauce. Microwave works too—just cover loosely and heat in short intervals, stirring between.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely, chicken thighs are a fantastic choice. They stay juicy and bring even more flavor to the party. Just be sure they’re boneless and skinless, and adjust cooking time as needed.
What’s the best substitute for sour cream?

While sour cream is traditional and gives that signature tanginess, full-fat Greek yogurt can be used in a pinch. Keep in mind, yogurt is a bit tangier and might alter the texture slightly, but it will still be delicious.
Is it okay to leave out the mushrooms?

Yes, but it will change the character of the stroganoff. If you’re not a fan of mushrooms, try zucchini, bell peppers, or even spinach—you’ll still get a great sauce.
Can I make this gluten-free?

Yes! Dredge the chicken in gluten-free flour or a mix of cornstarch and rice flour. Just be sure your chicken stock is gluten-free as well.

Final Thoughts

If you’ve been searching for a new, crave-worthy weeknight dinner that delivers on flavor without demanding your whole evening, Chicken Stroganoff is your answer. It’s warm, creamy, and effortlessly impressive, but easy enough for any night of the week. Get creative with sides or variations—just don’t skip that creamy mushroom sauce. Give it a try, and watch it become a new favorite in your kitchen!