Introduction
Ever wonder if it’s possible to get a restaurant quality meal on the table in under 30 minutes on a hectic weeknight? What if I told you that a dish bursting with creamy, savory flavor, featuring tender chicken and earthy mushrooms, was not only possible but incredibly simple to make? That’s the magic of this Mouthwatering Chicken Stroganoff. It’s a recipe that has become a legend in my own home, a go to meal for those evenings when time is short but the craving for comfort is huge. For me, cooking has always been about connection. I still remember the first time I realized how a simple meal could turn a stressful day around. Emily and I were juggling work, the kids’ school projects, and what felt like a million other things. Dinner felt like just another chore. But then I whipped up this creamy chicken stroganoff. The kids, Adams and Jana, were silent at first, then came the “Mmm, this is so good!” The kitchen filled with warmth and laughter, and for a little while, the stress melted away. That’s the power of a truly great recipe. It’s more than just food; it’s a moment of joy, a chance to reconnect. This dish transforms simple ingredients into an unforgettable experience, proving that you don’t need hours in the kitchen to create something special and utterly delicious.
Why You’ll Love This Mouthwatering Chicken Stroganoff
This isn’t just another chicken recipe; it’s destined to become a staple in your meal rotation. It’s a dish that feels indulgent and luxurious, yet it’s surprisingly quick and easy to prepare. It’s the perfect solution for busy parents and anyone looking to elevate their weeknight dinner game. Here’s why this recipe will win you over:
- Incredibly Fast and Easy: This entire meal comes together in one pan in under 30 minutes! It’s the perfect answer to the dreaded “What’s for dinner?” question on a busy night. Fewer dishes mean less cleanup, which is always a bonus.
- Rich, Creamy, and Flavorful: The sauce is the star of the show. It’s a luscious, savory combination of garlic, mushrooms, Dijon mustard, and sour cream. It’s pure comfort in a bowl, a flavor profile that both kids and adults adore.
- Family Friendly Favorite: Speaking of kids, this dish is a certified hit. It’s like a more sophisticated version of a creamy chicken pasta, with a taste that’s comforting and approachable for even the pickiest eaters in your family.
- Uses Simple Ingredients: You don’t need to hunt for exotic ingredients. This recipe relies on pantry and fridge staples like chicken breast, mushrooms, onions, and sour cream, making it a convenient option anytime.
- Elegant Enough for Guests: While it’s quick enough for a weeknight, this stroganoff is also impressive enough to serve to company. Pair it with a simple salad and some crusty bread, and you have a meal that feels special and thoughtfully prepared. Check out this wonderful version for more inspiration.
- Customizable to Your Liking: You can easily adapt this recipe. Add a splash of white wine for complexity, toss in some fresh spinach for extra nutrients, or dial up the heat with a pinch of red pepper flakes. It’s a versatile base for your culinary creativity.
Ingredients for Mouthwatering Chicken Stroganoff
- 1.5 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 4 cups chicken broth
- 1 cup sour cream, at room temperature
- 2 tbsp Dijon mustard
- Fresh parsley or dill, chopped, for garnish
- 12 oz egg noodles, cooked according to package directions for serving
Substitutions:
- Chicken: You can easily use boneless, skinless chicken thighs for a richer flavor.
- Sour Cream: Full fat Greek yogurt or crème fraîche can be used for a similar tangy, creamy texture.
- Mushrooms: Feel free to use white button mushrooms or a mix of wild mushrooms.
- Gluten Free: To make this recipe gluten free, swap the all purpose flour for a gluten free all purpose blend or 2 tablespoons of cornstarch (make a slurry with a little cold water first). Serve over gluten free pasta or rice.
How to Make Mouthwatering Chicken Stroganoff
Step by Step Instructions
Making this dish is incredibly straightforward. Just follow these simple steps, and you’ll have a delicious meal ready in no time. The key is to build layers of flavor, starting with perfectly browned chicken and ending with that luxuriously creamy sauce.
- Prepare the Chicken: Pat the chicken pieces dry with a paper towel. In a medium bowl, combine the flour, paprika, salt, and pepper. Add the chicken pieces and toss until they are evenly coated. This flour coating not only helps the chicken brown beautifully but also acts as the thickener for our sauce later on.
- Sear the Chicken: In a large skillet or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium high heat. Once the butter is melted and sizzling, add the chicken in a single layer. Be careful not to crowd the pan; cook in batches if necessary. Brown the chicken on all sides, about 3 to 4 minutes per side. It doesn’t need to be cooked through at this point. Once browned, remove the chicken from the skillet and set it aside on a plate.
- Sauté the Vegetables: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the chopped onion and cook until it begins to soften, about 3 to 4 minutes. Add the sliced mushrooms and a pinch of salt. Continue to cook, stirring occasionally, until the mushrooms have released their moisture and started to turn golden brown, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Create the Sauce Base: Sprinkle any remaining flour mixture from the chicken bowl into the skillet and stir it into the vegetables. Cook for about a minute to toast the flour. Slowly pour in the chicken broth, whisking constantly to avoid any lumps. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those little bits are packed with flavor!
- Simmer and Combine: Once the sauce is simmering, reduce the heat to low. Return the seared chicken and any accumulated juices back into the skillet. Let everything simmer gently for about 8 to 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Finish with Creaminess: Remove the skillet from the heat. This is a crucial step to prevent the sour cream from curdling. Stir in the Dijon mustard. Then, gently fold in the room temperature sour cream until the sauce is smooth and creamy. Never add cold sour cream directly to a hot liquid! For other creamy dishes, explore our Tuscan chicken.
- Serve and Garnish: Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Mouthwatering Chicken Stroganoff immediately over a bed of warm egg noodles. Garnish generously with fresh chopped parsley or dill for a pop of color and freshness.
Pro Tips & Variations
Once you’ve mastered the basic recipe, you can start having fun with it! Here are a few professional tips and creative variations to take your Mouthwatering Chicken Stroganoff to the next level.
- Don’t Crowd the Pan: For that perfect golden brown sear on the chicken, make sure it’s in a single layer with a little space. If you overcrowd the pan, the chicken will steam instead of brown, and you’ll miss out on a huge layer of flavor. Work in batches if you need to!
- Room Temperature Sour Cream is Key: I can’t stress this enough. Adding cold sour cream to the hot sauce will almost certainly cause it to curdle and split. Let your sour cream sit on the counter for about 20 to 30 minutes before you start cooking to bring it to room temperature. This ensures a silky smooth sauce every time.
- Deglaze for Maximum Flavor: After the mushrooms and onions are cooked, deglazing the pan before adding the broth can add incredible depth. Add a splash (about 1/4 cup) of dry white wine like Sauvignon Blanc or a dry sherry. Let it bubble and reduce by half, scraping the bottom of the pan, before adding the chicken broth. This is a classic technique used in many recipes, including this delicious chicken stroganoff.
- Spicy Chicken Stroganoff: For those who like a little kick, add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic. You could also add a finely diced jalapeño with the onions for a fresh, spicy flavor.
- Add Some Greens: Stir in a few large handfuls of fresh baby spinach at the very end, right after the sour cream. The residual heat will wilt the spinach perfectly, adding color and nutrients without changing the core flavor.
- Lighter Stroganoff: If you’re looking for a slightly lighter version, you can substitute the sour cream with an equal amount of full fat plain Greek yogurt. It provides a similar tangy flavor and creamy texture with less fat. Just remember to use room temperature yogurt and remove the pan from the heat before stirring it in.
Serving Suggestions
This creamy chicken stroganoff is a hearty and complete meal on its own, but the right pairings can turn it into a true feast. The classic way to serve it is over a bed of buttery egg noodles, which are perfect for soaking up every last drop of that incredible sauce. But that’s just the beginning!
- Egg Noodles: The traditional choice for a reason. Their wide, flat shape is ideal for holding onto the creamy sauce and tender pieces of chicken and mushroom. Toss them with a little butter and parsley before topping with the stroganoff.
- Mashed Potatoes: For the ultimate comfort food experience, serve this stroganoff over a pile of fluffy, creamy mashed potatoes. It’s a rich and decadent pairing that’s perfect for a cold evening. Our garlic herb chicken with mash is another dish that celebrates this perfect combo.
- Steamed Rice: A simple bed of fluffy white or brown rice is another excellent option. It provides a neutral base that lets the flavors of the stroganoff shine.
- Roasted Vegetables: To add some freshness and a healthy element, serve it alongside simple roasted vegetables. Roasted broccoli, green beans, or asparagus with a little olive oil, salt, and pepper would be fantastic. The slight bitterness of the greens cuts through the richness of the sauce beautifully.
- Crusty Bread: A loaf of warm, crusty bread is non negotiable in my house for any saucy dish! It’s perfect for dipping and ensuring no bit of that delicious sauce goes to waste. A simple baguette or sourdough works wonders.
Storage & Reheating for Mouthwatering Chicken Stroganoff
Leftover chicken stroganoff is a wonderful treat for lunch the next day. Storing and reheating it correctly will ensure it tastes just as good as when it was freshly made.
Storage:
- Allow the stroganoff to cool down completely to room temperature before storing.
- Transfer it to an airtight container. If you stored it with noodles, the noodles may absorb a lot of the sauce. For best results, store the stroganoff sauce separately from the noodles or rice if possible.
- It will keep well in the refrigerator for up to 3 to 4 days.
Reheating:
- Stovetop (Recommended): The best way to reheat stroganoff is gently in a saucepan over low heat. Add the stroganoff to the pan and maybe a splash of chicken broth or water to help loosen the sauce as it heats. Stir occasionally until it is warmed through. This method prevents the sauce from breaking and keeps the chicken tender.
- Microwave: You can also reheat it in the microwave. Place a serving in a microwave safe bowl and cover it loosely to prevent splatters. Heat it in 30 second intervals, stirring in between, until it is hot. Be careful not to overheat it, as this can make the chicken tough and cause the sauce to separate.
FAQ about Mouthwatering Chicken Stroganoff
Here are answers to some common questions you might have about making this delicious and easy chicken stroganoff recipe.
Can I make chicken stroganoff in a slow cooker?
Yes, you can adapt this for a slow cooker. Sear the chicken and sauté the vegetables as directed on the stovetop first to build flavor. Then, transfer everything except the sour cream and fresh herbs to the slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the chicken is cooked through. Stir in the room temperature sour cream and herbs just before serving.
What can I use instead of mushrooms?
If you’re not a fan of mushrooms, you can simply leave them out. To add a similar earthy depth, you could try adding some chopped sun dried tomatoes (packed in oil, drained) or roasted red peppers. Sliced zucchini or even baby peas (added at the end) can also work as a substitute. Another family favorite, our One Pot Chicken Alfredo, is also great with or without mushrooms!
Why did my stroganoff sauce curdle?
The most common reason for a curdled or grainy stroganoff sauce is dairy “shock.” This happens when cold dairy (like sour cream or yogurt) is added to a very hot liquid too quickly, or if the sauce is boiled after the dairy has been added. To prevent this, always remove the skillet from the heat, let it cool for a minute, and use room temperature sour cream, stirring it in gently.
Is chicken stroganoff healthy?
This version is a comfort food, so it’s quite rich. However, you can make it healthier! Use chicken breast, which is a lean protein. To lighten the sauce, substitute the sour cream with plain Greek yogurt for a protein boost and less fat. You can also pack in more vegetables like spinach or peas and serve it over whole wheat pasta or brown rice to increase the fiber.
Final Thoughts on Mouthwatering Chicken Stroganoff
This Mouthwatering Chicken Stroganoff is more than just a recipe; it’s an invitation to create a moment of warmth and connection at your dinner table. It’s proof that a delicious, satisfying meal doesn’t have to be complicated or time consuming. It’s a hug in a bowl, perfect for any night of the week.
I hope you and your family love this dish as much as we do. Every time I make it, I’m reminded of how food brings us together. So grab your apron, get in the kitchen, and let’s create some memories.
If you try this recipe, I’d love to hear from you! Please leave a comment and a rating below to let me know how it turned out. And don’t forget to save this recipe to your favorite Pinterest board so you can always find it!
Mouthwatering Chicken Stroganoff
Ingredients
Equipment
Method
- Pat the chicken pieces dry with a paper towel. In a medium bowl, combine the flour, paprika, salt, and pepper. Add the chicken pieces and toss until they are evenly coated.
- In a large skillet or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium high heat. Once the butter is melted and sizzling, add the chicken in a single layer. Brown the chicken on all sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the chopped onion and cook until it begins to soften, about 3 to 4 minutes. Add the sliced mushrooms and a pinch of salt. Continue to cook, stirring occasionally, until the mushrooms have released their moisture and started to turn golden brown, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle any remaining flour mixture from the chicken bowl into the skillet and stir it into the vegetables. Cook for about a minute to toast the flour. Slowly pour in the chicken broth, whisking constantly to avoid any lumps. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Reduce the heat to low. Return the seared chicken and any accumulated juices back into the skillet. Let everything simmer gently for about 8 to 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Remove the skillet from the heat. Stir in the Dijon mustard. Then, gently fold in the room temperature sour cream until the sauce is smooth and creamy.
- Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve immediately over a bed of warm egg noodles. Garnish generously with fresh chopped parsley or dill.