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Chicken Stroganoff (Creamy One-Skillet Dinner in 30 Minutes)
This chicken stroganoff is a creamy, 30-minute dinner: tender strips of chicken seared until golden, then simmered with browned mushrooms and onions in a rich sour cream and mustard sauce, served over buttered egg noodles. It has all the comfort of classic beef stroganoff but is lighter, cheaper and faster, and it all comes together in one skillet.
The keys are browning the chicken and mushrooms well, building the sauce with broth and a little flour, and stirring in the sour cream off the heat so it stays smooth. Below you’ll find the ingredients, step-by-step instructions, how to stop the sauce from curdling, a slow cooker version, variations, sides, storage and an FAQ. The printable recipe card for 4 servings is at the bottom.
Why You’ll Love This Chicken Stroganoff
- Ready in 30 minutes. Chicken cooks much faster than stewing beef.
- One skillet. Everything but the noodles cooks in the same pan, so the flavor builds and cleanup is easy.
- Silky sauce. Sour cream, a spoonful of Dijon and a dash of Worcestershire give a tangy, savory sauce that clings to the noodles.
- Family friendly. Mild, creamy and great for picky eaters.
- Budget friendly. Chicken thighs or breasts, a pack of mushrooms and pantry staples.
Chicken Stroganoff vs Beef Stroganoff
| Chicken stroganoff | Beef stroganoff | |
|---|---|---|
| Meat | Chicken breast or thighs, cut in strips | Sirloin, tenderloin or ground beef |
| Cook time | About 30 minutes | 30 minutes (steak) to 2 hours (stew meat) |
| Flavor | Milder, lighter | Deeper, beefier |
| Broth | Chicken broth | Beef broth |
| Cost | Lower | Higher |
If you prefer the beef version, try our ground beef stroganoff.
Ingredients
- Chicken: 1½ pounds boneless, skinless breasts or thighs, sliced into ½-inch strips.
- Flour: 2 tablespoons for the chicken plus 1 tablespoon for the sauce.
- Seasoning: salt, black pepper, paprika and garlic powder.
- Butter and oil: 2 tablespoons butter and 1 tablespoon olive oil.
- Mushrooms: 8 ounces cremini (baby bella) or white mushrooms, sliced.
- Onion and garlic: 1 medium onion, thinly sliced, and 3 cloves garlic, minced.
- Chicken broth: 1½ cups low-sodium.
- Dijon mustard and Worcestershire sauce: 1 tablespoon and 2 teaspoons.
- Sour cream: ¾ cup full-fat, at room temperature.
- Egg noodles: 12 ounces wide egg noodles.
- Fresh parsley or dill for serving.
Where Stroganoff Comes From
Stroganoff is named after the Stroganov family, wealthy merchants and nobles in Russia. The earliest printed recipes, from the 1800s, were simple: strips of beef in a mustard and sour cream sauce. Over time the dish traveled. Mushrooms and onions became standard, egg noodles became the usual base in the United States, and cooks started using chicken, pork and even meatless versions. Chicken stroganoff keeps the spirit of the original, with tangy sour cream and a little mustard, but it’s quicker and lighter for weeknights.
Equipment You Need
- A large 12-inch skillet with sides at least 2 inches high. A wide pan lets the chicken and mushrooms brown instead of steaming. Stainless steel or cast iron builds the best browned bits for the sauce.
- A large pot for the noodles.
- A sharp knife and cutting board for slicing the chicken into even strips.
- A small bowl for tempering the sour cream.
- A wooden spoon or flat spatula to scrape up the browned bits.
- An instant-read thermometer to check the chicken.
How to Slice Chicken for Stroganoff
Even strips cook evenly. Chill the chicken for 15 minutes in the freezer so it’s firm and easier to slice. For breasts, cut each one in half lengthwise if it’s very thick, then slice across the grain into strips about ½ inch wide and 2 to 3 inches long. For thighs, trim off any large pieces of fat, open them flat and cut into strips of the same size. Thin, even pieces brown fast and stay tender, which is what you want in a quick skillet dinner.
How to Make Chicken Stroganoff, Step by Step
- Start the noodles. Bring a large pot of salted water to a boil for the egg noodles.
- Season the chicken. Toss the chicken strips with 2 tablespoons flour, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika and ½ teaspoon garlic powder.
- Brown the chicken. Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken in one layer, in two batches if needed, 2 to 3 minutes per side until golden. It doesn’t need to be cooked through yet. Move it to a plate.
- Brown the mushrooms. Add the remaining butter and the mushrooms. Cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until browned and the liquid is gone.
- Add the onion and garlic. Cook the onion 3 to 4 minutes until soft, then stir in the garlic for 30 seconds.
- Make the sauce. Sprinkle in 1 tablespoon flour and stir 1 minute. Slowly pour in the broth, scraping the browned bits off the pan. Stir in the Dijon and Worcestershire.
- Simmer the chicken. Return the chicken and its juices to the pan. Simmer 5 to 7 minutes, until the sauce thickens and the chicken reaches 165°F.
- Cook the noodles. While the sauce simmers, cook the egg noodles according to the package, about 6 to 8 minutes. Drain and toss with a small pat of butter.
- Add the sour cream. Take the skillet off the heat. Stir a few spoonfuls of the hot sauce into the sour cream to warm it, then stir the mixture into the pan.
- Serve. Taste for salt and pepper. Spoon the stroganoff over the noodles and top with parsley or dill.
How to Keep the Sour Cream Sauce From Curdling
Sour cream can split into grainy bits if it gets too hot too fast. These steps keep the sauce smooth:
- Use full-fat sour cream. Light and fat-free versions curdle much more easily.
- Bring it to room temperature for 20 to 30 minutes before adding.
- Temper it. Mix a little hot sauce into the sour cream first, then add it to the pan.
- Turn off the heat. Stir it in off the burner and don’t let the sauce boil afterward.
- The flour helps. The bit of flour in the sauce makes it more stable.
If it does curdle a little, whisk in a splash of warm broth. It’ll still taste good.
Chicken Breast or Chicken Thighs?
| Breast | Thighs | |
|---|---|---|
| Flavor | Mild | Richer |
| Texture | Lean; can dry out if overcooked | Juicy and forgiving |
| Cut | Thin strips across the grain | Bite-size strips; trim excess fat |
| Simmer time | 5 to 6 minutes | 7 to 8 minutes |
Both work. Whichever you use, cook the chicken to 165°F, the safe minimum for poultry on the FoodSafety.gov safe minimum internal temperatures chart.
Best Mushrooms for Stroganoff
- Cremini (baby bella): the best mix of flavor and price.
- White button: milder, but fine.
- Mixed wild mushrooms: shiitake, oyster or chanterelle add a deeper, earthier taste.
- No mushrooms? Leave them out and add an extra onion, or stir in a cup of frozen peas at the end.
Don’t crowd the pan and don’t stir too soon. Mushrooms need space and time to brown instead of steam.
Chicken Stroganoff in the Slow Cooker
- Put 1½ pounds of chicken (whole breasts or thighs), the sliced mushrooms, onion and garlic in the slow cooker.
- Whisk 1 cup broth with the Dijon, Worcestershire, 1 teaspoon salt, ½ teaspoon pepper and 1 teaspoon paprika. Pour it over the chicken.
- Cook 4 to 5 hours on LOW or 2½ to 3 hours on HIGH, until the chicken reaches 165°F.
- Shred or slice the chicken. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir it in and cook on HIGH 15 minutes to thicken.
- Turn off the cooker, temper the sour cream and stir it in. Serve over noodles.
Use thawed chicken only; the USDA explains why in its slow cooker food safety guide.
Variations
- Lighter: use plain Greek yogurt instead of sour cream (temper it well and keep the heat off).
- Creamier: add 2 ounces of cream cheese with the sour cream.
- Ground chicken: brown 1½ pounds ground chicken instead of strips for an even faster dinner.
- With wine: deglaze the pan with ¼ cup dry white wine before adding the broth.
- Smoky: use smoked paprika and add a few slices of chopped cooked bacon.
- Gluten-free: thicken with cornstarch instead of flour and serve over rice or gluten-free pasta.
- Rotisserie shortcut: skip browning the chicken; add 3 cups shredded rotisserie chicken to the finished sauce and warm through.
How to Make a Lighter Creamy Chicken Stroganoff
You can keep the creamy chicken flavor while cutting some of the fat and calories:
- Use chicken breast and trim any visible fat.
- Swap half the sour cream for plain Greek yogurt. Temper it carefully, since yogurt splits more easily.
- Cut the butter to 1 tablespoon and use a nonstick skillet with a little olive oil spray.
- Serve over half noodles, half vegetables: mix the egg noodles with steamed green beans, spinach or zucchini ribbons.
- Add more mushrooms. They make the dish feel hearty for very few calories.
Even the lighter version tastes rich, because the browned chicken, mushrooms and Dijon carry most of the flavor.
Tips for the Best Chicken Stroganoff
- Dry the chicken before flouring so the coating browns instead of turning gummy.
- Brown in batches. A crowded pan makes the chicken steam and turn gray.
- Scrape the pan. The browned bits stuck to the skillet are the base of the sauce’s flavor.
- Season at the end. Broth and Worcestershire add salt, so taste before adding more.
- Cook the noodles last. Freshly drained noodles soak up the sauce best.
What to Serve With Chicken Stroganoff
| Base | Why it works |
|---|---|
| Wide egg noodles | The classic; they hold the sauce |
| Mashed potatoes | Extra cozy, great for leftovers |
| White or brown rice | Simple and gluten-free |
| Cauliflower rice or zucchini noodles | Low-carb option |
| Buttered toast or crusty bread | For soaking up extra sauce |
Add a green vegetable on the side: steamed green beans, roasted broccoli, peas or a simple salad with a lemony dressing to cut the richness.
Timing Plan: Dinner in 30 Minutes
- Minutes 0 to 5: put the noodle water on to boil. Slice the chicken, mushrooms and onion. Set the sour cream on the counter.
- Minutes 5 to 12: season and brown the chicken in batches.
- Minutes 12 to 20: brown the mushrooms, then the onion and garlic.
- Minutes 20 to 22: add the flour, broth, Dijon and Worcestershire.
- Minutes 22 to 28: simmer the chicken in the sauce. Cook the noodles at the same time.
- Minutes 28 to 30: drain the noodles, stir in the sour cream off the heat, and serve.
Make It a Family Meal
Chicken stroganoff is easy to adjust for kids and adults at the same table. Keep the sauce mild with sweet paprika, and let adults add black pepper, hot sauce or extra Dijon at the table. Picky eaters who don’t like mushrooms can have their noodles and chicken served before you stir the mushrooms back in, or chop the mushrooms very small so they melt into the sauce. A simple vegetable side like buttered peas or carrots and a basket of bread round it out.
Doubling the Recipe
| Servings | Chicken | Mushrooms | Broth | Sour cream | Egg noodles |
|---|---|---|---|---|---|
| 2 | ¾ lb | 4 oz | ¾ cup | ⅓ cup | 6 oz |
| 4 | 1½ lb | 8 oz | 1½ cups | ¾ cup | 12 oz |
| 8 | 3 lb | 1 lb | 3 cups | 1½ cups | 24 oz |
For 8 servings, brown the chicken and mushrooms in a wide Dutch oven in three or four batches. Crowding the pan is the most common reason a doubled batch turns out pale and watery.
Leftover Ideas
- Stroganoff bake: mix leftovers with cooked noodles, top with breadcrumbs and a little cheese, and bake at 350°F until hot and golden.
- Baked potato topping: spoon warm stroganoff over split baked potatoes.
- Stuffed crepes or wraps: roll warm leftovers in a tortilla with spinach.
- Soup: thin with broth and add a handful of noodles for a quick creamy chicken noodle soup.
Make-Ahead, Storage and Reheating
- Make ahead: cook the stroganoff up to the point before adding the sour cream. Cool and refrigerate. Reheat gently, then stir in the sour cream off the heat.
- Fridge: refrigerate leftovers within 2 hours. Keep the sauce and noodles in separate containers for 3 to 4 days, the time for cooked chicken dishes in the FoodSafety.gov cold food storage chart.
- Reheat: warm over low heat with a splash of broth, stirring often, until steaming hot (165°F). Don’t boil.
- Freezer: sour cream sauces can turn grainy when frozen. For best results, freeze the sauce before adding the sour cream for up to 3 months, then finish it after thawing.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Grainy or split sauce | Sour cream added to boiling sauce | Add off the heat; temper first; use full fat |
| Thin sauce | Not simmered long enough | Simmer 2 to 3 more minutes before adding sour cream |
| Too thick | Simmered too long | Stir in broth a little at a time |
| Dry chicken | Overcooked breast | Use thighs, or simmer just until 165°F |
| Pale, bland sauce | Chicken and mushrooms not browned | Brown in batches; don’t crowd the pan |
Chicken Stroganoff FAQ
What is chicken stroganoff made of?
Strips of chicken, mushrooms and onions in a creamy sauce made with broth, sour cream, mustard and Worcestershire, served over egg noodles.
Can I make chicken stroganoff without sour cream?
Yes. Use plain Greek yogurt, cream cheese thinned with broth, or ½ cup heavy cream.
Can I use cream of mushroom soup?
Yes, for a shortcut. Replace the flour and 1 cup of broth with one 10.5-ounce can of condensed cream of mushroom soup, then add the sour cream at the end.
What noodles are best for stroganoff?
Wide or extra-wide egg noodles. Fettuccine, pappardelle or rotini also work.
Can I freeze chicken stroganoff?
It’s best to freeze it before adding the sour cream. Thaw in the fridge, reheat, then stir in the sour cream.
Is chicken stroganoff Russian?
Stroganoff began in 19th-century Russia as a beef dish. Chicken stroganoff is a newer, lighter version that’s popular in American and Brazilian home cooking.
Why is my stroganoff sauce grainy?
The sour cream got too hot. Next time, use full-fat sour cream at room temperature, temper it and stir it in off the heat.
Can I use leftover cooked chicken?
Yes. Make the mushroom sauce, then stir in 3 to 4 cups of cooked, sliced chicken and simmer just until hot before adding the sour cream.
Can I make chicken stroganoff ahead for a party?
Yes. Make the sauce with the chicken up to a day ahead and refrigerate it. Reheat it gently in a covered pan, then stir in the sour cream off the heat and keep it warm on the lowest setting of a slow cooker. Cook the egg noodles just before serving.
How do I thicken chicken stroganoff?
Simmer it a few minutes longer before adding the sour cream, or stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and simmer 1 minute.
Can I add vegetables?
Yes. Peas, spinach and sliced bell peppers all work. Add peas and spinach in the last 2 minutes and peppers with the onion.
Chicken Stroganoff Recipe Card
Calories are an estimate per serving (1/4 of the recipe, with noodles) based on USDA FoodData Central values for chicken breast, egg noodles, sour cream, butter and mushrooms.
Chicken Stroganoff
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Toss the chicken with the flour, salt, pepper, paprika and garlic powder.
- Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Brown the chicken in batches, 2 to 3 minutes per side, and set aside.
- Add the remaining butter and the mushrooms; cook 6 to 7 minutes until browned. Add the onion for 3 to 4 minutes, then the garlic for 30 seconds.
- Stir in 1 tbsp flour for 1 minute. Slowly add the broth, scraping the pan, then the Dijon and Worcestershire.
- Return the chicken and juices to the pan and simmer 5 to 7 minutes, until thickened and the chicken reaches 165°F. Meanwhile, cook the noodles, drain and toss with butter.
- Take the skillet off the heat. Stir a little hot sauce into the sour cream, then stir it into the pan. Season to taste and serve over the noodles with parsley.
