If you're a fan of comfort food, this chicken stroganoff recipe is for you. This creamy and savory dish consists of tender chunks of chicken smothered in a rich sour cream stroganoff sauce. This classic Russian recipe is easy to prepare and perfect for a cozy weeknight meal.
You are about to learn how to make chicken stroganoff in a handful of easy steps. I will also provide you with a comprehensive guide to chicken stroganoff, including its history, ingredients, cooking methods, and tips for making the perfect stroganoff.
This recipe was inspired by the Instant Pot Beef Stroganoff and you can serve it with Nokdeli.
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One-Pot Chicken Stroganoff
Chicken Stroganoff is a classic comfort food dish that is just another variant of Stroganoff. It originates from Russia and has since become popular around the world.
Like beef stroganoff, this dish consists of onions, mushrooms, and a creamy sour cream-based sauce, but instead has sautéed chicken. It requires less preparation and cooking time.
Ingredients for Creamy Chicken Stroganoff
Here's a list of ingredients you'll need to make chicken stroganoff so your dish turns out delicious and flavorful.
Chicken. You'll need boneless, skinless chicken breast. If you prefer chicken thighs, you can do that too. I cut the chicken breast into cubes but you can also keep them as a whole if you like.
Onion. I used a whole onion that I chopped finely to add depth of flavor to the stroganoff sauce.
Garlic. I used fresh minced garlic to add more aroma and umami flavor to the sour-cream stroganoff sauce.
Mushrooms. This is one of the most important ingredients for the sauce, so do not skip it. You can use any type of mushrooms you prefer, but cremini mushrooms are a popular choice for stroganoff.
Sour cream. This dairy product is made by fermenting cream with lactic acid bacteria. It has a smooth and creamy texture and a tangy flavor that makes it an essential component for stroganoff sauce.
Chicken broth. You need chicken broth to make the sauce. You can use the regular or lower-sodium version of chicken broth according to your dietary preference.
Dijon mustard. It's another essential ingredient for the sauce. Dijon mustard adds a distinctive mustard flavor and color to the sauce.
White wine. I used white wine to deglaze the pan, to help release flavor molecules in foods and assist in dissolving fats. As a result, each ingredient will reveal its own unique flavor and will end up in a better-tasting sauce.
Flour. I used flour to make a roux, to thicken the sauce.
Fats. I used oil to saute the chicken then add butter to saute the mushrooms and aromatic vegetables. In addition, I cooked these fats with flour to make a roux.
Seasoning. In this recipe, I just seasoned the stroganoff with paprika, salt, and black pepper.
How to Make Chicken Stroganoff on the Stove
Here's a step-by-step guide on how to make stroganoff:
Step 1. Brown the Chicken Breast
- Cut the chicken breast into bite-sized pieces (about 1-inch cubes), and then pat them dry with paper towels.
- Heat a large, deep skillet over medium-high heat, and add 2 tablespoons of oil.
- Add the chicken pieces and cook until browned on all sides, about 4 minutes.
- Remove the meat from the pan and set it aside.
Step 2. Saute the Onions, Garlic, and Mushrooms
- In the same skillet, melt butter on medium heat.
- Saute the onions for about 2 minutes.
- Add the mushrooms and cook until they release their liquid and are browned (about 7 minutes).
- Add garlic and stir for 1 minute.
Step 3. Make the Stroganoff Sauce
- Sprinkle 2 tablespoons of flour over the mushrooms and onions. Stir for about 1-2 minutes.
- Add dijon mustard and paprika, and stir to combine.
- Add white wine and deglaze the pan. Continue cooking until the wine is reduced.
- Add chicken broth and Worcestershire sauce. Whisk until the mixture is smooth.
- Bring the mixture to a simmer and cook for about 7 minutes, or until the sauce has thickened.
Step 4. Add the Sour Cream and Chicken
- Add the sour cream to the mixture and simmer on medium-low heat for 2 to 4 minutes.
- Add the browned chicken back into the pan. Continue simmering until the chicken is fully coated by the sauce, and fully cooked.
Instant Pot Chicken Stroganoff
- Cut the chicken. Cut the chicken breast into bite-sized pieces (about ½ inch cubes), and then pat them dry with paper towels.
- Brown the Chicken. Turn on the Instant Pot to sauté mode and heat the olive oil. Add the chicken pieces and cook until browned on all sides, about 4 minutes. Remove the meat from the pan and set it aside.
- Saute the Onion, Mushrooms, and Garlic. Melt butter and saute the onions for about 2 minutes. Add the mushrooms and cook until they release their liquid and are browned (about 7 minutes). Add garlic and stir for 1 minute.
- Make a Roux. Sprinkle 2 tablespoons of flour over the mushrooms and onions. Stir for about 1-2 minutes. Add dijon mustard and paprika, and stir to combine.
- Deglaze the pan. Add white wine and use a wooden spoon to scrape up the bits from the bottom of the pan. Continue cooking until the wine is reduced.
- Cook at High Pressure. Add chicken broth, and dried egg noodles (if using - about 12 oz), and add the chicken back into the pot. Close the Instant Pot lid and set it to high pressure for 5 minutes. Once the cooking is completed, allow for a natural pressure release for 5 minutes before manually releasing any remaining pressure.
- Add Sour Cream. Open the lid and stir in the sour cream until combined and smooth.
Recipe Tips
- Pat the chicken dry. Before searing, you should pat the chicken dry with paper towels to remove any excess moisture. This will result in a beautiful golden crust on the outside of the chicken
- Season the Chicken. Seasoning the chicken with salt and black pepper will enhance the flavor of both the chicken and the sauce.
- Don't forget to sear the chicken. Searing the chicken before simmering it in the sauce will not only create a flavorful crust but also lock in the juices, resulting in more tender meat.
- Season it. Feel free to add any herbs or spices you like to the sauce, such as thyme, to enhance its flavor.
- Simmer the sauce on medium to low heat. Heating sour cream too quickly or at high temperatures can cause it to curdle. So, make sure that you simmer the sauce slowly over medium-low or low heat, depending on the type of stove you are using.
- Room temperature. Before adding sour cream to any hot liquid, it's important to bring it to room temperature. This step will help prevent curdling in the sauce.
What to Serve with Chicken Stroganoff
You can serve chicken stroganoff over egg noodles, polenta, rice, mashed potatoes, or Nokdeli.
If you are on a low-carb diet, you can serve chicken stroganoff with cauliflower mash or cauliflower rice.
FAQ
Yes, you can substitute the chicken. The traditional stroganoff recipe calls for beef, but you can use lamb, pork, turkey, or ground meat as a replacement. Please keep in mind that some meats may require longer or shorter cooking times. For that reason, adjust the basic cooking method and cooking time accordingly.
To make a low-carb version of stroganoff, you can use a low-carb thickener such as xanthan gum or arrowroot powder, and instead of using egg noodles. Try also using shirataki noodles, zucchini noodles, or spaghetti squash.
The thickness of stroganoff sauce can vary depending on personal preference and the recipe being used. Generally, stroganoff sauce should be thick enough to coat the back of a spoon but not so thick that it becomes gloopy or difficult to mix with the pasta or rice it's being served with. If you find that your stroganoff sauce is too thin, you can thicken it by simmering it for a few more minutes to allow some of the liquid to evaporate, or by adding a slurry of cornstarch and water to the sauce while it's simmering. If you find that your stroganoff sauce is too thick, you can thin it out with a little bit of water, or broth.
To make this chicken stroganoff recipe healthier, you can use coconut cream or almond milk instead of heavy cream. Additionally, you can add more fiber and nutrients to the dish by including additional vegetables.
Here are some common mistakes to avoid when making chicken stroganoff: overcooking the chicken, simmering the sauce on high heat, adding the sour cream too early, not properly seasoning the chicken, and not properly thickening the sauce.
Yes, you can freeze chicken stroganoff. However, it's important to note that the dish's texture may alter somewhat after being frozen and reheated.
Storage
Discard any leftover chicken stroganoff that has been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
- Allow the leftovers to cool completely before refrigerating or freezing.
- Store the leftover stroganoff in an airtight container or freezer-safe bag.
- Refrigerate the stroganoff for up to 4 days or freeze it for up to 3 months.
How to Reheat
- If frozen, thaw the stroganoff overnight in the refrigerator before reheating.
- Reheat the stroganoff on the stove on low heat, or in the microwave, stirring occasionally, until it is heated through.
Check Out More Delicious Chicken Breast Recipes
- Healthy Baked Chicken Tenders
- Creamy Lemon Chicken Pasta
- Cajun Chicken Alfredo Pasta
- Chicken Marsala
- Grilled Chicken Breast
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.
📖 Recipe
Chicken Stroganoff
Equipment
Ingredients
- 1¼ pounds boneless and skinless chicken breast, (about 2 large breasts, cut into 1-inch cubes)
- ½ teaspoon salt, (and more to taste)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, (diced)
- 1 pound fresh mushrooms, (slice into ¼-inch thickness)
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 1 tablespoon dijon mustard
- ½ teaspoon paprika, (I used Hungarian paprika)
- ½ cup dry white wine
- 2 cups chicken stock
- ½ cup sour cream, (bring it to a room temperature)
- 1 tablespoon Worcestershire sauce
- black pepper
Instructions
- Season the chicken breast with ½ teaspoon of salt and a few grinds of black pepper.
- In a large skillet, heat oil over medium-high heat. Brown the chicken cubes on all sides for about 4 minutes. Remove the meat from the pan and set it aside.
- In the same skillet, melt butter on medium heat. Saute the onions for about 2 minutes. Add the mushrooms and cook until they release their liquid and are browned (about 7 minutes). Add garlic and stir for 1 minute.
- Add flour and stir for 1-2 minutes. Add dijon mustard and paprika, and stir to combine. Quickly add wine and deglaze the pan. Continue cooking until the wine is reduced.
- Add chicken broth and Worcestershire sauce. Bring the mixture to a simmer. Cook for about 7 minutes, or until the sauce has thickened (it should coat the back of a spoon when you stir it).
- Add the sour cream to the mixture. Simmer on medium-low heat for 2 to 4 minutes. Taste and add salt/black pepper if needed.
- Add the browned chicken back into the pan. Continue simmering until the chicken is fully coated by the sauce, and fully cooked.
Stephanie says
Awesome recipe, my family really liked it. I did make some changes.
I added a shallot with the onion and mushroom mix, and I also added time to the chicken as it cooked, I didn’t use chicken breasts. I use chicken thighs and followed the directions for everything else. My mom said it’s definitely a keeper!! Thanks so much
Rika says
Hi Stephanie,
Thank you so much for the wonderful feedback! I’m so glad your family enjoyed the recipe, and I love the changes you made—shallots and chicken thighs sound like delicious twists! It’s awesome that your mom loved it too. I’m so happy it’s a keeper in your house! Thanks again for trying the recipe, and I hope it continues to be a family favorite!
Best,
Rika
Bett Bayley says
This was really tasty - my husband loved it. I used only 1 cup of stock and 250 mushrooms (all I had). It was very easy to make and I will definitely make again. Thank you.
Rika says
Hi Bett,
Thanks so much for your feedback! I’m so happy you and your husband loved the chicken stroganoff. Great job making it your own, and I’m glad you’ll be making it again.
Best,
Rika
Casey says
This is amazing. Even my picky children devoured it!
Rika says
Thank you so much, Casey! I'm so glad to hear it was a hit with your kids – that's always the ultimate compliment! 😊 Thanks for giving the recipe a try, and I'm happy it worked out so well!
Rika
Barbara Davis says
Doubled the recipe but did swap in lite sour cream for the full-fat, and it was STILL creamy and delicious! Served with mashed potatoes and steamed broccoli. Hubby licked the plate clean, and I have leftovers for three more nights.
Rika says
That’s awesome to hear, Barbara! I'm so glad the lite sour cream still worked out well—it’s always nice when a lighter swap doesn't compromise the creaminess. And mashed potatoes with broccoli on the side sounds like total comfort food. Love that it made enough for leftovers too (bonus!). Thanks for giving it a try and sharing! - Rika -