Let’s be honest. When you hear the word “Stroganoff,” most people picture beef. Maybe thick-cut strips, a heavy sauce, and something that feels like a Sunday kind of meal. But what if you could get that same rich comfort on a regular weeknight? That’s exactly where Chicken Stroganoff comes in.
This version is surprisingly quick. We’re talking start-to-finish in under thirty minutes. The sauce is everything you crave: creamy, savory, a little tangy from the sour cream, and full of flavor thanks to well-browned mushrooms and just the right hit of mustard. As for the chicken, it stays juicy and golden, making each bite feel like something special.
If you’ve got chicken thighs in the fridge and zero dinner inspiration, this is your answer. Chicken Stroganoff is cozy without being heavy, simple without being boring, and flexible enough to fit whatever pasta, mash, or bread you have on hand.
In this recipe, I’ll show you exactly how to bring it together using everyday ingredients and easy steps. No complicated techniques, no obscure pantry items. Just a warm, satisfying meal that will probably end up in your regular rotation.
Table of Contents
Ingredients for Chicken Stroganoff
You don’t need a long grocery list to pull off a comforting, flavorful Chicken Stroganoff. Most of these ingredients are probably already in your kitchen, and the rest are simple to find. Here’s what you’ll need and why each one matters.
Chicken
Go for boneless, skinless chicken thighs if you want maximum flavor and tenderness. Thighs are more forgiving and stay juicy even if you get a little distracted while cooking. If you only have chicken breast or tenderloin, that’s fine too. Just be careful not to overcook them.
Mushrooms
Mushrooms bring depth and that earthy goodness that Stroganoff is known for. White or brown button mushrooms work perfectly. Slice them thick enough so they hold their shape while cooking.
Onion and Garlic Powder
Chopped onion gives the sauce its savory base. Garlic powder seasons the chicken before cooking, creating a subtle layer of flavor without overpowering the dish.
Flour
A spoonful of flour helps the sauce thicken just enough to cling to the chicken and noodles. You can swap in cornstarch mixed with water if you’re avoiding gluten.
Sour Cream and Dijon Mustard
These two are the heart of the Stroganoff sauce. Sour cream adds that signature tang and creamy texture. Dijon mustard sharpens the flavor slightly, lifting the entire dish.
Beef Broth
Yes, beef broth for chicken. It brings a deeper, richer flavor than chicken broth would and complements the mushrooms beautifully. Use low sodium if you want more control over seasoning.
Pasta or Egg Noodles
Pick your favorite. Wide egg noodles are traditional, but any pasta shape will do. You could also go with mashed potatoes, polenta, or even cauliflower mash if you’re watching carbs.
Optional Garnishes
Fresh parsley or chives make the final dish look and taste a bit fresher. Totally optional, but worth trying at least once.
Can I use chicken breast instead of thighs?
Yes, you can. While chicken thighs are juicier and hold up better to high heat, chicken breast works just fine. Just be sure to slice it evenly so it cooks quickly and doesn’t dry out. A good trick is to cut each breast in half horizontally to make thinner pieces.
How to Make Chicken Stroganoff Step by Step
Making Chicken Stroganoff is all about layering flavor. Start with well-seasoned chicken, build a rich mushroom base, then finish with a creamy, tangy sauce that brings everything together. Here’s how to get it done without any fuss.
Step 1: Season and Sear the Chicken
Pat the chicken thighs dry with paper towels. Sprinkle both sides with garlic powder, salt, and pepper. Heat a large skillet over medium heat and add a bit of olive oil. Place the chicken smooth side down and press gently with a spatula so it gets a nice golden crust. Cook for about four minutes on one side, flip, and cook for two more minutes on the other. Set the chicken aside on a plate to rest.
Step 2: Sauté the Vegetables
In the same skillet, turn the heat slightly higher if needed. Add a spoonful of butter and let it melt. Toss in the chopped onion and cook for a minute until it starts to soften. Then add the sliced mushrooms and cook them until they are browned and slightly shrunken. This is where a lot of flavor builds up, so don’t rush it.
Step 3: Build the Sauce
Sprinkle the flour over the mushrooms and stir well to coat everything. Let it cook for about one minute to take away the raw flour taste. Slowly pour in half the beef broth while stirring to keep the sauce smooth. Once it starts to thicken, add the rest of the broth along with the sour cream and Dijon mustard. Stir until everything is well combined. It may look a little uneven at first, but it will smooth out as it heats.
Step 4: Simmer and Finish
Bring the sauce to a light simmer, then reduce the heat to medium-low. Let it cook for a few minutes until it thickens to the consistency of light cream. Taste and adjust with salt and pepper if needed. Return the chicken and any juices from the plate into the sauce. Let it simmer together for another minute so the flavors come together.
Step 5: Serve and Enjoy
Spoon the Chicken Stroganoff over your favorite base like noodles, mashed potatoes, or rice. Sprinkle with chopped parsley or chives if you want to add a pop of color.
Can I make this ahead of time?
Yes, you can make Chicken Stroganoff ahead and reheat it gently. The sauce may thicken a bit in the fridge, so add a splash of water or broth when warming it up. Try not to boil it too hard, since that can make the sauce separate.
What Makes This Sauce a Chicken Stroganoff Sauce
Not all creamy mushroom sauces are created equal. What gives Chicken Stroganoff its unique personality is the combination of sour cream and mustard, stirred into a rich, savory base built on golden-browned mushrooms and flavorful broth.
The Role of Sour Cream
Sour cream is the ingredient that gives Stroganoff its signature tang and creamy texture. Unlike heavy cream or milk, sour cream adds a gentle sharpness that cuts through the richness. It lightens the sauce in both color and flavor, making it more complex without being heavy.
If you are used to basic cream sauces, this might surprise you. The sour cream does not just add body, it changes the entire mood of the dish. It takes it from cozy to crave-worthy in just one scoop.
Why Dijon Mustard Matters
A spoonful of Dijon mustard might not seem like much, but it plays an important role. It sharpens the flavor, deepens the umami notes, and adds a subtle heat that balances the creaminess. Together with the beef broth and browned mushrooms, it creates a sauce that feels layered and satisfying.
Flavor Starts in the Pan
Before the sauce even begins, flavor is already building. When you sear the chicken, little golden bits stick to the bottom of the pan. This is called fond, and it is packed with taste. When you add mushrooms and onions, and later stir in broth, all that fond gets pulled up into the sauce. That simple moment is what separates a good sauce from a forgettable one.
So yes, this is a mushroom cream sauce, but with a twist. Sour cream and mustard shift the flavor, while the fond adds depth. That is what makes it a Chicken Stroganoff and not just another creamy chicken recipe.
Can I use Greek yogurt instead of sour cream?
Yes, you can use full-fat Greek yogurt as a substitute for sour cream. It will still give you a creamy texture with a bit of tang. Just make sure to stir it in slowly and avoid high heat after adding it, since yogurt can split more easily than sour cream.
Best Sides to Serve With Chicken Stroganoff
The sauce in Chicken Stroganoff is so good it almost demands something to soak it up. You need a base that catches every bit of that creamy, savory flavor. Luckily, there are several options that work beautifully with this dish, whether you are going classic, cozy, or low carb.
Pasta and Egg Noodles
If you want the most traditional route, egg noodles are the way to go. Their wide shape holds sauce well and adds just the right amount of chew. Any pasta shape works, but go for something with ridges or curves if possible. Think fusilli, rotini, or even pappardelle.
Mashed Potatoes or Rice
For something extra comforting, mashed potatoes are hard to beat. They are creamy, warm, and perfect for spooning sauce over. Rice is another excellent option, especially if you want a gluten-free base. Plain white rice works, or try brown rice for a nuttier flavor.
Cauliflower Mash or Cauliflower Rice
If you are looking to keep things lighter or cut down on carbs, cauliflower mash is a great substitute for potatoes. It has a mild flavor that plays nicely with the Stroganoff sauce. Cauliflower rice gives the same benefit but with a fluffier texture.
Crusty Bread
Sometimes, all you need is a good piece of bread to swipe through the plate. Crusty rolls, baguettes, or homemade no-knead bread turn this into a full-on comfort experience. It is simple and satisfying.
Fresh Sides and Salads
Balance out the richness of the sauce with something bright and fresh. A crisp garden salad with vinaigrette can cut through the creaminess. Steamed green beans, roasted broccoli, or even a cucumber dill salad can add a nice contrast.
What is the most traditional side for Chicken Stroganoff?
The most common side for Chicken Stroganoff is buttered egg noodles. Their texture and mild flavor work perfectly with the creamy sauce. This pairing is widely used in both American and European versions of the dish.
Tips and Variations for Chicken Stroganoff
Once you’ve made Chicken Stroganoff the classic way, it is easy to tweak it based on what you have or how you want it to feel. These tips can help you avoid common mistakes, save time, or add a little something extra to fit your taste or dietary needs.
Use the Right Pan
A large skillet with enough surface area helps the chicken brown properly without steaming. Crowding the pan keeps the chicken from getting that golden crust which adds so much flavor to the sauce. If your pan is small, cook the chicken in batches.
Don’t Overcrowd the Mushrooms
Give the mushrooms room so they can brown instead of becoming soggy. Browning them well creates deeper flavor and better texture. Stir occasionally, but let them sit still for a minute or two at a time to get some color.
Sour Cream Tips
For best results, use full-fat sour cream. It holds up better to heat and gives a creamier sauce. If you want to cut back on fat, low-fat sour cream or even plain Greek yogurt will work. Just keep the heat gentle after adding it to avoid curdling.
Gluten-Free Option
Instead of flour, mix one tablespoon of cornstarch with one tablespoon of water. Add this mixture to the sauce along with the broth. It will thicken the sauce nicely without using wheat.
Add Extra Flavor
Want to go a step further? Stir in a splash of white wine before the broth, or add a pinch of smoked paprika for warmth. You can also mix in a handful of spinach at the end for a bit of color and freshness.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a small splash of water or broth if the sauce feels too thick. Avoid boiling the sauce after reheating to keep the texture smooth.
Can I freeze Chicken Stroganoff?
Yes, you can freeze Chicken Stroganoff, but keep in mind that the sauce may change slightly in texture once thawed. Let it cool fully before transferring to a freezer-safe container. Reheat slowly and stir well to bring it back together.
Frequently Asked Questions About Chicken Stroganoff
What is Chicken Stroganoff made of?
Chicken Stroganoff is made with boneless chicken (usually thighs or breast), sliced mushrooms, chopped onions, sour cream, Dijon mustard, and beef broth. The sauce is thickened with a bit of flour and cooked into a rich, creamy mixture that coats the chicken beautifully. Some versions also include garlic powder and butter for extra flavor.
What is Stroganoff made of?
Traditional Stroganoff is usually made with beef, often cut into thin strips, cooked with onions and mushrooms in a creamy sauce that includes sour cream. The base of the sauce often starts with beef stock and may include mustard or tomato paste depending on the region or recipe.
Is Stroganoff Russian or German?
Stroganoff originated in Russia. It is named after the Stroganov family, a wealthy Russian family from the 19th century. While the dish has been embraced and adapted around the world, its roots are firmly Russian.
What nationality makes Stroganoff?
The original Stroganoff dish comes from Russia. However, many countries have since created their own versions, including Brazil, the United States, and parts of Europe. Each version reflects local tastes and ingredients.
Is Chicken Stroganoff Brazilian?
Chicken Stroganoff is extremely popular in Brazil, and many people associate it with Brazilian home cooking. The Brazilian version is often simpler, with ketchup or tomato sauce added to the cream base, and is typically served with white rice and shoestring potatoes.
What nationality is Chicken Stroganoff?
While the original Stroganoff dish is Russian, Chicken Stroganoff as a variation has been adapted in many places. Brazil is one of the countries most closely associated with the chicken version, although it is also common in North American kitchens.
Why is Stroganoff Brazilian?
Stroganoff became popular in Brazil in the mid-20th century and was adapted to local ingredients and tastes. Over time, the chicken version gained popularity because it was affordable, easy to prepare, and could feed a crowd. Today, it is considered a comfort food staple in Brazilian households.
What is the difference between German and Brazilian Stroganoff?
Brazilian Stroganoff is usually made with chicken or beef, cooked in a cream-based sauce that includes ketchup or tomato sauce. It is typically served with rice and crispy potato sticks. German versions tend to be closer to the original Russian dish, using cream and mushrooms without the tomato influence, and may be served with spaetzle or noodles.
Nutrition Facts for Chicken Stroganoff
If you are wondering whether Chicken Stroganoff can fit into your meal plan, here is a look at what one serving typically includes. This breakdown is based on using chicken thighs and serving the dish without pasta or other sides. Keep in mind that exact numbers may vary depending on the specific brands and measurements you use.
Per Serving (without noodles or rice):
- Calories: 389
- Fat: 29 grams
- Saturated Fat: 9 grams
- Cholesterol: 133 milligrams
- Sodium: 511 milligrams
- Potassium: 570 milligrams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Sugar: 3 grams
- Protein: 23 grams
- Vitamin A: 280 IU
- Vitamin C: 3.1 milligrams
- Calcium: 53 milligrams
- Iron: 1.5 milligrams
What These Numbers Mean
This meal is fairly high in protein and fat, which makes it satisfying and filling. The carbohydrates are low, especially if you skip the pasta and opt for something lighter like cauliflower mash or steamed vegetables. Using chicken breast instead of thighs will lower the fat content, and choosing low-fat sour cream can reduce it even further.
The sodium level is moderate, but if you are watching your salt intake, use low-sodium broth and season lightly before tasting at the end. Overall, Chicken Stroganoff can be part of a balanced diet, especially when paired with fresh vegetables or a side salad.
Is Chicken Stroganoff a healthy meal?
Chicken Stroganoff can be a balanced meal when made with lean chicken, low-fat sour cream, and served with vegetables or a whole grain base. To make it lighter, use chicken breast, skip the butter, and serve it with cauliflower rice or a salad instead of pasta.
Final Thoughts on Chicken Stroganoff
When it comes to comfort food, Chicken Stroganoff checks every box. It is quick to make, deeply satisfying, and flexible enough to suit different preferences. Whether you are cooking for a busy weeknight or just want something that feels a little special, this dish delivers all the rich flavor and creamy indulgence you crave without a complicated process.
What makes it stand out is how the sauce brings everything together. The tang of sour cream, the depth of mushrooms, and the tenderness of the chicken work in perfect balance. Even better, it is easy to adapt. You can go lighter, add vegetables, switch up the base, or even double the batch for leftovers.
If you have never tried Chicken Stroganoff, now is a good time to start. It is a dish that feels nostalgic but never outdated. Try it with your favorite pasta or something a little different like cauliflower mash. Share it with family or keep it all to yourself. Either way, it is going to be a meal you come back to again and again.
Chicken Stroganoff
Equipment
- Skillet
Ingredients
Chicken
- 600 g boneless skinless chicken thighs or breast/tenderloin
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
Sauce
- 1 large onion chopped
- 300 g mushrooms sliced
- 3 tbsp butter
- 2 tbsp flour or use 1 tbsp cornstarch + 1 tbsp water
- 2 cups beef broth low sodium preferred
- 1 tbsp Dijon mustard
- 2/3 cup sour cream full-fat recommended
To Serve
- 250-300 g pasta or egg noodles or mashed potatoes, rice, etc.
- fresh parsley or chives for garnish, optional
Instructions
- Season chicken with garlic powder, salt, and pepper. Sear in a hot skillet with olive oil until golden, about 4 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add onion and cook for 1 minute. Add mushrooms and cook until browned, about 5 to 6 minutes.
- Stir in flour and cook for 1 minute. Gradually pour in broth while stirring. Add mustard and sour cream. Stir until sauce is smooth.
- Return chicken to skillet. Simmer on low for 2 to 3 minutes until warmed through and sauce thickens.
- Serve over pasta or mashed potatoes. Garnish with parsley or chives if desired.
Notes
Protein: 23 g
Fat: 29 g
Saturated Fat: 9 g
Cholesterol: 133 mg
Sodium: 511 mg
Potassium: 570 mg
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 3 g
Vitamin A: 280 IU
Vitamin C: 3 mg
Calcium: 53 mg
Iron: 1 mg
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