Why You’ll Love This Recipe

Comforting and Flavorful: The rich, creamy sauce combined with tender chicken and earthy mushrooms creates a dish that’s both hearty and satisfying.
Quick and Easy: With a total preparation time of under an hour, this recipe is perfect for a weeknight dinner when you want something delicious yet fast.
Versatile: While traditionally served over egg noodles, this stroganoff pairs well with mashed potatoes, rice, or even a fresh green salad.
Make-Ahead Friendly: Components of the dish can be prepared in advance, making it convenient for busy schedules.

Ingredients

2 chicken breasts, cut into 1-inch pieces
1/2 teaspoon garlic powder
Salt and pepper to taste
All-purpose flour for dredging
3 tablespoons olive oil, divided
1 tablespoon butter
8 ounces cremini (baby bella) mushrooms, sliced
1/2 medium onion, chopped
1-2 tablespoons Dijon mustard, to taste
1-2 tablespoons Worcestershire sauce, to taste
3 cloves garlic, minced
2/3 cup chicken broth
1/2 cup full-fat sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Season the chicken pieces with garlic powder, salt, and pepper. Dredge them lightly in flour, shaking off any excess.
Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken in batches until browned and cooked through, about 3 minutes per side. Transfer to a plate and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Sauté the sliced mushrooms and chopped onion until browned and any liquid has evaporated, approximately 6-8 minutes.
Add Aromatics: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for an additional minute until fragrant.
Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Return the cooked chicken to the skillet and simmer for 2 minutes.
Finish the Sauce: Remove the skillet from heat and stir in the sour cream until well combined. Adjust seasoning with salt and pepper as needed.
Serve: Serve the chicken stroganoff immediately over egg noodles, mashed potatoes, or rice.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Protein Alternatives: Swap chicken for turkey or lean cuts of beef for a different flavor profile.
Vegetarian Option: Replace the chicken with additional mushrooms or a plant-based protein for a vegetarian version.
Spice Level: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Herbs: Incorporate fresh herbs like parsley or thyme for added freshness and aroma.

Storage/Reheating

Storage: Allow the chicken stroganoff to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if necessary. Stir occasionally until heated through.

FAQs

Can I use Greek yogurt instead of sour cream?

While Greek yogurt can work in a pinch, it doesn’t have the same rich, tangy flavor as real sour cream. The sauce may also end up thinner and more prone to curdling.

What can I serve with chicken stroganoff?

My favorite pairings are buttered egg noodles, creamy mashed potatoes, steamed rice, roasted veggies, or a fresh green salad.

How do I store leftovers?

Let any leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.

Can I make this dish ahead of time?

While chicken stroganoff is best enjoyed fresh, you can partially prep it ahead if needed:

Cut up the chicken and store it in the fridge until ready to cook.
Slice the mushrooms and chop the onions and garlic a day in advance.
The sauce can be made 2-3 days ahead and stored in the fridge. Simply reheat it gently on the stovetop, adding a splash of broth to thin it out if needed. Then add the cooked chicken just before serving.

Can I freeze chicken stroganoff?

Freezing is not recommended due to the sour cream in the sauce, which may separate upon thawing. It’s best to enjoy this dish fresh or store leftovers in the refrigerator.

Conclusion

Homemade Chicken Stroganoff is the ultimate comfort food with a creamy, flavorful sauce that is sure to please everyone. It’s quick, easy, and versatile, making it perfect for a weeknight dinner. Whether you enjoy it over egg noodles, mashed potatoes, or rice, this dish is guaranteed to be a hit. The tender chicken, earthy mushrooms, and rich sauce come together to create a meal that’s both satisfying and delicious. Give it a try, and it just might become a go-to favorite in your dinner rotation!

Homemade Chicken Stroganoff

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This Homemade Chicken Stroganoff is a comforting, creamy dish with tender chicken, earthy mushrooms, and a rich sauce. Served over buttery egg noodles, mashed potatoes, or rice, it’s a lighter twist on the classic beef stroganoff. Quick and easy to prepare in under an hour, this family-friendly recipe is sure to become a go-to dinner option!

Author: Amy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course, Comfort Food
Method: Stovetop
Cuisine: American, European
Diet: Gluten Free

Instructions

Prepare the Chicken: Season the chicken pieces with garlic powder, salt, and pepper. Dredge them lightly in flour, shaking off excess.
Cook the Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken in batches, about 3 minutes per side, until browned and cooked through. Transfer to a plate and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tbsp olive oil and butter. Sauté mushrooms and onions until browned and liquid has evaporated (6-8 minutes).
Add Aromatics: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for an additional minute until fragrant.
Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the skillet. Return the cooked chicken to the pan and simmer for 2 minutes.
Finish the Sauce: Remove from heat and stir in sour cream until well combined. Adjust seasoning with salt and pepper.
Serve: Serve the chicken stroganoff over egg noodles, mashed potatoes, or rice.

Notes

Protein Alternatives: Swap chicken for turkey or lean beef for different flavors.
Vegetarian Option: Replace the chicken with additional mushrooms or plant-based protein for a vegetarian dish.
Spice Level: Add red pepper flakes or a dash of hot sauce for a spicy kick.
Herbs: Fresh parsley or thyme can be added for extra flavor.
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently over low heat, adding a splash of broth if necessary.