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Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!
If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.
And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!
Table of Contents
- What Ingredients Do I Need for Chicken Stroganoff?
- How to Make Chicken Stroganoff
- Do You Eat Stroganoff Over Pasta or Rice?
- What is a Good Side Dish with Stroganoff?
- Are Mushrooms Healthy?
- Can Chicken Thighs Be Used?
- What is the Best Type of Mushroom?
- How to Store Chicken Stroganoff
- More Delicious Chicken Recipes:
- Creamy Chicken Stroganoff Recipe
What Ingredients Do I Need for Chicken Stroganoff?
If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:
- Chicken Breasts
- Olive Oil
- Garlic Powder
- Paprika
- Flour
- Yellow Onion
- Mushrooms (baby bella or cremini)
- Butter
- Worcestershire Sauce
- Dijon Mustard
- Garlic
- Parsley Flakes (dried)
- Thyme (fresh)
- Chicken Broth
- Sour Cream
- Mashed Potatoes
The measurements for each ingredient are in the recipe card down below.
How to Make Chicken Stroganoff
- Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
- Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
- Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
- Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.
PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!
Do You Eat Stroganoff Over Pasta or Rice?
My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.
What is a Good Side Dish with Stroganoff?
A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.
And you know I’m always about a delicious carb to sop up that yummy sauce! Try our herb focaccia or our no knead artisan bread! Homemade biscuits are also dang good with this too!
Are Mushrooms Healthy?
Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!
Can Chicken Thighs Be Used?
You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.
What is the Best Type of Mushroom?
We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!
How to Store Chicken Stroganoff
You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.
When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!
More Delicious Chicken Recipes:
- Chicken Parmesan
- Chicken with Lemon Cream Sauce
- Slow Cooker Garlic Chicken
- Huli Huli Chicken
- Honey Lemon Basil Grilled Chicken
- Garlic Parmesan Chicken
- Creamy Herb Chicken
- Italian Chicken
- Coconut Chicken Curry
- Chicken Milanese
- All Chicken Recipes!
Creamy Chicken Stroganoff
Ingredients
- 3/4 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- 1/2 Cup Flour
- 1 Pinch Salt and Pepper
- 2 Chicken Breasts, boneless, skinless, cut into 1 inch pieces
- 3 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 Onion, yellow, minced fine
- 7 oz Mushrooms, baby bella or cremini, sliced
- 1 teaspoon Dijon Mustard
- 1 1/2 teaspoons Worcestershire Sauce
- 1 teaspoon Parsley Flakes, dried
- 1 teaspoon Thyme, fresh, (1/2 teaspoon dried)
- 2 Cloves Garlic, minced fine
- 2/3 Cup Chicken Broth
- 1/2 Cup Sour Cream
- Mashed Potatoes, or Fettucini pasta or egg noodles for serving
Instructions
- In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine.3/4 teaspoon Garlic Powder, 1/2 teaspoon Paprika, 1/2 Cup Flour, 1 Pinch Salt and Pepper
- Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate.2 Chicken Breasts
- Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.3 Tablespoons Olive Oil
- Add a little more oil as needed, set aside on a plate.
- Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning.2 Tablespoons Butter, 1/2 Onion, 7 oz Mushrooms
- Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,1 teaspoon Dijon Mustard, 1 1/2 teaspoons Worcestershire Sauce, 1 teaspoon Parsley Flakes, 1 teaspoon Thyme, 2 Cloves Garlic, 2/3 Cup Chicken Broth
- Add the chicken into the pan and bring to a simmer for 2-4 minutes.
- Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes.1/2 Cup Sour Cream, Mashed Potatoes
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was pretty but WAY under seasoned. I think I’ll try it again with triple herbs and spices and some salt.
This was delicious and perfect on mashed potatoes. I did use more olive oil than called for when sauteeing the chicken since the flour coating pretty much absorbed the 3 tablespoons, and added some extra broth at the end for a bit more sauce. I also thought cremini mushrooms were a good choice for the vegetable. Definitely one I’ll be making again.
Thank you so much, as always, Helen!