Easy Chicken Stroganoff Recipe

If you’re craving a cozy, creamy meal that comes together in a flash, you’re in the right place. This Easy Chicken Stroganoff Recipe is one of those dishes I turn to when I want something comforting but not complicated. It’s loaded with tender chicken, earthy mushrooms, and a tangy sour cream sauce that’s just pure deliciousness. Stick with me, and I’ll walk you through how to make this fan-freaking-tastic dinner that your whole family will go crazy for!

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Ingredients You’ll Need

To get that classic chicken stroganoff taste, you’ll want fresh mushrooms, good-quality chicken breasts, and full-fat sour cream for richness. I always recommend grabbing cremini mushrooms if you can—they have a deeper flavor than the usual button mushrooms and add a nice earthiness.

• Chicken breasts: I like using boneless, skinless for easy cutting and quick cooking.
• Garlic powder: Adds a warm, subtle garlic flavor without overpowering the dish.
• Salt & pepper: Essential for seasoning; don’t be shy here to bring out all the flavors.
• Flour: For dredging – this helps create a nice slight crust on the chicken and thickens the sauce.
• Olive oil: The key to getting a golden sear on the chicken without burning.
• Butter: Adds richness and helps saute the mushrooms and onions perfectly.
• Cremini mushrooms: My favorite variety for stroganoff – they’re meaty and flavorful.
• Onion: Just half a medium one, finely chopped to melt into the sauce.
• Dijon mustard: Provides a subtle tang and depth that really rounds out the flavors.
• Worcestershire sauce: A little umami magic; adds complexity to the sauce.
• Garlic cloves: Fresh minced garlic brings a bright punch.
• Chicken broth: Moistens the sauce and helps spin up those browned bits on the pan.
• Full fat sour cream: The star of the sauce for creamy, tangy goodness that finishes the dish perfectly.

Variations

I love how versatile this Easy Chicken Stroganoff Recipe is—you can tweak it easily depending on what you have on hand or what you’re in the mood for. Feel free to make it your own!

• Make it dairy-free: I’ve swapped sour cream for a coconut yogurt alternative with great results for friends with dietary restrictions.
• Add herbs: Fresh thyme or parsley tossed in at the end adds such a lovely, fresh twist I discovered one night when craving something green.
• Use ground chicken: For a super quick shortcut, ground chicken works wonderfully and cooks even faster.
• Swap mushrooms: If you don’t have cremini mushrooms, shiitake or portobello add incredible flavor too.
• Spice it up: A pinch of smoked paprika or cayenne adds warmth if you like a little kick.

How to Make Easy Chicken Stroganoff Recipe

Step 1: Prep and Dredge the Chicken

Start by cutting your chicken breasts into roughly 1-inch pieces—bite-sized is perfect for this dish. Then, sprinkle them with garlic powder, salt, and pepper generously. Dredge the pieces in flour, making sure each piece is coated but not clumpy. This coating not only helps the chicken brown beautifully but also thickens the sauce later on. I always keep a separate plate ready for the flour to keep things tidy.

Step 2: Brown the Chicken in Batches

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Once hot, add the chicken pieces in a single layer—don’t overcrowd the pan or they’ll steam instead of brown. Cook about 3 minutes per side or until the chicken reaches 165°F and has that lovely golden crust. For the second batch, the pan will be hotter, so keep an eye on the chicken and lower the heat if needed. Add an extra tablespoon of oil before starting the second batch because it tends to dry out. Once cooked, transfer the chicken to a plate and set aside.

Step 3: Sauté Mushrooms and Onions

In the same pan, melt the butter. Toss in the sliced mushrooms and chopped onions, stirring occasionally. Cook for 6 to 8 minutes until the veggies have released their water, it evaporates, and the mushrooms develop a beautiful brown sear. This step is where some of the deepest flavors come from, so take your time and don’t rush it.

Step 4: Build the Sauce

Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook everything for about one minute to let the aromas bloom. Then pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom—this is flavor gold. Return the browned chicken to the pan and cook for 2 more minutes, stirring occasionally. This lets the flavors meld and the chicken soak up some saucy goodness.

Step 5: Finish with Sour Cream

Last but not least, stir in the full-fat sour cream until the sauce is creamy and smooth. Heat gently for about a minute—be careful not to let it bubble vigorously or it could curdle. Taste, then add more salt and pepper if you think it needs it. Serve immediately for the best texture and flavor.

How to Serve Easy Chicken Stroganoff Recipe

Garnishes

I love topping my stroganoff with fresh parsley or chives—those little pops of bright green bring freshness to the rich sauce. Sometimes, a sprinkle of paprika adds a lovely color and mild warmth. A few cracks of black pepper on top finishes it off just right.

Side Dishes

This Easy Chicken Stroganoff Recipe is perfect over a bed of buttery egg noodles, which soak up every drop of that creamy sauce. I also often serve it alongside steamed green beans or a crisp green salad to balance things out. Mashed potatoes or fluffy rice work well too if you want to switch it up.

Creative Ways to Present

For special occasions, I sometimes serve stroganoff in individual ramekins, topped with a little extra fresh herb and a dash of smoked paprika. It makes the presentation feel a bit fancy but still totally homey. You can even plate it on a nice wooden board with a side of crusty bread for dipping—the kind of dinner that feels made with love.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where they keep really well for up to 3 days. The sauce thickens as it sits, so before reheating, I sometimes stir in a splash of chicken broth or water to loosen it back up.

Freezing

If I make a big batch, I freeze individual portions in freezer-safe containers. Just be aware that sour cream can sometimes separate after freezing, so I thaw slowly in the fridge and gently stir when reheating to bring it back to life.

Reheating

The best way I’ve found to reheat stroganoff is gently on the stove over low heat, adding a little broth as needed to keep the sauce creamy and smooth. Microwaving works in a pinch—just heat in short bursts and stir often to prevent the sauce from breaking.

FAQs

Final Thoughts

This Easy Chicken Stroganoff Recipe truly feels like a warm hug on a plate. I remember the first time I made it, and how my family kept asking for seconds—it’s that kind of dish that stays in your meal rotation for a reason. If you want a comfort meal that’s straightforward, delicious, and made from simple ingredients, this recipe will be your new go-to. Give it a try—I promise you won’t regret it!

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