Tender chunks of chicken, earthy mushrooms, and a tangy, creamy sauce make this Chicken Stroganoff a family favorite! It’s easy to make and perfect for weeknights!
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
This post may contain affiliate links. Our disclosure policy.
Inspired by the flavors of classic beef stroganoff, chicken stroganoff is every bit as delicious!
And since I always have chicken breasts on hand for dishes like Italian chicken cutlets, chicken piccata, and chicken fajitas, I can pretty much whip this one up whenever the mood strikes.
My family loves chicken stroganoff over egg noodles with chopped pickles, but it would also be great with mashed potatoes, rice pilaf, spaetzle, or pasta, and a green vegetable, like roasted broccoli.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using chicken breasts here but you could easily use boneless skinless chicken thighs, or even the meat from a rotisserie chicken if you want to make it really easy!
- Mushrooms. I prefer cremini mushrooms for chicken stroganoff but you could also use white button mushrooms.
- Stock. Homemade chicken stock or homemade beef stock can be used here. You can also use stocks made from a beef or chicken base, such as Better Than Bouillon.
- Cream. Stroganoff is known to be creamy and tangy and it gets these qualities from a combination of heavy cream and sour cream. I don’t recommend substituting with lower fat version of this since the sauce may break.
- Seasoning. The chicken is first marinated in a combination of Worcestershire sauce, salt, pepper, and garlic powder, and later on additional seasonings are added, such as Hungarian paprika. You certainly can add other spices such as allspice and nutmeg as I do in my beef stroganoff recipe.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl combine the chicken, salt, pepper, Worcestershire sauce, garlic powder, and neutral oil. Cover and place in the fridge to marinate for 2 hours or up to overnight. Heat a large pan to medium-high heat, add the neutral oil, and sear the chicken breasts for 3-4 minutes on the first side, then 2-3 minutes on the second side or until browned. Transfer the chicken to a dish and cover with tented foil to stay warm. Pour 1/2 cup of chicken stock into the pan and scrape the bottom to remove the brown bits then combine the pan juices with the remaining 2 1/2 cups of chicken stock and set aside. Once the chicken has rested for 5 minutes, slice it into bite-sized pieces and set it aside, covered with foil.
- Bring a large pot of salted water to boil and heat a large pan to medium with 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and transfer them to a bowl.
- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft and brown, about 10-15 minutes.
- Add the egg noodles to the pot of boiling water and cook to package instructions, then toss with 3 tablespoons of butter. Save at least 2 cups of pasta water. Add the flour to the pan with the onions and cook for 2 minutes or until the white specks of flour disappear.
- Add the white wine and chicken stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge the brown bits. Bring to a boil while whisking until smooth for 3 minutes.
- Lower the heat to a simmer and add the mushrooms, sliced chicken and its juices, mustard, Worcestershire, and paprika. Continue to cook at a low simmer.
- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes.
- Taste test the sauce and adjust salt and pepper if needed. If the sauce is too thick, add a few ounces of the pasta water. When satisfied, remove the pan from the heat, divide the noodles into bowls, and ladle the chicken stroganoff over each bowl. Garnish with parsley and chopped pickles, if desired.
Top tips
- Marinate the chicken. I suggest marinating the chicken for the best possible taste. I recommend a minimum of 2 hours, but you could let it go overnight.
- Serving. I love the texture and flavor of chopped pickles – they compliment the chicken stroganoff so well! It’s also great to serve with extra sour cream on the side.
More weeknight chicken recipes
If you’re looking for more family-friendly weeknight chicken dinners, give these other recipes a try!
If you’ve enjoyed this Creamy Chicken Stroganoff recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Creamy Chicken Stroganoff
Chicken Stroganoff combines tender chunks of chicken and cremini mushrooms in a creamy, tangy sauce that's perfect with egg noodles or dumplings.
Ingredients
For the chicken
- 1 1/2 pounds chicken breasts or cutlets
- salt and pepper to taste
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons (30ml) neutral oil
For the stroganoff
- 1 pound (454g) wide egg noodles
- 6 tablespoons (90ml) olive oil divided
- 1 1/2 pounds (680g) cremini mushrooms thick sliced
- 6 tablespoons (84g) butter divided
- 1 large onion sliced
- 1/4 cup (32g) flour
- 1/2 cup (120ml) dry white wine
- 3 cups (720ml) low-sodium chicken stock divided
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120g) sour cream
- 1 tablespoon (15g) Dijon Mustard
- 2 tablespoons (30ml) Worcestershire sauce
- 2 teaspoons Hungarian paprika
- 1 cup (240ml) pasta water for thinning, if needed
- salt and pepper to taste
- 1 cup chopped pickles for serving, optional
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
For the chicken
- In a large bowl mix the chicken with the worcestershire, pepper, salt, and garlic powder. Refrigerate for at least 2 hours, or up to overnight.
- Heat a large pan to medium-high heat and add the neutral oil. Sear the chicken breasts for 3-4 minutes on the first side then 2-3 minutes on the second side or until browned. Remove the chicken breasts to a dish and tent with foil to keep warm. Pour 1/2 cup of chicken stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of chicken stock and set aside.
- After the chicken has rested for at least 5 minutes, slice it into bite size pieces and set it aside tented with foil.
For the chicken stroganoff
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft and brown (about 10-15 minutes).
- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
- Add the flour to the pan and cook for 2 minutes or until all of the white specks are gone.
- Add the white wine and chicken stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, sliced chicken and juices, mustard, Worcestershire sauce, and paprika. Continue to cook at a low simmer while waiting for the noodles.
- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley and serve with chopped pickles. Enjoy!
Notes
- Boneless skinless chicken thighs can be used. If using thighs, cook all the way through and to an internal temperature of at least 185°F before adding to the sauce.
- In addition to egg noodles, chicken stroganoff can be served on top of mashed potatoes or dumplings.
- Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.
Nutrition
Calories: 880kcal | Carbohydrates: 74.1g | Protein: 43g | Fat: 45.5g | Saturated Fat: 18.9g | Cholesterol: 228mg | Sodium: 664mg | Potassium: 563mg | Fiber: 4.4g | Sugar: 15.8g | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!
I saw your video on this last week and decided to try it out. I made it tonight and we all loved it. One of the things I liked about the recipe was the time flow. Everything came together just as it did in your video. I love spicy stuff, but the rest of my gang likes milder stuff. I made a note to use a sweet smoked paprika next time. The stuff I had wasn’t Hungarian nor was it hot (by label) but it had more heat than the rest of the family normally likes. Brilliant recipe that will become a standard in our house.
We’re happy you enjoyed!
Absolutely loved it. Makes a lot of sauce, was a huge hit at dinner.
We’re so happy you enjoyed, William!
The marinade for the chicken is simple but delightfully tasty. I thought that maybe there was a bit too much dijon mustard, and I might change the ratio of cream to sour cream a bit next time, but this was very good, and I will be trying it again soon.
My comment on mustard should be taken in context- it’s only the wife and I, and neither of us eat a lot, so I made a very small recipe. I suspect that the mustard amount would be fine if I made the quantity Jim shows in the video, but maybe shouldn’t scale linearly.
Anyway, it’s very tasty, very filling, and I really appreciate you sharing the recipe!
Thanks for the comment, Dave, and happy you enjoyed.
Great recipe! Doubled the amount of Dijon, just because we like it.
We’re so happy you enjoyed it, Derrel!
Hey Tara!
Trying this tomorrow. Looks great! Wondering if cutting the chicken into large chunks before marinating would also work?
I
Hi Kat, yes, you could definitely do that. Hope you enjoy!
What kind of pickles do you recommend? dill, gherkin, bread and butter?
We use dill but use any you like!
Definitely going to make this one but I’m upset there’s no video. I am a visual learner not that I can’t just make the recipe from the instructions but I really enjoy watching your videos
Hi Renee, we did film chicken stroganoff and the video will be out soon. It takes more time to edit the video than the photos so there’s sometime a lag.
Hi James, I did try this dish but found it lacked something so I added some Tarragon and a little lemon juice. It made all the difference.
Thank you for your continued recipe inspiration for our family. Tonight I’m going to try the Greek Lemon Chicken and Potatoes.
We’re happy you enjoyed and thanks for sharing your tweaks. Hope you love the Greek chicken and potatoes!
Great recipe. Everyone raved about it. I will definitely be putting this in the rotation. 🙂
We’re so happy to hear that, James!
I’m confused on the amount of chicken stock. The ingredients list says 3 cups, divided, but the instructions talk about 1/2 cup for scraping the brown bits and then “Combine the pan juices with the remaining 1 1/2 cups of chicken stock and set aside.” That adds up to 2 cups of stock, right? Is the total amount of chicken stock 2 cups or 3 cups?
I just corrected it. The total amount is 3 cups. Sorry for the mistake.
Made this tonight and it was delicious! Every recipe I’ve tried has been a 10. Well… i found i do not like the braciole with bread crumbs… its a texture thing, but every other recipe 10, absolutely 10!
Glad this one was a hit, Linda. Thanks!
I made the Creamy Chicken Stroganoff and it was absolutely delicious. I will definitely make this again. I didn’t have egg noodles and used linguine. YUM
So glad you enjoyed it, Michele!
Pickles?? Are you suggesting dill pickles, or sweet pickles? There is a huge difference between them. I hope you mean dill.
Normally dill but savory gherkins are often used too. There is plenty of info online about pickles in this dish. I think it’s a nice change of pace, but offer them at the table so that people can choose it only if they like.