Name: Creamy Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Comfort Food
Ingredients: 2 chicken breasts, cut into 1‑inch pieces; ½ teaspoon garlic powder; Salt & pepper, to taste; Flour, for dredging; 3 tablespoons olive oil (divided); 1 tablespoon butter; 8 ounces cremini mushrooms, sliced; ½ medium onion, chopped; 1 tablespoon Dijon mustard (or more, to taste); 1 tablespoon Worcestershire sauce (or more, to taste); 3 cloves garlic, minced; ⅔ cup chicken broth; ½ cup full‑fat sour cream

Jump to Recipe·Leave a Review

A cozy, creamy chicken stroganoff with tender chicken pieces and mushrooms in a tangy sour cream sauce—ready in just 30 minutes. This comforting dish is simple enough for a weeknight dinner but rich enough to satisfy any craving for something hearty and flavorful.

Why You’ll Love This Recipe

I love how this chicken stroganoff delivers full flavor with minimal effort. The combination of savory mushrooms, lightly browned chicken, and the creamy, slightly tangy sauce hits all the right notes. It’s a comforting meal that doesn’t take hours to prepare, making it perfect for busy evenings. Plus, it uses pantry staples, and the results are always impressive—rich, creamy, and deliciously satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, cut into 1‑inch pieces
½ teaspoon garlic powder
Salt & pepper, to taste
Flour, for dredging
3 tablespoons olive oil (divided)
1 tablespoon butter
8 ounces cremini mushrooms, sliced
½ medium onion, chopped
1 tablespoon Dijon mustard (or more, to taste)
1 tablespoon Worcestershire sauce (or more, to taste)
3 cloves garlic, minced
⅔ cup chicken broth
½ cup full‑fat sour cream

Directions

I start by cutting the chicken into 1-inch pieces, then seasoning it with garlic powder, salt, and pepper. I dredge each piece lightly in flour.
In a deep skillet over medium-high heat, I heat 2 tablespoons of olive oil. Working in batches, I cook the chicken until it’s browned and cooked through—about 3 minutes per side. I add more oil if needed and then transfer the chicken to a plate.
Using the same pan, I melt the butter and add mushrooms and onions. I sauté them for 6–8 minutes until their moisture is released and they take on a deep golden color.
I stir in the Dijon mustard, Worcestershire sauce, and garlic, cooking for about a minute to bring out their flavor.
Next, I pour in the chicken broth and scrape up all the flavorful browned bits from the bottom. I return the chicken to the pan and let it simmer for another 2 minutes.
Finally, I reduce the heat to low and gently stir in the sour cream. I make sure it heats through without boiling to prevent curdling. I season again with salt and pepper as needed, then serve immediately.

Servings and timing

This recipe yields 4 generous servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Sometimes I like to get creative with this stroganoff:

For a lighter version, I use Greek yogurt instead of sour cream—just stir it in off the heat.
I occasionally add a splash of white wine with the broth for extra depth.
A pinch of nutmeg or a sprinkle of paprika right before serving adds a wonderful warm spice note.
I also love topping it with fresh chopped parsley for freshness and color.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days.
When reheating, I do it gently on the stovetop over low heat to keep the sauce smooth and creamy.
I don’t recommend freezing this dish, as the sour cream sauce may separate and change texture.

FAQs

How do I prevent the sour cream from curdling?

I always reduce the heat to low before adding sour cream, and I make sure not to let the sauce boil after it’s added. Gentle heat keeps it creamy and smooth.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless chicken thighs for a richer flavor. Just make sure to trim excess fat and cook thoroughly.

What can I serve with chicken stroganoff?

I usually serve it over egg noodles, rice, or mashed potatoes. A side of green beans or a simple salad also pairs nicely.

Is this recipe gluten-free?

Not by default because of the flour used for dredging. However, I can easily make it gluten-free by using a gluten-free flour blend or skipping the dredging step altogether.

Can I make this dish ahead of time?

Yes, but I find it best when freshly made. If I need to prep ahead, I cook everything except the sour cream step. When ready to serve, I reheat and stir in the sour cream fresh to preserve the creamy texture.

Conclusion

This creamy chicken stroganoff is everything I want in a quick comfort meal: warm, satisfying, and packed with flavor. It’s ideal for a cozy night in or impressing friends with minimal effort. I always keep the ingredients on hand for those evenings when I want something hearty and homemade in a hurry.

Creamy Chicken Stroganoff