Creamy Chicken Stroganoff

The rich, velvety sauce coating tender chunks of golden-seared chicken and earthy mushrooms makes this Creamy Chicken Stroganoff an irresistible comfort food classic. Each bite delivers a harmonious blend of savory flavors, punctuated by the subtle tanginess of sour cream and depth from Dijon mustard. This modern twist on the traditional beef stroganoff comes together in just 30 minutes, making it perfect for busy weeknights when you crave something hearty yet sophisticated. You’ll learn how to create restaurant-quality Creamy Chicken Stroganoff with perfectly cooked chicken, a silky sauce, and professional techniques that guarantee delicious results every time.

Why You’ll Love This Recipe

This Creamy Chicken Stroganoff will quickly become a family favorite for several compelling reasons. First, it transforms everyday ingredients into a meal that tastes like it simmered all day, even though it comes together in half an hour. The contrast between the tender, juicy chicken pieces and the meaty cremini mushrooms provides satisfying texture in every bite.

Unlike many stroganoff recipes that can be heavy and one-dimensional, this version uses Dijon mustard and Worcestershire sauce to create a complex flavor profile that’s rich without being overwhelming. The sauce achieves the perfect balance of creaminess and tanginess, coating each piece of chicken beautifully without drowning it.

What’s more, this Creamy Chicken Stroganoff is incredibly versatile – serve it over egg noodles for a traditional presentation, or pair it with rice, mashed potatoes, or even zucchini noodles for a lower-carb option. The recipe is also easily customizable to suit your taste preferences or whatever ingredients you have on hand, making it an excellent addition to your regular meal rotation.

Ingredients List for the Creamy Chicken Stroganoff

These ingredients combine to create the perfect balance of savory flavors and creamy texture that makes this stroganoff so irresistible. The combination of mushrooms, Dijon, and Worcestershire creates a depth of flavor that elevates this simple dish to something truly special.

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

Pro Tips

Achieving restaurant-quality Creamy Chicken Stroganoff hinges on three critical techniques. First, never overcrowd your pan when browning the chicken. Working in batches ensures each piece develops that golden crust that adds tremendous flavor. If you crowd the pan, the chicken steams rather than sears, robbing your dish of essential flavor complexity.

Second, be patient with your mushrooms. The key to developing their rich, umami flavor is allowing them to release their moisture and then continue cooking until they caramelize. This process takes 6-8 minutes, and rushing it will result in pale, watery mushrooms rather than meaty, flavorful ones that complement the chicken perfectly.

Finally, add the sour cream at the very end and keep the heat low. High temperatures can cause the sour cream to separate, resulting in a broken, grainy sauce rather than the silky, luxurious texture that makes Creamy Chicken Stroganoff so appealing. Let the residual heat of the pan warm the sour cream just enough to incorporate it smoothly into the sauce.

Instructions

Step 1: Cut the chicken into 1″ pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.

Step 2: Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn’t over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.

Step 3: Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.

Step 4: Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.

Step 5: Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.

Step 6: Stir in the sour cream and let it heat through for about a minute or so (don’t let it bubble too much or there’s a chance it’ll curdle). Season with more salt & pepper as needed and serve immediately.

Variations

The versatility of Creamy Chicken Stroganoff makes it perfect for customization. For a richer version, replace half the sour cream with cream cheese, creating an even more decadent chicken mushroom stroganoff that’s perfect for special occasions. The cream cheese adds thickness and a subtle tanginess that complements the mushrooms beautifully.

For those following a low-carb or keto lifestyle, simply skip the flour dredging and use xanthan gum (about 1/4 teaspoon) to thicken the sauce instead. Serve your chicken stroganoff over cauliflower rice or zucchini noodles for a complete low-carb meal that doesn’t sacrifice flavor.

Vegetarians can enjoy a delicious variation by substituting the chicken with 1 pound of extra-firm tofu (pressed and cubed) or 16 ounces of chickpeas. The creamy mushroom sauce works wonderfully with these protein alternatives, creating a satisfying vegetarian stroganoff that meat-eaters will enjoy too.

Storage and Serving

Creamy Chicken Stroganoff keeps beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat or in short bursts in the microwave, stirring frequently to prevent the sauce from separating. Add a splash of chicken broth if the sauce has thickened too much during storage.

For serving, traditionally this chicken and mushroom stroganoff pairs perfectly with egg noodles, which capture the creamy sauce in their curly crevices. For a more elevated presentation, serve it over buttered parsley potatoes or a bed of fluffy white rice. To add color and freshness to your plate, accompany with steamed green beans or asparagus tossed in butter and lemon zest.

For a complete meal, serve alongside a crisp green salad dressed with a light vinaigrette – the acidity provides a pleasant contrast to the rich, creamy stroganoff sauce. A slice of crusty bread for mopping up extra sauce makes this comfort food meal complete.

FAQs

Can I use chicken thighs instead of breasts in Creamy Chicken Stroganoff?
Yes! Chicken thighs work wonderfully and often provide more flavor and moisture. Boneless, skinless thighs can be used in equal weight substitution, but may require an extra minute of cooking time.

Can I make this stroganoff ahead of time?
You can prepare everything up to adding the sour cream, then refrigerate. When ready to serve, reheat gently and stir in the sour cream just before serving to prevent curdling.

What can I substitute for sour cream?
Greek yogurt makes an excellent substitute with a similar tangy profile and added protein. For a dairy-free version, use cashew cream or coconut cream with a squeeze of lemon juice for tanginess.

My sauce curdled. How can I fix it?
If your sauce separates, remove from heat immediately and whisk in 1-2 tablespoons of flour mixed with cold water until smooth. Alternatively, blend a small portion of the sauce and stir it back in.

What mushrooms work best for chicken stroganoff?
Cremini (baby bella) mushrooms offer the best flavor, but white button mushrooms work well too. For a luxury version, mix in some shiitake or oyster mushrooms for added complexity in your creamy chicken mushroom stroganoff.

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