Easy Chicken Stroganoff – Creamy, Comforting, and Ready in 30 Minutes
There’s something deeply comforting about a creamy stroganoff — that velvety sauce, those tender bits of meat, and the way it clings to noodles like a warm embrace after a long day. But who says you have to spend hours in the kitchen to enjoy that kind of comfort? This Easy Chicken Stroganoff brings all the rich, savory flavors of the classic beef version but in a lighter, quicker, and just-as-delicious form.
It’s the kind of meal that comes together effortlessly on a busy weeknight yet feels like something you’d serve for Sunday supper. The combination of juicy chicken, golden sautéed mushrooms, caramelized onions, and a creamy sour cream sauce turns simple ingredients into pure magic. Serve it over egg noodles, rice, or even mashed potatoes, and you’ve got a dinner that warms hearts as much as it fills bellies.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 cups sliced cremini or white mushrooms
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 8 ounces egg noodles, cooked according to package directions
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the chicken: Heat olive oil and butter in a large skillet over medium heat. Season chicken with salt and pepper. Add to skillet and cook until golden and cooked through (about 5–6 minutes). Remove from pan and set aside.
- Sauté the vegetables: In the same skillet, add onions and mushrooms. Cook until softened and golden brown, about 5 minutes. Add garlic and cook for 30 seconds more.
- Build the sauce base: Sprinkle flour over the vegetables, stirring to coat. Gradually whisk in chicken broth, stirring constantly to prevent lumps.
- Add flavor: Stir in Dijon mustard and Worcestershire sauce. Simmer for 3–5 minutes until slightly thickened.
- Finish the sauce: Reduce heat to low and stir in sour cream until smooth and creamy. Do not let it boil, or the sauce may curdle.
- Combine and serve: Return the cooked chicken to the pan. Toss to coat evenly in the sauce. Simmer another 2–3 minutes until everything is hot.
- Serve: Spoon over cooked egg noodles, garnish with fresh parsley, and serve warm.
Tips & Tricks
- Don’t overcook the chicken: Cook it just until done; it’ll finish gently in the sauce.
- Creamy texture: For extra creaminess, add a splash of heavy cream or cream cheese at the end.
- Sour cream swap: Use full-fat Greek yogurt for a lighter but still tangy sauce.
- No noodles? Try this dish over mashed potatoes, rice, or even zucchini noodles.
- Make it ahead: The sauce tastes even better the next day — store separately from noodles for best results.
Easy Chicken Stroganoff
Ingredients
Equipment
Method
- Heat oil and butter in a skillet. Season chicken and cook until golden. Remove and set aside.
- Add onions and mushrooms, sauté until golden. Add garlic and cook briefly.
- Stir in flour, then gradually whisk in chicken broth. Add Dijon and Worcestershire sauce.
- Simmer 3–5 minutes to thicken, then stir in sour cream.
- Return chicken to the pan and toss in sauce.
- Serve over noodles, garnished with parsley.
Notes
Variations
- Mushroom Lovers’ Stroganoff: Double the mushrooms for a more earthy flavor.
- Garlic Herb Version: Add a teaspoon of Italian seasoning or fresh thyme for extra depth.
- Cheesy Upgrade: Stir in ½ cup of shredded Swiss or mozzarella cheese at the end.
- Low-Carb Version: Skip the noodles and serve over cauliflower rice or steamed broccoli.
Serving Suggestions
This Easy Chicken Stroganoff pairs perfectly with:
- A crisp green salad with lemon vinaigrette.
- Steamed vegetables like green beans or broccoli.
- Garlic bread or a warm dinner roll for soaking up every last drop of sauce.
- A glass of chilled Chardonnay or sparkling water with lemon for a light, balanced meal.
For family dinners or casual get-togethers, serve it right from the skillet — it’s rustic, cozy, and beautiful just as it is.
Storage Information
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze the sauce (without noodles) for up to 2 months. Thaw in the fridge and reheat gently.
- Reheat: Warm over low heat, stirring often, to prevent curdling. Add a splash of milk or broth to loosen the sauce if needed.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicy and add even more flavor to the sauce.
Can I make this gluten-free?
Yes — use cornstarch instead of flour and serve over gluten-free noodles or rice.
Can I make it dairy-free?
You can substitute coconut cream or a plant-based sour cream alternative, though the flavor will be slightly different.
How do I make the sauce thicker?
Simmer it longer to reduce or add a bit more flour or cream for a thicker consistency.
History / Fun Facts
Stroganoff hails from 19th-century Russia and was originally made with beef in a sour cream-based sauce. It was a dish of luxury, often served at elegant banquets. Over time, it traveled the globe, with every region putting its own spin on the classic — swapping beef for chicken, using mushrooms or pork, and pairing it with pasta instead of potatoes.
Today’s Chicken Stroganoff is the perfect marriage of tradition and convenience — quick to make, rich in flavor, and endlessly comforting. It’s proof that some culinary classics never go out of style — they just evolve for the modern kitchen.
