I find this recipe to be the ideal comfort food: rich, savory, and simple. It’s a one-pan dish, which means cleanup is a breeze. The chicken is lightly dredged and seared for flavor, then simmered in a sauce that’s velvety with sour cream and boosted with umami from Worcestershire and mushrooms. I usually serve it over egg noodles, mashed potatoes, or even rice—it’s a flexible favorite that never fails to satisfy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces 1/4 cup all-purpose flour, for dredging 3 tablespoons olive oil (divided) 1 tablespoon unsalted butter 8 oz cremini mushrooms, sliced 1 small yellow onion, chopped 1 teaspoon dry mustard 1 tablespoon Worcestershire sauce 2–3 cloves garlic, minced 1 cup chicken broth 1/2 cup sour cream Kosher salt and freshly ground black pepper, to taste Egg noodles, for serving
Directions
I start by patting the chicken dry and cutting it into bite-sized pieces. Then I season it with salt and pepper and dredge it lightly in flour to create a golden crust during searing.
In a large skillet, I heat 2 tablespoons of olive oil over medium-high heat and cook the chicken in batches for 2–3 minutes per side, just until golden. I transfer it to a plate while I build the sauce.
I add the remaining olive oil and butter to the skillet, then stir in the mushrooms and onions. I cook them for about 6–8 minutes, letting them soften and caramelize slightly.
Next, I stir in the dry mustard, Worcestershire sauce, and garlic, cooking for 1 minute until fragrant.
I pour in the chicken broth and scrape up any browned bits from the bottom of the pan. That’s where so much flavor hides.
I return the seared chicken to the skillet and simmer for 5–7 minutes until it’s fully cooked and the sauce starts to reduce.
With the heat turned to low, I stir in the sour cream, blending it until smooth and creamy. Then I adjust seasoning to taste.
I serve this hot over egg noodles and sometimes sprinkle with fresh herbs for a pop of color and flavor.
Servings and Timing
This recipe makes 4 generous servings—great for a family dinner or a couple of meals with leftovers. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I enjoy mixing things up with this dish depending on what’s in my fridge:
Use boneless chicken thighs instead of breasts for extra juiciness.
Swap sour cream with full-fat Greek yogurt for a lighter version.
Try ground chicken or turkey for a quicker version.
Add spinach or peas in the last few minutes for a veggie boost.
Replace mushrooms with a medley of wild mushrooms for a deeper, earthy flavor.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat it gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce thickens too much. If I plan to freeze it, I do so without the sour cream—then stir it in after reheating for a fresher texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless chicken thighs when I want a richer, juicier result. They hold up beautifully in the sauce.
Can I make this dairy-free?
To make it dairy-free, I skip the butter and use olive oil, then substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based yogurt.
How do I prevent the sour cream from curdling?
I always reduce the heat to low before adding the sour cream. That gentle heat keeps the sauce smooth and creamy.
What can I serve with chicken stroganoff?
Egg noodles are my go-to, but I also love it with mashed potatoes, rice, or even crusty bread to soak up the sauce.
Can I make this ahead of time?
Yes, I often make the chicken and sauce ahead and store it in the fridge for up to a day. I reheat it gently and add a little broth to loosen the sauce before serving.
Conclusion
This Easy Chicken Stroganoff has become one of my favorite go-to dinners when I need something satisfying and quick. The creamy sauce, tender chicken, and earthy mushrooms hit all the right notes for a comforting meal. It’s the kind of dish I keep coming back to—simple, hearty, and full of flavor.
This creamy chicken stroganoff is a quick, one-pan dinner made with tender chicken, mushrooms, and a savory sour cream sauce. Perfect over noodles or mashed potatoes for a family-friendly comfort meal.
Kosher salt and freshly ground black pepper, to taste
Pan & Sauce
3 tablespoons olive oil (divided)
1 tablespoon unsalted butter
8 oz cremini mushrooms, sliced
1 small yellow onion, chopped
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
2–3 cloves garlic, minced
1 cup chicken broth
½ cup sour cream
To Serve
Cooked egg noodles, mashed potatoes, or rice
Optional: Fresh parsley or thyme for garnish
Instructions
Prep the Chicken
Pat chicken dry and cut into 1-inch pieces. Season with salt and pepper. Toss with flour to coat evenly.
Brown the Chicken
In a large skillet over medium-high heat, heat 2 tbsp olive oil. Sauté chicken in batches, 2–3 minutes per side until lightly browned. Transfer to a plate.
Sauté Vegetables
Add remaining 1 tbsp olive oil and the butter. Add mushrooms and onions. Cook for 6–8 minutes, stirring occasionally, until golden and soft.
Build the Sauce
Stir in dry mustard, Worcestershire sauce, and garlic. Cook for 1 minute until fragrant.
Deglaze & Simmer
Add chicken broth, scraping up browned bits. Return chicken to the skillet and simmer for 5–7 minutes until cooked through.
Finish the Sauce
Reduce heat to low. Stir in sour cream until creamy. Adjust salt and pepper to taste.
Serve & Enjoy
Spoon over hot egg noodles or mashed potatoes. Garnish with fresh herbs if desired.
Notes
Protein Swap: Use boneless chicken thighs for extra juiciness, or ground chicken for speed.
Sour Cream Tip: Add at low heat to prevent curdling. Greek yogurt also works!
Mushroom Varieties: Try button, wild, or portobello for different flavors.
Make-Ahead: Prepare up to 1 day ahead and reheat gently with a splash of broth.
Storage: Refrigerate for up to 3 days. Freeze sauce without sour cream up to 1 month.
