There’s something truly comforting about cooking a hearty dish like Chicken Stroganoff from scratch. Whenever I make this recipe, it brings warmth to my kitchen and smiles to the table. It’s one of those meals that feels both homey and a little bit fancy—creamy, flavorful, and rich, yet surprisingly easy to put together. I love how the tender chicken pieces soak up the sauce, and the mushrooms add that earthy depth that makes every bite satisfying.
I first tried making Chicken Stroganoff when I wanted a twist on the classic beef version, and I’ve never looked back. Using chicken not only makes it a bit lighter, but it also cooks faster—perfect for weeknights when time is short but I still want something that tastes special. Over time, I’ve fine-tuned my method to get the balance of creaminess and seasoning just right, and now it’s a go-to dish that never fails to impress.
What’s great about this recipe is that it’s incredibly adaptable. You can serve it over pasta, rice, or even mashed potatoes—whatever you have on hand. Sometimes, I use a handful of fresh herbs from the garden to brighten the dish, and other times, I let the creamy sauce and mushrooms do all the talking. No matter how I tweak it, it always turns out comforting and delicious.
Cooking this dish also gives me a sense of satisfaction—there’s something rewarding about stirring that sauce until it thickens, then tasting and knowing it’s just right. It’s a simple joy, and I’m excited to share this recipe so you can experience that same feeling in your kitchen. Let’s get started!
Ingredients:
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500g boneless chicken breast or thighs, cut into thin strips
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1 medium onion, finely chopped
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2 cloves garlic, minced
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250g mushrooms, sliced (button or cremini work well)
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2 tbsp olive oil
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1 tbsp butter
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1 ½ cups chicken broth
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1 tbsp all-purpose flour
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1 cup sour cream
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1 tsp Dijon mustard
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½ tsp paprika
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
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Cooked egg noodles, rice, or mashed potatoes for serving
How to Cook Homemade Chicken Stroganoff:
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken strips. Season with salt, pepper, and paprika. Sauté the chicken for 5 to 6 minutes until it’s golden brown and cooked through. Then, remove the chicken from the pan and set it aside.
In the same pan, reduce the heat slightly and add the butter. As it melts, stir in the chopped onions and garlic. Cook for about 3 to 4 minutes until the onions turn soft and fragrant. Now, add the sliced mushrooms. Continue cooking, stirring often, until the mushrooms release their moisture and become nicely browned—this usually takes around 6 to 8 minutes.
Once the mushrooms are ready, sprinkle in the flour and stir well. This helps to thicken the sauce. Cook the mixture for 1 to 2 minutes to eliminate any raw flour taste. Slowly pour in the chicken broth while stirring continuously. Keep stirring to avoid lumps and ensure a smooth sauce.
When the sauce begins to simmer, reduce the heat to low. Stir in the sour cream and mustard. Mix gently until the sauce is smooth and creamy. Return the cooked chicken to the skillet, including any juices that may have collected. Let everything simmer together for 5 to 7 minutes, allowing the flavors to blend perfectly.
Keep an eye on the sauce—it should thicken slightly without boiling. Once everything looks rich and creamy, taste and adjust the seasoning if needed. Finally, sprinkle chopped fresh parsley over the top for a fresh finish.
Serve the chicken stroganoff hot over egg noodles, rice, or creamy mashed potatoes. It’s best enjoyed immediately, but the leftovers are just as delicious!
How Long to Bake or Cook Chicken Stroganoff:
Unlike dishes that go in the oven, Chicken Stroganoff is cooked entirely on the stovetop. That means it’s quicker than you might expect. Once you’ve browned the chicken and sautéed the vegetables, the final simmering step only takes about 5 to 7 minutes. In total, the cooking time for this dish is usually around 25 to 30 minutes. That makes it a great choice when you need something comforting but don’t want to spend hours in the kitchen.
It’s important not to overcook the chicken, as that can make it dry. For best results, cook the chicken until just done, then let it finish in the sauce where it stays juicy and soaks up all that creamy flavor. Also, make sure the sauce doesn’t boil once you’ve added the sour cream—that helps keep it smooth and prevents it from curdling.
How to Store Leftovers:
Leftover Chicken Stroganoff keeps well and makes a delicious next-day lunch or dinner. Once the dish has cooled to room temperature, transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium-low heat and warm gently until heated through. You can also use a microwave if you’re short on time, but stir halfway through to make sure it heats evenly.
If the sauce seems too thick after storing, add a splash of chicken broth or milk while reheating to bring it back to a creamy consistency. Just remember to reheat gently—overheating can cause the sauce to separate.
Tips for Perfect Chicken Stroganoff:
To get that perfect creamy texture, always stir the sour cream in over low heat. High heat can cause it to curdle, which changes the texture. Using full-fat sour cream helps too—it’s more stable and gives a richer taste.
Slice the chicken evenly so it cooks at the same speed. Thin strips cook quickly and absorb more flavor from the sauce. Also, don’t skip browning the chicken properly in the beginning. That golden color adds a lot of flavor to the final dish.
For extra depth, a pinch of smoked paprika can enhance the sauce. And while mushrooms add earthiness, you can swap them for other vegetables like zucchini or bell peppers if you prefer.
Lastly, make sure to season the dish gradually. Taste as you go—it’s the best way to ensure the flavors are balanced and delicious. A little salt and pepper at the right moment can make a big difference in bringing everything together.
This dish is simple but relies on good timing and gentle heat. With a few careful steps, it always turns out just right.
Print
Homemade Chicken Stroganoff
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Homemade Chicken Stroganoff bowls are creamy, comforting, and full of flavor. Tender chicken strips are simmered in a rich mushroom sauce, balanced with garlic, mustard, and a touch of sour cream. Served over noodles, rice, or mashed potatoes, this dish is a satisfying weeknight favorite the whole family will love.
Ingredients
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500g boneless chicken breast or thighs, sliced
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1 medium onion, chopped
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2 cloves garlic, minced
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250g mushrooms, sliced
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2 tbsp olive oil
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1 tbsp butter
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1 ½ cups chicken broth
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1 tbsp all-purpose flour
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1 cup sour cream
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1 tsp Dijon mustard
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½ tsp paprika
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Salt and pepper to taste
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Fresh parsley for garnish
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Cooked noodles, rice, or mashed potatoes for serving
Instructions
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Heat olive oil in a skillet over medium-high heat.
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Add chicken, season with salt, pepper, and paprika. Cook for 5–6 minutes until golden. Remove and set aside.
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In the same skillet, melt butter. Add onion and garlic, sauté for 3–4 minutes until soft.
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Add mushrooms, cook 6–8 minutes until browned.
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Stir in flour and cook 1–2 minutes.
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Gradually pour in chicken broth while stirring.
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Reduce heat, stir in sour cream and mustard. Mix until smooth.
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Return chicken to the skillet. Simmer 5–7 minutes until sauce thickens.
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Garnish with parsley and serve hot.
Notes
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Substitute sour cream with full-fat Greek yogurt if desired.
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For gluten-free version, use cornstarch instead of flour.
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Add smoked paprika or herbs for extra depth.
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Reheat gently with added broth if sauce thickens after storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breast?
Absolutely. Chicken thighs are a great choice for this recipe. They tend to be more flavorful and stay juicy during cooking. Just be sure to trim any excess fat before slicing them into strips. Since thighs are slightly fattier, they also add extra richness to the sauce, which many people enjoy. Whether you use breast or thighs, the cooking method remains the same.
2. What can I use instead of sour cream?
If you don’t have sour cream or prefer something lighter, plain Greek yogurt is a good alternative. It offers a similar tangy taste and creamy texture. Just make sure to use full-fat yogurt and stir it in off the heat to prevent curdling. Another option is crème fraîche, which is also smooth and holds up well when heated. But for the classic stroganoff flavor, sour cream works best.
3. How do I make this recipe gluten-free?
To make Chicken Stroganoff gluten-free, you can swap the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix 1 tablespoon with a little cold chicken broth or water before adding it to the pan. Stir continuously to avoid lumps. Also, ensure your chicken broth and mustard are certified gluten-free. Serve the dish over gluten-free pasta or rice to keep the entire meal suitable for gluten-free diets.
4. Can I freeze Chicken Stroganoff?
Freezing is possible, but there are a few things to keep in mind. Creamy sauces can change texture once frozen and thawed, sometimes becoming grainy. If you do freeze it, allow the dish to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove. Stir in a little milk or broth to restore the creamy consistency. However, for best taste and texture, it’s recommended to enjoy Chicken Stroganoff fresh or within a few days of making it.