Chicken Stroganoff

Chicken Stroganoff with juicy chicken, luxuriously creamy, flavorful sauce made in less than 40 minutes without any cream soup!

Homemade Chicken Stroganoff is your favorite Beef Stroganoff turned into a budget friendly weeknight meal BUT tastes decadent enough for special occasions (I’m looking at you Valentine’s Day).   This Chicken Stroganoff recipe is made with tender chicken, mushrooms, garlic and onions in a velvety gravy spiked with sour cream.  It reheats like a dream for make ahead lunches and dinners throughout the week.  You can even freeze this Chicken Stroganoff without the dairy then simply add it when you reheat.  This Chicken Stroganoff recipe is traditionally served over a bed of noodles but is fabulous with mashed potatoes, rice, and even low carb zoodles and cauliflower mash!

chicken stroganoff recipe video

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Easy Chicken Stroganoff

Who is ready for easy, soothing comfort food?  I love cozy, quick weeknight meals like my Chicken Corn Chowder, Spaghetti Bolognese, and Red Curry Chicken and now we can add this Chicken Stroganoff to the list!

While Beef Stroganoff made the Russian retro dish popular, Chicken Stroganoff turns it into a budget friendly repeat favorite you will make again and again and again.  Its quick, flavorful, filling, SO creamy, and an ace in your back pocket to eliminate weeknight stress.

If you’ve never had Beef Stroganoff before, its thinly sliced beef in a warm, soothing, mushroom sauce kissed with sour cream and mustard served over egg noodles.  It’s rich, hearty, and satisfying, with layers upon layers of flavor – and did I say SO creamy already?

Our Chicken Stroganoff recipe is every bit as legendary as its beef cousin, made with the same pantry friendly ingredients, except it’s made with chicken instead of beef!  This means its less expensive, doesn’t require low and slow cooking to ensure tender beef AND on your table in under 40 minutes.  I think your family just discovered a new favorite dinner.

What is stroganoff sauce made of?

Many Stroganoff recipes use cream of mushroom soup to create the sour cream gravy, but I wanted to eliminate the mystery canned soup and still create a dreamy, creamy version.

My modernized Chicken Stroganoff recipe, instead, uses flour and butter/olive oil to create a roux, beef broth, fresh mushrooms, onions, garlic, cream cheese, sour cream and layers of seasonings.  These basic ingredients simmer together to create a complexity of flavor that tastes like its been simmering for hours but took you minutes!

What sets this Chicken Stroganoff sauce apart is:

• It uses a roux:  While the name sounds fancy because its French, it simply means we’re going to cook our flour with butter then whisk in beef broth. This becomes the base of our sauce.  I highly recommend beef broth over chicken broth for its savory, beefy flavor.
• It makes TONS of sauce.  Or at least enough for 12-16 oz. egg noodles.  So many recipes just use 2 cups of broth which is barely worth the effort. If I am going to make a meal (especially one that keeps beautifully), I am going to make enough for at least 5 servings.
• It uses sour cream AND cream cheese:  The cream cheese with the sour cream makes this Stroganoff sauce otherworldly divine.  The cream cheese adds the right amount of richness so the sauce is comforting but not overwhelming.  The  sour cream adds a mild tanginess and creaminess while cutting through the richness.
• Its seasoned to perfection:  Chicken Stroganoff needs adept seasoning to to cut through the soothing, rich sauce, otherwise you are just left with bland, sour cream gravy.  My Chicken Stroganoff Sauce is seasoned with a generous amount of Worcestershire sauce, beef bouillon, dried parsley, paprika, ground mustard, dried oregano, dried thyme, red pepper flakes, salt and pepper.  Every element contributes to the depth of flavor without overwhelming it, leaving you craving bite after bite after bite…

What type of chicken is best for Chicken Stroganoff?

I personally like to use thinly sliced boneless, skinless chicken breasts for this Chicken Stroganoff recipe.  They emerge juicy, tender, and flavorful through and through by slicing them thinly and cooking with olive oil, salt and pepper.   The trick to juicy chicken breasts is to not overcook and the you will be amazed at how melt in the mouth tender they become!

Instead of chicken breasts, you can also use chicken thighs (sliced thinly) or ground chicken or ground turkey.

What Mushrooms are Best for Chicken Stroganoff?

I recommend baby bella (cremini) mushrooms for this Chicken Stroganoff recipe. They are a more mature version of the white button mushroom and therefore are more intensely flavored and add deeper flavor to the Chicken Stroganoff.

No matter which mushrooms you choose, make sure not to slice them too thin otherwise you will completely loose them in the sauce (unless this is your plan all along with the kiddos 🙂 ).

CAN I LEAVE THE MUSHROOMS OUT?

Mushrooms are considered a quintessential part of Chicken Stroganoff, but yes, you can certainly omit the mushrooms if you prefer – it is YOUR Chicken Stroganoff!

The beauty of making Chicken Stroganoff at home is you can customize it any way you want.   You can also add any additional vegetables you like such as carrots, zucchini, potatoes, etc.

If you have some mushroom lovers and some mushroom haters at home, you can saute some mushrooms on the side and just add them to the plates of the of the mushroom lovers.

How to make chicken Stroganoff

STEP ONE – COOK CHICKEN

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and season with ¼ teaspoon salt and ¼ teaspoon pepper. Don’t go for extra golden coloring, we just want the chicken cooked through and NOT overcooked so it stays tender.  Remove chicken to a plate.

STEP TWO – COOK ONIONS AND MUSHROOMS

To the now empty skillet, melt 2 tablespoons butter with 2 tablespoon olive oil over medium high heat. The butter and olive oil both add flavor and the olive oil keeps the butter from burning.  Cook onions for 2 minutes then add the mushrooms and cook until they turn golden, about 6 minutes.  They key to maximum flavor is to not rush browning the mushrooms.  You want to cook them until nice and golden and beautifully caramelized.

STEP THREE – MAKE SAUCE

Add flour and garlic and cook, while stirring for 1 minute – it will be thick!  Cooking the flour first eliminates the raw flour taste.  Next, turn heat to low and slowly stir in beef broth followed by all of the seasonings.  Bring to a boil then reduce to a gentle simmer until thickened (but not too thick), about 5 minutes.  Keep in mind that both the cream cheese and the sour cream will make the sauce thicker so you don’t want to simmer to end goal consistency at this point.

STEP FOUR – ADD CREAM CHEESE

Reduce heat to low and whisk in cream cheese until melted.  Make sure your cream cheese is very soft before adding it to the Chicken Stroganoff, this will help it melt better (see section below on cream cheese).

STEP FOUR – ADD SOUR CREAM

Add sour cream and stir until combined.  You can add more or less sour cream depending on how tangy you would like your Chicken Stroganoff.

STEP FIVE – ADD CHICKEN

Add chicken back to pot and warm through, about 1 minute.  

STEP SIX – SEASON TO TASTE

As with all recipes, season to taste with additional salt and pepper if desired or add additional sour cream if desired.  

How do I keep my Sour Cream from Curdling?

I have never had a problem with sour cream curdling in Chicken Stroganoff.  Here are a few helpful tips:

• Use room temperature sour cream – just get it out when you start slicing your chicken
• Use full fat sour cream
• Don’t increase heat above low
• Stir until completely melted – little specks will continue to melt when stirred gently over heat

How do I keep my Cream Cheese from Curdling?

I LOVE the addition of cream cheese to Chicken Stroganoff.  It adds a rich creaminess that cannot be achieved just from the sour cream alone.

When people see little specks of cream cheese in a dish, they think it is curdling but it is NOT curdling, it is the exact opposite – it just hasn’t melted yet!   Your Stroganoff sauce would have to be scalding hot in order for the cream cheese to curdle.

To help your cream cheese melt:

• Use full fat cream cheese:  You are welcome to use less fat, but be aware your sauce will be spotty.
• Cut cream cheese into pieces: This will ensure your cream cheese softens evenly and you aren’t left with a hard center.
• Soften cream cheese:  I soften my cream cheese in the microwave to the point the pieces begin to melt into each other.
• Whisk!  As the cream cheese melts, it will break up into lots of little pieces.  You can continue to whisk for about 5 minutes until all these pieces melt (I promise they melt eventually), but it will still taste just as good with some spotty cream cheese pieces.

Can I Use Greek Yogurt in Chicken Stroganoff?

Yes, you can use Greek Yogurt instead of sour cream in Chicken Stroganoff.  I recommend ½ cup of 2% Greek yogurt — at room temperature, anything with less fat has a problem melting and becoming smooth.  Room temperature Greek yogurt is KEY to prevent curdling. 

If you use Greek yogurt, it will still taste delicious, but don’t expect it to taste the exact same as the sour cream version. 

Can I Prep Chicken Stroganoff in Advance?

Absolutely!   You can prepare all the ingredients head of time:  slice chicken, chop onions and garlic, measure seasonings, etc. for a meal that comes together in less than twenty minutes.

WHAT TO SERVE WITH Chicken STROGANOFF?

Chicken Stroganoff is traditionally served on wide egg noodles but is delicious with  anything that hold sauce such as mashed potatoes, rice or polenta.  For low carb options, serve Chicken Stroganoff over zoodles, cauliflower rice or cauliflower mash.

As far as sides, this Beef Stroganoff is delicious with:

• Moist Cornbread or Cornbread Muffins
• Soft and Fluffy Dinner Rolls or Parmesans Breadsticks
• Roasted Carrots or  Roasted Root Vegetables
• Roasted Broccoli or Roasted Cauliflower
• Cheesy Pull Apart Pesto Bread
• Perfect Fruit Salad or Winter Fruit Salad
• Fall Salad, Apple Salad or Pear Salad
• Wedge Salad with Blue Cheese Ranch

Can I reheat Chicken Stroganoff?

Chicken Stroganoff reheats beautifully for an ideal make ahead dinner and the best part is (aside from heat and eat) is that the leftovers taste even better as the flavors build and meld.

You can reheat Chicken Stroganoff in the microwave or stove top, stirring a couple times until heated through.  Once heated, you may need to add a splash of beef broth or water to thin out the sauce as it will thicken slightly in the refrigerator.

Can I freeze chicken Stroganoff?

Yes, you can freeze Chicken Stroganoff WITHOUT the cream cheese or sour cream, otherwise the sauce will separate when reheated and the texture will be unpleasant.  To Freeze:

1. Cook Chicken Stroganoff according to directions up to the point of adding the cream cheese and sour cream.  Add the chicken back to the sauce but do NOT add sour cream or cream cheese.
2. Let Stroganoff cool completely in the refrigerator.
3. Add Stroganoff to a a freezer safe container or freezer size bag, seal, label and freeze.
4. When ready to eat, thaw overnight in the refrigerator.
5. Heat on LOW in the slow cooker for 1-2 hours or until warmed through on the stove.
6. Stir in cream cheese until melted followed by sour cream.

Looking for more comforting dinners?

• White Chicken Lasagna Soup
• Mississippi Pot Roast
• Chicken Divan
• Best Lasagna
• Smothered Chicken Burritos

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Chicken Stroganoff

Chicken Stroganoff with juicy chicken, luxuriously creamy, flavorful sauce made in less than 40 minutes without any cream soup! This Chicken Stroganoff is your favorite Beef Stroganoff turned into a budget friendly weeknight meal BUT tastes decadent enough for special occasions. It reheats like a dream for make ahead lunches and dinners throughout the week.  You can even freeze this Chicken Stroganoff without the dairy then simply add it when you reheat.  This Chicken Stroganoff recipe is traditionally served over a bed of noodles but is fabulous with mashed potatoes, rice, and even low carb zoodles and cauliflower mash!

Servings: 6 -8 servings

Total Time: 40 mins

Prep Time: 15 mins

Cook Time: 25 mins

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Ingredients

• 1 1/4 lbs boneless skinless chicken breasts cut into 1/4” thin strips then 2” piece*
• 3 tablespoons olive oil divided
• 1/2 teaspoon salt divided
• 1/2 teaspoon pepper divided
• 2 tablespoons butter
• 1 small onion chopped
• 4 garlic cloves minced
• 10 oz. baby bella/cremini mushrooms sliced 1/4″ thick
• 1/4 cup flour
• 3 cups low sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons beef bouillon powder (or base)
• 1 teaspoon dried parsley
• 1/2 tsp EACH paprika, ground mustard
• 1/4 tsp EACH dried oregano, dried thyme, red pepper flakes
• 2 oz. cream cheese, very soft (full fat melts better)
• 1/2 cup sour cream (full fat is less likely to curdle)
• 16 oz. egg noodles for serving

Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook just until cooked through. Remove to a plate.
• To the now empty skillet, melt 2 tablespoons butter with 2 tablespoon olive oil over medium high heat. Add onions and cook 2 minutes then add the mushrooms and cook until they turn golden, about 6 minutes.
• Add flour and garlic and cook, while stirring for 1 minute.
• Turn heat to low and slowly stir in beef broth followed by all of the seasonings and ¼ teaspoon additional pepper.
• Bring to a boil then reduce to a gentle simmer until thickened (but not too thick), about 5 minutes.
• Reduce to low and whisk in cream cheese until melted (it will take about 5 minutes if you really want it all melted – it will still taste good if its spotty). Add sour cream and stir until combined. Add chicken back to pot and warm through, about 1 minute.
• Serve over egg noodles/pasta of choice or mashed potatoes, rice, etc. Garnish with fresh parsley if desired.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

*You can substitute shredded rotisserie chicken and toss with ¼ teaspoon salt and pepper.  You will need about 3 cups.

How do I keep my Sour Cream from Curdling?

I have never had a problem with sour cream curdling in Chicken Stroganoff.  Here are a few helpful tips:

• Use room temperature sour cream – just get it out when you start slicing your chicken
• Use full fat sour cream
• Don’t increase heat above low
• Stir until completely melted – little specks will continue to melt when stirred gently over heat

How do I keep my Cream Cheese from Curdling?

When people see little specks of cream cheese in a dish, they think it is curdling but it is NOT curdling, it is the exact opposite – it just hasn’t melted yet!   Your Stroganoff sauce would have to be scalding hot in order for the cream cheese to curdle. To help your cream cheese melt:

• Use full fat cream cheese:  You are welcome to use less fat, but be aware your sauce will be spotty.
• Cut cream cheese into pieces: This will ensure your cream cheese softens evenly and you aren’t left with a hard center.
• Soften cream cheese:  I soften my cream cheese in the microwave to the point the pieces begin to melt into each other.
• Whisk!  As the cream cheese melts, it will break up into lots of little pieces.  You can continue to whisk for about 5 minutes until all these pieces melt (I promise they melt eventually), but it will still taste just as good with some spotty cream cheese pieces.

Can I Use Greek Yogurt in Chicken Stroganoff?

Yes, you can use Greek Yogurt instead of sour cream in Chicken Stroganoff.  I recommend ½ cup of 2% Greek yogurt — at room temperature, anything with less fat has a problem melting and becoming smooth.  Room temperature Greek yogurt is KEY to prevent curdling.  If you use Greek yogurt, it will still taste delicious, but don’t expect it to taste the exact same as the sour cream version. 

HOW TO FREEZE CHICKEN STROGANOFF

You can freeze Chicken Stroganoff WITHOUT the cream cheese or sour cream, otherwise the sauce will separate when reheated and the texture will be unpleasant.  To Freeze:

1. Cook Chicken Stroganoff according to directions up to the point of adding the cream cheese and sour cream.  Add the chicken back to the sauce but do NOT add sour cream or cream cheese.
2. Let Stroganoff cool completely in the refrigerator.
3. Add Stroganoff to a a freezer safe container or freezer size bag, seal, label and freeze.
4. When ready to eat, thaw overnight in the refrigerator.
5. Heat on LOW in the slow cooker for 1-2 hours or until warmed through on the stove.
6. Stir in cream cheese until melted followed by sour cream.

 

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