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!
*You can substitute shredded rotisserie chicken and toss with 1/4 teaspoon salt and pepper. You will need about 3 cups.
I have never had a problem with sour cream curdling in Chicken Stroganoff. Here are a few helpful tips:
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:
Yes, you can use Greek Yogurt instead of sour cream in Chicken Stroganoff. I recommend 1/2 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.
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: