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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!
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 -8 servings


  • 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


  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and season with 1/4 teaspoon salt and 1/4 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 1/4 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.



Don't miss the "how to make" recipe video at the top of the post!
*You can substitute shredded rotisserie chicken and toss with 1/4 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 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:
  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.