Name: Creamy Chicken Stroganoff Recipe Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-inspired
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1 cup chicken broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1/2 cup sour cream; Salt and pepper to taste; Fresh parsley for garnish

Jump to Recipe

There’s something magical about a steaming plate of chicken stroganoff after a long day – that creamy, savory sauce hugging tender strips of chicken, with mushrooms adding their earthy goodness. This is my go-to comfort food when I want something fancy-tasting without the fuss. My version skips the fussy steps but keeps all the rich flavor of the classic. You’ll love how the tangy sour cream marries with the Worcestershire and mustard – it’s like a flavor party in your mouth! Best part? From chopping board to table in just 30 minutes. Who says delicious can’t be quick?

Why You’ll Love This Chicken Stroganoff

Trust me, this isn’t just another weeknight dinner—it’s the kind of meal that’ll make you feel like you’ve pulled off kitchen magic. Here’s why:

Quick & easy: Seriously, 30 minutes from fridge to fork—perfect for those “I forgot to plan dinner” nights

Creamy dreamy: That silky sour cream sauce coats every bite without feeling heavy
Flavor bomb: Worcestershire and Dijon add this sneaky depth that makes people ask “What’s your secret?”
Super versatile: Serve it over noodles, rice, or even mashed potatoes—it’s always a hit

Leftover champ: Tastes even better the next day (if it lasts that long!)

Ingredients for Chicken Stroganoff

Gathering your ingredients is the first step to stroganoff success! Here’s what you’ll need – and yes, I’m particular about a few of these:

2 boneless, skinless chicken breasts (about 1 lb) – slice these against the grain for maximum tenderness

1 tbsp olive oil – just enough to coat the pan
1 small onion, diced – I like yellow for sweetness, but white works too
2 cloves garlic, minced – fresh is best here, no powder substitutes!

8 oz mushrooms, sliced – baby bellas add great flavor, but buttons work fine
1 cup chicken broth – low-sodium lets you control the salt
1 tbsp Worcestershire sauce – the umami secret weapon
1 tsp Dijon mustard – adds that subtle tang
1/2 cup sour cream – full-fat version won’t separate on you

Salt and pepper to taste – season as you go
Fresh parsley for garnish – makes it pretty and adds freshness

How to Make Chicken Stroganoff

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into that creamy, dreamy stroganoff we all love. Follow these steps and you’ll have restaurant-quality results right from your own stove.

Step 1: Prepare the Chicken

First things first – grab those chicken breasts and slice them against the grain into thin strips (about 1/4-inch thick). This makes them super tender! Heat your olive oil in a large skillet over medium-high heat – you want it nice and hot but not smoking. Add the chicken in a single layer (don’t crowd the pan!) and let it get golden brown, about 2-3 minutes per side. We’re not cooking it through yet – just getting that beautiful color. Remove the chicken to a plate – it’ll finish cooking later.

Step 2: Sauté the Aromatics

Same pan, lower the heat to medium. Toss in your diced onions and let them soften for about 2 minutes until they’re translucent. Now add the garlic – oh, that smell is heavenly! Stir for just 30 seconds (we don’t want burnt garlic). Next come the mushrooms – let them cook until they release their juices and get that lovely golden color, about 5 minutes. This is building so much flavor!

Step 3: Simmer the Sauce

Time for the liquid magic! Pour in the chicken broth, Worcestershire sauce, and Dijon mustard. Scrape up all those tasty browned bits from the pan bottom – that’s flavor gold! Now return the chicken (and any juices) to the skillet. Let everything simmer together for about 5 minutes – this lets the flavors marry and the chicken finish cooking through.

Step 4: Finish with Sour Cream

Here’s the key step – turn the heat down to low before adding the sour cream. Stir it in gently until fully incorporated. We’re just warming it through – if you boil it, the sour cream might curdle (yikes!). Taste and adjust seasoning with salt and pepper. And voila! You’ve just made the creamiest, most comforting chicken stroganoff.

Tips for Perfect Chicken Stroganoff

After making this recipe more times than I can count, I’ve picked up some foolproof tricks to guarantee stroganoff success every time:

Full-fat sour cream is non-negotiable – The higher fat content prevents curdling and gives that luxurious mouthfeel

Don’t overcook the chicken – It continues cooking in the sauce, so pull it from the pan when just lightly browned
Taste as you go – The Worcestershire adds saltiness, so wait until the end to add extra salt
Keep the heat low when adding sour cream – Gentle warmth prevents the sauce from breaking

Let it rest 5 minutes – This helps the sauce thicken to perfect coating consistency

Follow these simple tips and you’ll have stroganoff that would make a Russian grandma proud!

Serving Suggestions for Chicken Stroganoff

Now for the best part – loading up your plate! My absolute favorite way to serve this is over a bed of buttery egg noodles – those ridges catch every drop of that creamy sauce. But don’t stop there! Here are my top serving ideas:

Classic egg noodles – The traditional choice for good reason
Fluffy rice – Jasmine or basmati soak up the sauce beautifully
Creamy mashed potatoes – Comfort food heaven
Crusty bread – For when you want to swipe up every last bit

Finish with a sprinkle of fresh parsley for color and brightness – it makes all the difference. Sometimes I’ll add a pinch of paprika too for that extra pretty finish!

Storage and Reheating

Good news – this chicken stroganoff keeps like a dream! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – medium-low heat on the stove with a splash of broth to loosen the sauce. Whatever you do, don’t let it boil vigorously or that gorgeous creamy sauce might separate. Microwave works too – just use 50% power and stir every 30 seconds. Pro tip: The flavors actually deepen overnight, making leftovers something to look forward to!

Chicken Stroganoff Variations

One of my favorite things about this recipe is how easily you can mix it up! Swap chicken for turkey cutlets when you want something different – they stay just as tender. Sometimes I’ll throw in a handful of baby spinach at the end for extra greens (it wilts beautifully into the warm sauce). Feeling adventurous? Try these twists:

Mushroom lovers: Double the mushrooms or mix varieties like shiitake and cremini
Creamy swap: Greek yogurt works in a pinch if you’re out of sour cream
Spice it up: A pinch of smoked paprika or dash of hot sauce adds nice heat

The basic recipe is perfect as-is, but don’t be afraid to make it your own!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving of this chicken stroganoff (based on 4 servings):

320 calories – Perfect for a satisfying yet balanced meal

18g fat (7g saturated) – That’s where the creamy goodness comes from
28g protein – Thanks to that lean chicken keeping you full
10g carbs (2g fiber) – Mostly from the mushrooms and onions

480mg sodium – Adjust with low-sodium broth if watching salt

Remember, these are estimates – your exact numbers might vary slightly based on ingredient brands and specific measurements. But one thing’s for sure – every bite is worth it!

FAQ About Chicken Stroganoff

Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use Greek yogurt instead of sour cream?
Yes, but with caution! Greek yogurt works in a pinch, but tends to be tangier and can separate more easily. If using it, mix 1/2 cup yogurt with 1 tsp cornstarch first to stabilize it, and heat even more gently than sour cream.

How do I thicken the sauce if it’s too runny?
Easy fix! Mix 1 tsp cornstarch with 1 tbsp cold water, then stir into the simmering sauce. Cook for 1-2 minutes until thickened. Or just let it simmer uncovered for a few extra minutes – the sauce naturally thickens as it cooks down.

What’s the best mushroom substitute?
No mushrooms? No problem! Try diced zucchini or eggplant for a similar texture. Or go wild with artichoke hearts – they add great meatiness. Personally, I think the mushrooms add that classic stroganoff flavor, but the recipe’s flexible.

Can I make this ahead for meal prep?
Absolutely! Cook everything except the sour cream, then cool and refrigerate for up to 2 days. When ready to serve, gently reheat and stir in the sour cream at the last minute. The flavors actually improve with time!

Now that you’re armed with all my best tips – give this recipe a try and make it your own! Tag me if you share photos – I love seeing your kitchen creations!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Chicken Stroganoff

Ingredients for Chicken Stroganoff