Chicken Stroganoff — A Creamy, Comforting Classic

Some meals just feel like a hug on a plate—and this Chicken Stroganoff is exactly that. Tender chicken simmered in a creamy mushroom-onion sauce, all hugging a bed of noodles or mashed potatoes, is the kind of dish you come home craving. It’s comforting, familiar, and still feels a little special—even on a busy weeknight.

This version is designed to be approachable, using everyday ingredients and a clear, step-by-step process. You don’t need to be a gourmet chef to make something that tastes wonderful. Let’s go get cozy in the kitchen.

Recipe Info

Ingredients You’ll Need

For the Chicken & Dredge

• 2 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons Italian seasoning (or a mix of dried herbs)
• ½ teaspoon garlic powder
• 3 tablespoons olive oil

For the Stroganoff Sauce

• 3 tablespoons butter (divided)
• 1 small yellow onion, diced
• 8 oz (≈ 225 g) white button mushrooms, sliced
• 3 cloves garlic, minced
• ½ cup extra chicken broth)
• 1 cup chicken broth
• 1 cup beef broth (or additional chicken broth)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 3 tablespoons cornstarch + ¼ cup cold water (slurry)

Finishing Step

• ¼ cup sour cream
• Fresh parsley, chopped (for garnish)

Step-By-Step Instructions

1. Prepare and dredge the chicken
   • Slice each chicken breast in half lengthwise so you end up with thinner pieces (this helps them cook evenly).
   • Mix flour, salt, pepper, Italian seasoning, and garlic powder in a shallow bowl.
   • Dredge each chicken piece in this flour mixture, shaking off any excess.
2. Sear the chicken
   • In a large skillet, heat olive oil over medium-high heat.
   • Sear the chicken for about 4–5 minutes per side until golden brown (it doesn’t need to be fully cooked through).
   • Remove the chicken and set aside on a plate.
3. Deglaze and build the base flavors
   • Add the extra broth . Scrape up the browned bits from the bottom—these bits (the “fond”) add lots of flavor.
   • Add 2 tablespoons butter and the diced onion. Sauté until onions are soft, about 5 minutes.
4. Cook mushrooms and garlic
   • Add the remaining tablespoon of butter and the sliced mushrooms. Cook for ~4 minutes, stirring occasionally.
   • Add the minced garlic and cook for ~1 minute until fragrant (but don’t let it burn).
5. Add broths and seasoning
   • Pour in the chicken broth and beef broth (or use two broths if you prefer).
   • Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a gentle boil.
6. Thicken the sauce
   • In a separate bowl, whisk together the cornstarch and cold water to make a slurry.
   • Gradually whisk the slurry into the sauce, stirring constantly until it thickens and becomes silky.
   • Reduce heat to medium-low.
7. Finish with sour cream and return chicken
   • In a small bowl, mix the sour cream with a few tablespoons of the hot sauce (this prevents curdling).
   • Stir that mixture into the main sauce until smooth.
   • Return the chicken into the pan (along with any juices from the plate). Cover and let it cook 3–5 minutes, or until the chicken is fully cooked (internal temp ~165 °F / 74 °C).
8. Garnish & serve
   • Sprinkle chopped parsley over top.
   • Serve immediately over egg noodles, fettuccine, rice, or mashed potatoes.

Helpful Notes & Tips

• Gentle with the sour cream: Always temper it (mix with some warm sauce first) to avoid curdling.
• Don’t skip scraping the fond: Those browned bits are full of flavor—deglazing is a key step.
• Consistency control: If sauce gets too thick, whisk in a little extra broth. If too thin, continue simmering or add a tiny bit more slurry.
• Salt & seasoning: Always taste before serving and adjust salt, pepper, or mustard to your liking.
• Storage & reheating: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on stovetop, adding a splash of broth to loosen the sauce.
• Freezer tip: You can freeze the cooked chicken + sauce (without sour cream) for up to 2 months. Thaw overnight, then finish with sour cream when reheating.

Recipe Variations

1. Beef Stroganoff twist
   Replace chicken with thin strips of beef (such as sirloin), and follow similar cooking steps for a classic beef version.
2. Creamy mushroom vegetarian version
   Skip the meat and load up on mushrooms and maybe tofu or tempeh strips. The sauce is so flavorful that it holds up well.
3. Lighter dairy version
   Use Greek yogurt (full-fat) in place of sour cream, or a lighter sour cream if you want to reduce richness.
4. Herb boost version
   Add fresh herbs like thyme, tarragon, or parsley into the sauce to deepen herbal notes.

Serving Suggestions

• Serve over egg noodles—a classic pairing to soak up that creamy sauce.
• Alternatively, try mashed potatoes, rice, or wide pasta.
• Serve with a side of steamed green beans, roasted broccoli, or a crisp mixed greens salad for freshness.
• A warm crusty bread or garlic bread is great for mopping up extra sauce.

Conclusion

This Chicken Stroganoff recipe is the kind of comfort food that feels like a warm hug from the inside. With its creamy sauce, tender chicken, and earthy mushrooms, it’s a dish you’ll want on rotation. And don’t worry—even if you’re new to cooking, the steps are straightforward and forgiving. Make it for a cozy family dinner, invite someone over, or just treat yourself. Enjoy every savory bite together.