Dinner

Creamy Chicken Stroganoff Recipe

Bylina Carter November 4, 2025November 4, 2025

Introduction

Chicken Stroganoff is a creamy and comforting dish that brings together tender chicken, savory mushrooms, and a rich sauce with a hint of tanginess. This easy-to-make recipe is perfect for a weeknight dinner that feels special without requiring too much effort.

A close-up of a black pan filled with cooked chicken pieces and sliced mushrooms in a creamy light brown sauce, with some pieces of chicken showing a golden-brown sear. The sauce is thick and smooth, coating all the ingredients evenly, and small green herbs are sprinkled over the top, adding a fresh pop of color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts
1/2 teaspoon garlic powder

Salt & pepper (to taste)
Flour (for dredging)

3 tablespoons olive oil (divided)
1 tablespoon butter

8 ounces cremini mushrooms (sliced)
1/2 medium onion (chopped)
1 tablespoon Dijon mustard (or more, to taste)

1 tablespoon Worcestershire sauce (or more, to taste)
3 cloves garlic (minced)
2/3 cup chicken broth

1/2 cup full fat sour cream

Instructions

Step 1: Cut the chicken into 1-inch pieces. Sprinkle with garlic powder, salt, and pepper. Coat each piece evenly in flour.
Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding, about 3 minutes per side, until cooked through and lightly browned. Add the remaining 1 tablespoon of oil for the second batch if the pan becomes dry. Transfer cooked chicken to a plate.

Step 3: Melt the butter in the same pan, then add the sliced mushrooms and chopped onion. Sauté for 6–8 minutes until the mushrooms release their water and develop a nice sear.
Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to combine the flavors.
Step 5: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and cook for 2 minutes, stirring occasionally.

Step 6: Stir in the sour cream and heat gently for about one minute without boiling to prevent curdling. Adjust seasoning with salt and pepper, then serve immediately.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter option, but add it off the heat to prevent curdling.
For extra flavor, deglaze the pan with a splash of white wine before adding the chicken broth.

Add chopped fresh parsley or dill on top for a fresh herbal note.

Storage

Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the sauce, adding a splash of broth or water if it becomes too thick.

How to Serve

In a black cast iron skillet, there is a creamy mushroom and chicken dish with two main layers. The base layer is a rich, light brown cream sauce mixed with small green garnish bits. On top, there are browned chicken pieces with golden seared edges, scattered with sautéed sliced mushrooms that have a dark brown color and slightly glossy texture. The dish is sprinkled lightly with chopped green herbs and black pepper, creating a contrast against the creamy sauce. The skillet is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use button mushrooms, shiitake, or portobello if cremini mushrooms are not available. Each will add a slightly different flavor and texture.

Is this recipe freezer-friendly?

It is best to freeze the chicken and mushrooms separately from the sour cream sauce, as sour cream can separate when frozen and reheated. Alternatively, freeze the cooked chicken stroganoff without the sour cream and add it fresh when reheating.