Valentina Ablaev
Classic chicken stroganoff is a comfort meal classic that can be made from scratch in just 30 minutes. Juicy chicken cutlets, cooked in a rich mushroom sauce, make the perfect entree for pasta, potatoes, or rice!
Comfort Cooking
This recipe is inspired by our classic beef stroganoff but made with chicken! When it comes to being unsure of what to make for dinner, you can never go wrong with a classic comfort meal.
Ingredients for Chicken Stroganoff
- Chicken – Chicken breast is thinly sliced to create a perfectly crispy and juicy protein.
- Veggies – A combo of onion and sliced cremini mushrooms adds a great flavor to this sauce.
- Sauce base – A butter-and-flour mixture, called a roux, thickens the sauce.
- Liquid – Chicken broth is the base for this sauce, adding a great depth of flavor.
- Sour cream – A stroganoff staple is sour cream! It makes the sauce creamy but light, thanks to the acidity.
See the recipe card below for a complete list of ingredients and quantities.
Can You Make Stroganoff Gluten Free?
Whether you’re trying to avoid flour or have a gluten allergy, you don’t have to miss out on stroganoff! The flour base can be replicated with gluten-free flour to create the roux. If you don’t want to use gluten-free flour, you can add 1-2 tsp of a cornstarch slurry (1:1 cornstarch to water) after you pour in the chicken broth.
How to Make Chicken Stroganoff (Easy Recipe)
- Prepare chicken. Slice the chicken in half lengthwise to create thin cutlets. Beat the chicken using a meat mallet to create even pieces.
2. Sear chicken. Season the chicken on both sides with salt and pepper, and sear in a hot pan for 2 minutes per side. Turn the heat down to low and cook until the chicken is cooked through. Remove the cutlets from the pan and cover to keep warm.
3. Cook vegetables. Add onion and sliced mushrooms to the same pan.
4. Sauté the vegetables until golden brown and tender. Stir in the minced garlic and cook until fragrant.
5. Sauce. Add butter and flour, whisking until no clumps remain. Whisk in the chicken stock and sour cream. Simmer until the creamy sauce begins to thicken.
6. Combine. Add the chicken back to the skillet and heat until the chicken warms through.
Expert Tip:
- Don’t overcrowd the pan. Sear the chicken in batches to achieve a nice sear rather than steaming it.
- Choose the right chicken!
Chicken thighs = juicier, more flavor, harder to overcook.
Chicken breast = leaner, but cook gently so it doesn’t dry out.
How to Serve Chicken Stroganoff
- Pasta: Egg noodles are the traditional pasta to serve with stroganoff!
- Rice: A creamy rice would be made even tastier with a spoonful of stroganoff sauce and juicy chicken!
- Side salad: Serve this creamy chicken stroganoff with a creamy chopped salad for a light, healthy pairing.
Store & Reheat
- Storage. Keep leftovers stored in an airtight container and in the fridge for up to 3 days.
- Reheat. Warm up leftovers in a pan with spoonfuls of that sauce. If the sauce is too thick, add a little bit of chicken broth.
- Freeze. We don’t recommend freezing chicken stroganoff as the sauce can separate.
More Chicken Recipes
If you enjoyed this chicken stroganoff recipe, be sure to try our other easy chicken recipes; here are some of our favorites:
Chicken- Casseroles
- Casseroles
- Chicken
- Hot Sandwiches
- Chicken
- Chicken
- One Pan Meals
If you tried this chicken stroganoff recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Chicken Stroganoff Recipe
Ingredients
chicken-
- 2 large chicken breasts 1 ½ pounds
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic
- 1 Tbsp oil
chicken stroganoff sauce-
- 3 Tbsp unsalted butter
- 1/2 medium onion finely chopped
- 12 oz mushrooms sliced
- 2 garlic cloves minced
- 1 Tbsp all-purpose flour
- 1 1/2 cups chicken broth
- ½ cup sour cream
- 1 Tbsp Worcestershire sauce
Instructions
- Cut the chicken breasts in half lengthwise to create thin chicken cutlets. Beat each slice of chicken into an even thickness and season on both sides.
- Heat a large skillet and add oil. Once sizzling, add sliced chicken to the pan and sear for 2 minutes per side. Turn the heat down to low and cook an additional 4-6 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and cover to keep warm.
- To the same skillet, add the butter, onion, and sliced mushrooms. Sauté until tender and golden brown.
- Add the minced garlic to the pan and cook until fragrant.
- Whisk the flour in until no chunks remain. Whisk in the chicken broth, sour cream, and worcestershire sauce until smooth.
- Turn the heat down to low and cook until the sauce is thick.
- Add the chicken back to the sauce and cook until the chicken is warmed through.
Notes
- Avoid overcrowding the pan. Cook the chicken in batches, so it browns properly rather than steams.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating. Reheat gently in a skillet with some of the sauce. If it’s too thick, add a splash of chicken broth to loosen it up.
- Freezing. Freezing is not recommended, as the creamy sauce may separate once thawed.
