Rich Chicken Stroganoff brings comfort food magic to your weeknight table without the fuss. This one-pan wonder combines tender chicken pieces with earthy mushrooms in a silky sour cream sauce that feels like a warm hug after a long day.
I still remember the first time I made this dish about two years ago on a particularly chaotic Tuesday evening. My kids had soccer practice, I had work deadlines looming, and the thought of cooking felt overwhelming. But this chicken stroganoff saved the day. Within 30 minutes, my kitchen smelled incredible, and dinner was ready. The best part? Everything cooked in one skillet, so cleanup was a breeze. My family now requests this recipe at least twice a month, and I love how it delivers restaurant-quality flavor without keeping me tied to the stove. The creamy sauce clings to every bite, and those golden-brown mushrooms add such rich depth. Time to cook!
Table of Contents
Ingredients for Rich Chicken Stroganoff
I always start with quality chicken breasts around 6-8 ounces each and look for cremini mushrooms with firm, unblemished caps for the best results. Over the years, I’ve learned that full-fat sour cream makes all the difference in creating that signature velvety texture. My preference is to use cremini mushrooms instead of basic white mushrooms because they add so much more earthy flavor. Here’s everything you’ll need to create this comforting dish:
- 2 chicken breast halves (cut into 1-inch pieces)
- 1/2 teaspoon garlic powder
- Salt and black pepper (to taste)
- Flour (for coating) – I recommend keeping this light and even; excess flour makes the sauce gummy
- 2 tablespoons olive oil (plus extra as needed)
- 1 tablespoon butter
- 8 ounces cremini mushrooms (sliced) – Pro tip: slice them about 1/4-inch thick for perfect texture
- 1/2 medium onion (chopped)
- 1 tablespoon Dijon mustard – My go-to is grainy Dijon for extra tang
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic (minced fresh)
- 2/3 cup chicken broth – I usually use low-sodium so I can control the salt level
- 1/2 cup full-fat sour cream (at room temperature) – In my experience, this prevents curdling
Step-by-Step Instructions
I recommend taking your sour cream out of the fridge about 20 minutes before you start cooking. This simple step makes a huge difference in achieving that perfectly smooth sauce without any separation.
Step 1: Cut your chicken breasts into evenly sized 1-inch pieces. Season them generously with garlic powder, salt, and black pepper, then lightly coat each piece in flour with just a light dusting. Heat 2 tablespoons of olive oil in your deep skillet over medium-high heat. When the oil shimmers, add half the chicken pieces without crowding the pan. Cook for 3-4 minutes per side until golden brown with a nice crust that releases easily from the pan, and the internal temperature reaches 165°F. Transfer to a plate, add more oil if needed, and repeat with the remaining chicken.
Step 2: Lower the heat to medium and add 1 tablespoon each of olive oil and butter to the same skillet. Once the butter melts and starts to foam, add your sliced mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid completely and it evaporates, leaving the mushrooms golden-brown and slightly caramelized. This step builds tremendous flavor, so don’t rush it.
Step 3: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until your kitchen smells amazing and the garlic is fragrant. Pour in the chicken broth and use your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Return the browned chicken to the skillet and let everything simmer together for 2 minutes so the flavors can meld.
Step 4: Reduce the heat to low and remove the pan from heat for 30 seconds. Stir in the room-temperature sour cream until the sauce becomes smooth and creamy. Return to low heat just to warm through for about 1 minute, but never let it boil or the sauce will separate. If your sauce does separate, remove from heat immediately and whisk in 1 tablespoon of cold sour cream to bring it back together. Taste and adjust the seasoning with additional salt and pepper if needed before serving.
Perfect Side Dishes for Chicken Stroganoff
This creamy chicken stroganoff pairs beautifully with sides that can soak up the rich sauce while adding complementary textures and flavors.
Buttery Egg Noodles: The classic pairing for stroganoff, wide egg noodles create the perfect vehicle for that creamy sauce. Their soft texture and mild flavor let the tangy, savory sauce shine while providing satisfying comfort in every bite.
Fluffy Mashed Potatoes: Creamy mashed potatoes complement the rich sauce beautifully and add extra heartiness to your meal. The smooth texture creates a luxurious eating experience that my family absolutely loves on chilly evenings.
Steamed White Rice: Light and fluffy rice offers a neutral base that balances the richness of the stroganoff sauce. This option keeps the meal feeling a bit lighter while still delivering complete satisfaction.
Roasted Green Beans: These add a fresh, crisp element that cuts through the creamy richness. The slight char from roasting provides textural contrast and a pop of color on your plate, similar to how I serve vegetables with my garlic butter steak bites and potatoes.
Warm Dinner Rolls: Perfect for sopping up every last drop of that incredible sauce. The soft, pillowy texture makes them ideal for enjoying every bit of your meal, just like with my short rib ragu.
Storage & Serving Tips
Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. For longer storage, freeze in freezer-safe containers for up to 3 months, though the sauce may separate slightly when thawed.
When reheating, I recommend using the stovetop over medium-low heat, stirring frequently and adding a splash of chicken broth if the sauce seems too thick. You can also reheat in the microwave at 50% power, stirring every minute to ensure even heating. Pro tip: always reheat gently to prevent the sour cream from breaking and becoming grainy.
This dish is incredibly versatile and works beautifully for meal prep. The one-pan cooking method makes it perfect for busy weeknights, and the rich flavors satisfy even the pickiest eaters at your table. If you enjoy creamy chicken dishes, you might also love my creamy smothered chicken and rice or chicken marsala.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and stay even more tender. Just adjust cooking time slightly as thighs may need an extra minute or two to reach 165°F.
Why does my sour cream sauce look grainy?
This happens when sour cream gets too hot. Always use room-temperature sour cream, reduce heat to low before adding it, and never let the sauce boil after incorporating the cream.
Can I make this recipe ahead of time?
Yes! Cook everything except adding the sour cream, then refrigerate. When ready to serve, reheat gently and stir in the sour cream at the end for the best texture.
Rich Chicken Stroganoff
Ingredients
Equipment
Method
- Cut chicken breasts into 1-inch pieces. Season with garlic powder, salt, and black pepper, then lightly coat in flour. Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add half the chicken pieces without crowding and cook for 3-4 minutes per side until golden brown with a nice crust and internal temperature reaches 165°F. Transfer to a plate. Add more oil if needed and cook remaining chicken.
- Reduce heat to medium and add 1 tablespoon each of olive oil and butter to the skillet. Once butter melts, add sliced mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until mushrooms release their liquid completely and it evaporates, leaving the mushrooms golden-brown and slightly caramelized.
- Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute, stirring constantly, until fragrant. Pour in chicken broth and scrape up browned bits from bottom of pan with wooden spoon. Return browned chicken to skillet and simmer for 2 minutes.
- Reduce heat to low and remove pan from heat for 30 seconds. Stir in room-temperature sour cream until sauce is smooth and creamy. Return to low heat to warm through for 1 minute, but do not let boil. If sauce separates, remove from heat and whisk in 1 tablespoon cold sour cream. Taste and adjust seasoning with salt and pepper as needed before serving.
