This creamy chicken stroganoff recipe is an easy weekday go-to.
Tender chunks of chicken are cooked in a rich and creamy sauce with mushrooms and onions and served over egg noodles.
If you like beef stroganoff, you’ll love this creamy chicken version!
- Flavor: This chicken stroganoff recipe is rich and cozy with a creamy mushroom sauce. It has a little tang from the sour cream.
- Difficulty: I love this dish because it’s an easy weeknight favorite.
- Swaps: Boneless skinless chicken thighs will also work in this recipe.
- Time-Saving Tip: Buy sliced mushrooms to save yourself some chopping or swap them for canned mushrooms.
Ingredient Tips for Chicken Stroganoff
- Chicken: Boneless chicken breasts (or boneless chicken thighs) are great in this recipe. You can also add leftover shredded chicken or rotisserie chicken in place.
- Sauce: A few pantry seasonings, chicken stock, and cream cheese with sour cream make the best creamy sauce.
- Mushrooms: I use white mushrooms in this recipe. Baby Bellas, cremini mushrooms, or sliced portobellos add a richer rustic flavor.
Serving Suggestions
Egg noodles are traditional with stroganoff and are delicate and delicious. Other favorites include:
Storing Leftovers
Leftover chicken stroganoff can be stored in an airtight container in the fridge for up to 4 days. Reheat portions on the stovetop or microwave with a bit of milk if needed.
Freeze chicken and sauce without the noodles in zippered bags for up to 4 months. Thaw in the refrigerator. Reheat and serve over a fresh batch of noodles.
Did you make this chicken stroganoff? Leave a comment and a rating below!
Chicken Stroganoff
Chicken Stroganoff is a quick and comforting dish with tender chicken, mushrooms, and creamy sauce over egg noodles.
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Cut chicken into cubes, and season with ¼ teaspoon each of salt and pepper.
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In a large skillet, heat olive oil over medium-high heat. Add chicken to pan, and saute until browned on all sides (It doesn’t need to be cooked through). Cook in batches if necessary to avoid overcrowding the pan.
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Remove the chicken to a large bowl and set aside.
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Add 1 tablespoon butter, mushrooms, and onions to the skillet and cook for 5-6 minutes, until onions are tender. Add garlic and cook one minute more. Remove from skillet, adding to the same bowl as the chicken
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Reduce heat to medium and melt the remaining butter in the skillet.
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Add flour, and whisk it together, making a roux.
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Slowly whisk in the chicken broth, stirring constantly, until thickened.
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Add ground mustard, onion powder, cream cheese, sour cream, and ¼ teaspoon pepper. Mix until the cream cheese is fully melted and the sauce is smooth.
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Mix back in chicken and mushrooms, and let simmer for 2-3 minutes or until chicken is cooked through.
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Serve over cooked egg noodles and garnish with fresh chopped parsley
*Calorie count does not include egg noodles.
Calories: 409 | Carbohydrates: 9g | Protein: 37g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 460mg | Potassium: 869mg | Fiber: 1g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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