Creamy, comforting Chicken Stroganoff is a simple dish that has everything you know and love about the classic Beef Stroganoff. Small pieces of chicken cooked with mushrooms, onions, and delicious sour cream sauce. Use either chicken breast, chicken thigh meat, or both to make this dish and serve over hearty egg noodles. As an alternative, Chicken Stroganoff can also be served with mashed potatoes, rice, or vegetables.
Chicken Stroganoff is a delicious variation of the classic Beef Stroganoff. Even though the sauce and vegetables stay about the same in both dishes, the taste is actually different with chicken as opposed to beef. So if you prefer to to eat chicken, I’m happy to say that you will love this classic dish in a chicken version.
Classic Beef Stroganoff is a very simple recipe made with a few ingredients. Sour cream is the base of the sauce and it’s incorporated with the natural juices of beef, mushrooms, and onions. There is a touch of mustard added as well but I leave it out for my chicken version.
I like to enhance flavors where possible so my recipe also calls for Worcestershire sauce and fresh parsley. To get even more flavors into the sauce, I highly recommend searing chicken and vegetable until it’s browned.
Altogether, this dish will take about 30 minutes to make and these classic flavors can’t be beat.
WHAT CHICKEN TO USE FOR STROGANOFF
If you tried many of my chicken recipes, you know that I prefer dark chicken meat when possible. Chicken thigh meat is so much juicier and more flavorful than chicken breast. Although, I know many people who prefer chicken breast meat and no other, and that’s just fine.
For this recipe, you can use chicken breast, chicken thigh meat, or a combination of both. Whichever meat you choose to use, just make sure to slice is thinly and get a nice brown color of it when searing to get more flavor for the sauce.
HOW TO MAKE IT
Prepare your ingredients before stating to cook so that everything is measured, sliced, and ready to go. It’s much easier to cook when you don’t have to run around the chicken looking for ingredients, measuring, and chopping. (That’s how you burn stuff.)
Start by searing seasoned chicken over medium-high heat until it gets golden brown and almost done. You may need to drain off the juices but DO NOT throw it out. Juices off the chicken will work better than a chicken brown to add to the sauce.
Take chicken out of the pan and add onions and mushroom to the same pan. Sear mushrooms and onions over medium-high heat as well until it gets nicely browned.
At this time, lower the heat to low and add chicken back into the pan and stir in sour cream, juices from chicken, (a little chicken broth if you didn’t get much chicken juices), Worcestershire sauce, salt, and fresh cracked black pepper. Stir until the sauce is completely smooth. Let it all simmer for a few minutes and stir in parsley.
WHAT SIDES GO WITH STROGANOFF
There is no one way to serve Stroganoff because it’s one of those dishes that will go with any side dish. You can make it a little lighter or more comforting by choosing different side dishes. Try it with:
TRY SOME MORE EASY CHICKEN RECIPES:
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Creamy, comforting Chicken Stroganoff made with thin pieces of chicken cooked with mushrooms, onions, and delicious sour cream sauce.
- 2 tbsp canola oil
- 2 lbs boneless, skinless chicken breast meat (or thigh meat) thinly sliced
- 16 oz cremini mushrooms (aka baby bella mushrooms) thinly sliced
- 1 Vidalia onion thinly sliced
- 1 1/2 cups full fat sour cream
- 1/2 cup juices saved from cooking chicken (or chicken broth)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tbsp fresh minced parsley
- fresh cracked black pepper
Prepare your ingredients before stating to cook.
Preheat a large cooking pan over medium-high heat and add oil. Season chicken with some salt, pepper, and garlic powder. Sear chicken over medium-high heat until it gets golden brown and almost done. (Drain off chicken juices while cooking but do not discard.)
Take chicken out of the pan and set aside.
Add onions and mushroom to the same pan. (You may need to add a little more oil.) Sear mushrooms and onions over medium-high heat until it gets nicely browned.
Lower the heat to low and add chicken back into the pan. Stir in sour cream, juices from chicken, (a little chicken broth if you didn’t get much chicken juices), Worcestershire sauce, salt, and fresh cracked black pepper.
Stir until the sauce is completely smooth. Let it all simmer for a few minutes and stir in parsley.
Serve Chicken Stroganoff over egg noodles, another pasta, rice, mushed potatoes, or vegetables.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Originally published on Will Cook For Smiles on February 19, 2011. Updated September 2, 2019.