Restaurant Style Chicken Stroganoff

Don’t worry, the cooking technique is actually quite simple and it’s mostly letting the sauce very gently simmer over a low heat for a long time. Doing so, allows the flavors to develop and the cream to reduce to the perfect consistency. That is what takes this simple dish to the next level!

family recipe restaurant style creamy chicken stroganoff with fettuccine in a bowl.

What Makes My Chicken Stroganoff Special

As I mentioned briefly, this was an incredibly popular dish at our family restaurant, that’s why I named it “restaurant style.” I’ve originally mentioned this version in my classic chicken stroganoff recipe post and I though it was time to share the complete recipe.

This recipe, the sauce specifically, is actually original to my family and our restaurant. When my stepfather was a chef in a New York restaurant, he made this sauce completely by mistake, while making a classic French sauce base. What started as a mistake, turned into something incredibly delicious! He immediately put it on the menu when he and my mom opened their own restaurant and used it in this recipe and many others like mushroom julienne (Zhulien). This was actually the very first recipe that he taught me when I started working at the family restaurant and I’ve thought it to many of my friends, who love it unconditionally!

labeled ingredients to make this easy, restaurant style chicken stroganoff.

Key Ingredient Notes and Substitutions

This is a short and sweet list of ingredients but all very important:

Shallots: They have a milder, sweeter flavor than regular onions. If you don’t have shallots, you can substitute with one Vidalia or sweet onion.
White Wine: Use a dry white wine that you’d actually drink. Pinot Grigio and Chardonnay work beautifully. Do not use sweet wines! The wine reduces significantly during cooking, concentrating its flavor and cooking out most (95%) of the alcohol.
Heavy Whipping Cream: This is essential for the sauce’s rich texture. Don’t substitute with lighter cream, you need the full fat content for proper reduction and consistency.
Chicken: I recommend boneless chicken thigh meat for the most tender, flavorful results. Chicken thighs have more fat than breasts, which keeps them moist and juicy. However, chicken breast meat works well too if you prefer leaner meat.
Mushrooms: Baby bella (cremini) mushrooms have a deeper, earthier flavor than white button mushrooms, but you can use whatever mushrooms you prefer or have on hand. If you love mushrooms, you can make a gourmet blend and use it.

simmering white wine with sauteed shallots in a large silver pot.

How to Make My Restaurant-Style Chicken Stroganoff

Making the White Wine Cream Sauce (Can Be Made Ahead):

PRO TIP: You can easily make this sauce ahead of time and then use it within the next couple of days to make the chicken stroganoff.

Step 1: Preheat a heavy-bottomed large sauce pot or Dutch Oven (about 2.5-3 quart size). Set the heat just below medium.

Step 2: Add oil once the pot is preheated and add the sliced shallots. Sear them until translucent and turned golden brown. This caramelization adds wonderful depth to the sauce.

Step 3: Pour in the white wine and deglaze the pot by scraping the bottom with a spatula to release all those flavorful browned bits (fond). Let the wine gently simmer (lower the heat if needed) until reduced by half, you should have about ½ cup remaining.

PRO TIP: The wine reduction is crucial. Don’t rush this step because you want the alcohol to cook off and the wine to concentrate its flavor.

Step 4: Lower the heat to low and pour in the heavy whipping cream. Stir in sugar, salt, and pepper.

Step 5: Let the sauce slowly cook on the lowest setting for about 1½ to 2 hours. You should see occasional bubbles, not a strong simmer. While the sauce is cooking, it will reduce some in size as liquid evaporates. This slow cooking develops the sauce’s incredible flavor and silky texture.

Step 6: Take the sauce off heat and use right away or cool completely and store in an airtight container in the refrigerator for 1-2 days.

gently simmering the cream sauce for chicken stroganoff.

Assembling the Chicken Stroganoff:

Step 1: Cut off any fat from the chicken if desired and slice the chicken against the grain into thin slices. Wash mushrooms under cold running water in a strainer, pat them dry immediately, and slice into thin slices.

Step 2: Preheat a large cooking pan over medium heat and add some oil.

Step 3: Add chicken, spread it around, and let it cook for a couple of minutes undisturbed. Season with salt and pepper. Stir, breaking up any pieces that clumped together, and let it cook until about 90% done and getting golden on the bottom.

PRO TIP: Don’t overcrowd the pan. Cook the chicken in batches if needed to ensure proper browning rather than steaming.

sautéing thinly sliced chicken thigh meat in a large cooking pan.

Step 4: Remove the chicken and set aside. Use the same pan to cook the mushrooms.

Step 5: Add more oil to the pan and add sliced mushrooms. Let them cook until about halfway cooked and season with salt and pepper. Stir and let them cook until the liquids have cooked out and the mushrooms have started to get a nice golden-brown sear.

Step 6: Stir the cooked chicken back into the pan with mushrooms and pour in the sauce. Mix everything together and cook for just a couple more minutes to heat through.

cooked creamy chicken stroganoff with mushrooms in a cooking pan.

What to Serve With Chicken Stroganoff

Traditional egg noodles are the classic choice and for good reason since their wide, flat shape is perfect for catching all that luxurious sauce. However, this stroganoff is versatile and delicious over many different bases:

Fettuccine or pappardelle – Another pasta option that holds sauce well. Use gluten free if needed.
Wide egg noodles – Traditional and highly recommended.
White, brown rice, wild rice, quinoa – For a grain option.
Mashed potatoes – Ultra-comforting and soaks up the sauce beautifully. (Many people ordered it with mashed potatoes actually.)
Roasted vegetables – For a lower-carb option.
Polenta – Creamy polenta or cheese grits is wonderful with the rich sauce.

Storage and Make-Ahead Tips

I always make a batch of sauce ahead of time and leftovers are always nice after reheating:

Sauce: The cream sauce can be made a few days ahead. Cool completely and store in an airtight food storage container in the refrigerator. This makes the final assembly incredibly quick when you’re ready to eat.
Sauce shelf life: the sauce itself actually has a pretty long shelf like, it will keep for about a week when stored properly in the refrigerator.
Leftovers: Store any leftover chicken stroganoff in an airtight container in the refrigerator for 3-4 days.
Reheat gently over low heat on the stovetop, stirring frequently or in the microwave, in 30-40 second increments. Avoid high heat as it can cause the cream to separate.
Doubling the Sauce: you can easily double the sauce recipe, just cook it in a larger pot. Store extra sauce in the refrigerator for about a week. Do not freeze the sauce as cream-based sauces don’t freeze well.
Freezing: I don’t recommend freezing this dish as the cream sauce may separate when thawed.

fettuccine topped with creamy restaurant style chicken stroganoff and garnished with parsley.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes! Chicken breast works perfectly in this recipe. Thigh meat is more tender and flavorful due to its higher fat content, but breast meat is leaner and many people prefer it. Just be careful not to overcook chicken breast as it can dry out more easily than thighs.

What if I don’t have shallots?

No problem! Use one Vidalia onion or any sweet onion. Regular yellow or white onions will work too, though they have a slightly stronger flavor and less sweetness.

Can I make this without wine?

While the white wine adds wonderful depth of flavor, you can substitute with additional chicken broth if needed. You’ll miss the complexity, but the sauce will still be delicious.

How do I know when the sauce is done reducing?

It should have reduced by about one-third from its original volume. So you will see there will be less in the pot. You should see only occasional bubbles during the cooking process, not a vigorous simmer.

Can I use a different type of mushroom?

Absolutely! White button mushrooms, shiitake, oyster mushrooms, or a combination would all work beautifully. Cremini mushrooms have a deeper flavor, but use what you have or prefer.

Can I use light cream or half-and-half instead of heavy cream?

I don’t recommend it. Heavy whipping cream has the fat content necessary to reduce properly over the long cooking time without breaking. Lighter creams may curdle or won’t achieve the same luxurious consistency.

How is this different from regular chicken stroganoff?

Traditional stroganoff uses sour cream for tanginess and is typically made quickly. This restaurant version uses a slow-simmered white wine cream sauce without sour cream, resulting in a smoother, more refined flavor that’s less tangy and more luxurious.

Can I add other vegetables?

While the classic preparation uses only mushrooms, you could add other vegetables at the end. Try spinach, peas, or sun-dried tomatoes. Add them in the last few minutes of cooking so they don’t overcook.

scooping some creamy pasta with chicken and mushrooms with a fork.

PIN THIS RECIPE FOR LATER

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More Delicious Chicken Dinners to Try

If you loved this restaurant-style chicken stroganoff, you’ll want to check out these other restaurant-style recipes:

Oven Fried Chicken with Creamy Fontina Shrimp Sauce – Another rich, restaurant-quality chicken dish.
Chicken Marsala – If you enjoy wine-based sauces with mushrooms.
Chicken Piccata – For lovers of elegant, sauce-forward chicken dishes.
Shrimp Scampi – Restaurant classic easy to make at home!
Pasta with Garlic Parmesan Cream Sauce – Another crowd-pleasing creamy chicken recipe.
Scallops in Cream Sauce – perfectly cooked seared scallops, rich and creamy parmesan sauce, and served over pasta.

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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 variations.