Name: Chicken Stroganoff
Yield: 4

This Chicken Stroganoff Recipe is creamy, savory, and so straightforward to make. A lighter comfort food dinner with zero canned cream-of-soups.

author’s note

How I Gave Stroganoff a Chicken Twist!

Beef stroganoff has always been one of my all-time favorite dinners. It was one of those meals my mom made that just felt a little extra special, and it’s a recipe that’s stuck with me over the years.

Now as a recipe creator, I’m constantly looking at meals It is satisfying to and thinking about how to switch them up or make them fit how I cook now. And one thing that’s always true in my kitchen is I almost always have chicken in the fridge.

So instead of trying to recreate the classic exactly, I started playing around with a chicken version. I wanted it to have that same rich, cozy feel, but with simple ingredients and a method that works for a busy weeknight.

Seasoned and cut meat being cooked in a skillet and keep nearby once done.

Ingredients In Chicken Stroganoff Recipe

Ingredient	Swap or Tip
Chicken breasts	Swap with boneless chicken thighs for more flavor and moisture.
Cremini mushrooms	Use white button mushrooms or a mix of both if preferred.
Yellow onion	White or sweet onions also work. Frozen diced onion can save time.
Tomato paste	Freeze leftovers in 1-tbsp portions for later use.
Heavy cream	Use half-and-half or whole milk for a lighter option, but sauce will be thinner.
Sour cream	I use fat-free, but any kind works. Greek yogurt is a good substitute.

Featured Comment

“Wow wow wow! I am going to double, no triple this recipe so I can always have it in my fridge. It is the most satisfying, and now our households favorite, meal. Thank you!!!”
– Kristy

Vegetables sautéing with seasonings, broth, and tomato paste in a pot.

How To Make Chicken Stroganoff Recipe

Prep Chicken: Cut chicken into bite-sized pieces, season, and sauté. keep nearby.
Veggies: In the same pan, sauté onion and garlic in butter, then add mushrooms.
Sauce: mix in flour for thickening, add broth and heavy cream, and simmer until thick.
Finish: Mix in sour cream and Dijon mustard, return chicken to the pan to warm through, and serve over cooked noodles.

Quick Tip

A roux is a smooth paste, made from flour cooked in butter or oil. Once browned (this removes the floury taste) the roux is added to soups and sauces to make them thick, smooth, and rich.

chelsea’s recipe tip

My Top Tips For Success

Prep ahead: Chop onion, garlic, and mushrooms early or use pre-cut.
Fresh herbs: Parsley or thyme brighten the rich sauce.
Salt water: Season pasta water well for better flavor.
Thicken sauce: Make a butter & flour roux with cream. Simmer to thicken or add a cornstarch slurry if needed.