Chicken Stroganoff
Growing up, beef stroganoff was always in our dinner rotation. This creamy Chicken Stroganoff recipe is a fun riff off the classic version.
The tender juicy chicken is pan seared to perfection and tossed with sautéed onions, garlic, mushrooms and more. All coated in a creamy flavorful sauce, this recipe is comfort at its finest.
If you love one pan chicken dinner recipes, try my Butternut Squash and Chicken Soup or my One Pot Homemade Hamburger Helper recipes.

Why You’ll Love This Recipe
Comfort in a bowl. This nostalgic recipe is cozy, comforting and so delicious.
Lightened up. This recipe is lightened up by using lean chicken versus beef. It also calls for light sour cream. Option to use half and half versus heavy cream, but the heavy cream adds a lot of flavor.
Easy to make. This easy to make recipe comes together quickly but tastes like it’s been simmering for hours.
Recipe Ingredients
- Chicken – You’ll need on pound of chicken for this recipe. Breasts, tenderloins or thighs will work. Cube the chicken into bite-sized pieces.
- Seasoning – Season the cubed chicken with kosher salt and cracked black pepper. You’ll need more seasoning for the sauce as well.
- Oil – This recipe calls for olive oil or avocado oil to sauté the chicken.
- Vegetables – This recipe calls for finely diced shallots, minced garlic and quartered mushrooms. Option to slice the mushrooms instead.
- Flour – This recipe calls for a dusting of AP flour.
- Broth – You’ll need low sodium chicken broth to deglaze the pan.
- Mustard – This recipe calls for Dijon mustard to enhance the sauce.
- Worcestershire Sauce – Adding Worcestershire sauce helps develop a deep flavor that’s so good.
- Dairy – This recipe calls for heavy cream and light sour cream.
- Garnish – Garnish this dish with fresh chopped parsley.
- Pasta – Option to boil off egg noodles for this recipe.
Variations
- Swap the protein. Option to use cubed beef instead of chicken.
- Enjoy over pasta. Serve this dish over egg noodles for a more traditional approach or enjoy over another short cut pasta like penne. You can also serve this dish over my Lebanese orzo rice.
- Swap the mushrooms. Option to use cremini or white button mushrooms instead.
Expert Tips
Once you add the mushrooms to the pan, let them sauté untouched for 2-3 minutes. This will allow them to form a golden-brown sear.
Once you deglaze the pan with broth, add the Worcestershire and mustard. Mix until well combined and allow the sauce to reduce a touch before adding the heavy cream. This will improve the texture of your sauce.
How to Make
Prep the chicken. Cube the chicken and add it to a bowl. Coat with one tablespoon of avocado oil and season with kosher salt and cracked black pepper. Heat a sauté pan over medium high heat. Add the remaining avocado oil. Once hot, add the cubed chicken ad sauté until cooked through. The internal temp should reach 165-degrees Fahrenheit to ensure doneness.
Make the sauce. In the same pan, add the quartered mushrooms. Let the. Mushrooms sauté untouched for 2-3 minutes so they can develop a golden-brown sear. Once the mushrooms are golden brown, add the finely diced shallots and minced garlic. Season with kosher salt and cracked black pepper. Sauté until the onions are soft.
Dust the vegetables with AP flour. Toss until a paste forms. Next, deglaze the pan with low sodium chicken broth. Add the Worcestershire sauce and Dijon mustard whisk until combined.
Once the sauce reduces, add the heavy cream. Mix well. Turn the heat to low / simmer and add the light sour cream. Mix until well combined. Add the cooked chicken back in and serve hot over cooked egg noodles.
Storage
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in a pan on the stove or in the microwave. When reheating, add a splash of water or broth to reconstitute the sauce.
Frequently Asked Questions
Best enjoyed immediately. However, you can easily reheat this dish.
There can be a variety of reasons for this, but most likely the pan was too hot and subsequently the meat was overcooked.
Other One Pan Dinner Recipes to Consider Trying
Chicken Stroganoff
Equipment
- 1 saute pan
- 1 mixing bowl for chicken
Ingredients
- 1 lb. chicken breasts, cubed
- 2 tablespoons avocado oil, divided, option to use olive oil
- kosher salt, to season the chicken and the sauce
- cracked black pepper, to season the chicken and the sauce
- 8 ounces baby Bella mushrooms, quartered or sliced
- ¾ cup shallots, finely diced
- 2 teaspoons garlic, minced
- 1 tablespoon AP flour, all purpose flour
- ¾ cup low sodium chicken broth
- 2 teaspoon Dijon mustard
- 1.5 teaspoons Worcestershire sauce
- ½ cup heavy cream
- ⅓ cup light sour cream
- 1 tablespoon parsley, chopped small as garnish
Instructions
How to Make
- Cube the chicken and add it to a bowl. Coat with one tablespoon of avocado oil and season with kosher salt and cracked black pepper. Heat a sauté pan over medium high heat. Add the remaining avocado oil. Once hot, add the cubed chicken ad sauté until cooked through. The internal temp should reach 165-degrees Fahrenheit to ensure doneness.
- In the same pan, add the quartered mushrooms. Let the. Mushrooms sauté untouched for 2-3 minutes so they can develop a golden-brown sear. Once the mushrooms are golden brown, add the finely diced shallots and minced garlic. Season with kosher salt and cracked black pepper. Sauté until the onions are soft.
- Dust the vegetables with AP flour. Toss until a paste forms. Next, deglaze the pan with low sodium chicken broth. Add the Worcestershire sauce and Dijon mustard whisk until combined.
- Once the sauce reduces, add the heavy cream. Mix well. Turn the heat to low / simmer and add the light sour cream. Mix until well combined. Add the cooked chicken back in and serve hot over cooked egg noodles.
2 Comments on “Chicken Stroganoff”
I made this chicken stroganoff for the family tonight and received rave reviews! It’s quick, easy, and delicious. I’m adding it to the rotation. Thanks Sarah!
So glad you enjoyed!