Looking for new ways to serve plain old chicken? How about a buttery, garlicky, savory, creamy chicken stroganoff? Serve over egg noodles or rice with extra sauce for one palate-pleasing meal!
You’ve all had beef stroganoff I’m sure. This chicken stroganoff tastes very similar but you know, I swapped out the beef for the chicken. This recipe also uses chicken broth, Italian seasoning, and a few other swaps to really make the chicken stand out on its own. You won’t even miss the beef!
Why This Recipe Works
Here are just a couple reasons why this magnificent recipe works!
Chicken — Let’s face it, we all have some chicken in our fridge or freezer that we just don’t know what to do with! Let’s dress it up stroganoff style!
Greek yogurt — The trick to this dish? Greek yogurt (or sour cream if you prefer). A little tangy, a lot tasty, and the key to making the sauce oh-so-creamy.
Fast — There really isn’t too much work you need to do to get this chicken stroganoff dish done in a jiffy. Plus, everything comes together in one large skillet, and you can cook the pasta, rice, or potatoes while you cook the chicken so it’s all done at the same time.
Pantry staples — You don’t need anything fancy to make this stroganoff sauce. Just some Italian seasonings, garlic, dijon, worcestershire sauce, and a few other easy ingredients you probably have hanging around your fridge and pantry anyway.
Here’s How You Make It
- Melt the butter in a large skillet.
- Stir in the garlic, mushrooms, and onions, sauteeing for 3-4 minutes or until the garlic is fragrant and the onions become translucent.
- Take the mushrooms and onions out with a slotted spoon, placing them in a covered dish to keep them warm.
- Add the chicken to the skillet and saute for 4-5 minus or until the chicken is cooked through.
- To the skillet add the broth, worcestershire sauce, dijon, salt, and pepper. Bring the mixture to a simmer.
- Add the mushrooms and onions back to the sauce in the skillet.
- In another bowl, whisk together the sour cream or Greek yogurt and flour. Pour this into the skillet and mix everything together, cooking til the sauce starts to thicken.
- Add salt and pepper to taste if you desire. Serve over egg noodles, rice, or mashed potatoes. Throw a little parsley garnish on there too if you like! Enjoy!
What is a Chicken Stroganoff?
A chicken stroganoff is just beef stroganoff but which chicken. You can use breasts or thighs, swap chicken broth for beef broth and enjoy the same traditional beef stroganoff recipe but with chicken! The best part is the yummy sour cream-based sauce!
What is Stroganoff Sauce Made of?
It’s made of sugar and spice and everything nice. Oh, no wait, that’s little girls right? But seriously, the sauce is made of broth, spices, garlic, mushrooms, onions, mustard, worcestershire and dijon and the best part? I make my roux with sour cream and flour instead of butter. Might as well get that thick sauce going right away right?
What Does the Word “Stroganoff” Mean?
Essentially, “stroganoff” is a Russian dish that originally was made of sauteed pieces of beef cooked in a sauce made with sour cream, mustard, onions, and other condiments.
- Remember to take the mushrooms and onions out while you brown the chicken and start the sauce — that’s the secret to keeping them nice and soft and tender to the bite, instead of overcooked and chewy or burnt.
- BACON. Cook a few strips of bacon (chopped) in the pan very first, then transfer to a dish with a slotted spoon and continue with the recipe, cooking the onions, garlic, and mushrooms in the bacon grease. Stir the bacon back in later on with the chicken.
- If you’re feeling plain Greek yogurt instead of sour cream, that’s no problem, however I recommend against using reduced fat versions as they tend to curdle.
- If you prefer to have your chicken in bigger pieces rather than in slices, I do recommend you pound them to an even thickness or slice them into cutlets before cooking so they cook more evenly.
- For a little spice to this dish, add in a teaspoon of paprika to the sauce or sprinkle with red pepper flakes while heating through or after plating if not everyone enjoys the heat.
More Comfort Food Recipes You’ll Enjoy
- Four Cheese Baked Ziti
- Sheet Pan Pork Chops with Potatoes and Broccoli
- Mesquite BBQ Pulled Pork (slow cooker or Instant Pot)
- Garlic Butter Roasted Pork Tenderloin
- Creamy Lemon Chicken Piccata
Did you make this dish? Please rate the recipe below!
- 2 large boneless skinless chicken breasts - cut into 1-inch pieces or thin slices
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 8 ounces mushrooms - sliced
- 1 yellow onion - diced
- ½ teaspoon Italian herb seasoning - or Herbs de Provence
- salt and pepper - to taste
- 2 cups chicken broth - I used reduced sodium
- 6 tablespoons worcestershire sauce
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 cup sour cream - or plain greek yogurt, see note
- 3 tablespoons flour
- egg noodles or mashed potatoes - or mashed potatoes, for serving
- chopped parsley - for garnish, optional
- Melt butter in a large skillet.
- Stir in garlic, mushrooms, italian seasoning and onions. Saute 3-4 minutes til garlic is fragrant and onions are translucent.
- Use a slotted spoon to transfer onions and mushrooms to a bowl and cover to keep warm.
- Add chicken pieces to the skillet and saute 4-5 minutes til chicken is cooked through.
- Add broth worcestershire sauce, dijon mustard salt, and pepper to the skillet. Bring to a simmer.
- Stir in mushrooms and onions.
- Stir together sour cream and flour. Whisk into simmering sauce until thickened.
- Taste, add salt and pepper to taste if needed. Serve over cooked egg noodles or mashed potatoes and garnish with chopped parsley if desired.