Chicken Stroganoff Recipe

This delicious Chicken Stroganoff is ready in 30 minutes, and perfect for a weeknight meal. Tender chicken cooked in a creamy mushroom and onion sauce. Served over egg noodles and garnished with a dollop of sour cream and chopped parsley.

This Chicken Stroganoff recipe is everything that makes beef stroganoff delicious, but uses tender bite-sized prices of white meat chicken. Cooked in a sour cream Stroganoff sauce and served over eggs noodles makes this chicken recipe frequently requested weeknight meal.

What is Stroganoff?

Traditionally, Stroganoff is made with strips of beef and cooked in a sour cream based sauce.

The recipe is originally from Russia and was created in the 18th century, and later named in the 19th century. Since then, the recipe has grown in popularity and has resulted in variations using ground beef and, in this case, chicken.

The sauce is creamy from the sour cream and typically includes mushrooms and onions. The broth is also slightly thickened with flour, and simmered.

Ingredients

• Chicken - I prefer chicken breasts, but boneless skinless chicken thighs work well too.
• Butter - salted or unsalted will work
• Yellow Onion - white onion is a delicious substitute for yellow, and the onion will be slightly less sweet.
• Mushrooms - I use a crimini, but protabella or white mushroom is delicious as well.
• All-purpose Flour
• Paprika
• Ground Black Pepper
• Salt
• Chicken Broth - I prefer a reduced sodium to have more control of the sodium content.
• Worcestershire Sauce
• Sour Cream - I do recommend using light or low fat because it does not reliably create a smooth and creamy Stroganoff sauce.
• Fresh Parsley - for garnish (optional)

Instructions

1. In a large rimmed skillet, cook the butter and onions together for 5 minutes.
2. The onions will become darker in color and semi-soft.
3. Add the sliced mushrooms to the skillet. Stir gently to combine and cook for 3 minutes.
4. Add a tablespoon of butter. Allow vegetables to cook at additional 2 minutes. The mushrooms will become soft.

5. Add chopped chicken to the skillet with the mushrooms and onions.
6. Add flour, paprika, salt, and pepper.
7. Stir to evenly mix the chicken and flour into the mushroom and onions.
8. Add the broth and Worcestershire sauce. Allow the mixture to simmer for about 5 minutes. Stir in the sour cream to the Chicken Stroganoff and cook for an additional 2-3 minutes. Season with additional salt and pepper if desired.

Serve and enjoy!

Mushrooms

I use crimini mushrooms in this recipe. I like the heartiness of the mushroom and the slightly sweet and earthy flavor. Crimini are also sometimes labled as "baby bellas" in the produce department.

White mushrooms are another great option. They are not as rich in flavor, but will hold up very well in the sauce like a crimini mushroom.

Like more recipes, Chicken Stroganoff can be made without the mushrooms if that is preferred.

Serving suggestions

I like to serve Chicken Stroganoff with egg noodles. Mashed potatoes, rice, or a vegetable "noodle" are other great options. For me, the important this is something that can soak-up all the delicious Stroganoff sauce!

As far as side dishes, I suggest a green salad or steamed green beans.

Related recipes

• Egg Foo Young
• Homemade Cream of Rice Recipe

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📋 Recipe

Chicken Stroganoff

This delicious Chicken Stroganoff is ready in 30 minutes, and perfect for a weeknight meal. Tender chicken cooked in a creamy mushroom and onion sauce. Served over egg noodles and garnished with a dollop of sour cream and chopped parsley.

5 from 2 votes

Print Recipe
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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 1 lb Chicken, cut into bite-sized pieces
• 2 tablespoon Butter
• 1 medium Yellow Onion
• 2 cup Sliced Mushrooms
• 2 ½ tablespoon All-purpose Flour
• 1 teaspoons Paprika
• ½ teaspoons Ground Black Pepper
• ½ teaspoons Salt
• 1 ¼ cup Chicken Broth
• 1 tablespoon Worcestershire Sauce
• ⅔ cup Sour Cream
• Chopped Fresh Parsley, for garnish (optional)
• 12 oz Egg Noodles

Instructions

 

• In a large rimmed skillet, cook the butter and onions together for 5 minutes.
• The onions will become darker in color and semi-soft.
• Add the sliced mushrooms to the skillet. Stir gently to combine and cook for 3 minutes.
• Add a tablespoon of butter. Allow vegetables to cook at additional 2 minutes. The mushrooms will become soft.
• Add chopped chicken to the skillet with the mushrooms and onions.
• Add flour, paprika, salt, and pepper.
• Stir to evenly mix the chicken and flour into the mushroom and onions.
• Add the broth and Worcestershire sauce. Allow the mixture to simmer for about 5 minutes. Stir in the sour cream to the Chicken Stroganoff and cook for an additional 2-3 minutes. Season with additional salt and pepper if desired.
• Serve over hot cooked egg noddles. Top with sour cream, fresh parsley, and a sprinkle of paprika.

Keyword chicken

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