I have such fond memories of my mom’s beef stroganoff simmering away on the stove when I was a kid. The mouthwatering aromas of mushrooms sauteing in butter would waft through the kitchen, making my stomach growl in anticipation. While I’ve put my own spin on the recipe with chicken instead of beef, it still delivers all that nostalgic, stick-to-your-ribs satisfaction.
When you dig into a steaming bowlful of this chicken stroganoff, you’re met with juicy bites of chicken and meaty mushrooms swimming in a luscious, creamy sauce punctuated by bright pops of mustard and Worcestershire. Served over a bed of buttery egg noodles, mashed potatoes, or fluffy rice, it’s the type of soul-soothing meal that leaves you feeling like you’re wrapped in a warm blanket.
Why You’ll Crave This Chicken Stroganoff
It’s a rustic, comforting classic that tastes like it came straight from grandma’s kitchen, but is actually quite easy to make at home.
The creamy mushroom sauce is out-of-this-world thanks to the perfect balance of Dijon mustard, Worcestershire sauce, and the fond (those delicious browned bits) from searing the chicken and mushrooms.
It transforms basic chicken breasts into an elegant, company-worthy dish.
You can have it on the table in under an hour for a satisfying weeknight dinner.
The flavors are even better the next day if you’re lucky enough to have leftovers!
Chicken Stroganoff Ingredients
Chicken Breasts: Cut into bite-sized pieces, they become incredibly tender and soak up all the delicious flavors of the sauce.
Mushrooms: I prefer using baby bellas (cremini) for their rich, earthy flavor, but white mushrooms work too.
Onion & Garlic: The aromatic base that makes the sauce downright irresistible.
Chicken Broth: Gives the luscious sauce great body and flavor.
Sour Cream: Provides that signature tangy creaminess that stroganoff is famous for. Use full-fat for best taste and texture.
Dijon Mustard & Worcestershire Sauce: This duo is essential for achieving that quintessential stroganoff flavor we all crave.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream? While Greek yogurt can work in a pinch, it simply doesn’t have the same rich, tangy flavor as real sour cream. The sauce may also end up thinner and more prone to curdling.
What can I serve with chicken stroganoff? My favorite pairings are buttered egg noodles, creamy mashed potatoes, steamed rice, roasted veggies, or a fresh green salad.
How do I store leftovers? Let any leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce back up.
Top Tips & Fun Variations
For maximum flavor, don’t rush the steps where you sear the chicken, mushrooms, and onions until they’re nicely browned. Getting a good sear makes all the difference.
For an extra rich sauce, stir in a pat of butter along with the sour cream at the end.
My mom always added a pinch of nutmeg to her stroganoff sauce for just a hint of warmth – such a fun twist!
Try using smoked paprika instead of black pepper when seasoning the chicken for a smoky kick.
Stir in a handful of baby spinach or frozen peas at the end for a pop of color and nutrients.
If you’re really feeling indulgent, garnish each serving with a dollop of extra sour cream and some crispy fried shallots on top.
Make-Ahead Convenience
While chicken stroganoff is best enjoyed fresh off the stove, you can partially prep it ahead if needed:
Cut up the chicken and store it in the fridge until ready to cook.
Slice the mushrooms and chop the onions and garlic a day in advance.
The sauce can be made 2-3 days ahead and stored in the fridge. Simply reheat it gently on the stovetop, adding a splash of broth to thin it out if needed. Then add the cooked chicken just before serving.