Creamy Rich Chicken Stroganoff That’ll Wow Your Family is comfort food with a little finesse — silky sour cream sauce, tender seared chicken, and earthy mushrooms all finished with bright mustard and Worcestershire. I’ve made this many times for weeknights and gatherings, and the technique below keeps the sauce velvety without curdling. If you love creamy chicken dinners, try my take on creamy garlic Parmesan chicken for another easy weeknight option.
Why Make This Recipe
- Deep, comforting flavor: the combination of sautéed mushrooms, caramelized onions, and a tangy sour cream sauce creates layers of taste everyone recognizes and loves.
- Quick weeknight dinner: you can have this on the table in about 30–35 minutes using a single skillet.
- Flexible and family-friendly: it pairs with pasta, rice, or mashed potatoes and satisfies picky eaters and adults alike.
- Balanced nutrition: lean protein from chicken and vitamins from mushrooms and onions make it more than just indulgence.
- Personal insight: I love this recipe because a small technique — tempering the sour cream off the heat — transforms the sauce from ordinary to restaurant-smooth, and that “wow” moment never gets old. Also, if you like chicken with creamy sauces, this works great alongside a baked Caesar-style chicken reference like baked Caesar chicken with creamy Parmesan sauce when you want to vary the menu.
Recipe Overview
Prep time: 10 minutes.
Cook time: 20–25 minutes.
Total time: 30–35 minutes.
Servings: 4.
Difficulty: Easy–Medium.
Cooking method: Pan-sear the chicken, sauté aromatics and mushrooms, make a quick roux or slurry, then finish by folding in sour cream off the heat to build a creamy sauce.
My Experience Making This Recipe
When I first tested this, my sauce separated a couple times; I learned to remove the pan from heat before adding the sour cream and to temper it with a ladle of hot broth for a flawless finish. Using an instant-read thermometer (target internal temp 165°F / 74°C) helped me stop overcooking the chicken while keeping it juicy.
How to Make Creamy Rich Chicken Stroganoff That’ll Wow Your Family
Start by slicing 1 pound boneless skinless chicken breasts into 1/2–3/4-inch strips and season with salt and pepper. Sear in a 10–12 inch heavy skillet over medium-high heat with 2 tablespoons oil for 3–4 minutes per side until golden and the internal temperature hits 165°F; remove and rest. Sauté one small diced onion and 8 oz sliced mushrooms in 2 tablespoons butter until browned, add 2 cloves minced garlic for 30 seconds, then sprinkle 2 tablespoons flour and cook 1 minute to remove raw taste. Deglaze with 1½ cups chicken broth and 1 tablespoon Worcestershire, simmer to thicken 3–5 minutes, then remove pan from heat and whisk in 1 cup sour cream and 1 tablespoon Dijon mustard (temper the sour cream with a little hot broth first if worried about curdling). Return the chicken to warm through and adjust consistency with reserved pasta water or a splash of broth.
Equipment tips: use a heavy-bottomed skillet for even browning, an instant-read thermometer for doneness, and a whisk to build a smooth sauce. Expect about 30 minutes active time and a rich, glossy sauce at the end.
Expert Tips for Success
- Brown in batches: don’t overcrowd the pan when searing chicken — a crowded pan steams rather than browns. Sear over medium-high heat until the surface is caramelized.
- Control heat for dairy: always remove the pan from direct heat when adding sour cream and stir quickly; high heat will curdle it. If sauce looks too thick, thin with 1–2 tablespoons reserved chicken broth or pasta water.
- Use a roux or slurry: for a sturdier sauce, sprinkle 2 tablespoons flour into the vegetables and cook 60 seconds; for gluten-free, whisk 1 tablespoon cornstarch into cold broth and add it to the simmering liquid.
- Rest the chicken: let seared chicken rest 5 minutes before slicing so juices redistribute and cuts stay juicy. Also consider learning high-heat searing techniques I describe when doing quick seafood like in recipes such as bang-bang shrimp tacos, where managing oil temperature and quick sears are key; the same heat control helps with browning chicken.
- Reserve starchy pasta water: if serving over noodles, keep 1 cup of pasta water to loosen and emulsify the sauce for a silky finish.
How to Serve Creamy Rich Chicken Stroganoff That’ll Wow Your Family
- Classic: serve over egg noodles cooked al dente (8–10 minutes) and garnish with chopped parsley and a lemon wedge for brightness.
- Carb swaps: spoon over mashed potatoes or buttered rice for a hearty weeknight plate.
- Veg-forward: serve with roasted green beans or steamed broccoli to add color and crunch.
- Dessert pairing: finish with a light, creamy dessert like a creamy vegan custard Napoleon for surprising contrast if you want to end on a refined note.
Storage and Reheating Guide
Refrigerate leftover stroganoff in an airtight container for 3–4 days. For freezing, cool completely and freeze in meal-sized airtight containers for up to 3 months; avoid freezing if you prefer maximum sauce quality because dairy can change texture. To reheat from refrigerated, warm gently in a skillet over low heat with 2–4 tablespoons broth, stirring until just warmed through (internal chicken temp 165°F). Microwave reheating works in short bursts (50% power, 60 seconds, stir) to prevent curdling and to heat evenly.
Recipe Variations
- Gluten-free: substitute 2 tablespoons cornstarch mixed into cold broth for thickening and serve over gluten-free pasta or rice.
- Dairy-free: replace sour cream with 3/4 cup full-fat coconut milk plus 2 tablespoons lemon juice for acidity, or use unsweetened cashew cream for a richer result.
- Beef-style stroganoff: swap chicken for 1 pound thinly sliced beef sirloin and sear quickly; finish the same way for classic beef stroganoff flavor.
- Spicy twist: stir in 1–2 teaspoons hot sauce or 1 tablespoon Sriracha for a buffalo-esque heat that pairs well with a pasta base — if you like spicy creamy pasta combinations, see inspiration like buffalo chicken pasta for ideas on balancing heat and cream.
Nutritional Highlights
- Protein-rich: chicken provides lean protein to support satiety and muscle maintenance.
- Vegetables add micronutrients: mushrooms and onions contribute fiber, B vitamins, and antioxidants.
- Allergen notes: contains dairy (sour cream, butter) and gluten if you use flour or traditional pasta; adapt with cornstarch and dairy-free substitutes for those allergies. Portion guidance: plan roughly 1 cup of stroganoff per adult as a main course, paired with 1 cup of a side vegetable.
Troubleshooting Common Issues
- Sauce too thin: simmer uncovered 3–5 minutes to reduce, or whisk in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water and simmer until thickened.
- Sauce curdles: immediately remove from heat, whisk in a ladle of hot broth to temper, then stir in sour cream off the heat. Avoid boiling after adding dairy.
- Chicken dry or tough: stop cooking at 165°F internal temperature; slice against the grain and return to sauce only to warm, not to cook further.
Frequently Asked Questions
Q1: Can I use leftover cooked chicken?
A1: Yes — shred or slice leftover cooked chicken and add it to the sauce near the end just to warm through. Reduce initial searing time, and skip the step of bringing the chicken to 165°F; just ensure it reaches 140–150°F while warming to stay juicy.
Q2: How do I keep the sauce silky without flour?
A2: Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold broth) whisked into simmering liquid; it thickens quickly and gives a glossy finish. Alternatively, reduce the broth and finish with a small knob of cold butter off heat to emulsify.
Q3: Can I make this ahead for meal prep?
A3: Prepare components (sautéed mushrooms and sauce base) and store separately from pasta; refrigerate for up to 3 days. Reheat gently, add sour cream off heat, and toss with freshly cooked pasta for best texture.
Q4: What’s the best noodle or grain to serve with stroganoff?
A4: Egg noodles are classic for their texture and ability to hold sauce; wide pappardelle or tagliatelle also work. For a lighter option, serve on cauliflower mash or steamed rice — just reserve some starch water if using pasta to adjust sauce consistency.
Creamy Rich Chicken Stroganoff That’ll Wow Your Family
- Total Time: 35
- Yield: 4 servings 1x
- Diet: None
Description
A comforting yet sophisticated chicken stroganoff with silky sour cream sauce, tender chicken, and earthy mushrooms, perfect for weeknight dinners or gatherings.
Ingredients
- 1 pound boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons oil
- 1 small onion, diced
- 8 oz sliced mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1½ cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
Instructions
- Slice chicken into 1/2–3/4-inch strips and season with salt and pepper.
- Sear in a heavy skillet over medium-high heat with oil for 3–4 minutes per side until golden and cooked to an internal temperature of 165°F; remove and rest.
- Sauté diced onion and sliced mushrooms in butter until browned.
- Add minced garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and cook for 1 minute.
- Deglaze pan with chicken broth and Worcestershire sauce, simmer to thicken for 3–5 minutes.
- Remove from heat and whisk in sour cream and Dijon mustard.
- Return the chicken to the pan to warm through, adjusting consistency with reserved pasta water or broth as needed.
Notes
Use a heavy-bottomed skillet for even browning. An instant-read thermometer is useful to prevent overcooking the chicken.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg