Creamy Chicken Stroganoff in Just 30 Minutes – Pure Comfort

There’s something magical about a big bowl of Chicken Stroganoff after a long day – it’s my go-to comfort food when I need something creamy, cozy, and ready in a flash. This version skips the beef but keeps all the rich, velvety goodness of the classic dish, with tender chicken swimming in that dreamy sour cream sauce. From fridge to table in just 30 minutes? Yes please! I love how the mushrooms soak up all those savory flavors while the Worcestershire and Dijon add that perfect little kick. Trust me, once you try this easy Chicken Stroganoff recipe, it’ll become one of those weeknight heroes you turn to again and again.

Why You’ll Love This Chicken Stroganoff

This isn’t just another dinner recipe – it’s the kind of meal that makes everyone at the table do a little happy dance. Here’s why it’s become my most-requested weeknight dish:

• Creamy dreamy texture – That luscious sour cream sauce coats every bite like a cozy blanket
• 30-minute magic – Faster than takeout but tastes like you spent hours cooking
• Kid-approved flavors – Even picky eaters gobble up the tender chicken and noodles
• Endlessly adaptable – Swap mushrooms for bell peppers or use turkey instead of chicken

Seriously, I’ve made this when I had surprise guests, when the kids had soccer practice, and even when I was just too tired to think – it never lets me down.

Chicken Stroganoff Ingredients

Grab these simple ingredients – most might already be in your fridge or pantry! The magic happens when they all come together.

• 2 boneless, skinless chicken breasts – sliced into thin strips (about ¼ inch thick)
• 1 tablespoon olive oil – or butter if you’re feeling indulgent
• 1 small onion – diced nice and small (about ½ cup)
• 1 cup mushrooms – sliced (I love cremini, but button mushrooms work great too)
• 2 cloves garlic – minced (fresh is best, but ½ teaspoon garlic powder in a pinch)
• 1 cup chicken broth – low-sodium so you control the salt
• 1 tablespoon Worcestershire sauce – that secret umami kick
• 1 teaspoon Dijon mustard – trust me, it makes all the difference
• ½ cup sour cream – full-fat please, packed right to the brim
• 1 tablespoon flour – all-purpose works perfectly
• Salt and pepper – to taste (I’m generous with both)
• Fresh parsley – for that pretty green sprinkle at the end

Ingredient Notes & Substitutions

Don’t stress if you need to swap things! Here are my tried-and-true substitutions:

• Sour cream → Greek yogurt (same amount, but add it at the very end off heat)
• Flour → Gluten-free 1:1 blend or cornstarch (use 2 teaspoons cornstarch mixed with cold water first)
• Chicken breasts → Thighs (just cook 2-3 minutes longer) or leftover rotisserie chicken (skip browning step)
• Mushrooms → Bell peppers or skip entirely if you must

See? Flexibility is built right in – that’s why this recipe has stuck with me through all sorts of kitchen adventures!

How to Make Chicken Stroganoff

Okay, let’s get cooking! This Chicken Stroganoff comes together like magic – just follow these simple steps and you’ll have creamy, dreamy comfort food in no time. I’ve made this so often I could probably do it with my eyes closed (though I don’t recommend trying that!).

Step 1: Cook the Chicken

First, grab your trusty skillet and heat that olive oil over medium heat – you’ll know it’s ready when a drop of water sizzles. Add your sliced chicken in a single layer (don’t crowd the pan!) and let it get nice and golden brown, about 5 minutes total. No need to cook it all the way through yet – we’ll finish it later. Transfer the chicken to a plate and try not to nibble on those tasty pieces while you work on the next step!

Step 2: Sauté Vegetables

Same pan, no need to wash it – all those browned bits add flavor! Toss in your diced onions and sliced mushrooms. You’ll want to cook them until the onions turn translucent and the mushrooms release their liquid, about 5 minutes. Now’s when you add the garlic – just 1 minute of cooking is perfect. Any longer and it might burn, giving you that bitter taste nobody wants. The kitchen should smell absolutely heavenly by now!

Step 3: Make the Sauce

Here comes the magic! Sprinkle the flour over your veggies and give it a good stir – this helps thicken our sauce later. Slowly pour in the chicken broth while stirring constantly (this prevents lumps – trust me, I’ve learned the hard way!). Add the Worcestershire sauce and Dijon mustard – these are the flavor powerhouses! Let everything simmer for about 5 minutes until the sauce starts to thicken slightly. You’ll see it coat the back of your spoon nicely.

Step 4: Combine and Finish

Now return that beautiful browned chicken to the pan along with any juices that collected on the plate. Let it cook for another 5 minutes to finish cooking through. Here’s the most important part – remove the pan from heat before adding the sour cream! Stir it in gently until just combined. If you boil the sauce now, the sour cream might separate (been there, done that, cried over curdled sauce). Just warm it through on low heat if needed. Taste and adjust salt and pepper – I always add an extra pinch of each!

See? Easy peasy! Now all that’s left is to grab your favorite noodles or rice and dig into that creamy, comforting goodness.

Tips for Perfect Chicken Stroganoff

After making this Chicken Stroganoff more times than I can count, I’ve picked up some foolproof tricks that take it from good to “oh my goodness, can I have seconds?” Here are my can’t-live-without tips:

Full-fat sour cream is non-negotiable – I know, I know, we’re all trying to be healthy, but trust me on this. That extra fat content means your sauce stays silky smooth instead of breaking or getting grainy. The first time I tried low-fat, I ended up with something closer to cottage cheese than creamy sauce – lesson learned!

Slice your chicken thin and even – About ¼ inch thick is perfect. This ensures every piece cooks evenly and stays tender. I like to slightly freeze my chicken breasts for 20 minutes first – it makes slicing so much easier!

Need a thicker sauce? Mix an extra tablespoon of flour with a splash of cold broth before adding it in. This prevents lumps better than sprinkling dry flour directly into the hot pan (another hard-won kitchen lesson!).

Let it rest before serving – I know it’s tempting to dig right in, but giving the sauce 5 minutes off heat lets the flavors meld beautifully. Cover it loosely with foil while you cook your noodles or rice. The wait is worth it!

Serving Suggestions for Chicken Stroganoff

Oh, the possibilities! My absolute favorite way to serve Chicken Stroganoff is over a big pile of buttery egg noodles – they cradle every drop of that creamy sauce perfectly. But don’t stop there! It’s equally dreamy spooned over:

• Fluffy white rice (brown works too if you’re feeling virtuous)
• Creamy mashed potatoes (trust me, it’s comfort food heaven)
• Even roasted potatoes if you’re craving something heartier

No matter what you choose, don’t skip the fresh parsley sprinkle – that pop of green makes it look fancy and adds a fresh little bite. Dinner is served!

Storing and Reheating Chicken Stroganoff

Here’s the good news – Chicken Stroganoff makes fantastic leftovers! That creamy sauce actually tastes even better the next day as the flavors really settle in. But there are a few tricks to keeping it tasting fresh:

Storage tip: Pop any leftovers in an airtight container and they’ll keep beautifully in the fridge for up to 3 days. I like to portion mine out so I can grab single servings for quick lunches.

Reheating magic: When you’re ready to enjoy it again, go low and slow! Medium heat will make your sour cream sauce separate faster than you can say “oops.” Instead, warm it gently over low heat on the stove, stirring frequently. If it looks a bit thick, splash in a tablespoon or two of chicken broth or water to loosen it up.

One warning from personal experience – the microwave can be tricky! If that’s your only option, heat in 30-second bursts at 50% power, stirring between each round. And whatever you do, don’t let it boil – that’s when the sauce starts to break.

Sadly, freezing isn’t ideal for this dish – the sour cream tends to separate when thawed, leaving you with a grainy texture. But honestly, between my family’s appetite and those delicious leftovers, it rarely lasts long enough to freeze anyway!

Chicken Stroganoff FAQs

Over the years, I’ve gotten all sorts of questions about this Chicken Stroganoff recipe – here are the ones that pop up most often!

Can I use turkey instead of chicken?
Absolutely! Just slice turkey breast thin and cook about 2 minutes longer – it tends to be slightly drier than chicken.

What can I use if I don’t have sour cream?
Greek yogurt works in a pinch, but add it off heat and stir gently to prevent curdling.

Can I freeze Chicken Stroganoff?
Not recommended – the sour cream separates when thawed, leaving you with a grainy texture nobody wants.

Why does my sauce look thin?
Let it simmer a few more minutes – if still too thin, mix 1 tsp cornstarch with cold water and stir it in.

Can I make this ahead of time?
Yes! Prepare everything except the sour cream – stir that in right before serving for best texture.

Nutrition Information

Okay, let’s talk numbers – but remember, these are just estimates because your ingredients might be slightly different than mine! Here’s the general breakdown per serving (that’s about 1¼ cups of stroganoff over noodles):

Approximately: 350 calories, 18g fat (7g saturated), 30g protein, and 15g carbs. Not too shabby for such a satisfying meal!

A quick heads-up – these numbers can change based on whether you use full-fat sour cream (which I totally recommend), how much oil you actually use, or if you swap in Greek yogurt. Even the thickness of your chicken slices can make a small difference. But honestly? When I’m digging into a bowl of this creamy goodness, I’m thinking more about the flavor than the exact calorie count!

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