Creamy Chicken Stroganoff

A silky, mushroom-studded chicken stroganoff that I pull together on busy nights: tender strips of chicken in a tangy, savory sour-cream gravy spooned over buttered egg noodles. It’s cozy, quick, and incredibly satisfying.

Why You’ll Love This Recipe

I get weeknight speed with restaurant-worthy flavor.
I keep the chicken juicy by searing first, then finishing in sauce.
I build layers with onions, mushrooms, Dijon, and Worcestershire for depth.
I temper the sour cream, so the sauce stays ultra-creamy—no curdling.
I serve it over noodles, rice, or mashed potatoes depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil, for searing
Butter, for richness
Boneless, skinless chicken (breasts or thighs), sliced into thin strips
Kosher salt and freshly ground black pepper
Cremini or button mushrooms, sliced
Yellow onion, finely chopped
Garlic, minced
Sweet paprika (optional, for warmth and color)
All-purpose flour, to thicken
Dry white wine (optional; I swap in more broth if I prefer)
Low-sodium chicken broth
Dijon mustard
Worcestershire sauce
Sour cream
Fresh parsley, chopped, for finish
Cooked wide egg noodles, for serving (I also love rice or mashed potatoes)

Directions

I prep the chicken by patting it dry and seasoning with salt and pepper.
I heat olive oil with a bit of butter in a large skillet over medium-high and sear the chicken in batches until just golden on the edges, 2–3 minutes per side. I transfer it to a plate; it will finish cooking in the sauce.
I reduce the heat to medium, melt the remaining butter, and sauté the mushrooms and onion with a pinch of salt until the mushrooms release moisture and turn golden, about 5–7 minutes. I stir in the garlic and paprika and cook 30 seconds until fragrant.
I sprinkle in the flour and stir for 1 minute to coat the veggies. I splash in the wine to deglaze (or extra broth), scraping up the browned bits.
I whisk in the chicken broth, Dijon, and Worcestershire. I simmer 3–4 minutes until the sauce thickens slightly.
I return the chicken and any juices to the pan and simmer gently 2–3 minutes until the chicken is cooked through.
I temper the sour cream by stirring a ladle of hot sauce into it, then I lower the heat and swirl the soured cream mixture into the skillet. I keep it just below a simmer for 1–2 minutes to keep it silky.
I taste and adjust salt and pepper, scatter over parsley, and serve the stroganoff over hot egg noodles.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Lighter: I swap half the sour cream for Greek yogurt and add it off the heat.
Extra-mushroom: I double the mushrooms and add a mix of cremini and shiitake.
Paprika-forward: I use 1–2 teaspoons Hungarian sweet paprika and finish with a pinch of smoked paprika.
No-wine: I replace wine with more broth and a teaspoon of lemon juice at the end for brightness.
Gluten-free: I thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water instead of flour.
Dairy-free: I use olive oil, coconut cream (just the thick part), and a squeeze of lemon to mimic sour cream’s tang.

storage/reheating

Refrigerate: I cool leftovers, then store in an airtight container for up to 3–4 days.
Freeze: I prefer not to freeze dairy-based sauces, but if I must, I cool completely and freeze up to 2 months; I thaw overnight in the fridge and whisk well after reheating.
Reheat: I warm gently on the stovetop over low heat with a splash of broth or water, stirring so the sauce loosens and stays creamy. I avoid boiling.

FAQs

Can I use chicken thighs instead of breasts?

I often choose boneless, skinless thighs because they stay extra juicy; I slice them the same way and cook just until tender.

How do I keep the sour cream from curdling?

I temper it with a little hot sauce first and keep the pan below a simmer once the sour cream goes in; gentle heat keeps the sauce silky.

What can I substitute for sour cream?

I use full-fat Greek yogurt (added off heat) or crème fraîche; both give tang, but crème fraîche is the most stable.

Can I make this ahead?

I cook the sauce and chicken, cool, and refrigerate; I reheat gently and finish with a fresh spoonful of sour cream to restore gloss.

What noodles work best?

I love wide egg noodles cooked in well-salted water, but I also serve the stroganoff over buttered spaetzle, rice, or mashed potatoes.

Conclusion

I lean on this creamy chicken stroganoff whenever I want comfort without fuss: quick seared chicken, a mushroom-onion base, and a tangy, spoon-coating sauce that never fails me. I finish with parsley and dive in while it’s hot over a heap of noodles.