Name: Creamy Chicken Stroganoff Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked or sweet paprika; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 8 ounces cremini or white button mushrooms, sliced; 2 tablespoons all-purpose flour; 1 1/2 cups low sodium chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1/2 cup sour cream, full fat; 1/4 cup heavy cream; 1/2 teaspoon paprika; 0 Salt and black pepper to taste; 2 tablespoons chopped fresh parsley or chives; 12 ounces egg noodles, cooked according to package directions

Creamy Chicken Stroganoff Recipe tastes rich, savory, and silky with tender bites of chicken, earthy mushrooms, and a tangy, creamy sauce that clings to every noodle. It works perfectly for busy weeknights or cozy weekends, and you can get it on the table in about 35 minutes. I first cooked a version of this in my tiny college apartment, and my roommates still text me for the recipe.

Why Make This Creamy Chicken Stroganoff Recipe at Home

You control everything at home, from the amount of creaminess to how much garlic you want. Restaurant versions often taste heavy or salty, while this Creamy Chicken Stroganoff Recipe hits that comfort-food spot without knocking you into a food coma.

You also save money and stretch a couple of chicken breasts into a full family dinner. Leftovers taste even better the next day, which makes this recipe perfect for meal prep or lunches.

“This Creamy Chicken Stroganoff Recipe tastes like a cozy hug in a bowl and beats any takeout version I tried ★★★★★”

Ingredients You Need

Chicken and Marinade

1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
- Thighs stay juicier and forgive overcooking a bit more.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked or sweet paprika
1 tablespoon olive oil

Sauce Base

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
8 ounces cremini or white button mushrooms, sliced
- Use pre-sliced mushrooms as a pantry shortcut if you feel tired or rushed.
2 tablespoons all-purpose flour
- Use a 1:1 gluten free flour blend if you want a gluten free version.

Liquids and Creaminess

1 1/2 cups low sodium chicken broth
- I like Better Than Bouillon roasted chicken base for strong flavor.
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream, full fat
- Use Greek yogurt for a lighter version, but add an extra teaspoon of olive oil for richness.
1/4 cup heavy cream
- You can swap half-and-half, but the sauce will taste slightly thinner.

Seasoning and Finish

1/2 teaspoon paprika (extra, optional, for color)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley or chives

Pasta or Base

12 ounces egg noodles, cooked according to package directions
- Wide egg noodles give that classic stroganoff feel.
Or serve over:
- Mashed potatoes
- Steamed rice
- Cauliflower rice for a lower carb option

Equipment List

Large deep skillet or sauté pan (12 inch works best)
Tongs or a spatula
Wooden spoon or silicone spatula
Cutting board and sharp knife
Measuring cups and spoons
Medium pot for noodles, if you serve it that way

Tips & Mistakes

Slice chicken into even strips so everything cooks at the same speed.
Pat chicken dry before seasoning so it browns instead of steaming.
Brown chicken in batches and avoid crowding the pan, or you lose that nice color and flavor.
Use medium high heat to brown the chicken, then lower the heat for the sauce so the dairy does not curdle.
Stir the flour into the fat and veggies fully, or the sauce can taste chalky.
Temper the sour cream by mixing it with a bit of warm sauce before you add it to the pan, so it blends smoothly.
Taste and adjust salt at the end, since broth and Worcestershire already bring salt.
Do not overcook the noodles; slightly firm noodles hold up better in the creamy sauce.
Add fresh herbs at the end so they stay bright and do not turn dull or bitter.
If the sauce looks too thick, thin it with a splash of warm broth or pasta water instead of more cream.

How to Make Creamy Chicken Stroganoff Recipe

Step 1: Prep the Chicken

Slice the chicken into thin strips, about 1/2 inch thick. Pat the strips dry with paper towels. Toss them in a bowl with salt, pepper, paprika, and olive oil until every piece looks coated.

Step 2: Brown the Chicken

Heat a large skillet over medium high heat and add a tablespoon of olive oil if the pan looks dry. Add half the chicken strips in a single layer and cook 3 to 4 minutes per side until they look golden and cooked through. Transfer the chicken to a plate, then repeat with the remaining strips.

Step 3: Sauté Onions and Mushrooms

Lower the heat to medium and add the butter to the same skillet. Add the sliced onion and cook 3 to 4 minutes until it softens and turns lightly golden. Stir in the mushrooms and cook 5 to 7 minutes until they release their liquid and that liquid cooks off.

Add the minced garlic and cook about 30 seconds until it smells fragrant. Scrape up any browned bits from the bottom of the pan with your spoon. Those bits carry a ton of flavor into the sauce.

Step 4: Build the Roux

Sprinkle the flour over the onion and mushroom mixture. Stir constantly for 1 to 2 minutes so the flour coats the veggies and cooks. The mixture will look thick and a little pasty, which means it stands ready for the liquid.

Step 5: Add Broth and Flavor Boosters

Slowly pour in the chicken broth while you stir to avoid lumps. Add the Worcestershire sauce and Dijon mustard and stir until the mixture looks smooth. Let it simmer 3 to 4 minutes so it thickens slightly.

Step 6: Add Creaminess

Lower the heat to medium low. In a small bowl, mix the sour cream with a few spoonfuls of the hot sauce from the pan and stir until smooth. Pour that mixture back into the skillet along with the heavy cream and stir until the sauce looks silky and uniform.

Taste and adjust with extra salt, pepper, or paprika if you want more color and warmth. Keep the heat gentle so the sauce stays smooth and creamy.

Step 7: Return Chicken to the Pan

Add the browned chicken and any juices from the plate back into the skillet. Stir to coat the chicken in the sauce. Let it simmer 3 to 5 minutes so the flavors mingle and the chicken warms through.

Sprinkle in the chopped parsley or chives and stir again. If the sauce looks too thick, loosen it with a splash of warm broth or hot pasta water.

Step 8: Cook the Noodles and Combine

While the sauce simmers, cook the egg noodles in salted water according to package directions until just tender. Drain the noodles, then either toss them directly into the skillet with the sauce or serve the sauce over a bed of noodles on each plate. I like to toss half the noodles in the pan so they soak up flavor, then spoon extra sauce on top.

Variations I've Tried

I swap chicken for turkey cutlets when I have holiday leftovers, and the sauce still tastes amazing. I also tried a lighter version with Greek yogurt instead of sour cream and half-and-half instead of heavy cream, and it still tasted rich enough for a weeknight treat. Sometimes I add a handful of baby spinach at the end and stir until it wilts, which sneaks in some greens without complaints.

If you want more veggies, you can add thinly sliced bell peppers or peas during the last few minutes of cooking. I also tested a version with smoked paprika and a pinch of cayenne, which gave the Creamy Chicken Stroganoff Recipe a gentle smoky kick that my spice-loving friends devoured.

How to Serve Creamy Chicken Stroganoff Recipe

Serve Creamy Chicken Stroganoff Recipe over buttery egg noodles, fluffy mashed potatoes, or simple steamed rice. Add a crisp green salad or steamed broccoli on the side to balance the richness. Garlic bread or a warm baguette works great to scoop up every last bit of sauce. I also like to top each bowl with extra herbs and a small spoonful of sour cream for a pretty finish.

How to store

Fridge: Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days.
Freezer: Store cooled stroganoff in freezer safe containers or bags for up to 2 months; thaw overnight in the fridge before reheating.
Reheating on stovetop: Reheat gently in a skillet over low to medium heat with a splash of broth or milk, and stir until hot and creamy again.
Reheating in microwave: Heat in short bursts, about 45 to 60 seconds at a time, stirring between bursts so the sauce heats evenly and does not separate.