With plenty of earthy mushrooms and a tangy sour cream sauce, chicken stroganoff is a lighter take on traditional beef stroganoff. Perfect for weeknight dinners or to serve to guests!
Why you’ll love it: This hearty dish is not difficult to prepare, and it’s impressively delicious.
How long it takes: 30 minutes
Equipment you’ll need: large skillet, pasta pan
To me, there isn’t anything much better than chicken and mushrooms, in a rich creamy sauce, slathered on tender pasta. I mean, really. Well, to be honest, mushrooms aren’t the only veggie I like to combine with creamy chicken and pasta.
More than a few recipes illustrate my love for creamy pastas, like creamy chicken and asparagus pasta, chicken marsala pasta (yup, mushrooms in that one, too!), and chicken alfredo with broccoli. If I’m feeling a little more in the mood for spice, I love this creamy Cajun chicken pasta or Instant Pot Buffalo chicken pasta.
I think you’ll agree that this healthier take on classic beef stroganoff is a winner. Give it a try for dinner tonight and see what you think!
About This Chicken Stroganoff Recipe
It sounds fancy but it’s not difficult to make. This recipe really does come together in thirty minutes. Maybe forty-five minutes if your husband isn’t home to keep the kids occupied. Maybe an hour if you have four kids instead of two, but I don’t know anything about that so I’m just going on my imagination and what I’ve been told.
This recipe is healthier than traditional beef stroganoff. Using chicken instead of beef makes this recipe a bit lighter. Adding lots (and lots!) of mushrooms increases the nutritional content, and there’s a bare minimum of sour cream, just enough to give the impression of a rich creamy sauce.
Healthy comfort food is always a good thing to accomplish whether you have four kids, two kids, or zero kids, wouldn’t you agree?
I’ll get you started on the recipe here with extra information to help you out. The recipe card is located near the end of the post and contains measurements, instructions, and nutrition information.
What You’ll Need
- Chicken: In this recipe, boneless skinless chicken breasts take the place of the beef in traditional stroganoff. Boneless skinless chicken is easy to prep, cooks quickly, and is a good source of lean protein.
- Mushrooms: Look for ordinary white mushrooms, or substitute cremini mushrooms. According to the Mushroom Council, cremini mushrooms (also known as crimini, brown mushrooms, or baby bella mushrooms) are simply more mature white mushrooms, and have a more robust flavor.
- Onion: A regular yellow cooking onion is fine for this recipe. Cooking onions are smaller and more finely textured, and keep well in your pantry.
- Dry White Wine: Look for varieties like chardonnay, sauvignon blanc, or a dry pinot grigio. It’s best to avoid sweet wines like white zinfandel for cooking because they add a sweet flavor that doesn’t go well with savory dishes.
- Sour Cream: Sour cream is slightly tangy, and is an essential element of traditional stroganoff.
- Dijon Mustard: A creamy Dijon mustard works best. A grainy or whole seed mustard will be noticeable in the smooth sauce. Dijon enhances the tangy aspect and is a classic ingredient of stroganoff.
- Dried Thyme Leaves: If you happen to have fresh thyme, by all means use that, but dried thyme is just fine, too.
- Chicken Broth: Look for low or no-sodium broth, if possible.
- All-Purpose Flour: The sauce is thickened with a bit of flour.
- Egg Noodles: Stroganoff is traditionally served with tender egg noodles, which are cooked separately. Try whole wheat egg noodles to increase nutrition.
- Fresh Parsley: A handful of chopped parsley adds a bright green herbal note which balances the richness of the sauce. Save some for a pretty garnish, too.
How To Make This Recipe
Decide what you’re going to serve with the stroganoff (noodles, rice, potatoes) and get that cooking first so it will be ready when the stroganoff is.
To clean the mushrooms, lightly brush the dirt off with a damp paper towel or mushroom brush. A very quick rinse is okay, too, but don’t let the mushrooms soak in water. Mushrooms absorb water like a sponge. If they are large, cut them into halves or quarters.
Cut the chicken into bite-sized pieces that will cook quickly. Always use a separate cutting board when prepping raw meat to avoid cross-contamination. Consider using a non-porous cutting board made out of acrylic or plastic that is dishwasher safe. Season the chicken with salt and pepper.
Chop the onion and arrange the other ingredients nearby so you can easily grab them when needed.
Heat a splash of olive oil in a large skillet and cook the chicken, stirring infrequently so it browns nicely on both sides.
Remove the chicken from the pan, and add the onions and mushrooms to the skillet. Cook until the onions are softened and the mushrooms are cooked to your liking.
Sprinkle the flour into the pan, and stir it around, until the vegetables are well-coated, cooking for another couple of minutes.
Return the chicken to the pan and add the wine. Increase the heat to high, letting the wine reduce by about half. Stir in the broth. The mixture should thicken up slightly in a couple of minutes.
Remove the skillet from the heat. Let the mixture cool for a few minutes before slowly stirring in the sour cream, mustard, and parsley. Letting it cool is important because if it’s too hot when you add the sour cream, it will curdle.
Your chicken stroganoff is ready to serve! Doesn’t it smell delicious?
Arrange egg noodles on each plate and top it with a few spoonfuls of the stroganoff. Garnish with fresh parsley and dig in! And don’t forget, you have an open bottle of white wine to enjoy too!
According to our friends at Wikipedia, the recipe for stroganoff has Russian origins with French influences, and is named after a prominent Russian family by the name of Stroganov. Historically, it’s made with beef cubes in a sauce of mustard and sour cream. Today, there are many variations of beef stroganoff, depending on which part of the world you live in.
Traditionally, stroganoff is served on tender egg noodles, particularly in the United States. It could be served with other types of pasta or mashed potatoes. I often serve it with rice, either white rice or brown rice, or low-carb cauliflower rice.
Looking for sides? Because stroganoff can be somewhat rich, a crisp salad makes a nice contrast. Try a crispy kale salad with poppyseed dressing and dried cranberries, a classic arugula salad with lemon vinaigrette, or Brussels sprouts salad with apples and walnuts.
Make It Your Own
- Add more veggies. A large red bell pepper, sliced or chopped, can take the place of half the mushrooms (8 oz.). The red peppers add great flavor and nutrition, and they look beautiful. If you like greens, add few handfuls of dark green baby spinach or baby kale. Stir the tender leaves in at the end of the cooking time so they retain their beautiful color.
More Recipes You’ll Enjoy
If you enjoy the combination of pasta and mushrooms in this chicken Stroganoff, you may want to try one of these recipes, too.
- Whole Wheat Pasta with Bacon, Mushrooms and Onions
- Creamy Chicken Spaghetti (one pan, lots of variations)
- Chicken Marsala Pasta (also one pan!)
- Vegetable Packed Stuffed Shells
I find that washing and slicing the mushrooms is probably the most time-consuming component of the recipe. The good news is that you can easily take care of the mushrooms a day ahead so they are ready to go when you’re ready to cook.
It helps if you have all the ingredients prepped before you begin cooking. Once you get started, the recipe moves along fairly quickly and you’ll be glad you have everything at your fingertips.
Storage & Reheating Tips
Refrigerate: If you have leftovers, store the stroganoff and noodles separately. Refrigerate for up to 3 days.
Freeze: If you plan on freezing a portion of your chicken stroganoff, it’s best to freeze it before adding the sour cream. Sour cream tends to separate when it’s frozen and thawed. Thaw the stroganoff overnight in the refrigerator, heat it until warmed through, then stir in the sour cream.
Reheat: When you reheat leftover chicken stroganoff, use gentle heat. High heat tends to curdle the sauce. It won’t taste different but it will look less appetizing. Individual portions can be reheated in the microwave at medium power (50%), stirring frequently until warmed through.
Interested in a weekly meal plan (it’s free!) that includes this chicken stroganoff recipe? Take a look at my Meal Plan #40. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We’ll be adding a new meal plan weekly.
If you’re interested, browse all of our meal plans.
- 12 ounces egg noodles (see note)
- 2 tablespoons extra virgin olive oil, divided
- 20 ounces boneless skinless chicken breast, sliced into thin strips (1¼ to 1½ pounds of chicken)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
- 16 ounces white mushrooms, washed and cut into thick slices
- 1 yellow onion, cut into quarters and thinly sliced
- 2 tablespoons all-purpose flour
- ½ teaspoon dried thyme leaves
- ½ cup dry white wine
- 1 cup reduced-sodium chicken broth
- ½ cup sour cream (full-fat is best)
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Cook noodles according to directions on package.
- Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced chicken and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, about 6 minutes, depending on thickness of slices. Remove from pan, and set aside.
- Add 1 tablespoon oil to pan and reduce heat to medium. Add onions and mushrooms, season with additional pepper if you like, and cook until onions are translucent and mushrooms are cooked. Sprinkle with flour and thyme, stirring to coat vegetables with flour. Cook for 1 to 2 minutes, stirring constantly.
- Return chicken to pan. Pour in wine and increase heat to high. Scrape any brown bits off the bottom of the pan and continue to cook until wine is reduced by about half. Add chicken broth and continue to cook for 2 to 3 minutes or until slightly thickened..
- Remove from heat and let set for 2 minutes. After 2 minutes, stir in sour cream, Dijon mustard, and parsley.
- Taste and season with more salt and pepper as desired. Serve over noodles, garnished with additional parsley, if desired.
- Although stroganoff is traditionally served with egg noodles, this recipe is great with white or brown rice, too.
- If you prefer dark meat, boneless skinless chicken thighs can be substituted.
- Recipe updated 12/8/2022 after retesting.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.