Name: Creamy Chicken Stroganoff Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into thin strips; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked or sweet paprika; 2 tablespoons olive oil or avocado oil; 2 tablespoons unsalted butter; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 8 ounces cremini or white mushrooms, sliced; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1/2 cup milk or half-and-half; 3/4 cup sour cream; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon dried thyme; salt and black pepper, to taste; 2–3 tablespoons fresh parsley, chopped; 12 ounces egg noodles, cooked according to package directions

Creamy Chicken Stroganoff Recipe tastes like a cozy hug in a bowl: rich, tangy, savory, and ultra-creamy with tender chicken and buttery mushrooms. It works perfectly for busy weeknights or casual dinner guests and comes together in about 35–40 minutes. I cooked a version of this on a tiny apartment stove in my twenties, and it still feels like my ultimate “I’ve got you” comfort dinner.

Why Creamy Chicken Stroganoff Recipe Is Worth It

This Creamy Chicken Stroganoff Recipe gives you all the classic stroganoff flavor with lighter, quicker chicken instead of beef. The sauce tastes silky, slightly tangy from sour cream, and deeply savory from mushrooms, garlic, and broth.

You cook everything in one large skillet, so cleanup stays easy and weeknight-friendly. The recipe also reheats nicely, so you can cook once and enjoy leftovers that still taste great.

“This Creamy Chicken Stroganoff Recipe tastes like a restaurant meal but comes together on a Tuesday night without stress. ★★★★★”

Ingredients You Need

Chicken & aromatics

1 ½ pounds boneless skinless chicken breasts or thighs, cut into thin strips
- Thighs stay juicier and more forgiving; breasts cook a bit faster.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 teaspoon smoked or sweet paprika
2 tablespoons olive oil or avocado oil
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
3 cloves garlic, minced (use jarred minced garlic as a shortcut)
8 ounces cremini or white mushrooms, sliced
- Baby bella mushrooms bring deeper flavor, but any basic mushroom works.

Sauce

2 tablespoons all-purpose flour
- Use 1:1 gluten-free flour if you avoid gluten.
1 cup low-sodium chicken broth
- I like Better Than Bouillon roasted chicken base for pantry convenience.
½ cup milk or half-and-half
¾ cup sour cream (full-fat tastes best, but light sour cream still works)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme or ½ teaspoon fresh thyme leaves

To finish

2–3 tablespoons chopped fresh parsley
Extra black pepper to taste

What to serve with it

12 ounces egg noodles, cooked according to package directions
- Use any pasta shape, mashed potatoes, or rice if you prefer.

Equipment list

Large deep skillet or sauté pan (12-inch works best)
Tongs or spatula
Wooden spoon or silicone spatula
Measuring cups and spoons
Cutting board and sharp knife
Whisk

Quick Tips & substitutions

Slice chicken into thin, even strips so it cooks quickly and stays tender.
Pat chicken dry before seasoning so it browns instead of steaming.
Use chicken thighs if you worry about overcooking; they stay juicy.
Swap sour cream with full-fat Greek yogurt if you like extra tang.
Stir sour cream into a slightly cooled sauce so it stays smooth and does not curdle.
Use gluten-free 1:1 flour and gluten-free noodles to keep the dish gluten-free.
Skip mushrooms if you dislike them and add extra onions or bell peppers.
Add a splash more broth if the sauce thickens too much while it sits.
Double the sauce if your family loves extra gravy over noodles or potatoes.

How to Make Creamy Chicken Stroganoff Recipe

Step 1: Season and sear the chicken

Season the sliced chicken with salt, pepper, and paprika. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the chicken in a single layer and cook 3–4 minutes per side until golden and cooked through, then transfer to a plate. Repeat with the remaining oil, chicken, and another tablespoon of butter, then set all cooked chicken aside.

Step 2: Cook the onions and mushrooms

Lower the heat to medium. Add the sliced onion to the same skillet and scrape up any browned bits with a wooden spoon. Cook 3–4 minutes until the onion softens and turns lightly golden. Add the mushrooms and a pinch of salt, then cook 5–7 minutes until they release their liquid and turn browned and tender.

Step 3: Add garlic and build the roux

Stir in the minced garlic and cook about 30 seconds until fragrant. Sprinkle the flour over the onion-mushroom mixture and stir well so the flour coats the vegetables. Cook 1–2 minutes while you stir to cook out the raw flour taste and form a paste-like mixture.

Step 4: Whisk in liquids and simmer

Slowly pour in the chicken broth while you whisk or stir, smoothing out any lumps. Add the milk or half-and-half, Dijon mustard, Worcestershire sauce, thyme, and another small pinch of salt and pepper. Bring the mixture to a gentle simmer and cook 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Step 5: Add sour cream and return chicken

Turn the heat to low and let the sauce cool for a minute so it does not boil. Stir in the sour cream until the sauce turns creamy and uniform. Add the cooked chicken and any juices from the plate back into the skillet. Stir and simmer on low 3–4 minutes so the chicken warms through and the flavors blend.

Step 6: Taste and finish

Taste the sauce and adjust with more salt, pepper, or a bit more Dijon if you want extra tang. Sprinkle chopped parsley over the top. Turn off the heat and let the stroganoff sit for 2–3 minutes so the sauce thickens slightly before serving over hot egg noodles, rice, or potatoes.

Recipe Variations

Gluten-free: Use gluten-free 1:1 flour and gluten-free pasta or rice; check labels on broth and Worcestershire.
Low carb: Skip noodles and serve over steamed cauliflower, zucchini noodles, or sautéed cabbage.
Lighter version: Use light sour cream and milk instead of half-and-half, and reduce butter by half.
Extra veggies: Add peas, spinach, or green beans during the last few minutes of simmering.
Extra protein: Stir in cooked bacon pieces or turkey bacon for a smoky twist.
No mushrooms: Replace mushrooms with sliced bell peppers or extra onions.

Ways to Serve Creamy Chicken Stroganoff Recipe

Spoon over buttered egg noodles with extra parsley on top.
Serve over fluffy mashed potatoes or cauliflower mash.
Pair with plain white or brown rice and a side of steamed broccoli.
Serve with a crisp green salad and crusty bread or garlic toast.
Offer it over roasted vegetables like carrots, green beans, or Brussels sprouts.

Storage Success

Let the Creamy Chicken Stroganoff Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3–4 days. Reheat it gently on the stove over low heat and add a splash of broth or milk to loosen the sauce. Stir often while it warms so the sauce stays creamy and smooth. Freeze leftovers up to 2 months if you like, and thaw overnight in the fridge before reheating.