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You are here: Home / Chicken / Easy Chicken Stroganoff (Ready in 30 Minutes!)

Easy Chicken Stroganoff (Ready in 30 Minutes!)

This easy Chicken Stroganoff is a quick and cozy comfort food favorite! With juicy chicken, golden mushrooms, and a creamy sour cream sauce, it’s everything you love about traditional stroganoff — just a little lighter and faster. Dinner’s on the table in 30 minutes!


Why You’ll Love This Chicken Stroganoff

If you’re a fan of the classic beef version, this chicken stroganoff is about to become a new weeknight favorite. The tender chicken pieces are pan-seared for flavor, the mushrooms are caramelized, and everything is tossed in a creamy, tangy sauce that’s irresistible over mashed potatoes or egg noodles.

Best part? It uses simple ingredients, but delivers big, bold flavor in every bite!


Ingredients You’ll Need

  • Chicken breasts – Cut into bite-sized pieces
  • Garlic powder, salt & pepper – For seasoning
  • Flour – Lightly coats the chicken for a golden sear
  • Olive oil & butter – For sautéing
  • Cremini mushrooms – Or white mushrooms if preferred
  • Onion – Sweet onion adds richness
  • Garlic – Freshly minced for flavor
  • Dijon mustard & Worcestershire sauce – The secret to a savory, slightly tangy sauce
  • Chicken broth – Adds depth
  • Sour cream – Full-fat gives the best creamy texture and tang

How to Make Chicken Stroganoff

  1. Prep the Chicken:
    Cut the chicken into 1-inch pieces. Season with garlic powder, salt, and pepper. Lightly dredge in flour.
  2. Sear the Chicken:
    In a hot skillet with olive oil, cook the chicken in batches until golden and cooked through (about 3 minutes per side). Set aside.
  3. Cook the Veggies:
    In the same skillet, melt butter. Add mushrooms and onions. Sauté until browned and the moisture has evaporated, about 6–8 minutes.
  4. Build the Sauce:
    Stir in garlic, Dijon mustard, and Worcestershire sauce. Let cook for a minute. Add chicken broth, scraping up the flavorful bits from the pan.
  5. Finish the Dish:
    Return chicken to the skillet. Stir in sour cream and heat gently until warmed through — don’t boil to avoid curdling. Taste and adjust seasoning as needed.

Tips for Success

  • Searing = Flavor: Don’t overcrowd the pan. Work in batches for the best golden crust.
  • Use full-fat sour cream for the richest, smoothest sauce.
  • Avoid boiling after adding sour cream — gentle heat keeps the sauce creamy.

Substitutions & Variations

  • Swap cremini mushrooms for white mushrooms if needed.
  • Add a pinch of nutmeg to deepen the flavor (a traditional stroganoff twist!).
  • Use chicken thighs instead of breasts for extra-juicy results.

What to Serve With Chicken Stroganoff

This creamy chicken stroganoff is super versatile. Serve it with:

  • Mashed Potatoes (classic!)
  • Buttered Egg Noodles
  • Steamed Rice
  • Roasted Vegetables
  • Or a crisp green salad for balance

Storing & Reheating

  • Refrigerate: Store leftovers in an airtight container for 3–4 days.
  • Reheat: Warm gently in a saucepan over low heat.
  • Freezing: Not recommended — the sour cream sauce can separate.

More Easy Chicken Recipes

  • Creamy Mushroom Chicken
  • Easy Chicken Marsala
  • Mozzarella Mushroom Chicken
  • Creamy Garlic Chicken

Chicken Stroganoff Recipe

Author: Natasha Bull
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 2 chicken breasts
  • ½ tsp garlic powder
  • Salt & pepper, to taste
  • Flour, for dredging
  • 3 tbsp olive oil, divided
  • 1 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • ½ medium onion, chopped
  • 1 tbsp Dijon mustard (or more, to taste)
  • 1 tbsp Worcestershire sauce (or more, to taste)
  • 3 cloves garlic, minced
  • ⅔ cup chicken broth
  • ½ cup full-fat sour cream

Instructions

  1. Cut chicken into 1″ pieces. Season with garlic powder, salt, and pepper. Dredge lightly in flour.
  2. Heat 2 tbsp oil in a skillet over medium-high heat. Sear chicken in two batches until browned and cooked through. Set aside.
  3. Add butter to the same pan. Sauté mushrooms and onion for 6–8 minutes until browned.
  4. Stir in garlic, Dijon mustard, and Worcestershire. Cook for 1 minute.
  5. Pour in chicken broth, scraping up browned bits. Return chicken to the skillet and stir.
  6. Lower heat. Stir in sour cream and warm gently (don’t boil). Adjust seasoning if needed.
  7. Serve hot over mashed potatoes, noodles, or rice.

Nutritional Info (Per Serving, Approx.)

  • Calories: ~350
  • Protein: 28g
  • Fat: 22g
  • Carbs: 8g
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Welcome to SnackOnMeat! I’m Shardae, the food lover behind this blog. I’m thrilled to have you here, sharing in my passion for creating delicious recipes that celebrate the art of hearty, satisfying meals.Read more...
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