The Ultimate Homemade Chicken Stroganoff Recipe: Quick, Creamy, & Comforting
Discover the best homemade Chicken Stroganoff recipe! This creamy, savory classic is made from scratch without canned soups, ready in just 40 minutes for a perfect weeknight dinner. Learn how to make it light, flavorful, and incredibly satisfying. Prepare to fall in love with this incredible Chicken Stroganoff Recipe, a truly cozy and savory classic that you’ll want to make again and again. This version is lighter and made entirely from scratch, skipping all those canned cream-of soups without sacrificing any of its rich, comforting flavor. It’s the perfect dish for a busy weeknight, yet elegant enough to impress guests.
Elevate your meal by serving this delightful Chicken Stroganoff alongside Easy Roasted Vegetables, a crisp Caesar Salad, or with some fluffy No-Knead Dinner Rolls to soak up every last drop of that amazing sauce.
What is Chicken Stroganoff? A Classic Reinvented
Chicken Stroganoff is a hearty and beloved dish that mirrors the traditional Beef Stroganoff, but stars succulent chicken as its main protein. This culinary masterpiece features robustly seasoned chicken pieces, expertly seared to golden perfection, then gently folded into a lusciously creamy and subtly tangy sauce. Traditionally, it’s served over a bed of tender egg noodles, making it an incredibly satisfying and complete meal. Best of all, this impressive dinner can be on your table in a mere 30-40 minutes, making it an ideal choice for quick weeknight meals.
For many, Chicken Stroganoff is the epitome of comfort food – warm, rich, and utterly soul-satisfying. It’s a treasured family favorite that easily adapts to any occasion. While simple enough for a casual weekday evening, its sophisticated flavors and creamy texture make it perfectly suitable for entertaining guests. What truly sets this recipe apart is its commitment to fresh, quality ingredients. We proudly forgo convenience items like canned cream of mushroom or chicken soups, opting instead for a meticulously crafted homemade sauce. This dedication to from-scratch preparation elevates the dish, delivering a restaurant-quality dining experience right in your own kitchen. And despite its gourmet taste, rest assured that preparing this creamy sauce is far from complicated – it’s almost as easy as opening a can, but with infinitely better results!
Key Ingredients for the Perfect Chicken Stroganoff and Smart Swaps
Crafting an outstanding Chicken Stroganoff begins with selecting the right ingredients. Here’s a detailed look at what you’ll need, along with helpful tips and substitution ideas to make this recipe your own:
| Ingredient | Why It Works & Smart Swaps/Tips |
|---|---|
| Chicken Breasts | Boneless, skinless chicken breasts are lean and cook quickly. For a richer flavor and even more moisture, consider swapping them with boneless, skinless chicken thighs. They hold up wonderfully in the creamy sauce. |
| Cremini Mushrooms | Often called baby bellas, cremini mushrooms offer a deeper, earthier flavor than white button mushrooms. However, feel free to use classic white button mushrooms, or a flavorful mix of both, depending on your preference and availability. |
| Yellow Onion | A kitchen staple, yellow onions provide a foundational savory sweetness when sautéed. White or sweet onions also work perfectly. For ultimate convenience on a busy weeknight, don’t hesitate to use frozen diced onion – it’s a great time-saver! |
| Tomato Paste | While optional, a small amount of tomato paste adds a wonderful depth of flavor, richness, and a subtle tang to the sauce, enhancing its complexity. If you only use a portion of a can, freeze the leftovers in 1-tablespoon portions for future recipes. |
| Heavy Cream | This is key to achieving that luxurious, velvety texture in your stroganoff sauce. For a slightly lighter option, you can substitute with half-and-half or even whole milk, but be aware that the resulting sauce will be thinner. |
| Sour Cream | Sour cream is essential for the characteristic tang and creaminess of Stroganoff. Any kind works beautifully, including full-fat or reduced-fat. I often use fat-free sour cream to keep it a bit lighter. Plain Greek yogurt (full-fat or 2%) is an excellent substitute, offering a similar tang and thickness. |
| Dijon Mustard | Dijon mustard provides a sharp, pungent tang that cuts through the richness of the cream, balancing the flavors perfectly. In a pinch, yellow mustard can be used, but start with a smaller amount and taste as you go, as its flavor profile is milder and less complex than Dijon. |
| Italian Seasoning, Garlic Powder, Paprika, Salt & Pepper | These spices are crucial for seasoning the chicken, building layers of flavor from the very start of the dish. Adjust quantities to your personal taste. |
| Olive Oil & Unsalted Butter | Olive oil for searing the chicken at a higher heat, and butter for sautéing the aromatics, contributing to a rich, delicious base for the sauce. |
| Flour | All-purpose flour is used to create a roux, which acts as a thickening agent for the sauce, giving it body and smoothness. |
| Chicken Broth | Chicken broth forms the liquid base of the sauce, adding savory flavor. Use low-sodium broth to better control the overall saltiness of the dish. |
| Wide Ribbon or Egg Noodles | The traditional accompaniment! These noodles are perfect for cradling the creamy sauce. Rice, mashed potatoes, or even zucchini noodles can be alternatives. |
Step-by-Step Guide: How to Make Homemade Chicken Stroganoff
Creating this delicious Chicken Stroganoff is simpler than you might think. Follow these easy steps for a perfect meal every time:
- Prepare and Season the Chicken: Begin by trimming any excess fat from your boneless, skinless chicken breasts and pat them dry. Cut the chicken into uniform 1-inch, bite-sized pieces. In a bowl, toss the chicken with Italian seasoning, garlic powder, paprika, salt, and pepper until every piece is thoroughly coated.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 160°F and juices run clear). Remove the cooked chicken to a plate and tent it loosely with foil to keep warm and retain its juices.
- Sauté the Aromatics and Mushrooms: Without wiping out the skillet (those browned bits are packed with flavor!), add the unsalted butter, diced yellow onion, and minced garlic to the pan. Sauté for 3-5 minutes until the onion becomes translucent and fragrant, being careful not to burn the garlic. Next, add the sliced cremini mushrooms and cook for another 1-2 minutes until they soften slightly.
- Build the Flavor Base: Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and flavor. Then, sprinkle the flour evenly over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux that will thicken your sauce.
- Create the Creamy Sauce: Gradually whisk in the chicken broth, scraping the bottom of the pan to incorporate any delicious browned bits. Follow with the heavy cream, stirring continuously until the sauce is smooth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 3-4 minutes, stirring frequently, until the sauce visibly thickens to your desired consistency.
- Finish the Sauce & Combine: Remove the skillet from the heat (or reduce to very low). Stir in the sour cream and Dijon mustard until completely smooth and well incorporated. This step adds the signature tang and creamy richness to the Stroganoff.
- Return Chicken to Sauce: Add the seared chicken pieces back into the skillet, along with any accumulated juices from the plate. Stir gently to coat the chicken entirely with the luscious sauce and allow it to warm through, which should take about 1 minute. Taste the sauce and adjust seasonings with additional salt, pepper, or Dijon mustard if needed.
- Serve and Garnish: Serve your homemade Chicken Stroganoff immediately over a generous portion of cooked and drained wide ribbon noodles or egg noodles. For an extra touch of freshness and color, sprinkle with freshly chopped Italian parsley, if desired.
Pro Tip: Mastering the Roux
A roux is a fundamental technique in classic French cooking, consisting of a smooth paste made by cooking flour in butter or oil. The key is to cook the roux for a minute or two until lightly browned (or just until the flour smell disappears) before adding liquids. This crucial step removes the raw, floury taste and ensures your sauce will be thick, smooth, and rich without any grainy texture. It’s the secret to a perfectly emulsified and flavorful sauce!
Expert Tips for a Flawless Chicken Stroganoff
- Efficient Prep is Key: To make cooking even faster, prepare your onion, garlic, and mushrooms in advance. You can chop and slice them earlier in the day or even purchase pre-chopped versions from the grocery store for ultimate convenience. This mise en place will streamline your cooking process.
- Enhance with Fresh Herbs: A sprinkle of fresh herbs, such as Italian parsley, chives, or a touch of fresh thyme, can significantly brighten and lift the rich flavors of the gravy. Add them just before serving for the best aroma and visual appeal.
- Properly Salt Pasta Water: This is a golden rule for any pasta dish! Generously salt your pasta water until it tastes like the ocean. This is your only opportunity to season the pasta itself, which is crucial for the overall flavor balance of the entire dish. Without properly seasoned pasta, even the most flavorful sauce can fall flat. Learn more about how to properly salt your pasta water here.
- For a Lighter Indulgence: If you’re looking to reduce calories and fat without sacrificing too much flavor, opt for lite or fat-free sour cream. You can also use half-and-half instead of heavy cream, though the sauce will be slightly thinner.
- Achieving the Perfect Thickness: The roux (flour cooked in butter) is your primary thickening agent. If your Chicken Stroganoff sauce is still too thin after simmering, you have a few options:
- Simmer Longer: Continue to gently simmer the sauce, uncovered, allowing more liquid to evaporate.
- Cornstarch Slurry: For a quick fix, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk this into the simmering sauce and cook for another minute until it thickens.
- Avoid Overcooking Flour: When making your roux, be careful not to overcook the flour too much before adding liquids, as this can reduce its thickening power.
- Quality Ingredients Matter: Using high-quality chicken broth and fresh vegetables will make a noticeable difference in the final taste of your stroganoff.
- Don’t Rush the Sauté: Allowing the onions and mushrooms to properly caramelize will develop a deeper, more complex flavor profile for your sauce.
Variations and Serving Suggestions to Inspire You
Creative Variations:
- Mushroom Lover’s Stroganoff: Double the amount of mushrooms or use a mix of wild mushrooms (like shiitake or oyster) for an even richer, earthier flavor.
- Spicy Kick: Add a pinch of red pepper flakes with the Italian seasoning for a subtle heat, or a dash of hot sauce to the finished sauce for a bolder spice.
- Herb Infusion: Experiment with different fresh herbs like chives, tarragon, or even dill for unique flavor notes.
- Cream Cheese Boost: For an extra creamy and slightly richer sauce, stir in 2-3 tablespoons of cream cheese (softened) along with the sour cream.
- Gluten-Free Option: Easily make this recipe gluten-free by swapping regular flour for a gluten-free all-purpose flour blend (ensure it contains xanthan gum for thickening) and confirming your chicken broth is gluten-free.
- Dairy-Free Alternative: For a dairy-free version, use olive oil instead of butter, replace heavy cream with full-fat coconut milk (it will impart a subtle flavor) or a dairy-free cream alternative, and use a dairy-free sour cream substitute.
Beyond Noodles: Delicious Serving Suggestions:
While classic wide ribbon noodles or egg noodles are the traditional choice, Chicken Stroganoff is incredibly versatile and pairs well with a variety of sides:
- Creamy Mashed Potatoes: The ultimate comfort pairing, mashed potatoes are perfect for soaking up every bit of the delicious sauce.
- Rice: Fluffy white rice or brown rice provides a simple yet satisfying base.
- Cauliflower Rice or Zucchini Noodles: For a lighter or low-carb option, these are fantastic alternatives.
- Crusty Bread or Dinner Rolls: Essential for dipping and ensuring no sauce goes to waste. Try our No-Knead Dinner Rolls.
- Simple Green Salad: A fresh salad with a light vinaigrette offers a refreshing contrast to the richness of the stroganoff. Our Caesar Salad is a great choice.
- Roasted or Steamed Vegetables: Broccoli, green beans, or asparagus make excellent, healthy companions. Pair it with Easy Roasted Vegetables.
Storage and Freezing Tips for Chicken Stroganoff
Knowing how to properly store your Chicken Stroganoff ensures you can enjoy its deliciousness for days to come.
Can You Freeze Chicken Stroganoff?
Unfortunately, this Chicken Stroganoff recipe, like many dishes with a dairy-based sauce (especially those with sour cream or heavy cream), doesn’t freeze exceptionally well. The dairy components tend to separate and can become grainy or watery upon reheating, significantly impacting the sauce’s smooth, creamy texture. While it’s technically safe to freeze, we recommend enjoying it fresh or refrigerated for the best quality.
Storing Leftovers:
Store any leftover Chicken Stroganoff in an airtight container in the refrigerator for 3–4 days. This allows you to easily enjoy a delicious meal later in the week.
Reheating Leftovers:
To reheat, gently warm the stroganoff in a skillet over low heat on the stovetop, stirring often. If the sauce appears too thick, you can add a small splash of chicken broth or milk to loosen it up and restore its creamy consistency. Avoid high heat, as this can cause the dairy to separate.
Frequently Asked Questions (FAQs)
- Can I use chicken thighs instead of breasts?
- Absolutely! Boneless, skinless chicken thighs are an excellent substitute. They tend to be more flavorful and stay juicier, adding a rich dimension to the dish. Just ensure they are cut into similar bite-sized pieces and cooked through.
- What kind of noodles are best for Stroganoff?
- Wide ribbon noodles or classic egg noodles are traditional and highly recommended as their broad surface area is perfect for coating with the creamy sauce. However, you can also use fettuccine, linguine, or even penne if preferred.
- How can I make the sauce thicker?
- The flour creates a roux that thickens the sauce. If your sauce is still too thin, you can simmer it gently for a few more minutes to allow it to reduce. Alternatively, create a quick cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and whisk it into the simmering sauce. Cook for another minute or until desired thickness is reached.
- Can I make this recipe ahead of time?
- While best served fresh, you can prepare the components partially in advance. Cook the chicken and sauté the vegetables. Then, store them separately. When ready to serve, quickly make the sauce, and combine everything. The finished stroganoff can be stored in the fridge for up to 3-4 days, but the sauce is best when made fresh.
- Is this Chicken Stroganoff spicy?
- No, this recipe is not inherently spicy. The Dijon mustard provides a tangy kick, but not heat. If you enjoy spice, you can easily add a pinch of red pepper flakes or a dash of hot sauce to your preference.
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Chicken Stroganoff Recipe
By Chelsea Lords
Chicken Stroganoff Recipe is a creamy, flavorful twist on the classic—tender chicken, onions, and mushrooms in a rich sauce, no canned soup needed!
Equipment
- Large skillet
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1 tablespoon olive oil
Sauce
- 1-1/2 cups diced yellow onion (1 large)
- 1-1/2 teaspoons minced garlic (2 cloves)
- 8 ounces sliced cremini mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1-1/2 cups chicken broth
- 1/2 cup heavy cream
- 2/3 cup sour cream (I use fat-free)
- 1-1/2 teaspoons Dijon-style mustard
For Serving
- 10 to 12 ounces wide ribbon noodles or egg noodles
- Freshly chopped Italian parsley (optional)
Instructions
- Prepare the veggies (onion, garlic, and mushrooms). If you are serving this stroganoff over noodles, get water boiling for the noodles and prepare them according to package directions; don’t forget to generously salt the pasta water. I like stroganoff best over wide ribbon noodles.
- Trim the fat from the chicken breasts, dab with paper towel, and cut into 1-inch, bite size pieces. Add chicken pieces to a bowl and toss with the Italian seasoning, garlic powder, paprika, salt, and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper), but add to personal preference (add less if chicken broth is salted). Toss chicken to coat in seasonings.
- Heat the olive oil in a large skillet. Add the chopped chicken in a single layer and cook for 6–8 minutes or until cooked through (160°F and juices run clear). Stir the chicken often to ensure all sides are evenly cooked. Remove chicken to a large plate and tent with foil.
- Don’t wipe out the skillet, since any browned bits will add lots of flavor! Add the butter, diced onion, and minced garlic. Cook for 3–5 minutes or until onion is translucent and fragrant. (Reduce heat if anything is burning or browning.) Add mushrooms and cook another 1–2 minutes. Stir in tomato paste and sprinkle the flour on top. Stir, cooking for 1 more minute.
- Gradually stir in the chicken broth and the heavy cream, stirring constantly. Scrape the bottom of the pan to release any browned bits. Bring to a simmer, then reduce heat to medium low. Stir frequently and cook until slightly thickened, about 3–4 minutes.
- Reduce heat to low. Add in the sour cream and Dijon mustard. Stir until smooth and incorporated.
- Add the chicken (along with any juices accumulated on the plate) to the sauce. Stir until coated and warmed through, about 1 minute. Taste and adjust for any additional salt or pepper. You can also add some more Dijon here if desired.
- Serve chicken and sauce over cooked, drained noodles. Sprinkle with fresh chopped parsley if desired.
Recipe Notes
- Note 1: Properly Season Your Pasta Water! If serving Chicken Stroganoff over pasta, generously salt the cooking water. This is the only chance to season the actual pasta, and it’s critical for preventing the entire dish from tasting bland. For detailed guidance, read about how to properly salt your pasta water here.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed. Freezing is not recommended for this dish due to the dairy-based sauce.
Nutrition (Approximate per serving)
Calories: 282kcal |
Carbohydrates: 9.7g |
Protein: 22.4g |
Fat: 17.2g |
Cholesterol: 96.4mg |
Sodium: 300mg |
Fiber: 1.1g |
Sugar: 2.9g
Nutrition information is automatically calculated and should only be used as an approximation.
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