Chicken Stroganoff is such a warm and comforting homemade meal. Creamy, flavorful, and saucy! You’ll love every bite of this hearty dinner recipe!
A HEARTY DINNER FAVORITE
Chicken Stroganoff is a classic comfort food dish that is quick and easy to make. It’s a hearty meal that’s perfect for a busy weeknight dinner. Inspired by a traditional beef stroganoff, this recipe utilizes simple ingredients for a homemade rich and creamy sauce. It’s the perfect way to satisfy your cravings for something warm and delicious without spending hours in the kitchen!
FREQUENTLY ASKED QUESTIONS:
Chicken stroganoff is made with a variety of ingredients, including chicken, onion, garlic, sour cream, butter, and flour. Other ingredients, such as Worcestershire sauce, salt and pepper, are added for extra flavor.
This stroganoff goes well with a bed of rice, egg noodles, mashed potatoes, fettuccini, etc. Anything that helps soak up some sauce and holds the flavor goes well.
Sure. You may have noticed that this recipe doesn’t use a shortcut soup. Instead we make our own base with the flour and heavy cream. If you want to use a homemade cream of chicken soup or homemade cream of mushroom soup, either would work well. You could also use the canned stuff. If choosing to go this route, leave out the heavy cream and add an additional 1/2 cup of chicken stock as well.
I like to use boneless, skinless chicken breasts, but you can swap it out. You could use boneless, skinless chicken thighs or chicken tenderloins in place of the breast if desired.
Sure. It’s easy to add some frozen veggies while sauteing the onions for a well-balanced meal.
The chicken is not seasoned separately because the sauce itself is SO flavorful. But if you want to, you can. Just season the chicken with salt and pepper, cajun seasoning, lemon pepper seasoning, or whatever chicken seasoning you prefer, and then follow the rest of the recipe instructions and enjoy.
Leftovers should be transferred to an airtight container and should be kept in the fridge for up to 3 days, or can be frozen for up to 3 months.
You can reheat leftovers in a skillet until warmed through, or in batches in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – real butter, not margarine.
- boneless, skinless chicken breast – you could use chicken thighs but just know that it takes just a bit longer to cook than white meat.
- sweet onion – you could also use a shallot for a lighter onion flavor if you prefer.
- garlic cloves – try to use fresh garlic. Don’t get me wrong, I think the jarred garlic is great for a lot of recipes (like slow cooker meals) but when making recipes that don’t have a ton of ingredients, it’s really important to use fresh ingredients where possible. The jarred stuff is just not going to give you that bang for your buck here.
- all-purpose flour – this is to thicken the sauce.
- unsalted chicken stock – you can use salted chicken stock but you will want to reduce the other salt in this recipe (unless you enjoy a slightly higher level of saltiness.)
- heavy cream – you can use half and half if you don’t have heavy cream. But, regular milk will not give you that thick and creamy sauce you are looking for with a dish like this. See my FAQ’s above if you want to make this with a cream of chicken soup.
- Worcestershire sauce – you do not taste this as a separate ingredient. It melds in with all the other flavors.
- sour cream – you can also use plain Greek yogurt. This is going to add a lot of creaminess to the dish. If you really just can’t stand sour cream, you can leave it out, just know you’ll be losing some of that thick creaminess.
- cooked egg noodles – you could also use rice or your favorite pasta shape.
HOW TO MAKE CHICKEN STROGANOFF
In a large skillet over medium heat, melt 2 Tablespoons of the butter. Add the chicken to the skillet and brown it, stirring occasionally. I do this in batches so the chicken will brown evenly, about 5 minutes per batch. Place the chicken on a plate.
Add the remaining 2 tablespoons of butter and add the onions to the pan. Cook the onions until softened and lightly browned, 10-15 minutes; scrape off any browned bits from the chicken from the bottom of the pan while cooking the onions.
Add the garlic and cook until fragrant, 30 seconds. Add the flour and stir it in until fully mixed in; cook for 1 minute.
Slowly stream in the chicken stock, followed by the heavy cream, while whisking constantly to avoid lumps. Add the Worcestershire sauce, salt, and pepper, and whisk to combine. Add the chicken back to the pan along with any juices from it and stir it into the sauce.
Bring to a simmer and simmer for 5-10 minutes until thickened and the chicken is cooked through. Take off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
Serve over cooked egg noodles with a garnish of fresh parsley if desired.
CRAVING MORE RECIPES?
Chicken Stroganoff (+Video)
- 4 Tablespoons salted butter, divided use
- 1 pound small-diced boneless, skinless chicken breast
- 1 small sweet onion, small diced
- 4 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 1 cup unsalted chicken stock
- ½ cup heavy cream
- 1 Tablespoon Worcestershire sauce
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup sour cream
- cooked egg noodles, for serving
- fresh chopped parsley, for garnish (optional)
- In a large skillet over medium heat, melt 2 Tablespoons of the butter.
- Add the chicken to the skillet and brown it, stirring occasionally. You may need to do this in batches (depending on how large your skillet is) so the chicken will brown evenly, about 5 minutes per batch. Place the chicken on a plate.
- Add the remaining 2 tablespoons of butter and add the onions to the pan. Cook the onions until softened and lightly browned, 10-15 minutes; scrape off any browned bits from the chicken from the bottom of the pan while cooking the onions.
- Add the garlic and cook until fragrant, 30 seconds.
- Add the flour and stir it in until fully mixed in; cook for 1 minute.
- Slowly stream in the chicken stock, followed by the heavy cream, while whisking constantly to avoid lumps.
- Add the Worcestershire sauce, salt, and pepper, and whisk to combine.
- Add the chicken back to the pan along with any juices from it and stir it into the sauce.
- Bring to a simmer and simmer for 5-10 minutes until thickened and the chicken is cooked through.
- Take off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
- Serve over cooked egg noodles with a garnish of fresh parsley if desired.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.