Creamy chicken stroganoff first came to life in my kitchen on a snowy evening when I was craving something soothing and filling and I didn’t want to go with beef like the traditional version so I reached for chicken instead. I browned it gently, stirred up a rich mushroom sauce with a swirl of sour cream, and served it over warm noodles and the first bite had me hooked—it felt both classic and fresh.

Since then, it’s become one of my favorite comfort meals and I love how the creamy sauce clings to every bite of pasta and the seared chicken adds such a satisfying contrast and it’s honestly one of those dishes that looks fancy but is secretly very simple to make on a busy weeknight.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Chicken breast – Sliced thinly so it sears quickly and stays juicy.
Mushrooms – Add earthy depth and soak up the sauce beautifully.
Onion – Brings sweetness and savory base flavor to the sauce.
Garlic – Enhances everything with a warm, aromatic kick.
Sour cream – Creates that signature stroganoff creaminess and tang.
Chicken broth – Helps build the sauce and keep it rich but not too thick.
Dijon mustard – Adds a subtle sharpness and complexity.
Butter – Used to sauté the veggies and adds flavor to the sauce.
Olive oil – Helps sear the chicken to golden perfection.
Salt and pepper – Basic seasoning to bring everything to life.
Fresh parsley – I sprinkle this over the top for color and freshness.
Pasta or egg noodles – Perfect base to soak up all that creamy goodness.

Tools You’ll Need

Large skillet – I use this for cooking both the chicken and the sauce.
Pot – For boiling the noodles while the stroganoff simmers.
Tongs – Makes flipping and moving the chicken easy without tearing it.
Wooden spoon – Helps stir the sauce and scrape up all the tasty bits.
Knife and cutting board – For slicing chicken, mushrooms, and onions evenly.
Measuring cups and spoons – To make sure I keep the sauce balanced.

Instructions

Step 1: Cook the Noodles

I start by boiling water and cooking the pasta or egg noodles until just tender. I drain and set them aside while I finish the rest of the dish.

Step 2: Sear the Chicken

In a hot skillet with olive oil, I sear the chicken strips until golden brown on both sides. I season them with salt and pepper while they cook, then remove them from the pan and set them aside.

Step 3: Sauté the Vegetables

In the same skillet, I melt some butter and add sliced mushrooms and chopped onion. I cook them until soft and golden, then stir in the garlic for just 30 seconds so it doesn’t burn.

Step 4: Build the Sauce

Next, I pour in the chicken broth and scrape up any browned bits from the pan. I stir in the Dijon mustard and let it simmer for a few minutes so the flavors combine.

Step 5: Add Sour Cream

I reduce the heat and stir in the sour cream until smooth and creamy. I keep it on low so the sauce stays silky and doesn’t split.

Step 6: Return Chicken to Pan

I add the cooked chicken back into the skillet and spoon some of the sauce over it. I let everything warm through for another 2–3 minutes.

Step 7: Serve Over Noodles

I spoon the creamy mushroom sauce and chicken over a bed of noodles and finish with a sprinkle of fresh parsley for that final bright touch.

Tips

If you want a thicker sauce, I sometimes let it simmer for a few extra minutes before adding the sour cream. For added flavor, you can also use a splash of white wine while deglazing the pan. And if you’re not a fan of sour cream, Greek yogurt makes a nice lighter alternative with a similar tang.

Ways to Serve

Over buttered egg noodles or fettuccine for a classic pairing

With mashed potatoes if you want an ultra-comforting dinner

Alongside steamed green beans or roasted carrots

With a slice of crusty bread to mop up the sauce

Topped with extra herbs or a sprinkle of parmesan

Frequently Asked Questions

Can I make Creamy Chicken Stroganoff ahead of time?

Yes! It reheats beautifully—just keep the noodles and sauce separate until serving.

What kind of mushrooms work best for Creamy Chicken Stroganoff?

I love using cremini or baby bella mushrooms, but white button mushrooms work fine too.

Can I freeze Creamy Chicken Stroganoff?

I don’t recommend freezing with the sour cream already mixed in—it may separate—but you can freeze the chicken and mushroom mixture before adding the dairy.

See You in the Kitchen

I hope you give this Creamy Chicken Stroganoff a spot on your dinner table soon! It’s rich, cozy, and so easy to make—and once you try it, you’ll see why it’s one of my go-to comfort dishes. Don’t forget to share your version with me—I love seeing how others bring it to life!

Happy Cooking!