Rich, creamy chicken stroganoff is the hearty and flavorful comfort meal you’ve been needing. With onions, mushrooms, and a delectable cream sauce, this indulgent dish is incredibly easy to cook. Serve it over mashed potatoes, noodles, or mashed cauliflower for a total meal.
What Makes This Recipe So Good
- If juicy chicken in a rich cream sauce is your jam, you will LOVE this chicken stroganoff! This recipe is simple and simply irresistible. The white wine cream sauce adds so much flavor to the perfectly cooked chicken, it’s unreal.
- It’s hearty and SO filling. Enjoy it on it’s own, or pair it with pasta or mashed potatoes for a totally indulgent dinner. I like to round it out with something green like sauteed broccoli or Italian green beans.
- The seasoning here is pretty basic because it’s really all you need! You can totally enhance the chicken stroganoff a little more with your favorite spices, though. A little onion powder, paprika, or garlic powder rubbed into the chicken with the salt and pepper would give it a nice added flavor.
Chicken Breasts – Halving the chicken into cutlets ensures you get a chicken stroganoff that’s not dry or chewy. You could also use boneless chicken thighs or chicken tenders if you’d rather.
Dry White Wine – The wine deglazes the pan after you brown the mushrooms, keeping you from a mouthful of burnt food. If you don’t have or don’t use white wine, no worries. Replace it with an equal amount of chicken stock!
Dijon Mustard – Just a touch gives the gravy an amazing flavor and makes it a little thick. Then you combine it with sour cream and flour, and *chef’s kiss*, a rich and creamy chicken stroganoff sauce.
- Watching your carbs? Serve the chicken stroganoff over a bed of mashed cauliflower or with a serving of palmini noodles! You can also leave out the flour – just keep in mind that your gravy will be a little thinner without it.
- Don’t overcook the chicken! It’s okay if it’s a little undercooked when you take it out of the skillet in step 2; it’ll cook a little more as it rests, and you’ll be adding it back to the skillet to finish up in step 7. Remember: the food safe internal temperature for chicken is 165° Fahrenheit.
- Leftover chicken stroganoff will keep up to 5 days as long as you refrigerate it in an airtight container. I recommend storing the stroganoff separately from the noodles or potatoes you serve it with, and reheating them all separately, too.
Other Delicious Chicken Recipes You’ll Love
- Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)
- Zacatecas-Style Green Mole Chicken (Pollo en Mole Verde)
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Lemony Chicken Vegetable Soup
- Instant Pot White Chicken Chili
- Chicken Parm Sandwich
For the Chicken
- 1 tablespoon olive oil
- 2 large chicken breasts approximately 1½-2 pounds; filleted into 4 cutlets
- salt to taste
- pepper to taste
For the Gravy
- 3 tablespoons butter or ghee
- 1 large sweet onion chopped
- 3 cloves garlic minced
- 10 ounces mushrooms sliced, any type
- ½ teaspoon dried thyme
- ½ cup dry white wine see Notes
- 2 tablespoons flour
- 2 cups chicken stock divided
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream see Notes
- salt to taste
- pepper to taste
- Large skillet
- Heat olive oil in large skillet over medium heat. Meanwhile, season chicken cutlets liberally with salt and pepper on all sides.
- When oil is shimmery, add chicken cutlets to skillet. Cook 4 to 5 minutes until lightly browned, then flip and cook another 4 to 5 minutes. Once both sides are browned, transfer chicken to plate or cutting board to rest. Note: cook times are approximate and will vary depending on size and thickness of cutlets.
- Add butter to skillet and let melt. Once butter starts to bubble, add onions and cook 3 to 4 minutes or until soft, stirring occasionally.
- Add garlic, mushrooms, and thyme to skillet. Cook 4 to 5 minutes or until mushrooms are browned, stirring occasionally.
- Pour white wine into skillet to deglaze pan, being sure to scrape any browned bits off bottom of skillet. Let wine simmer over medium heat for 2 minutes, then whisk in flour.
- Add chicken stock to wine in ½ cup increments, stirring after each addition. Once all chicken stock is added, stir in dijon mustard and Worcestershire sauce. Allow mixture to come to simmer, then reduce heat to low and let mixture cook until slightly thickened.
- Stir in sour cream and return chicken cutlets to skillet. Continue cooking until chicken is cooked through and gravy has thickened more. Serve alone or with mashed potatoes or pasta.
- White Wine: If you don’t use or don’t have white wine, use ½ cup chicken stock (in addition to the other 2 cups in the ingredients list).
- Sour Cream: I prefer to use full-fat dairy products, but reduced fat sour cream will work. You could also use plain yogurt, Greek yogurt, or creme fraiche instead.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.