Easy One Pan Chicken Stroganoff
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This chicken stroganoff is the perfect solution for busy weeknights. Made with tender chicken breast, savoury brown mushrooms, and a creamy sauce, this dish is both comforting and satisfying. Ready in just 35 minutes.
You'll also love my one-pan Italian chicken, easy mushroom stroganoff, and creamy mushroom tagliatelle.
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⭐️ Why this recipe works
- Quick and Easy: Ready in just 35 minutes.
- Beginner-Friendly: Simple ingredients and easy-to-follow instructions.
- Creamy and Flavorful: A stroganoff sauce that you'll want to pour over everything!
- Versatile: Serve it over rice, noodles, or even cauliflower mash for a low-carb option.
🧾 Ingredients overview
- Chicken breast: The main protein, providing a lean and tender meat base.
- Olive oil: Used for sautéing, adds a light flavor and prevents sticking.
- Onion: Adds sweetness and depth to the dish.
- Garlic: Infuses the sauce with aromatic flavor.
- Brown mushrooms: Contributes an earthy, umami flavor.
- Chicken broth: Forms the liquid base of the sauce, adding depth and richness.
- Sour cream: Provides creaminess and tang to the sauce. *Use full-fat. Low-fat versions tend to split due to the reduced fat content.
- All-purpose flour: Thickens the sauce, giving it a smooth texture.
- Dijon mustard: Adds a subtle tangy flavor, enhancing the overall taste.
- Paprika: Gives a smoky, slightly sweet flavor and a hint of color.
- Fresh parsley: Used for garnish, adds a fresh, herbal note.
- Cooked egg noodles or rice: The starch base for serving, soaking up the delicious sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pan Chicken Stroganoff recipe step-by-step
- Prepare the Chicken: Season the chicken chunks with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms. Cook until mushrooms are tender and browned, about 5 minutes.
- Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring constantly for about 1 minute. Gradually pour in the chicken broth, stirring until the sauce begins to thicken. Stir in the sour cream, Dijon mustard, and paprika. Mix well to combine.
- Combine and Finish: Return the cooked chicken to the skillet. Simmer for an additional 5 minutes, allowing the flavors to meld and the chicken to heat through. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the Chicken Stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.
📖 Variations
- Chicken Alternatives: Use chicken thighs for a juicier option.
- Mushroom Varieties: Substitute with white button mushrooms or a mix of your favorites.
- Vegetarian Version: Use tofu or tempeh instead of chicken and vegetable broth instead of chicken broth.
- Gluten-Free: Substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- Low-Carb Option: Serve over cauliflower rice instead of egg noodles or rice.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Sour Cream Tip: Temper the sour cream by mixing it with a bit of the hot sauce before adding it to prevent curdling.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Chicken Stroganoff in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the stroganoff gently on the stove over medium heat, adding a splash of chicken broth to maintain the creamy consistency. Alternatively, reheat in the microwave on medium power, stirring occasionally, until heated through.
❓Recipe FAQ's
If you're out of sour cream or looking for a lighter or dairy-free alternative, you can use Greek yogurt, crème fraîche, or even a plant-based sour cream. The taste and texture may vary slightly, so adjust your seasoning accordingly.
Yes, you can prepare the dish up to a day in advance. Store the chicken and sauce separately in the refrigerator. When you're ready to serve, reheat the chicken in the sauce and add the sour cream just before serving. This prevents the dairy from separating and ensures the best texture and flavor.
Chicken Stroganoff pairs well with a variety of sides. Consider serving it with egg noodles, steamed rice, or mashed potatoes to soak up the creamy sauce. Steamed or roasted vegetables like asparagus, green beans, or carrots also complement the dish well.
Looking for other easy dinner recipes like this? Try these:
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Easy One Pan Chicken Stroganoff
Ingredients
- 450 g (1 lb) chicken breast, cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 225 g (3 cups) brown mushrooms, sliced
- 240 ml (1 cup) chicken broth
- 240 ml (1 cup) sour cream
- 30 g (¼ cup) all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
Prepare the Chicken:
- Season the chicken chunks with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
Cook the Vegetables:
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes.
- Add the minced garlic and sliced mushrooms. Cook until mushrooms are tender and browned, about 5 minutes.
Make the Sauce:
- Sprinkle the flour over the mushroom mixture, stirring constantly for about 1 minute.
- Gradually pour in the chicken broth, stirring until the sauce begins to thicken.
- Stir in the sour cream, Dijon mustard, and paprika. Mix well to combine.
Combine and Finish:
- Return the cooked chicken to the skillet. Simmer for an additional 5 minutes, allowing the flavors to meld and the chicken to heat through.
- Adjust seasoning with salt and pepper to taste.
Serve:
- Serve the Chicken Stroganoff over cooked egg noodles or rice.
- Garnish with fresh parsley.
Notes
- Chicken Alternatives: Feel free to use chicken thighs for a juicier alternative.
- Mushroom Varieties: While brown mushrooms are recommended, you can also use white button mushrooms or a mix of your favorites.
- Sour Cream Substitution: Greek yogurt can be used instead of sour cream for a tangier taste and lower fat content.
- Thickening the Sauce: If the sauce is too thick, add a splash more chicken broth. If too thin, let it simmer a bit longer to reduce.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
great recipe, thank you! (I added a T of W. Sauce )
So happy you loved the recipe! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
This was very easy to make and very good. I left out the Dijon as We are not a fan of Mustard in stroganoff though.
So happy you loved it! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂