This easy chicken stroganoff is warm, hearty, and utterly delicious. Ready in just 40 minutes, it's a stress-free, fail-proof dinner that's perfect for both beginners and confident home cooks. Brimming with flavourful mushroom sauce and golden chicken, this is comfort food at its best.
If you're a fan of traditional Beef Stroganoff, you'll love this quick and easy alternative. For more comforting dishes, be sure to check out our mushroom stroganoff and or this beef stroganoff over on our sister site.
⭐️ Why You'll Love This Chicken Stroganoff
- 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.
🧾 Key Ingredients
- Chicken Breasts: The star of the dish; provides a lean protein source. *You can use chicken thighs if you prefer.
- Mushrooms: Adds depth and umami flavour. (See the note on types of mushrooms to use.
- Aromatics & Seasonings: Onion granules (powder), onion, garlic: Seasonings that bring out the chicken's natural flavours.
- Paprika: Adds colour and smokiness.
- Butter and Oil: Creates a rich base for pan-frying.
- Wine or Stock: For deglazing and flavour.
- Sour Cream: The key to a creamy, dreamy stroganoff sauce.
See recipe card for quantities.
📖 Substitutions & Variations
- Use chicken thighs for a juicier alternative.
- Opt for vegetable stock or non-dairy cream for dietary restrictions.
👩🏻🍳 Making Chicken Stroganoff Step By Step
- Cooking the Chicken
- Season the chicken breasts (or thighs) with onion granules (powder), paprika, salt, and pepper. Heat oil and butter in a skillet.
- Pan-fry the chicken until golden brown. This should take about 6-8 minutes per side.
- Remove the chicken from the pan and set aside.
- Pro Tip: Make sure the pan is hot but not smoking for perfect browning.
- Visual Cue: Look for a deep golden colour and crispy edges.
- Making Stroganoff Sauce
- Add More Butter: In the same skillet where you pan-seared the chicken, add an additional tablespoon of butter and let it melt over medium heat.
- Sauté Garlic, Onion, and Mushrooms: Add the minced garlic and diced onion to the skillet. Sauté until the onion becomes translucent. Add the sliced mushrooms and continue to sauté until they are softened and browned. This should take about 5 minutes.
- Deglaze the Pan: Pour in the white wine or chicken stock into the skillet.
- Pro Tip: Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Those brown bits are called the "fond" and packed with flavour.
- Stir in the sour cream: Add the sour cream to the pan and let it melt into a luxurious silky sauce! *Avoid high heat so that the sauce doesn’t curdle.
- Return Chicken to the Skillet: Place the pan-seared chicken breasts (or thighs) back into the skillet. Cook the chicken for a further 3-5 minutes in the sauce or until the chicken has cooked through. Chicken is done at 75ºC (165ºF)
- Simmer: Allow the sauce to simmer over low heat until it thickens and coats the back of a spoon.
- Store in an airtight container for up to 3 days.
- Freezing is not recommended due to the sour cream in the sauce.
- Reheat gently on the stove, adding a splash of stock if necessary.
💡 Stroganoff Top Tips
Pan Temperature: Make sure your skillet is properly heated before adding the chicken. A too-cold skillet will not sear the chicken properly, while an overly hot skillet might burn it.
Sauce Consistency: If the sauce is too thin, you can remove the chicken and simmer the sauce a bit longer until it thickens up. Conversely, if the sauce is too thick, you can thin it out with a bit more wine or stock.
Mushrooms: You can use pretty much any type of firm mushroom such as chestnut (crimini), white button mushrooms or portobello mushrooms. Skip the pricey wild mushrooms for this recipe.
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.
More One-Pot Comfort Food Recipes
Looking for other recipes like this? Try these:
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You can also find more comfort food recipes using everyday ingredients over on our sister site Salted Mint.
Easy One Pan Chicken Stroganoff
- 4 (4) whole chicken breasts or thighs
- 2 teaspoons (2 teaspoons) onion granules, (onion salt)
- 1 teaspoon (1 teaspoon) smoked paprika
- 1 tablespoon (1 tablespoon) olive oil
- 2 tablespoon (2 tablespoon) butter, divided
- 2 cloves (2 cloves) garlic, minced
- 1 (1) medium onion, diced
- 200 g (2 cups) mushrooms (brown or white), sliced
- 120 ml (4 floz) white wine or chicken stock
- 200 g (7 oz) sour cream
- Salt and pepper to taste
- 2 tablespoons (2 tablespoons) fresh parsley, chopped (for garnish)
Prepare the Chicken and Vegetables
- Season Chicken: Rub each chicken breast (or thigh if using) with onion granules, paprika, salt, and pepper. Set aside.
- Prepare Veggies: Slice the mushrooms, dice the onion, and mince the garlic. Set them aside.
Pan-Sear the Chicken
- Heat Oil: In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
- Pan-Sear Chicken: Place the whole chicken breasts or thighs in the skillet. Sear each side until golden brown and cooked through, usually 6-8 minutes per side for breasts and 10-12 minutes for thighs. Remove the chicken and set aside. *If your chicken breasts are thick you can slice them in half lengthwise or pound them down with a rolling pin.
Prepare the Sauce
- Cook Vegetables: In the same skillet, add the diced onion and garlic. Sauté until translucent. Add mushrooms and continue to cook until softened.
- Deglaze the Pan: Add the white wine or chicken stock, scraping the skillet's bottom to release any browned bits.
- Add Sour Cream: Lower the heat, and stir in the sour cream. Mix well.
Combine and Serve
- Combine: Return the pan-seared chicken to the skillet, coating it well with the sauce. Simmer for another 3-5 minutes, ensuring the chicken is cooked.
- Garnish and Serve: Sprinkle with chopped parsley for garnish. Serve hot over rice, noodles, or mashed potatoes.
- Chicken Choice: You can use either chicken breasts or thighs in this recipe. Chicken thighs are more flavorful but may take a bit longer to cook through.
- Wine Substitute: If you don't want to use wine, chicken stock is a perfectly fine alternative for deglazing the pan.
- Mushrooms: You can use any type of mushroom for stroganoff. Brown, white or large flat. You can even use a pack of presliced mushrooms. Skip pricey wild mushrooms. They will be wasted in this sauce.