This 30-Minute Creamy Chicken Stroganoff is the perfect recipe when you're craving something hearty, comforting, and oh-so-creamy, but you don’t want to spend hours in the kitchen. With tender chicken, sautéed mushrooms, and a rich, tangy sauce served over egg noodles, it’s perfect for a cozy weeknight meal.
The best part? It’s ready in just half an hour, making it ideal for busy evenings or last-minute dinner plans. You’ll love how the chicken is perfectly seared and simmered in that creamy, flavorful stroganoff sauce.
Why I Love This Chicken Stroganoff
This Hamburger Stroganoff recipe has been a top recipe on the blog for many years. So I thought I would try a new spin on the classic - replacing the beef with chicken for a more family friendly meal!
This new recipe is a total lifesaver when you want something indulgent but quick. When we first made it, I couldn’t believe how fast the whole process was without skimping on flavor. It has the richness of a slow-cooked meal but with a fraction of the time commitment.
And let’s talk about that sauce - beef broth adds a depth of flavor, while the sour cream makes everything luscious and creamy. I love how the mushrooms soak up all the flavors and give it that earthy, hearty bite. It’s pure comfort food, made even better by the fact that you can whip it up in no time.
This 30-Minute Chicken Stroganoff Recipe is...
- Quick: Ready in just 30 minutes from start to finish.
- Creamy and Tangy: The sauce is rich, with a bit of tang from the sour cream and Dijon mustard.
- Customizable: You can make it your own by adjusting the flavors or adding ingredients you love.
- Perfect for Weeknights: Simple enough for any busy evening, but it feels like a special meal.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best here, but you can also use chicken thighs if you prefer a richer flavor.
Cremini (Baby Bella) Mushrooms: These mushrooms add a deep, savory flavor to the sauce. You can substitute white button mushrooms if needed, but cremini really bring that earthy note to the dish.
Beef Broth and Chicken Broth: I like the combination of these two broths for the perfect balance of rich flavor. If you don’t have beef broth, feel free to use just chicken broth, but the beef broth really kicks up the depth.
Sour Cream: This adds a wonderful tang to the sauce, but you can substitute it with cream cheese if you’re out of sour cream or want a slightly thicker sauce. Make sure to soften it before adding.
Dijon Mustard: A small amount of Dijon adds just the right level of acidity and complexity to the sauce.
Worcestershire Sauce: This ingredient brings in a subtle umami boost. It adds that "can't put your finger on it" depth of flavor that makes the sauce so irresistible.
Helpful Tips for Perfect Chicken Stroganoff
Dredge for flavor and texture: Dredging the chicken in flour not only helps season the chicken but also thickens the sauce later when it's simmering. Don’t skip this step!
Cook the chicken thoroughly: Sear the chicken breasts until they're golden brown. This locks in flavor and gives the chicken that satisfying texture. If your chicken breasts are thick, slice them in half horizontally so they cook faster and more evenly.
Deglaze the pan: After cooking the mushrooms, make sure to scrape the browned bits from the bottom of the skillet when you add the broth. That’s where the magic flavor lives! If you have white wine on hand, a quick deglaze with a splash after step 5 adds a beautiful depth.
Don’t boil the sour cream: When adding the sour cream, reduce the heat and stir it in gently. Boiling sour cream can cause it to curdle, so a gentle simmer will keep the sauce smooth and creamy.
Thicken with cornstarch (if needed): If you find the sauce is thinner than you’d like, mix 1 tablespoon of cornstarch with 3 tablespoons of water to create a slurry. Stir this into the sauce at the end for an instant thickening boost.
Variations to Try
Mushroom Stroganoff: Want to go meatless? Skip the chicken and add extra mushrooms for a vegetarian version. Portobello mushrooms would also work great here for a meatier texture. Or check out this vegan mushroom stroganoff recipe.
Cream Cheese Swap: For an even creamier sauce, replace the sour cream with softened cream cheese. It adds a rich, velvety consistency and makes the sauce extra indulgent.
Add White Wine: As mentioned earlier, a splash of white wine after the mushrooms are sautéed can deglaze the pan and bring a nice complexity to the sauce.
Whole-Grain Mustard: If you prefer a little texture, swap out the Dijon for whole-grain mustard. It adds a slight texture and more depth to the flavor.
Serving Suggestions
The traditional way to serve chicken stroganoff is over egg noodles, which soak up all that creamy sauce perfectly. But, if you want to switch things up, here are some great alternatives:
- Mashed Potatoes: Creamy mashed potatoes are a fantastic base for this rich, savory dish. The sauce drizzles beautifully over the potatoes.
- Mashed Cauliflower: For a lower-carb option, mashed cauliflower works wonderfully and still gives you that comforting feel.
- Rice or Quinoa: Simple, fluffy rice or quinoa will complement the sauce and chicken well.
And don’t forget to garnish with fresh parsley for a pop of color and freshness. It really brings the whole dish together!
Storing and Reheating Leftovers
Leftover chicken stroganoff will keep in the fridge for up to 3 days in an airtight container. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of chicken broth if the sauce has thickened too much.
Tip: I don’t recommend freezing this dish since sour cream can separate and become grainy after freezing. If you’re planning on freezing it, make the sauce without the sour cream, freeze it, and stir in the sour cream when reheating.
More Recipes to Try
If you love this chicken stroganoff, be sure to check out these other easy dinner ideas:
Recipe
30-Minute Creamy Chicken Stroganoff
Ingredients
FOR THE CHICKEN
- 1 pound boneless skinless chicken breast
- 2 tablespoons all-purpose flour
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon butter
- 1 tablespoon olive oil
FOR THE STROGANOFF SAUCE
- 2 tablespoons butter
- 1 small yellow onion peeled and diced
- 3 cloves garlic peeled and minced
- 2 cups mushrooms sliced, such as baby bella
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
- ½ cup beef broth
- 1 ½ cups chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- ½ cup sour cream
- Fresh parsley chopped for garnish, optional
- Egg noodles cooked, for serving
Instructions
- Dredge each chicken breast in a bowl of flour. Season each side of the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Set aside.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to a large skillet, and heat over medium-high heat.
- Add the chicken to the hot skillet and sear for approximately 4 minutes.
- Flip and sear for another 4-5 minutes, until lightly browned. Transfer the chicken to a clean plate and set aside.
- Melt the remaining 2 tablespoons of butter in the hot skillet. Add the onions and sauté until translucent. Add the garlic and sauté until fragrant, about 1 minute.
- Add the sliced mushrooms, Dijon mustard, and flour. Stir and cook for 3 minutes coating the mushrooms in Dijon and flour.
- Pour in the beef broth, chicken broth, Worcestershire sauce, and black pepper. Scrape any brown bits off the bottom of the skillet. Cook, stirring occasionally, until the sauce begins to thicken, about 4 minutes.
- Reduce heat to medium-low and stir in the sour cream. Continue to whisk the sour cream into the sauce until it becomes smooth, about 5 minutes.
- Return chicken breasts to the skillet. Simmer until the chicken is cooked through.
- Serve over egg noodles and garnish with fresh parsley.
Comments
No Comments