Chicken Stroganoff

March 4, 2021

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Chicken Stroganoff – deliciously rich and much like beef stroganoff but made with chicken breasts (or thighs) instead. Includes savory browned onions and mushrooms, vibrant garlic and a creamy, tangy sauce, all of which is layered over a bed of tender egg noodles.

It’s similar to my One Pan Beef Stroganoff (that’s made with ground beef), be sure to try that one too!

Chicken Stroganoff shown served on over egg noodles on a white dinner plate set over a light blue cloth.

Easy Chicken Stroganoff

Hearty, homestyle comfort food that’s perfect for busy nights!

This delicious chicken stroganoff is made with a handful of ingredients, many of which are fresh to build up that delicious depth of well rounded flavor.

And I should mention – there’s cream cheese! Isn’t everything better when cream cheese is involved?

To finish the dish, pile it over egg noodles or rice, then maybe opt to serve with a side of roasted broccoli or Brussels sprouts and you’ve got a simple meal worthy of completely satisfied dinner praises!

Photo of ingredients used to make chicken stroganoff. Includes chicken breasts, mushrooms, yellow onion, garlic, parsley, cream cheese, butter, chicken broth, thyme, egg noodles, olive oil, paprika, salt and pepper.

Chicken Stroganoff Recipe Ingredients

  • Chicken breasts: Use boneless skinless. You can also use chicken thighs.
  • Olive oil and butter: These reduce sticking, encourage browning and build up richness.
  • Salt and pepper: Season as desired.
  • Yellow onion: Don’t skip the onions, they really build up flavor in this dish. Here they are slightly caramelized for even more flavor.
  •  Garlic: Opt for fresh garlic. It’s always worth the extra 20 seconds to mince it fresh.
  • Cremini mushrooms: Also known as baby bella or baby portabello mushrooms. Button mushrooms will work fine too.
  • Chicken broth: I prefer to use low-sodium to have more control over salt added.
  • Cornstarch: This is used to thicken the sauce, be sure to mix with liquid first before adding to sauce mixture or it will just clump up.
  • Fresh thyme and parsley: You can use dried thyme but preferably stick with fresh parsley if possible.
  • Paprika: This adds a little color and flavor. I just use regular sweet paprika here (not smoked).
  • Cream cheese: I prefer to use full fat, but light cream cheese (Neufchatel cheese) will work too.
  • Egg noodles or rice: These are good options for serving the stroganoff over.
    Collage of eight photos showing steps of making chicken stroganoff in a skillet. Shows browning chicken, then onions, then mushrooms. After that includes adding liquids and cream cheese for sauce then mixing chicken back in.

How to Make Chicken Stroganoff

  1. Heat skillet: Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.
  2. Dry chicken, season, place in skillet: Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.
  3. Sear chicken, set aside: Cook until chicken is cooked through and golden brown about 6 minutes, turning once halfway through. Transfer to sheet of foil and wrap to keep warm.
  4. Saute onion: Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute 4 minutes.
  5. Brown mushrooms with onions: Add mushrooms and saute until reduced in size and golden brown, about 4 minutes. Add garlic and saute 30 seconds longer.
  6. Add broth and seasonings, simmer: Pour in 1 1/2 cups chicken broth, thyme and paprika. Bring to a simmer and let simmer until chicken broth has reduced by about half, about 2 minutes.
  7. Stir portion of broth and cornstarch: Meanwhile whisk together remaining 2 Tbsp chicken broth with cornstarch.
  8. Thicken sauce mixture with cornstarch mixture: Pour cornstarch mixture into mixture in skillet and let cook, whisking constantly, until thickened, about 30 seconds.
  9. Melt in cream cheese, return chicken: Reduce heat to medium-low, add cream cheese and cook and whisk until melted. Season sauce with salt and pepper to taste. Return chicken to sauce and toss.
  10. Serve as desired: Serve warm over egg noodles or rice, sprinkled with parsley and more paprika if desired.

Overhead photo of Chicken Stroganoff in a skillet.

Helpful Tips

  • Work to cut chicken evenly in size so it finishes cooking at the same time.
  • Use a hot preheated skillet for nice golden brown color when searing the chicken. They are small pieces so they won’t stay in the skillet for very long.
  • Don’t skip drying the chicken pieces as this helps them brown better (to remove that excess moisture first). You can even toss with 2 Tbsp flour before cooking for a little more browning (use a non-stick skillet if going this route).
  • Be careful not to over-cook the chicken pieces (especially if going the chicken breasts route) as these can tend to dry out easily.
  • I like to wait to season sauce with salt until after it has reduced, otherwise it can end up overly salty.
  • Pre-soften cream cheese so it melts quickly into the sauce.
  • If you have some on hand, try it with homemade chicken stock for the best chicken stroganoff sauce ever!

Variations

  • Try sour cream in place of cream cheese.
  • Use chicken thighs in place of chicken breasts.
  • For another layer of tang, include 2 tsp dijon mustard.
  • Make it spicy by including cayenne pepper to taste.
  • Finish with lemon zest for bright fresh flavor.
  • Try with other herbs that pair well with chicken such as rosemary, marjoram, or sage.
  • If you’d like another layer of flavor substitute 1/2 cup dry white wine in place of 1/2 cup of the chicken broth.

Overhead photo showing two servings of chicken stroganoff on a dinner plates.More Easy Chicken Dinners to Try

Chicken Stroganoff
5 from 2 votes

Chicken Stroganoff

Rich and delicious! This is much like beef stroganoff but made with chicken breasts (or thighs) instead. Includes savory browned onions and mushrooms, vibrant garlic and a creamy, tangy sauce, all of which is layered over a bed of tender egg noodles.
Servings: 4
Prep20 minutes
Cook15 minutes
Ready in: 35 minutes

Ingredients

  • 1 1/4 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp unsalted butter
  • 1 small yellow onion, finely chopped (1 cup)
  • 2 garlic cloves, minced (2 tsp)
  • 6 oz. cremini mushrooms, sliced
  • 1 1/2 cups + 2 Tbsp low-sodium chicken broth, divided
  • 4 tsp cornstarch
  • 2 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp paprika, plus more for serving
  • 4 oz. cream cheese, cut into 6 pieces and softened
  • 2 Tbsp chopped fresh parsley
  • Cooked Egg noodles or white rice for serving (not included in nutrition estimate)

Instructions

  • Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.
  • Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.
  • Let cook until chicken is cooked through in center and golden brown on exterior about 6 minutes, turning once halfway through. Transfer to sheet of foil and wrap to keep warm.
  • Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute 4 minutes.
  • Add mushrooms and saute until reduced in size and golden brown, about 4 minutes. Add garlic and saute 30 seconds longer.
  • Pour in 1 1/2 cups chicken broth, thyme and paprika. Bring to a simmer and let simmer until chicken broth has reduced by about half, about 2 minutes.
  • Meanwhile whisk together remaining 2 Tbsp chicken broth with cornstarch. Pour cornstarch mixture into mixture in skillet and let cook, whisking constantly, until thickened, about 30 seconds.
  • Reduce heat to medium-low, add cream cheese and cook and whisk until melted. Season sauce with salt and pepper to taste. Return chicken to sauce and toss.
  • Serve warm over egg noodles or rice, sprinkled with parsley and more paprika if desired.

Notes

Possible Variations:
  • Sour cream can be used in place of cream cheese it just isn't quite as flavorful.
  • If you'd like you can add 1/2 cup white wine in place of 1/2 cup of the chicken broth.
  • Neufchatel cheese can be used in place of cream cheese to cut a few calories.
  • For extra flavor you can stir in a teaspoon or two of dijon mustard or sprinkle finished dish with a little lemon zest.
  • If you'd like a little heat add cayenne pepper to taste.
 
Nutrition Facts
Chicken Stroganoff
Amount Per Serving
Calories 409 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 144mg48%
Sodium 290mg13%
Potassium 872mg25%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 35g70%
Vitamin A 1025IU21%
Vitamin C 8mg10%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.