Name: Creamy Rich Chicken Stroganoff Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian
Ingredients: 2 chicken breast halves; 1/2 tsp garlic powder; Salt and black pepper, as desired; Flour, for coating; 2 tbsp olive oil, plus extra as needed; 1 tbsp olive oil; 1 tbsp butter; 8 oz cremini mushrooms, sliced; 1/2 medium onion, chopped; 1 tbsp dijon mustard (or add to taste); 1 tbsp worcestershire sauce (or to taste); 3 cloves garlic, minced; 2/3 cup chicken broth; 1/2 cup full-fat sour cream

Jump to Recipe·Print Recipe

I still remember the first time I made Rich Chicken Stroganoff—it was one of those hectic weeknights where I needed something quick but comforting, and wow, did this dish deliver. The creamy sauce clinging to tender chicken, those earthy mushrooms, that little kick from the mustard and Worcestershire... it was love at first bite. Now, it's my go-to when I want something that feels indulgent but comes together in just 30 minutes.

Seriously, if you're craving cozy but don't want to fuss, this is your recipe. It's perfect over noodles, rice, or even mashed potatoes (trust me, try it). And the best part? It's endlessly adaptable—swap the protein, tweak the sauce, make it dairy-free... it's all fair game. Let's get cooking!

Why You’ll Love Rich Chicken Stroganoff

Oh, where do I even start? This dish checks all the boxes—creamy, comforting, and ridiculously easy. If you’ve ever needed a meal that feels like a hug but doesn’t keep you chained to the stove, this is it. Here’s why you’ll be as obsessed as I am:

Creamy Comfort in Every Bite

That sauce. Oh, that sauce. It’s velvety, rich, and just clingy enough to coat every bite of chicken and mushroom without being gloppy. The sour cream adds this lovely tang, while the Worcestershire and mustard give it a sneaky depth that makes you go, "Wait, what’s that amazing flavor?" It’s the kind of dish that makes you sneak extra spoonfuls straight from the pan.

Quick and Easy to Make

Thirty minutes—that’s all you need! No fancy techniques, no marathon chopping sessions. Season, brown, simmer, stir... and boom, dinner’s ready. Even on my most frazzled nights, I can pull this together while half-watching TV. And if you’re like me and occasionally forget to thaw chicken? Thinly sliced breasts cook so fast, you can skip the defrosting panic entirely.

Ingredients You’ll Need for Rich Chicken Stroganoff

Okay, let’s gather our goodies! The beauty of this recipe is how simple the ingredient list is—no hunting for obscure spices or last-minute grocery runs. Here’s everything you’ll need (and yes, I’ve got notes because I’m *that* person who forgets to prep things halfway through cooking):

2 chicken breast halves – Sliced into ½-inch strips (or use thighs if you prefer—more on that later!).
½ teaspoon garlic powder – The quick flavor boost when you’re too lazy to mince extra garlic (we’ve all been there).
Salt and black pepper – To taste, but don’t be shy—this sauce loves seasoning.
Flour for coating – Just regular all-purpose flour to give the chicken that golden crispiness.
2 tablespoon olive oil, plus extra as needed – For frying the chicken. A little extra never hurts if your pan runs dry.
1 tablespoon butter – Because butter and mushrooms are a match made in heaven.
8 oz cremini mushrooms – Sliced thin. Baby bellas work too, but creminis have that earthy vibe I love.
½ medium onion – Finely chopped. Yellow or white, whatever’s lurking in your fridge.
1 tablespoon Dijon mustard – Or adjust to taste. This is the "ooh, what’s that secret flavor?" ingredient.
1 tablespoon Worcestershire sauce – Same deal—start here, add more if you’re feeling bold.
3 cloves garlic – Minced. Fresh is best here, but hey, 1 teaspoon of jarred minced garlic works in a pinch.
⅔ cup chicken broth – Low-sodium if you’re watching salt, but regular’s fine if that’s what you’ve got.
½ cup full-fat sour cream – The star of the sauce. Light sour cream *can* work, but the sauce might be thinner.

That’s it! Now, grab your biggest skillet—let’s make some magic.

Step-by-Step Instructions for Rich Chicken Stroganoff

Alright, let’s dive in! Don’t let the fancy name fool you—this is one of those "looks impressive but secretly easy" dishes. Just follow these steps, and you’ll have a creamy, dreamy stroganoff in no time.

Season and Cook the Chicken

First, grab those chicken breast halves and slice them into ½-inch strips. Think "sturdy bite-sized pieces"—not too thick, not too thin.
Sprinkle them with garlic powder, salt, and pepper. Don’t be shy! This is your flavor foundation.
Toss the chicken lightly in flour—just enough to coat. Shake off any excess (we’re not making fried chicken here).
Heat 2 tablespoon olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer (work in batches if needed—crowding leads to steaming, not browning). Cook for 3-4 minutes per side until golden. Transfer to a plate and cover loosely with foil.

Sauté the Mushrooms and Onions

In the same skillet (don’t wash it—those browned bits are gold!), add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, toss in the mushrooms and onions.
Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their juices and everything turns soft and fragrant. Your kitchen should smell amazing right now.

Build the Flavorful Sauce

Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Let it sizzle for 30 seconds—just until the garlic loses its raw edge.
Pour in the chicken broth, scraping up any stuck-on bits from the pan (that’s free flavor!). Simmer for 2-3 minutes until slightly reduced.

Finish with Creamy Goodness

Turn the heat to low and stir in the sour cream. Go slow—you want it smooth, not curdled. If the sauce seems thin, don’t panic! It’ll thicken as it sits.
Nestle the chicken back into the skillet, along with any accumulated juices. Heat through for 2 minutes—just enough to warm everything up.

And there you have it! Taste and adjust seasoning if needed (sometimes I add an extra dash of Worcestershire). Now, grab your noodles or rice and dig in while it’s gloriously hot.

Delicious Variations of Rich Chicken Stroganoff

One of the best things about this recipe? It’s like a culinary playground—you can tweak it a dozen ways and still end up with something amazing. Here are my favorite twists to keep things exciting (or to rescue dinner when I’m missing an ingredient).

Swap the Protein

Chicken breasts are great, but don’t feel locked in! Thighs add extra juiciness (just trim excess fat and cook 1-2 minutes longer). For a beefy twist, use thinly sliced sirloin—it’s classic stroganoff vibes. Even turkey cutlets work in a pinch (just watch the cook time—they dry out fast). And for my vegetarian friends? Meaty mushrooms (like portobellos) or chickpeas make a killer swap—just skip the flour coating.

Dairy-Free Option

No sour cream? No problem. Coconut cream (the thick part from a can) gives that same lush texture—just add a squeeze of lemon to mimic the tang. For nut-free, try cashew cream (soak ½ cup cashews in hot water, blend smooth). And if you’re avoiding dairy altogether, a splash of olive oil at the end adds richness.

See? Endless possibilities. Now go make it your own!

Serving and Storage Tips for Rich Chicken Stroganoff

This dish is basically a blank canvas for carbs—pile it over buttered egg noodles (my go-to), fluffy rice, or even mashed potatoes if you're feeling extra indulgent. For a low-carb twist, try it with zucchini noodles or cauliflower rice. And don't forget a sprinkle of fresh parsley or chives on top—it adds a pop of color and freshness that cuts through the richness.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so when reheating, add a splash of broth or water to loosen it up. Stir gently over low heat—high temps can make the sour cream separate. Sadly, freezing isn't ideal (the sauce gets grainy), but if you must, freeze just the chicken and mushroom mixture, then stir in fresh sour cream after thawing.

Helpful Notes for Perfect Rich Chicken Stroganoff

Alright, let’s talk pro tips—those little things that take this dish from good to "can I eat the whole pan?" First, taste as you go with the mustard and Worcestershire. Love tang? Add an extra teaspoon of each. For reheating leftovers, low and slow is key—a splash of broth and gentle stirring keeps the sauce silky (nuking it on high is a one-way ticket to curdle town). And hey, if you’re counting calories, one serving is about 450—but honestly, with flavor this good, who’s counting? Just enjoy every creamy, dreamy bite.

Frequently Asked Questions About Rich Chicken Stroganoff

I get it—even the simplest recipes can leave you with questions. Here are the ones I hear most often (and my very honest answers):

1. Can I freeze this?
Technically? Yes. Ideally? Not really. The sour cream sauce tends to get grainy when frozen and thawed. If you must, freeze just the chicken and mushroom mixture (without sour cream), then stir in fresh sour cream when reheating.

2. How do I thicken the sauce if it’s too runny?
First, let it sit for 5 minutes—it thickens as it cools. Still too thin? Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in, and simmer for 1 minute. Or just embrace the sauciness and sop it up with bread!

3. Can I use Greek yogurt instead of sour cream?
You can, but go for full-fat yogurt and stir it in at the very end off the heat. Low-fat yogurt might curdle, and the tang is sharper—so taste as you go.

4. My sauce separated—what do I do?
Don’t panic! Remove from heat and whisk in 1 tablespoon cold water or broth. If it’s still fussy, a blender or immersion blender can rescue it (just pulse briefly).

5. What’s the best noodle to serve with this?
Egg noodles are classic, but any sturdy pasta works—pappardelle, fettuccine, or even rotini to catch the sauce. For gluten-free, try brown rice noodles or quinoa pasta.

Final Thoughts on Rich Chicken Stroganoff

If there’s one recipe I’d bet my favorite wooden spoon on, it’s this one. Rich Chicken Stroganoff is that magical combo of easy, comforting, and just impressive enough to make you feel like a kitchen wizard. Whether it’s a chaotic weeknight or a lazy Sunday, this dish never lets me down—and I know it won’t let you down either. So grab that skillet, embrace the creamy chaos, and get ready for a meal that’ll have everyone asking for seconds. Happy cooking, friends!

Creamy Rich Chicken Stroganoff Recipe