Creamy Chicken Stroganoff Recipe

If you’re craving a comforting dish that’s rich, flavorful, and perfect for weeknight dinners, then you have to try this Creamy Chicken Stroganoff Recipe. I absolutely love how this comes together so quickly yet tastes like you’ve been cooking it all day. It’s packed with tender chicken, earthy mushrooms, and a silky sauce that just hugs every bite. Trust me, once you make this, it’ll become one of your go-to meals for busy nights or any time you want a little extra comfort food magic.

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Ingredients You’ll Need

Every ingredient in this Creamy Chicken Stroganoff Recipe plays a part in building those deep, cozy flavors. From the spices that give the chicken a gentle kick to the butter and sour cream that add luscious creaminess, each element works beautifully together. When shopping, try to find fresh mushrooms and good-quality chicken breasts for the best results.

• Chicken breasts: I like using boneless and skinless for easy prep and cut into bite-sized chunks for quick cooking.
• Garlic powder & onion powder: These bring subtle depth to the chicken seasoning without overpowering the dish.
• Paprika & cayenne pepper: Adds warmth and just a touch of heat, but you can adjust the cayenne to your spice preference.
• Kosher salt & black pepper: Essential for seasoning to bring out all the flavors.
• Olive oil: I use this for browning the chicken and sautéing the veggies for a nice, clean flavor.
• Onion: Adds sweetness and a subtle crunch once softened.
• Garlic cloves: Fresh garlic is a game-changer for that punch of aroma and taste.
• Baby bella mushrooms: I love these because they hold up well and add a meaty texture.
• Unsalted butter: Adds richness and helps build the creamy sauce.
• All-purpose flour: To thicken the sauce perfectly without lumps.
• Chicken broth: Provides a savory base that’s full of flavor.
• Worcestershire sauce: This ingredient brings a little umami and complexity to the sauce.
• Sour cream: The secret to that signature creamy texture that’s tangy and smooth.
• Cooked egg noodles: Classic comfort – the perfect bed for soaking up all that sauce.
• Fresh parsley: For garnish and a pop of color and freshness.

Variations

One of the best things about this Creamy Chicken Stroganoff Recipe is how easy it is to make it your own. I love swapping out a few ingredients here and there to suit what’s in my fridge or my mood that day. Feel free to get creative—you’ll find variations that work whether you want more veggies, a dairy-free twist, or a little extra spice.

• Mushroom swaps: Sometimes I use cremini or shiitake mushrooms for a different earthy flavor; they soak up the sauce beautifully.
• Dairy-free version: I’ve replaced sour cream with coconut cream or a plant-based yogurt, and it still comes out creamy and delicious.
• More veggies: Adding bell peppers or spinach gives a nice pop of color and nutrition without overwhelming the dish.
• Spice it up: If you like heat, toss in some chili flakes or a dash of hot sauce—I learned that little kick makes a big difference.

How to Make Creamy Chicken Stroganoff Recipe

Step 1: Season and Brown the Chicken

Mix the chicken chunks in garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. This hits all the right savory notes right away. Heat 2 tablespoons of olive oil in a skillet over medium heat. You’ll want the oil shimmering before adding the chicken—that’s the key to getting a nice brown crust without sticking. Cook the chicken just until the outside is golden; it’s okay if it isn’t cooked through yet because we’ll finish it later. Cooking in batches helps avoid overcrowding and steaming the chicken, which can make it tough. Transfer the chicken to a plate when done.

Step 2: Sauté the Onions, Garlic, and Mushrooms

In the same skillet, add the remaining olive oil. Toss in the diced onions and cook till softened and lightly golden—this takes about 3-5 minutes. Add the minced garlic and cook just until fragrant, about a minute; garlic can burn quickly so keep an eye on it. Then add the sliced mushrooms, stirring occasionally until they release their moisture and turn golden brown. This caramelization adds a ton of flavor, so be patient here. If the pan dries up, a little splash of oil or butter helps.

Step 3: Build the Creamy Sauce

Stir in the butter until melted, scraping up the tasty browned bits stuck to the pan—that’s pure flavor gold. Sprinkle the flour over the mixture and stir well to combine, cooking it out until the flour is fully absorbed and no lumps remain, around 2 minutes. This step is what thickens your sauce up beautifully. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add Worcestershire sauce for that subtle umami boost. Now, return the chicken to the skillet, including any juices from the plate. Bring everything to a gentle boil, then lower the heat to a simmer and let it thicken for about 5-7 minutes. You’ll notice the sauce smooth out and coat the chicken perfectly.

Step 4: Finish with Sour Cream

Take the skillet off the heat and gently stir in the sour cream. This is the magic moment when the sauce turns unbelievably creamy without curdling—as long as you avoid boiling after adding the sour cream. The tangy richness balances the spices and mushrooms beautifully. Give it a taste and adjust salt or pepper if needed.

Step 5: Serve Over Egg Noodles

Serve this creamy chicken stroganoff hot over a bed of perfectly cooked egg noodles. They soak up the sauce wonderfully and add that soft, comforting bite. Sprinkle some fresh parsley on top for a pop of color and freshness, and you’re ready to dig in!

How to Serve Creamy Chicken Stroganoff Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley—it adds a bright green pop and a little fresh herbaceous note that balances the richness. Sometimes I like to add a small dollop of sour cream on top for presentation and an extra touch of creaminess right before serving.

Side Dishes

While the egg noodles stand beautifully on their own, I like pairing the stroganoff with a simple green salad dressed lightly with lemon vinaigrette. Roasted or steamed green beans and garlic bread also make excellent companions, balancing the creaminess with some crunch and freshness.

Creative Ways to Present

For special occasions, I’ve served this stroganoff in individual ramekins topped with a sprinkle of smoked paprika and fresh chives. It looks fancy but feels homey—plus, it’s fun to plate each serving separately. You can also layer it over mashed potatoes instead of noodles for a cozy twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your creamy chicken stroganoff, wrap up leftovers tightly in an airtight container or plastic wrap. I’ve stored this in the fridge for up to four days, and it reheats beautifully without drying out, especially when covered.

Freezing

I’ve had good luck freezing the stroganoff without noodles—just the chicken and sauce—in a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove, stirring occasionally. Add freshly cooked noodles right before serving to keep everything fresh.

Reheating

I prefer reheating leftovers slowly over low heat on the stove, adding a splash of chicken broth or water if needed to loosen the sauce. Microwave works in a pinch but stirring halfway through helps keep it from drying out. Avoid high heat to keep the cream from breaking.

FAQs

Final Thoughts

This Creamy Chicken Stroganoff Recipe is one of those dishes that feels like a warm hug after a long day. I’ve shared it countless times with friends and family, and everyone always asks for seconds. It’s straightforward enough for a weeknight but comforting enough to impress company. Give it a try, and I promise you’ll have a new favorite comfort food that’s both easy and delicious.

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