Julie Clark
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Chicken Stroganoff
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Creamy Chicken Stroganoff is an easy weeknight dinner with tender chicken, mushrooms, and a rich sour cream sauce, all cooked in one skillet. We use Worcestershire sauce and a dash of nutmeg to give it extra flavor.
This creamy chicken stroganoff is your answer to dinner tonight. It’s ready in just 30 minutes, full of rich flavor, and uses simple ingredients you probably already have on hand.
If you’ve tried our classic Beef Stroganoff, Creamy Chicken and Rice, or Mediterranean Chicken Skillet, you’ll love this comforting recipe. The creamy sauce enhanced by Worcestershire and a hint of nutmeg, making this dish feel special without the extra effort.
Serve this one pot chicken dinner over noodles, homemade biscuits, butter rice, or gruyere mashed potatoes for a family dinner that everyone will love.
Ingredients You’ll Need
- Chicken Breasts. We use chicken breasts cut in bite size pieces for a leaner dish, but chicken thighs work too if you prefer a little more richness.
- Mushrooms. Sliced white mushrooms or cremini mushrooms are best.
- Cornstarch. Cornstarch thickens the sauce without needing a flour roux, making this a quicker stovetop dinner that is naturally gluten free. Be sure to whisk the cornstarch into cold broth before adding to the pan.
- Sour cream and heavy cream. Sour cream and heavy cream bring the creamy, silky texture that makes chicken stroganoff so comforting.
See the recipe card below for full ingredients and amounts.
How to Make Chicken Stroganoff
- Melt the butter in a large skillet over medium high heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes.
- Add the cubed chicken pieces. Cook and stir for 5 minutes.
- Stir in the salt, pepper and mushrooms. Cook for 5 minutes stirring frequently.
- Whisk together the chicken broth and cornstarch. Pour this into the skillet along with the Worcestershire sauce and nutmeg. Stir well and simmer, uncovered, for 10 minutes.
- Stir in the sour cream and heavy cream and heat through.
- Serve chicken stroganoff over a bed of egg noodles or pasta garnished with chopped fresh parsley.
Make it a meal.
Try serving the easy chicken stroganoff recipe with one of these side dishes:
- Roasted green beans
- Steamed broccoli or roasted asparagus
- A crisp garden salad with a tangy vinaigrette to balance the richness
- Roasted carrots
Easy Chicken Stroganoff
Creamy Chicken Stroganoff is an easy weeknight dinner with tender chicken, mushrooms, and a rich sour cream sauce, all cooked in one skillet. We use Worcestershire sauce and a dash of nutmeg to give it extra flavor.
Servings 5
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
- 3 tablespoons salted butter
- 1 medium yellow onion diced
- 1 teaspoon minced garlic 2 garlic cloves
- 1 ½ pounds boneless skinless chicken breasts cubed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups fresh mushrooms sliced 8 ounces
- 2 tablespoon cornstarch
- 2 cups chicken broth reduce to 1 ½ cups for less gravy
- 1 tablespoon Worcestershire sauce
- Dash nutmeg
- 3/4 cup sour cream
- ¼ cup heavy cream
- cooked egg noodles
- Fresh parsley for garnish
Instructions
- Melt the butter in a large skillet over medium high heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes. 3 tablespoons salted butter, 1 medium yellow onion, 1 teaspoon minced garlic
- Add the cubed chicken. Cook and stir for 5 minutes. If there is a lot of liquid in the pan, you can drain some of the juice off. 1 ½ pounds boneless skinless chicken breasts
- Stir in the salt, pepper and mushrooms. Cook for 5 minutes stirring frequently. 1 teaspoon salt, ½ teaspoon ground black pepper, 4 cups fresh mushrooms
- Whisk together the chicken broth and cornstarch. Pour this into the skillet along with the Worcestershire sauce and nutmeg. Stir well and simmer, uncovered, for 10 minutes. 2 tablespoon cornstarch, 2 cups chicken broth, 1 tablespoon Worcestershire sauce, Dash nutmeg
- Stir in the sour cream and heavy cream and heat through. ¾ cup sour cream, ¼ cup heavy cream
- Serve stroganoff over a bed of egg noodles garnished with chopped fresh parsley. cooked egg noodles, Fresh parsley for garnish
Notes
- Want extra flavor? Try dijon mustard or a dash of paprika.
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 372kcal | Carbohydrates: 11g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1089mg | Potassium: 886mg | Fiber: 1g | Sugar: 5g | Vitamin A: 647IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
