There’s nothing like a big bowl of creamy chicken stroganoff to warm you up on a chilly evening. This classic dish combines tender chicken, earthy mushrooms, and a luscious sauce that comforts you from the first bite.

Why You’ll Crave This Chicken Stroganoff

• A rustic, comforting classic that tastes like it came from grandma’s kitchen, yet simple to make at home.
• The creamy mushroom sauce shines with Dijon mustard, Worcestershire, and the fond from searing the chicken.
• Transforms chicken breasts into an elegant, restaurant-worthy dish.
• Ready in under an hour — perfect for weeknight dinners.
• Even better the next day if you’re lucky enough to have leftovers!

Chicken Stroganoff Ingredients

• Chicken Breasts: Cut into bite-sized pieces so they stay juicy and tender.
• Mushrooms: Baby bellas or white mushrooms for earthy depth.
• Onion & Garlic: The aromatic base that builds irresistible flavor.
• Chicken Broth: Adds richness and body to the sauce.
• Sour Cream: For signature tangy creaminess — full-fat works best.
• Dijon Mustard & Worcestershire Sauce: Essential for that classic stroganoff punch.

Frequently Asked Questions

• Can I use Greek yogurt instead of sour cream? It can work, but the flavor is less rich and tangy, and the sauce may curdle more easily.
• What can I serve with stroganoff? Egg noodles, mashed potatoes, steamed rice, roasted veggies, or a crisp salad all pair beautifully.
• How do I store leftovers? Cool completely, refrigerate for 3–4 days, and reheat gently with a splash of broth.

Top Tips & Fun Variations

• Sear the chicken, mushrooms, and onions well — the caramelization deepens the flavor.
• For an extra rich sauce, stir in a pat of butter with the sour cream.
• Add a pinch of nutmeg for warmth — a trick passed down from my mom.
• Season with smoked paprika instead of pepper for a smoky twist.
• Stir in spinach or peas at the end for freshness and color.
• Garnish with extra sour cream or crispy shallots for indulgence.

Make-Ahead Convenience

Though best served fresh, you can prep ahead to save time:

• Cube chicken and store in the fridge until ready to cook.
• Slice mushrooms, onions, and garlic a day ahead.
• Make the sauce 2–3 days in advance, refrigerate, then reheat with broth and add cooked chicken before serving.