This easy Chicken Stroganoff has everything you love about beef stroganoff – mushrooms and lots of irresistible extra creamy sauce – but made with tender chicken pieces!

A plate of egg noodles topped with chicken stroganoff, alongside a pan of stroganoff sauce, a bowl of chopped parsley, and extra noodles.

“I made this last night and it was so good! I followed the recipe faithfully but measured with love. Hubby loved it. Served it with wide egg noodles and green beans. Thank you!”

—Kimberlee

This Is The BEST Chicken Stroganoff Recipe

The culinary school that I attended focused on learning classical French techniques, and thus wasn’t known to prioritize lighter, healthier cooking.

But at home, I’m all for ways to make my favorite dishes a little lighter, as long as they don’t sacrifice flavor.

Today, I’m reimagining one of my favorite comfort foods – beef stroganoff – by using chicken instead of beef. This swap reduces cholesterol while honoring the comforting, cozy flavors of stroganoff.

Honestly, this version is so good that you may find yourself preferring it over the original!

Why You Will Love This Stroganoff Chicken

  • It’s a lighter, lower cholesterol version of stroganoff.
  • Using dark meat chicken means that the meat will stay nice and moist and tender, while still being lighter than beef.
  • Chicken thighs are usually cheaper than beef, too, so it’s quite affordable.
Ingredients laid out on a light surface, including raw poultry, mushrooms, butter, sour cream, cream cheese, condiments and spices.

Creamy Chicken Stroganoff Ingredients

  • boneless skinless chicken thighs – remove any large chunks of fat, and cut the chicken into 2-inch cubes. Doesn’t have to be perfect, you’re just looking for bite size pieces.
  • onion – I like to thinly slice one white onion. Yellow onion works too.
  • mushrooms – you’ll need 1 pound of sliced mushrooms. I like cremini (baby bella), but any variety will work here.
  • garlic – 4 cloves, all minced up!
  • chicken stock – buy a good quality chicken stock, since it’s the backbone of the sauce. Chicken broth works in a pinch, but isn’t as flavorful as stock.
  • dry white wine – this recipe for chicken stroganoff wouldn’t be the same without a splash of wine. It adds some bright acidity to the recipe, and pairs so well with the chicken and mushrooms.
  • salt and pepper – seasoning is key here.
  • paprika – regular Hungarian (not smoked) paprika adds a nice flavor.
  • olive oil – for searing the chicken and vegetables.
  • Dijon mustard – this adds a little kick to the sauce.
  • Worcestershire – this adds so much savoriness to the stroganoff sauce.
  • flour – for thickening the sauce.
  • cream cheese – my secret weapon for extreme creaminess and deliciousness!
  • sour cream – the other creamy element to finish the sauce.
  • fresh parsley – a little bit of chopped parsley is a nice way to garnish the dish, but this is optional.
  • egg noodles – I like to serve this chicken stroganoff recipe over old fashioned, wide egg noodles.

Make This Recipe For Chicken Stroganoff EXTRA Creamy

To make my chicken stroganoff recipe ultra creamy, I amped up the sauce with more than just sour cream. That’s right, I made this with cream cheese.

Cream cheese is the secret weapon for SUPER DUPER MEGA ULTRA CREAMY chicken stroganoff sauce. It’s so so good and truly the ultimate comfort food.

How To Make Chicken Stroganoff

Raw poultry cubes on a white cutting board.

1. SEASON. Sprinkle the chicken with salt, pepper and paprika.

Poultry cubes being browned in a cast iron skillet.

2. BROWN. Cook the chicken in a large skillet with a bit of oil until the chicken is deep golden brown. Press it down as it cooks so it makes good contact with the pot. Transfer the chicken to a plate.

Two photos showing mushrooms and onions being browned in a cast iron skillet.

3. SAUTE. Cook the onions, garlic and mushrooms in the same pan until they are also deep golden brown.

Flour sprinkled over browned mushrooms and onions in a skillet.

4. SIMMER. Add some flour to the skillet to make a quick roux, and then stir in the stock and wine to form the base of the sauce. Simmer until the sauce thickens a bit, scraping the bottom of the pan to get the crusty brown bits off.

Sour cream being added to a brown saucy mushroom mixture in a skillet.

5. MAKE IT CREAMY. Add the cream cheese, sour cream, Worcestershire, Dijon and some more salt and pepper and cook and whisk until everything is smooth (the sauce may look broken after sour cream is added, but it will come back together with whisking).

Two photos showing chicken being stirred into a creamy sauce in a skillet.

6. COMBINE. Add the chicken back to the skillet and cook everything together until it’s warmed through, then serve right away.

Chicken Stroganoff Recipe Substitutions And Variations

Substitute for sour cream in stroganoff

While sour cream is really the classic choice, you can use Greek yogurt as a substitute for sour cream in stroganoff.

However, please note that you’ll need to use FULL FAT Greek yogurt for this creamy chicken stroganoff recipe.

Otherwise, your sauce can and probably will break. Full fat, plain Greek yogurt is what you want to use for stroganoff. Not low fat, and definitely not nonfat.

Home Chef Tips For Beef Stroganoff with Chicken

  • If you really don’t want to use dark meat, you can use chicken breast, but it might not turn out quite as tender and juicy.
  • Don’t rush the browning – getting the chicken, onions and mushrooms all nice and caramelized is where much of the flavor of this dish comes from.
Creamy chicken stroganoff over egg noodles.

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What To Serve With Creamy Chicken Stroganoff

Serve this creamy chicken stroganoff with egg noodles

Just like with Swedish meatballs, my favorite noodle for this recipe for chicken stroganoff is a classic egg noodle. Medium, wide or extra wide, that’s up to you. Any of them will work!

If you don’t prefer egg noodles, you can serve chicken stroganoff over rice or traditional pasta instead. If you go the pasta route, I recommend small or medium shells.

A spoon scooping a chicken stroganoff recipe.

Side dishes to go with this stroganoff chicken recipe

I love a fresh green vegetable as a complement to this rich, meaty, creamy dish. Some of my favorite options are maple brussel sprouts, balsamic asparagus, and lemon Parmesan broccoli.

Or, something as simple as fruit salad or mixed greens tossed with citrus vinaigrette are great with this chicken stroganoff recipe, too!

A plate filled with egg noodles topped with stroganoff chicken, garnished with parsley.

Storing And Reheating Creamy Chicken Stroganoff

This recipe makes a pretty large portion, so it’s helpful to know that chicken mushroom stroganoff will keep in the fridge for 2 to 3 days in an airtight container.

The easiest way to reheat is to put the noodles sauced with the chicken and sauce mixture in the microwave at 50% power (this will help prevent the creamy sauce from breaking). I recommend this method for any creamy pasta.

Or, if you suspect you might end up with leftovers and want to be able to reheat on the stovetop, I advise storing the leftover chicken and sauce mixture separately from the leftover noodles.

Then, you can reheat the chicken and sauce mixture in a skillet over medium-low heat, then toss in the noodles at the end just to warm through before serving.

I do not recommend freezing chicken stroganoff as the creamy sauce doesn’t tend to reheat very well after freezing.

Creamy chicken stroganoff sauce in a cast iron skillet.

Stroganoff Chicken FAQs

How is stroganoff supposed to taste?

Stroganoff should have a creamy, rich flavor with a balanced tanginess from sour cream. The sauce should be well-seasoned with lots of savory mushrooms.

Can I use mayo instead of sour cream?

While mayo is another creamy condiment, it’s best to stick to sour cream (and sometimes a bit of cream cheese) for authentic stroganoff taste. Mayo would give it a much tangier flavor and would alter the texture.

Can you use cream cheese in place of sour cream?

Cream cheese can be used in place of part of the sour cream, like I’ve done in this chicken stroganoff recipe. I don’t recommend replacing ALL of the sour cream with cream cheese, as the texture might be too thick.

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Creamy chicken stroganoff over egg noodles.

Chicken Stroganoff Recipe

Author: Lori Yates
Yield: 4 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
This easy Chicken Stroganoff has everything you love about beef stroganoff – mushrooms and lots of irresistible extra creamy sauce – but made with tender chicken pieces!
4.8 from 4 ratings
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Ingredients

  • 1 ¼ pounds boneless skinless chicken thighs (about 5-6 thighs), cut into 2-inch pieces
  • 1 ½ teaspoons kosher salt divided
  • ¾ teaspoon ground black pepper divided
  • ½ teaspoon paprika
  • 3 tablespoons olive oil divided
  • 1 medium onion thinly sliced
  • 4 garlic cloves minced
  • 1 pound cremini mushrooms (baby bella), sliced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup dry white wine
  • 2 ounces cream cheese cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • Finely chopped fresh parsley for garnish
  • 8 ounces egg noodles prepared according to package instructions

Instructions

  • Place chicken on large plate. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper and paprika and toss until chicken is evenly coated in spices.
  • Heat 1 tablespoon oil in large high-sided skillet over medium-high heat. Add chicken to skillet and cook 8 to 10 minutes or until chicken is deep golden brown and and internal temperature reaches 165 degrees F, stirring occasionally and gently pressing chicken down with a spatula so it makes good contact with the pan. Transfer chicken to a clean plate and cover with foil to keep warm.
  • Add remaining 2 tablespoons oil to skillet. Add onion and cook 4 to 6 minutes or until golden brown, stirring occasionally. Add garlic and mushrooms and cook 6 to 8 minutes or until mushrooms are deep golden brown, stirring occasionally.
  • Add flour and cook 1 minute, stirring constantly. Gradually add stock and wine while stirring constantly. Bring to a boil over medium-high heat, then reduce heat to medium and cook 8 to 10 minutes or until thickened, stirring occasionally and scraping bottom of pan with wooden spoon.
  • Lower heat to medium-low and add cream cheese, sour cream, Worcestershire, Dijon and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 2 minutes, whisking constantly (the sauce may look broken after sour cream is added, but will come back together with whisking).
  • Transfer chicken and any accumulated juices on plate back to skillet. Increase heat to medium and cook 2 to 4 minutes or until internal temperature of chicken reaches 165 degrees F, stirring frequently. Garnish with parsley and serve over egg noodles immediately. 
Calories: 628kcal, Carbohydrates: 36g, Protein: 39g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.04g, Cholesterol: 202mg, Sodium: 1285mg, Potassium: 1190mg, Fiber: 2g, Sugar: 8g, Vitamin A: 728IU, Vitamin C: 4mg, Calcium: 139mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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