Chicken Stroganoff

This Creamy Chicken Stroganoff is easy to make on the Stove Top or Slow Cooker during a busy weeknight or as an indulgent weekend dinner. Serve it with potatoes, egg noodles, or fettuccine! 

Serve this with my creamy mashed potatoes, buttermilk biscuits, and roasted carrots!

Chicken Stroganoff in a skillet with cream sauce and a wooden spoon.

Chicken Stroganoff

Nothing beats a good Stroganoff recipe, and when I don’t have the time to make my Slow Cooker Beef Stroganoff, I love making it with chicken. (Of course, there’s always my Ground Beef stroganoff.) What can I say?! I love all of the variations. 😁

I love that you can make this on the Stove Top or in the Slow Cooker. Be sure to scroll through my process shots below so you can see how this comes together, and check out my PRO tips for the ultimate success!

Your family is going to love this. Let’s do it.

How to Make It

Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked. Dredge in the flour mixture. Tap off excess.

Sear the chicken in olive oil for 4-5 minutes per side, until golden. Set aside on a plate.

Chicken breasts on a plate before and after being seared.

Deglaze the pan with the white wine (can sub chicken broth), and use a silicone spatula to “clean” the bottom of the pot. Add butter and onions, cook until softened. Add mushrooms and cook for 4 minutes. Add garlic and cook for 1 minute.

Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, and salt/pepper. Stir to combine. Gradually bring to a gentle boil.

Sauteed onions and mushrooms with broth being added to make stroganoff sauce.

Whisk in water/cornstarch mixture and decrease heat to medium-low.

Combine the sour cream with some of the sauce in a separate bowl and whisk to combine. Add to sauce.

Making cream sauce for Chicken Stroganoff.

Add chicken and any juices from the plate to the sauce. Cover and cook for 3-5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees.

Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.

Creamy Stroganoff Sauce next to a skillet of Chicken in the sauce.

Pro Tips

  • Get a nice golden sear on the chicken for restaurant quality color, texture, and flavor. Cast iron skillets are ideal for this. Leave the chicken undisturbed while it cooks. It will release from the surface of the pan when ready to flip. If it sticks, cook it longer to prevent the surface of the chicken from tearing. This part takes patience but it’s worth it.
  • The brown specks left on the bottom of the pan is called “fond”, and it will give the sauce a lot of great flavor.
  • If the oil starts to splatter while it cooks, reduce the heat slightly.
  • Dry White Wine is best for this recipe, Pinot Grigio or Sauvignon Blanc are great choices. Chicken Broth can be used instead if needed.
  • Sour Cream Substitutes include Plain or Greek Yogurt as well as Mayonnaise.

Crock Pot Method

  • Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Set the Chicken aside.
  • Deglaze the pan with white wine, and cook the butter, onions, mushrooms, and garlic as outlined.
  • Mix in the broth, Dijon Mustard, Worcestershire Sauce, and salt/pepper.
  • Transfer to the Crock Pot and cook on low for 3 hours.
  • Switch to high. Combine 3 TBS Cornstarch with 1/4 cup COLD water. Whisk into the sauce.
  • Mix the sour cream and 1/4 cup of the sauce in a small bowl until well-combined. Add it to the slow cooker and stir to combine.
  • Garnish with parsley and serve with mashed potatoes, egg noodles, or fettucine.

Screamy Stroganoff Sauce over a seared chicken breast topped with fresh parsley.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon affiliate links)

  • Cast Iron Skillet Ideal for creating a golden crust on the outside of the chicken.
  • Kitchen Tongs– Makes it easy to check the bottom of the chicken and flip it once ready.
  • Meat Thermometer– To ensure the chicken has reached 165 degrees prior to serving.
  • Crock Pot I love this one because you can sear meat in it on the Stove Top and it automatically switches to warm once the cooking time is up.

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A plate with fettuccine noodles topped with creamy Chicken Stroganoff.

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Chicken Stroganoff smothered in a creamy mushroom sauce in a skillet.

Chicken Stroganoff

5 from 2 votes
This Chicken Stroganoff has chicken breasts or thighs smothered in a creamy mushroom sauce. It's easy to make on the Stove Top or Slow Cooker! Serve it with potatoes, egg noodles, or fettuccine.

Ingredients

  • 2 boneless skinless chicken breasts
  • 3 Tablespoons olive oil

Chicken Dredge

  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic powder

Stroganoff Sauce

  • 3 Tablespoons butter,, separated
  • 1 small yellow Onion, minced
  • 8 oz. white button Mushrooms, cleaned and sliced
  • 3 cloves Garlic, minced
  • ½ cup white wine, can sub chicken broth
  • 1 cup Chicken Broth, see note 1
  • 1 cup Beef Broth
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tablespoons cornstarch + ¼ cup cold water
  • ¼ cup Sour Cream
  • Fresh Parsley, to garnish

Instructions

  • Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked.
  • Pat completely dry and dredge in the flour mixture. Tap off excess.
  • Sear the Chicken: Heat 2 Tablespoons olive oil over medium-high heat. Once it’s glistening, add 2 pieces of chicken at a time and allow it to sear undisturbed for 4-5 minutes per side. Carefully flip once it’s developed a nice golden crust. Decrease heat if the oil gets too hot and add more olive oil if needed. Set chicken aside on a plate and sear remaining 2 pieces.
  • Deglaze the pan: Carefully add ¼ cup white wine to the pan and cook over medium-high heat for 3 minutes, until reduced by half. Use a silicone spatula to “clean” the bottom of the pan, working the brown bits into the liquid. This gives the sauce plenty of flavor.
  • Add the onions and 2 TBS of butter. Reduce heat to medium and sauté for 5 minutes.
  • Add 1 TBS butter and mushrooms and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
  • Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, ½ tsp salt, and ¼ tsp black pepper. Stir to combine. Gradually bring to a gentle boil.
  • Combine 3 TBS Cornstarch + ¼ cup COLD water. Whisk continuously and slowly add it to the sauce a little bit at a time, stirring to incorporate. Reduce heat to medium-low.
  • Add the sour cream to a small bowl. Take 1/3 cup of the sauce and mix it in with the sour cream until combined and smooth. Add the sour cream mixture to the sauce and stir to incorporate.
  • Add the chicken back to the pan along with any drippings from the plate. Partially cover the pan and heat for 5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees.
  • Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.

Notes

Note 1: 2 cups chicken broth or 2 cups beef broth may be used, I like to use a combination of both for depth of flavor.

Crock Pot Method:

  • Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Set the Chicken aside.
  • Deglaze the pan with white wine, and cook the butter, onions, mushrooms, and garlic as outlined.
  • Mix in the broth, Dijon Mustard, Worcestershire Sauce, and salt/pepper.
  • Transfer to the Crock Pot and cook on low for 3 hours.
  • Switch to high. Combine 3 TBS Cornstarch with 1/4 cup COLD water. Whisk into the sauce.
  • Mix the sour cream and 1/4 cup of the sauce in a small bowl until well-combined. Add it to the slow cooker and stir to combine.
  • Garnish with parsley and serve with mashed potatoes, egg noodles, or fettucine.

Pro Tips:

  • Get a nice golden sear on the chicken for restaurant quality color, texture, and flavor. Cast iron skillets are ideal for this. Leave the chicken undisturbed while it cooks. It will release from the surface of the pan when ready to flip. If it sticks, cook it longer to prevent tearing the surface of the chicken. This part takes patience but it's worth it.
  • The brown specks left on the bottom of the pan is called "fond", and it will give the sauce a lot of great flavor.
  • If the oil starts to splatter while it cooks, reduce the heat slightly.
  • Dry White Wine is best for this recipe, Pinot Grigio or Sauvignon Blanc are great choices. Chicken Broth can be used instead if needed.
  • Sour Cream Substitutes include Plain or Greek Yogurt as well as Mayonnaise.

Nutrition

Calories: 342kcal, Carbohydrates: 19g, Protein: 16g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 1553mg, Potassium: 593mg, Fiber: 2g, Sugar: 4g, Vitamin A: 369IU, Vitamin C: 9mg, Calcium: 50mg, Iron: 2mg