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
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.
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.
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.
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.
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.
- This recipe is in The Cozy Cookbook on page 122!
Crock Pot Method
- Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Place in the Crock Pot once done.
- 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.
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)- Check out all of my kitchen essentials here.
- 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.
Try These Next
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken Stroganoff
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 the white wine to the pan and cook over medium-high heat for 4 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 tablespoons of butter. Reduce heat to medium and sauté for 5 minutes.
- Add 1 tablespoon 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 tablespoons 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
Crock Pot Method:
- Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Place in the Crock Pot once done.
- 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.
- This recipe is in The Cozy Cookbook on page 122!
Forgot to do the star rating..but I gave it 6 instead of 5 🥴
Wahooo, I’ll take 6 lol! Thanks so much Jayne!💖
Absolutely Delicious a 6 star recipe….thank you for sharing your recipe ❤️
That’s so great to hear Jayne, thanks so much!💖
Stephanie, Thank you for a fabulous recipe! My husband and I go crazy over this recipe every time I make it. Definitely a recipe for guest. Have wonderful day!
You’re very welcome Crystal, I’m so happy you and your husband are enjoying this one! Thanks so much for the great comments and for taking the time to leave a review!💗
Yummy. Husband ‘eyeballed’ the Worcestershire sauce. I don’t recommend that! This is not a throw-together meal, but we enjoyed it and are making again.
Hi Brenda!! Ahhh yes, Worcestershire sauce is something that does best when measured, LOL. I’m so happy that you enjoyed the meal and will make it again! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Delicious and so easy ⭐️⭐️⭐️⭐️⭐️
That makes me so happy Helen, Thanks so much!💖
Loved it!! Will definitely make this again.
I’m so happy to hear that Michelle! Thank you so much for taking the time to leave a review, you’re the best! ❤️ -Stephanie
The sauce for this dish was delicious. Easy recipe. Had everything I needed. The only issue was my chicken was tough. I tenderized chicken, and seared chicken with a nice brown crust. I poured it over mashed potatoes. Not my choice, but my husband wanted mashed potatoes. I’m going to try leftovers by cooking on a low heat for a couple of hours to tenderize chicken and I will have egg noodles this time. This recipe is definitely a keeper. Thank you.
Hi Erika! Overcooking chicken is what makes it tough, my suspicion is that perhaps it seared a little bit too long? I wouldn’t suggest cooking it again for a few hours, as that will only continue to make it more tough. But I’m happy to hear that you enjoyed the sauce! One other note, the chicken should be fully thawed before cooking it and I would avoid thawing any frozen chicken in the microwave prior to cooking, as that can begin to cook it and also make it tough. (Just in case that may have been an issue as well.)
Mine came out delicious. I added an extra chicken breast and doubled the mushrooms. I also learned what “deglazing” a pan meant. I would cook this again.
I’m so happy you now know about deglazing a pan Cynthia! I taught my husband about that too lol. Thanks so much for the great review!💗
Made this and it was delicious. I used a drained 4 oz. can of mushrooms which was fine. I should have used at least 1.5 – 2 lbs. of chicken breast meat since 2 small breasts was not quite enough, but now I know. The sauce was amazing served over wide egg noodles. Thanks for yet another winning recipe, Stephanie.
You’re very welcome Mia!💗 Thanks for taking the time to comment and leave a review!
Hello Stephanie. This sounds amazing. We love chicken !! My husband is not a picky eater. I will try this but have a question ⁉️ Any suggestions with making this recipe with less sodium?Don’t get me wrong, I’m not saying I don’t occasionally make stuff that’s not the healthiest at times but I’m a cancer patient and just wanted you know if it would still taste amazing with less sodium. THANKS 😊
Hi Nana! Here are some ways to cut down on the sodium in this recipe: Use unsalted butter and low sodium broth. Instead of Worcestershire sauce, you can use low sodium soy sauce. You can also omit the addition of salt as a seasoning on the chicken and in the sauce. (You can make all or some of those changes!) Sending healthy thoughts and wishes your way!! XOXOXO.
Substitute for Dijon?
I seem to be missing one ingredient for every recipe I look at!
Hi Megan, you can use regular yellow mustard if needed 🙂