If you’re craving something cozy, comforting, and packed with flavor, this Rich Chicken Stroganoff Recipe is just the ticket. It’s the kind of dish that feels like a warm hug on a chilly evening—creamy, savory, and incredibly satisfying. Whether you’re making dinner for family or want an impressive weeknight meal, you’ll find this recipe hits every note perfectly.
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Why You’ll Love This Rich Chicken Stroganoff Recipe
This recipe brings together tender chunks of chicken with a luscious mushroom sauce that’s silky but not too heavy. I love how it balances a quick sauté with bold flavors like Dijon and Worcestershire without requiring hours in the kitchen. You’ll notice the crispy chicken bites coated in flour add an irresistible textural contrast to the creamy sauce, making each forkful a delight.
- Texture you want: Crisp golden chicken bits nestled in a smooth, velvety sauce
- Flavor that pops: Tangy mustard and umami-rich Worcestershire bring depth and brightness
- Everyday ingredients: Mostly pantry staples with fresh mushrooms and sour cream for richness
- Works for any night: Ready in under 40 minutes, perfect for busy weeknights or dinner parties
Ingredient Spotlight
Nailing the key ingredients is what turns a good stroganoff into this Rich Chicken Stroganoff Recipe. Using cremini mushrooms gives you that deep, earthy flavor, while full-fat sour cream enriches the sauce without curdling. You can easily swap chicken breasts for thighs if you want more juiciness, but I like the lean clean finish here.
- Chicken breast: Offers lean, tender pieces that brown beautifully when coated in flour
- Cremini mushrooms: Earthy and meaty, they hold up well and add great texture
- Full-fat sour cream: Provides luscious creaminess without breaking the sauce
Seasonality & Sourcing
Look for firm, fresh cremini mushrooms; they're often better in fall and winter but available year-round. Chicken breasts are a staple for almost any store and tend to be budget-friendly, especially when bought in bulk. If you find local mushrooms at a farmers market, even better—they’ll add that subtle freshness that lifts the dish. The sour cream should be full-fat for the richest result; low-fat versions can sometimes affect the sauce texture.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by cutting your chicken into one-inch pieces and seasoning them well with garlic powder, salt, and pepper. Then coat each piece lightly in flour—this little step creates the toasty golden crust that makes a huge difference. Heat your skillet over medium-high heat with a good glug of olive oil until it’s hot but not smoking. A common mistake is crowding the pan, which steams rather than browns the chicken, so cook in batches to get that perfect sear.
Step 2 — Cook & Build Flavor
Cook the chicken pieces about 3 minutes per side until they’re golden brown and reach an internal temp of 165°F. Don’t fuss with them too much—flipping once is enough to get even browning. Transfer cooked chicken to a plate. In the same pan, lower the heat to medium and add butter plus olive oil for richness. Sauté the sliced mushrooms and onions for 6–8 minutes until the moisture has evaporated and they’re beautifully caramelized. This base is the secret to building that rich, savory depth you want in your stroganoff sauce.
Step 3 — Finish & Rest
Stir in Dijon mustard, Worcestershire sauce, and garlic, cooking just a minute to release those fragrant notes without burning the garlic. Then pour in chicken broth, scraping up all the brown bits stuck to the bottom—they’re pure flavor gold. Return the chicken to the pan and let everything simmer for a couple of minutes to meld flavors. Lower the heat fully before stirring in the sour cream—this prevents curdling and keeps your sauce silky. Give it a final taste and season accordingly. Let it rest off heat for a minute before serving; this helps everything marry perfectly.
Troubleshooting Rich Chicken Stroganoff Recipe
If your chicken ends up dry, next time be sure not to overcook and keep an eye on the internal temperature. For a bland sauce, don’t skip the Dijon or Worcestershire—they really bring life to this dish. Soggy mushrooms? Let them cook a bit longer without stirring too often so they brown nicely. If the sauce gets too thick, whisk in a bit more chicken broth to smooth it out.
Pro Tips
Here’s what I've learned making this Rich Chicken Stroganoff Recipe over and over: controlling heat prevents dry chicken, and timing is key to balance textures perfectly.
- Heat control: Medium-high heat is great for the chicken’s crust; reduce heat for the sauce to avoid curdling
- Timing window: Don’t rush the mushroom caramelization—it’s the flavor backbone
- Make-ahead move: You can prep the mushroom sauce a day ahead and simply reheat with chicken
- Avoid this pitfall: Never boil after adding sour cream, or it’ll split
Variations & Substitutions
If you want to add a twist, feel free to swap mushrooms for shiitake or portobello to deepen the umami. For a dairy-free version, use coconut cream or cashew cream instead of sour cream—just adjust seasonings to balance sweetness. To lighten up, Greek yogurt can work but add it off heat to avoid curdling. You can also use chicken thighs instead of breasts for extra juicy bites.
Great Debates
The butter versus olive oil debate comes up a lot here. I like to start the sauce base with both because butter adds that silky mouthfeel while olive oil keeps the richness from feeling heavy. But if you’re after a lighter take, olive oil alone works great. Also, some folks stir in heavy cream instead of sour cream; sour cream gives it that signature tang I love.
Make-Ahead, Storage & Freezing
This Rich Chicken Stroganoff Recipe keeps well in the fridge for up to 3 days in an airtight container. When reheating, do so gently over low heat or in a microwave with short bursts to prevent sauce separation. To freeze, cool completely then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir in a splash of broth if the sauce has thickened too much.
Yield & Conversions
This recipe comfortably feeds 3–4 people, making about 4 cups of stroganoff. To double, simply double all ingredients and use a larger skillet or cook in batches. For half, cut portions accordingly but be mindful that smaller amounts may cook faster. Metric enthusiasts, 8 oz mushrooms is about 225 grams; 2 chicken breasts roughly 450 grams; ⅔ cup broth equals around 160 ml.
Serving Ideas & Pairings
Serve your rich chicken stroganoff over wide egg noodles, rice, or creamy mashed potatoes to soak up every bit of sauce. A simple side of steamed green beans or roasted asparagus provides fresh contrast. For a final touch, sprinkle freshly chopped parsley or a squeeze of lemon to brighten things up—trust me, it elevates the whole plate.
FAQs
Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust cooking time slightly to ensure they’re cooked through.
Greek yogurt or cashew cream work well as alternatives, but add them off heat to prevent curdling. Coconut cream works if you want a dairy-free option.
Avoid boiling after adding the sour cream and use low heat. Stir gently and finish cooking just until heated through.
Yes! You can make the mushroom sauce a day ahead and reheat with freshly cooked chicken for the best texture and flavor.
Notes, Tools & Special Equipment
A heavy-bottomed skillet about 10–12 inches wide is ideal for this recipe to get even browning without crowding. A digital instant-read thermometer ensures your chicken hits that juicy, safe 165°F mark every time. A wooden spoon helps scrape up those tasty browned bits from the pan bottom, which are essential for building the sauce’s flavor.
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Rich Chicken Stroganoff Recipe
Rich Chicken Stroganoff is a creamy, comforting dish featuring tender chicken pieces coated in flour and sautéed to a golden brown, then simmered in a luscious mushroom sauce enriched with sour cream, Dijon mustard, and Worcestershire sauce. This classic meal is perfect for a satisfying dinner that combines savory flavors with a smooth, velvety texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For the chicken:
- 2 chicken breast halves
- ½ teaspoon garlic powder
- salt and black pepper, as desired
- flour, for coating
- 2 tablespoon olive oil, plus extra as needed
For the creamy mushroom sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- ½ medium onion, chopped
- 1 tablespoon Dijon mustard (or add to taste)
- 1 tablespoon Worcestershire sauce (or to taste)
- 3 cloves garlic, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Prepare the Chicken: Cut the chicken breast halves into 1-inch pieces. Sprinkle evenly with garlic powder, salt, and black pepper to taste. Coat each piece lightly in flour to help create a crust during cooking.
- Cook the Chicken: Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add half of the coated chicken pieces without overcrowding. Cook about 3 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate. Add more olive oil if necessary, then cook remaining chicken pieces and transfer together with the first batch.
- Sauté Vegetables: Reduce heat to medium, add 1 tablespoon olive oil and butter to the same skillet. Once melted, add sliced mushrooms and chopped onion. Cook 6-8 minutes, stirring occasionally, until vegetables release moisture and mushrooms are seared.
- Add Flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook about 1 minute, stirring constantly, until fragrant but garlic does not burn.
- Deglaze and Simmer: Pour in chicken broth, scraping browned bits from pan with a wooden spoon. Return chicken to skillet. Simmer 2 minutes, stirring, to meld flavors and warm chicken.
- Finish with Sour Cream: Lower heat to low. Stir in sour cream until sauce is smooth and heated through about 1 minute. Do not boil to prevent curdling. Adjust salt and pepper to taste before serving.
Notes
- To ensure even browning, avoid overcrowding the skillet when frying the chicken; cook in batches.
- Use full-fat sour cream for a richer, creamier sauce; low-fat versions can curdle more easily.
- You can substitute cremini mushrooms with white button mushrooms if unavailable.
- Serving suggestions: pair with egg noodles, mashed potatoes, or steamed rice for a complete meal.
- For an extra touch of flavor, garnish with fresh parsley or chives before serving.
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