Chicken Stroganoff is made with thin cut slices of chicken and mushrooms in a rich, creamy, incredibly flavorful sauce. The recipe is naturally low carb and gluten free and can be served over cauliflower rice, zoodles or spaghetti squash to keep the carbohydrates lower, or over egg noodles for a more classic presentation.
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After making and eating Beef Stroganoff in culinary arts school for the first time, I enjoyed it so much that knew I had to remake the recipe to share on Delicious Little Bites. This Chicken Stroganoff is basically the same recipe but made with pieces of juicy chicken rather than beef. It also uses chicken stock in place of beef demi-glace.
This recipe, just like the beef version, is what I would call “restaurant style” in that it does not cut any corners when it comes to butter and cream. But this is also what gives the dish the most intense rich, delicious flavor.
Traditionally, in America, stroganoff is served over egg noodles. In Russia, where the dish originated from, it’s usually served over fried potatoes.
While both of those serving suggestions are perfect for this recipe, I like to enjoy it over cauliflower rice, zucchini noodles or spaghetti squash to keep it low carb, keto friendly, and gluten free.
Why This Recipe Works
This recipe is made with butter, heavy cream, and sour cream. It’s a super rich, creamy, and filling comfort food.
This recipe is fairly quick and very easy to make. It seems like a more upscale, fancy dish, but is actually very basic without needing much experience in the kitchen to pull off perfectly.
This is a great recipe for families who have to follow different diets. It can be made gluten free and served in a variety of ways, like over cauliflower rice, zoodles, or spaghetti squash, if low carb or keto options are needed.
How To Make Chicken Stroganoff
Ingredients
- You can use any cut of chicken that you prefer. Thin cut chicken breasts and diced chicken cook easily in a skillet on the stovetop.
- Buy pre-sliced mushrooms to save time, if desired.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Slice or dice the chicken, if necessary.
Finely dice the onion and clean and slice the mushrooms.
Create!
Melt butter in a large, deep skillet. Season both sides of the chicken with salt and pepper. Cook until golden brown, about 3-4 minutes. Flip and continue to cook until the chicken is no longer pink in the center, about 3 minutes depending on how thick the chicken is.
Remove to a plate and tent with foil to keep warm.
Note: the internal temperature in the center of the thickest part of the chicken needs to reach 165°F on a meat thermometer.
Add the onion to the pan and cook, stirring frequently, until softened, about 2-3 minutes.
Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.
Stir in the chicken stock, bring to a boil, then lower the heat to medium and simmer about 10 minutes. Simmering is just below the boiling point, so there should still be small bubbles around the edges as it’s reducing. There should only be a few tablespoons of stock remaining.
This process reduces the stock and concentrates the flavor so that when you add the heavy cream, sour cream and dijon mustard, the sauce isn’t too thin but the chicken flavor still comes through.
Stir in the heavy whipping cream, sour cream, dijon mustard, chicken, and any accumulated juices. Cook a minute or two to warm through.
Taste and season with salt and pepper, as needed.
Present!
Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.
To keep the recipe low carb, serve over cauliflower rice, zoodles, or spaghetti squash.
For a more traditional stroganoff, serve over egg noodles or fried potatoes.
Tips and Techniques
- You can use any cut of chicken that you prefer. Thin cut chicken breasts and diced chicken cook easily in a skillet on the stovetop.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
FAQ’s
What Can Be Used in Place of Sour Cream in Stroganoff?
A good sour cream substitute is mixing 1 tablespoon of lemon juice with one cup of milk. You can also use Greek yogurt.
Can You Freeze Chicken Stroganoff?
Chicken Stroganoff can be frozen up to 3 months. However, when reheating it the texture may be slightly different and the sauce may separate. It can usually be brought back together by whisking it.
More Classic Chicken Recipes
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Chicken Stroganoff
Ingredients
- 2 pounds thin cut chicken breasts (or diced chicken)
- salt (to taste)
- pepper (to taste)
- 3 tablespoons unsalted butter
- 1/2 cup onion (diced)
- 1 pound mushrooms (sliced)
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon dijon mustard
- parsley (optional garnish)
Instructions
- Melt butter in a large, deep skillet. Season both sides of the chicken with salt and pepper. Cook until golden brown, about 3-4 minutes. Flip and continue to cook until the chicken is no longer pink in the center, about 3 minutes depending on how thick the chicken is. Remove to a plate and tent with foil to keep warm.2 pounds thin cut chicken breasts, salt, pepper, 3 tablespoons unsalted butter
- Add the onion to the pan and cook, stirring frequently, until softened, about 2-3 minutes.1/2 cup onion
- Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.1 pound mushrooms
- Stir in the chicken stock, bring to a boil, then lower the heat to medium and simmer about 10 minutes. There should only be a few tablespoons of stock remaining.1 cup chicken stock
- Stir in the heavy whipping cream, sour cream, dijon mustard, chicken, and any accumulated juices. Cook a minute or two to warm through. Taste and season with salt and pepper, as needed.salt, 1 cup heavy cream, 1 cup sour cream, 1 tablespoon dijon mustard, pepper
- Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.parsley
- For a more traditional stroganoff, serve over egg noodles or fried potatoes. To keep the recipe low carb, serve over cauliflower rice, zoodles, or spaghetti squash.
Notes
Tips and Techniques
- You can use any cut of chicken that you prefer. Thin cut chicken breasts and diced chicken cook easily in a skillet on the stovetop.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
Sherrie says
The recipe was fine, but the cook time was WAY OFF! As I’m posting, I’m still waiting for the broth to cook off at a simmer – I’ve now turned the temp up. I’m an experienced and efficient cook and cooking on an electric stove top with good cookware. Add an extra hour (or more) for cook time.
Lauren Vavala says
Hi Sherrie! This is interesting because I don’t think it’s ever taken me that long (or even close to that long) to reduce a cup of stock. My guess might be the size of the skillet? The more spread out the liquid is, the faster it will reduce. I will also edit the recipe to be more clear because it says to lower the heat AND simmer, but really it should say reduce it to a simmer (which is still around medium heat and just below the boiling point). It shouldn’t take anywhere near an hour to reduce and I’m sorry you had that experience. I am glad the recipe still turned out good for you!
– Lauren
Heidy Linn says
This Chicken Stroganoff was fantastic. I have been having issues with my gallbladder badly, and though I love beef, it almost makes me deathly ill, so I had been looking up chicken recipes when I came across your recipe on Pinterest and decided to make it. It was fantastic, and I loved it so much I printed out your recipe to save to make again. I love your site and recipes and will search for more chicken recipes.
Jacqueline Debono says
I never knew they serve stroganoff over potatoes in Russia. I’d love to try that as well as this chicken version. I usually make it with beef but I’d like to cut down on red meat, so this would be perfect!
Veronika says
Loved the recipe! It was so easy to make it and came out delicious! Saved the page and going to make it again next week!
Leslie says
Replacingcing chicken instead of beef with this stroganoff recipe was genius! This is the perfect family-friendly meal!
Tammy says
Ooh sounds and looks absolutely heavenly! This is a perfect snow day meal. I would not have thought of serving it with chicken…great idea!
Kayla DiMaggio says
This chicken stroganoff was so delicious! It was super creamy but I loved how the chicken made it a little lighter. We are trying to cut out red meat this year so this is in our new rotation!
Kathryn says
This chicken stroganoff made such a delicious dinner! Love the simple and easy ingredients. Served this with rice and broccoli and it was perfect! Can’t wait to make it again!
Cathleen says
I am always looking for new recipes to try, and bonus: this one uses ingredients that I already have at home! Making this tonight, thanks so much for the recipe 🙂
veenaazmanov says
This is so easy to make. Looks creamy rich and delicious. Love the Chicken and Mushroom combination too.
Nicole says
I have to admit, I had no idea that stroganoff is traditionally served over potatoes! I’ve only ever had it over noodles, but potatoes is now my new fave way to have it! This recipe is definitely rich and creamy and that’s how I love it.