Creamy Chicken Stroganoff is a quick and easy dinner recipe made with tender chicken breast, mushrooms, and a rich sour cream and mustard sauce. This one-pan chicken dish is ideal for weeknight meals and can be served over rice, pasta, or mashed potatoes. With simple ingredients and a 30-minute cooking time, it’s a great option for those searching for creamy chicken recipes, easy chicken stroganoff, or fast comfort food dinners. Perfect for families or anyone looking for a hearty chicken meal with a creamy sauce.

This creamy Chicken Stroganoff is a hearty and flavorful one-pan dish made with tender chicken breast, baby chestnut mushrooms, and a rich sour cream and mustard sauce. It’s quick to prepare and perfect for serving over rice, pasta, or mashed potatoes for a comforting weeknight meal.

Ingredients

For the Stroganoff:

2 tbsp oil
1 tbsp unsalted butter
1 onion, peeled and finely sliced
200 g (7 oz) baby chestnut mushrooms, thickly sliced
3 chicken breasts (approx. 525 g / 18.5 oz), cut into bite-sized pieces
¼ tsp salt
¼ tsp black pepper
1 tsp paprika
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
240 ml (1 cup) double (heavy) cream
160 ml (⅔ cup) full-fat sour cream

To Serve:

Pinch of paprika
Finely chopped curly parsley
Cooked rice, pasta, or potatoes

Instructions

Heat the oil and butter in a large frying pan over medium-high heat.
Add the sliced onion and mushrooms and cook for 5 minutes, stirring frequently, until softened.
Add the chicken pieces, salt, pepper, and paprika. Stir well and cook for 5–6 minutes, until the chicken is no longer pink on the outside.
Lower the heat to medium. Add the Worcestershire sauce, Dijon mustard, double cream, and sour cream.
Stir to combine and bring to a gentle simmer.
Let the sauce bubble on medium-low heat for 5–6 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
Serve the stroganoff over rice, pasta, or potatoes. Garnish with a pinch of paprika and freshly chopped parsley.

Tips

Use baby chestnut mushrooms for deeper flavor, but white mushrooms work in a pinch.
Cut the chicken into evenly sized pieces for consistent cooking.
Simmer gently to prevent the sour cream from curdling.
Add a splash of chicken stock if the sauce gets too thick.
Use freshly ground black pepper for better depth of flavor.

Variations and Substitutions

Chicken thighs: Swap chicken breasts for boneless, skinless thighs for extra juiciness.
No sour cream? Use Greek yogurt or crème fraîche (full-fat) as a substitute.
Spicy twist: Add a pinch of cayenne pepper or a dash of hot sauce.
Vegetarian version: Replace chicken with sliced portobello mushrooms or tofu, and use vegetable stock.
Low-fat version: Use reduced-fat cream and light sour cream, though the texture will be less rich.

FAQs

Can I make this ahead of time?
Yes, it reheats well. Store in an airtight container in the fridge for up to 2 days and reheat gently on the stove.

Can I freeze Chicken Stroganoff?
It’s best enjoyed fresh, as the cream and sour cream can separate when frozen and reheated.

Can I use leftover cooked chicken?
Yes. Add the cooked chicken when the sauce is simmering and heat through for a few minutes.

Serving Suggestions

Serve over fluffy white rice, egg noodles, or buttery mashed potatoes.
Add steamed green beans, peas, or a crisp green salad on the side.
Warm crusty bread is great for mopping up the creamy sauce.

Why You’ll Love This Recipe

This Chicken Stroganoff is creamy, flavorful, and ready in under 30 minutes. It’s made with everyday ingredients, all in one pan, making cleanup simple. Whether you’re looking for a quick dinner or a comforting meal for the whole family, this dish delivers both convenience and taste.