Hearty Chicken Stroganoff Recipe

The first time I tried swapping beef for poultry in this classic dish, I wasn’t sure if it would deliver that same satisfying richness I grew up with.

Now, I make this Chicken Stroganoff constantly because it captures all those cozy, nostalgic flavors in a fraction of the time.

Why You’ll Love This Chicken Stroganoff

The sauce achieves a velvety texture without heavy cream, relying instead on Greek yogurt for a tangy, lighter finish that balances the savory mushrooms.

You cook everything in a single pot, which means cleanup takes almost no time at all after a busy day.

Chicken Stroganoff feels elegant enough for a special Sunday supper but stays practical enough for a rushed Tuesday night meal.

If this dish hit the spot, you’ll want to try my Hearty Split Pea Soup Recipe next, plus the Cozy Creamy Potato Soup Recipe delivers the same bold flavors.

Ingredients You’ll Need for Chicken Stroganoff

Here’s what you’ll need to get started:

• Boneless Skinless Chicken Breast: Cut these into one-inch chunks for quick, even cooking.
• Baby Bella Mushrooms: These provide a deeper, earthier flavor than white button mushrooms.
• Egg Noodles: The classic choice for soaking up the sauce, cooked and buttered.
• Chicken Stock: Use a high-quality stock to form the base of the savory gravy.
• Greek Yogurt: Adds creaminess and tang; make sure it is full-fat for the best texture.
• Onion: A large yellow or white onion adds sweetness and depth.
• Garlic Cloves: Freshly minced garlic is essential for that aromatic punch.
• Dijon Mustard: Provides a sharp, vinegary kick that cuts through the richness.
• All-Purpose Flour: This acts as the thickener to create a luscious sauce.
• Paprika: Adds a subtle warmth and beautiful color to the dish.
• Olive Oil: Used for searing the meat and sautéing the vegetables.
• Salt & Black Pepper: Essential seasonings to enhance all the other flavors.
• Fresh Parsley: Chopped finely for a pop of color and freshness at the end.

My Method for Chicken Stroganoff

Let’s get cooking!

1. Start by heating half of the olive oil in a large deep pot or Dutch oven over medium heat. Season your chicken chunks generously with salt and pepper, then add them to the hot pan in a single layer. Sear the meat for about three minutes on each side until it develops a nice golden-brown crust, even if it isn’t fully cooked through yet. Remove the browned chicken with a slotted spoon and set it aside on a plate to rest while you work on the vegetables.
2. Add the remaining olive oil to the same pot, tossing in the sliced mushrooms and onions immediately. Cook these down for about eight minutes, stirring frequently, until the mushrooms have released their liquid and the onions are soft and translucent. Stir in the minced garlic and cook for just another thirty seconds until you can smell its fragrance filling the kitchen.
3. Sprinkle the flour and paprika evenly over the vegetable mixture, stirring constantly to coat everything well. Let this cook for about a minute to toast the flour, which removes that raw taste and prepares the roux. Pour in the chicken stock and Dijon mustard, whisking vigorously to dissolve any lumps and scraping up those flavorful browned bits from the bottom of the pan.
4. Return the browned chicken and any accumulated juices back into the pot and bring the mixture to a gentle boil. Lower the heat and let it simmer for about fifteen minutes, or until the sauce has thickened nicely and the chicken is cooked through. Finally, remove the pot from the heat completely before whisking in the Greek yogurt to ensure the Chicken Stroganoff sauce stays smooth and creamy.

My Best Tips for Chicken Stroganoff

Sear the chicken in batches if your pot isn’t large enough to hold it all in a single layer without crowding.

Crowding the pan causes the meat to steam rather than brown, and you really want that golden crust for the best Chicken Stroganoff flavor.

Always slice your mushrooms a bit on the thicker side so they maintain a satisfying, meaty texture after simmering in the sauce.

Serving Chicken Stroganoff

I usually spoon this generous sauce over wide egg noodles that catch every bit of the creamy mushroom gravy.

A side of roasted green beans or a crisp green salad cuts through the richness of the Chicken Stroganoff perfectly.

I love seeing what you’re cooking! Join me on Pinterest to share your photos and find more cozy meal inspiration.

Chicken Stroganoff

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 6 servings
• Diet: Halal

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Description

A creamy, one-pot Chicken Stroganoff recipe featuring tender chicken breast and mushrooms in a rich, tangy sauce served over egg noodles.

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Ingredients

• 1 lb egg noodles, cooked and buttered
• 2 tbsp fresh parsley, chopped
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 3 cups chicken stock
• 1 tsp paprika
• 1/4 cup all-purpose flour
• 4 cloves garlic, minced
• 1 large onion, sliced
• 16 oz baby bella mushrooms, sliced
• 1/2 tsp black pepper
• 1 tsp salt
• 2 lbs boneless skinless chicken breast, cubed
• 2 tbsp olive oil

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Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken cubes with salt and pepper, then sear in batches until golden brown. Remove chicken and set aside.
2. Add the remaining tablespoon of olive oil to the pot along with the sliced mushrooms and onions. Sauté for 7-9 minutes until the liquid evaporates and vegetables soften. Stir in the garlic and cook for 30 seconds until fragrant.
3. Sprinkle the flour and paprika over the vegetables and stir to coat. Cook for 1 minute to toast the flour. Pour in the chicken stock and Dijon mustard, whisking to remove any lumps.
4. Return the chicken to the pot and bring the mixture to a simmer. Cook for about 15 minutes until the sauce thickens and chicken is cooked through.
5. Remove the pot from the heat. Whisk in the Greek yogurt until the sauce is smooth and creamy. Garnish with fresh parsley and serve over warm buttered noodles.

Notes

Add the yogurt only after removing the pan from the heat to prevent curdling. You can substitute sour cream for the yogurt if preferred.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 40 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.25 cups
• Calories: 295
• Sugar: 3g
• Sodium: 639mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 39g
• Cholesterol: 98mg

Keywords: Chicken Stroganoff, easy dinner, mushroom sauce, creamy chicken, weeknight meal