Homemade Chicken Stroganoff made from scratch
There’s something especially cozy about a warm bowl of stroganoff on a chilly night. This timeless, Russian-inspired comfort meal has been a family favorite for decades, and this take—with tender chicken and a silky mushroom sauce—keeps all that comforting goodness alive.
I always think back to my childhood when the smell of beef stroganoff filled the kitchen. The buttery mushrooms and savory aroma made waiting for dinner feel impossible. Even though this recipe swaps beef for chicken, the nostalgic warmth is still there—rich, satisfying, and deeply soothing.
Every bite combines juicy chicken and savory mushrooms in a creamy sauce with hints of Dijon and Worcestershire. Whether served over mashed potatoes, noodles, or rice, it’s one of those dinners that feels like a hug.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 2, cut into 1-inch pieces | Tender protein base |
| Garlic powder | 1/2 teaspoon | For seasoning |
| Salt & pepper | To taste | Adjust as needed |
| All-purpose flour | For dredging | Helps with browning |
| Olive oil | 3 tablespoons, divided | Cooking fat |
| Butter | 1 tablespoon | Adds richness |
| Cremini (baby bella) mushrooms | 8 ounces, sliced | Earthy flavor |
| Onion | 1/2 medium, chopped | Sweetness & depth |
| Dijon mustard | 1–2 tablespoons | Bright tang |
| Worcestershire sauce | 1–2 tablespoons | Savory depth |
| Garlic | 3 cloves, minced | Aromatic punch |
| Chicken broth | 2/3 cup | Sauce base |
| Sour cream (full-fat) | 1/2 cup | Creamy finish |
Instructions
- Cut chicken into 1-inch chunks and season with garlic powder, salt, and pepper. Lightly coat with flour and shake off any excess.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken in batches until golden and cooked through, about 3 minutes per side. Set aside.
- Add the remaining olive oil and butter to the pan. Add the mushrooms and onion, sautéing for 6–8 minutes until browned and the moisture is gone.
- Stir in the Dijon, Worcestershire, and garlic, cooking for 1 minute.
- Pour in the broth and scrape the bottom to release the browned bits. Add the chicken back to the skillet and cook for 2 minutes.
- Remove from heat and stir in the sour cream until smooth. Taste and adjust seasoning.
- Serve warm over rice, mashed potatoes, or egg noodles.
Notes & Tips
- Allow the chicken, onions, and mushrooms to brown well for deeper flavor.
- A small extra pat of butter with the sour cream makes it even richer.
- Add peas or spinach if you want a pop of color or extra veggies.
- Crispy fried shallots make an excellent finishing touch.
