Busy night? No problem! Our quick, scrumptious Chicken Stroganoff is here to save the day. Ready in 30 minutes, it’s a comforting, flavor-rich meal everyone will love.
With little kids and a crazy schedule, dinner recipes have been reduced to extremely quick and easy meals (usually under 30 minutes) that I know my kids will love. This Chicken Stroganoff over rice is one of them. It’s creamy, comforting, and best of all, ready in a hurry!
I’ve mentioned it before, but my family loves mushrooms. This dish is loaded with cremini mushrooms; however, if you have picky eaters at home, you can totally ditch them.
Served over rice or noodles, this Chicken Stroganoff is simple and loved by the whole family. If your family loves this dish, they’ll also love our Chicken Tetrazzini and Creamy Chicken Pot Pie Noodles.
Table of Contents
Reasons to Love this Chicken Recipe
- Chicken Stroganoff provides a warm, creamy, comforting taste.
- This easy Chicken Stroganoff recipe is ideal for busy lifestyles.
- It’s a versatile dish. You can serve it over rice, pasta, or even bread.
Recipe Ingredients
Cremini Mushrooms – With their deep, earthy flavor, these mushrooms add richness to this dish.
Sour Cream – Creamy and tangy, it gives the sauce a silky smooth texture.
Worcestershire Sauce – This sauce adds a subtle tang to the overall flavor.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Chicken Stroganoff
Step 1: Set a large non-stick skillet over medium heat. When hot, add the olive oil.
Step 2: Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
Step 3: Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
Step 4: Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion, and garlic and stir occasionally until they are soft and translucent.
Step 5: Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously, taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat, and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
Step 6: Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.
FAQs
Along with the classic rice or noodles, Loaded Twice Baked Potatoes and Roasted Veggies make excellent side dishes.
Yes, chicken thighs can be used. They offer a juicier, more flavorful alternative but may require a slightly longer cooking time.
Yes, you can adapt the Chicken Stroganoff for a crockpot. Brown the chicken first for added flavor, then combine all ingredients except the sour cream in the crockpot. Cook on low for 6-8 hours. Stir in the sour cream just before serving to maintain its creamy texture.
Storage Info
STORE Chicken Stroganoff leftovers in an airtight container in the fridge for up to 3-4 days. While it’s freezable, the creamy sauce may separate when thawed. If frozen, use within 3 months for best quality.
To REHEAT, gently warm it on the stove over low heat, adding a splash of broth or water if needed to thin the sauce. Avoid high heat to prevent the sauce from separating. Microwaving is also an option.
More Easy Dinners to Check Out
Chicken Stroganoff Recipe
Ingredients
For the Chicken
- 2 tbsp olive oil - divided
- 1 lb chicken breasts - cut into ½ inch chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 teaspoon salt - kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
For the Sauce
- 2 cup cremini mushrooms - sliced
- 1 shallot - minced
- 1/2 yellow onion - chopped
- 4 cloves garlic - chopped
- 2 tbsp white wine - (optional but recommended)
- 4 tablespoon butter
- 4 tbsp all-purpose flour
- 2 1/2 cup low-sodium chicken broth
- 1 1/2 tbsp worcestershire sauce
- 1/2 tsp fresh thyme leaves - coarsely chopped
- 1/2 tsp kosher sea salt
- 1/4 teaspoon pepper - (ground black pepper)
- 1/4 tsp paprika
- 2/3 cup sour cream - room temperature
For Serving
- 3 cup cooked rice
- freshly chopped thyme - (for optional garnish)
- sour cream - (for optional garnish)
Instructions
- Set a large non-stick skillet over medium heat. When hot, add the olive oil.
- Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
- Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
- Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion, and garlic and stir occasionally until they are soft and translucent.
- Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously, taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat, and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
- Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.
We made this over the weekend and everyone in my house ate it and loved it! That’s huge 🙂
The ultimate comfort meal! So flavorful and delicious!
Hey Natalie!
Is there a way this can be made in the crock pot ??
If so please let me know !
To be honest, I don’t really know, I don’t own a traditional slow cooker/crock pot. I would think that unless you have a brown or saute setting, then probably not. It could be made ahead of time and “kept warm” in a crockpot for a few hours. It’s definitely doable in an Instant Pot. Hope that helps! ?
Hi I can’t find the calories. Do you have the amount for your recipe. Without rice?
This recipe looks amazing! I’m definitely going to try it this week.
Question, where does the sour cream come in to play in the sauce? Not sure if I’m missing where it is mentioned.
Thanks!
Thanks for catching that Sarah! I’ve updated the recipe 🙂