Chicken Stroganoff Over Rice

This cozy, comforting chicken stroganoff over rice is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 30 minutes!

Chicken Stroganoff Over Rice |

With two little munchkins running around and one on the way, I’ve been pretty wiped out lately. Dinner has been reduced to extremely quick & 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!

Chicken Stroganoff Over Rice |

I’ve mentioned it before, but my kids love mushrooms. Lucky for me, I do too! This dish is loaded with cremini mushrooms, however, if you have picky eaters at home, you can totally ditch them and add some frozen peas at the end. All kids love peas, right?

Chicken Stroganoff Over Rice |

The most time consuming part of this recipe is the prep work. You’ll be dicing, mincing and chopping all sorts of things. But those ingredients are what make this dish… so be patient or buy already prepared ingredients if you need to (Harmons will forever have my heart because they do this). The rest is done in your skillet. I highly recommend using a large non-stick skillet (or one with non-stick properties like the Le Creuset pictured above) so that you can fit everything in. Just remember you’ll be stirring a lot of sauce, so in order to reduce spills, proper pan size is key.

Chicken Stroganoff Over Rice |

Once everything comes together, remove it from the heat and serve it over rice (noodles work too). Add a sprinkle of fresh thyme and a dollop of sour cream and it’s good to go! P.S. if you happen to have leftovers, they reheat really well (this coming from someone who generally does not enjoy leftovers ?)

Chicken Stroganoff Over Rice

This cozy, comforting chicken stroganoff over rice is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 30 minutes!


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 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • ¼ tsp. cayenne pepper

For the sauce:

  • 2 c. sliced cremini mushrooms
  • 1 shallot, minced
  • 1/2 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp. white wine (optional but recommended)
  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • 2 1 /2 c. 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 tsp. ground black pepper
  • 1/4 tsp. paprika
  • 2/3 c. sour cream, room temperature

For serving:

  • 3 cups cooked rice
  • freshly chopped thyme for garnish (optional)
  • sour cream for garnish (optional)


  1. Set a large non-stick skillet over medium heat. When hot, add the olive oil.
  2. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
  3. Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
  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. 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.
  5. Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.
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