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–+ servings
Chicken Stroganoff smothered in a creamy mushroom sauce in a skillet.
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Chicken Stroganoff

This Chicken Stroganoff has chicken breasts or thighs smothered in a creamy mushroom sauce. It's easy to make on the Stove Top or Slow Cooker! Serve it with potatoes, egg noodles, or fettuccine.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 342kcal
Author: Stephanie

Ingredients

  • 2 boneless skinless chicken breasts
  • 3 Tablespoons olive oil

Chicken Dredge

  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic powder

Stroganoff Sauce

  • 3 Tablespoons butter, separated
  • 1 small yellow Onion minced
  • 8 oz. white button Mushrooms cleaned and sliced
  • 3 cloves Garlic minced
  • ½ cup white wine can sub chicken broth
  • 1 cup Chicken Broth see note 1
  • 1 cup Beef Broth
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tablespoons cornstarch + ¼ cup cold water
  • ¼ cup Sour Cream
  • Fresh Parsley to garnish

Instructions

  • Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked.
  • Pat completely dry and dredge in the flour mixture. Tap off excess.
  • Sear the Chicken: Heat 2 Tablespoons olive oil over medium-high heat. Once it’s glistening, add 2 pieces of chicken at a time and allow it to sear undisturbed for 4-5 minutes per side. Carefully flip once it’s developed a nice golden crust. Decrease heat if the oil gets too hot and add more olive oil if needed. Set chicken aside on a plate and sear remaining 2 pieces.
  • Deglaze the pan: Carefully add the white wine to the pan and cook over medium-high heat for 4 minutes, until reduced by half. Use a silicone spatula to “clean” the bottom of the pan, working the brown bits into the liquid. This gives the sauce plenty of flavor.
  • Add the onions and 2 tablespoons of butter. Reduce heat to medium and sauté for 5 minutes.
  • Add 1 tablespoon butter and mushrooms and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
  • Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, ½ tsp salt, and ¼ tsp black pepper. Stir to combine. Gradually bring to a gentle boil.
  • Combine 3 tablespoons Cornstarch + ¼ cup COLD water. Whisk continuously and slowly add it to the sauce a little bit at a time, stirring to incorporate. Reduce heat to medium-low.
  • Add the sour cream to a small bowl. Take 1/3 cup of the sauce and mix it in with the sour cream until combined and smooth. Add the sour cream mixture to the sauce and stir to incorporate.
  • Add the chicken back to the pan along with any drippings from the plate. Partially cover the pan and heat for 5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees.
  • Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.

Notes

Note 1: 2 cups chicken broth or 2 cups beef broth may be used, I like to use a combination of both for depth of flavor. You may also add 1 chicken or beef bouillon along with the broth for added depth of flavor.

Crock Pot Method:

  • Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Place in the Crock Pot once done.
  • Deglaze the pan with white wine, and cook the butter, onions, mushrooms, and garlic as outlined.
  • Mix in the broth, Dijon Mustard, Worcestershire Sauce, and salt/pepper.
  • Transfer to the Crock Pot and cook on low for 3 hours.
  • Switch to high. Combine 3 TBS Cornstarch with 1/4 cup COLD water. Whisk into the sauce.
  • Mix the sour cream and 1/4 cup of the sauce in a small bowl until well-combined. Add it to the slow cooker and stir to combine.
  • Garnish with parsley and serve with mashed potatoes, egg noodles, or fettucine.

Pro Tips:

  • Get a nice golden sear on the chicken for restaurant quality color, texture, and flavor. Cast iron skillets are ideal for this. Leave the chicken undisturbed while it cooks. It will release from the surface of the pan when ready to flip. If it sticks, cook it longer to prevent tearing the surface of the chicken. This part takes patience but it's worth it.
  • The brown specks left on the bottom of the pan is called "fond", and it will give the sauce a lot of great flavor.
  • If the oil starts to splatter while it cooks, reduce the heat slightly.
  • Dry White Wine is best for this recipe, Pinot Grigio or Sauvignon Blanc are great choices. Chicken Broth can be used instead if needed.
  • Sour Cream Substitutes include Plain or Greek Yogurt as well as Mayonnaise.
  • This recipe is in The Cozy Cookbook on page 122!
  • Be sure to try my Beef Stroganoff Soup, Slow Cooker Beef Stroganoff, Meatball Stroganoff, and Ground Beef Stroganoff recipes next!

Nutrition

Calories: 342kcal | Carbohydrates: 19g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 1553mg | Potassium: 593mg | Fiber: 2g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 2mg