Chicken Stroganoff
Published Dec 10, 2025
Chicken stroganoff over egg noodles made with chicken breast, baby bella mushrooms, onions, and garlic, simmered in a creamy sauce on the stovetop.
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Try my simple chicken and mushroom strofanoff recipe!
Chicken stroganoff is one of those dinners that makes everyone in my family happy. I grew up thinking stroganoff meant beef and mushrooms, but this chicken version has become my go-to it’s lighter, and faster. I use paprika, Dijon, and mushrooms that soak up all the sauce. I serve my chicken stroganoff over egg noodles, but it’s just as good over basmati rice or mashed potatoes.
Happy Cooking!
– Yumna
Chicken Stroganoff Ingredients
- Chicken breasts: I use boneless and skinless chicken breasts. You can also use chicken thighs, but they take a little longer to cook.
- Buttered noodles: Egg noodles work best.
- Baby bella mushrooms: You can also use white button, cremini, shiitake, oyster, or portobello. Or, use a mixture! Read my tips on how to slice mushrooms.
- Chicken stock: Make homemade chicken stock or buy unsalted chicken stock at the store.
- Dijon mustard: If you’re out, use spicy brown mustard, stone-ground mustard, or whole-grain mustard.
- Greek yogurt: I prefer full-fat Greek yogurt, but you can also use plain or sour cream.
- Yellow onion: White onion is fine if that’s what you have. Read my tips on how to slice an onion.
- Garlic: Here’s a quick tutorial on how to mince garlic.
- All-purpose flour: Or cornstarch, if that’s what you have.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Spices and seasonings: Paprika, salt, pepper, and fresh parsley for serving.
How to Make Chicken Stroganoff
Chicken Stroganoff Recipe
Easy chicken stroganoff recipe made with chicken breast, in a creamy mushroom sauce with baby bella mushrooms and fresh onions and garlic, simmered on the stovetop.
Ingredients
- 2 tablespoons olive oil divided
- 2 pounds boneless skinless chicken breast, cut into 1-inch chunks
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 (16-ounce) container sliced baby bella mushrooms
- 1 large onion sliced
- 4 garlic cloves minced
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 3 cups chicken stock
- 1 tablespoon Dijon mustard
- ½ cup Greek yogurt or sour cream
- 2 tablespoons chopped fresh parsley
- Cooked buttered noodles for serving
Instructions
- In a large deep pot, heat 1 tablespoon olive oil over medium heat. Season the chicken with ½ teaspoon salt and pepper. Add about half the chicken to the hot oil and cook for 2–4 minutes per side, or until golden brown. They won't be fully cooked. Remove with a slotted spoon and set aside. Add the remaining chicken and repeat the cooking process. Set the browned chicken aside.
- To the same pot, add the remaining olive oil along with mushrooms and onions. Cook for 7–9 minutes, stirring often, or until the mushrooms release most of their moisture and the onions soften. Add garlic and cook for 30 seconds, or until fragrant.
- Sprinkle the flour and paprika all over the mushrooms and onions, then stir to evenly coat. Cook for 1 minute, then add the chicken stock and Dijon mustard. Bring to a boil, whisking to get rid of any lumps. Season with the remaining salt and add chicken back to the pot. Then, reduce the heat to a simmer and cook, stirring often, for 15 minutes or until the sauce thickens.
- Remove from heat and whisk in the Greek yogurt until smooth. Sprinkle with parsley and stir to combine. Serve over warm buttered noodles.
Equipment
Notes
*Nutrition label does not include egg noodles.
- My Top Tip: Add the Greek yogurt off the heat. High heat can make it curdle, so stir it in at the very end.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a pot over medium-low heat or in the microwave until warmed through.
- Freezing: I recommend freezing the chicken stroganoff without the buttered noodles. It will last in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat in a pot over medium-low heat or in the microwave until warmed through. Serve with fresh buttered noodles.
Nutrition
Serving: 1.25cups, Calories: 295kcal, Carbohydrates: 13g, Protein: 39g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 639mg, Potassium: 1094mg, Fiber: 1g, Sugar: 3g, Vitamin A: 326IU, Vitamin C: 6mg, Calcium: 60mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Caramelize the veggies: Cook them longer for a soft, sweet taste. Here’s how to caramelize onions.
- Add umami flavor: Stir in a spoonful of miso, a splash of soy sauce, or a dash of Worcestershire while the sauce simmers.
- Or, add tomato paste: Add a scoop of tomato paste for a deeper sweet-savory flavor.
Recipe Tips
- Don’t overcrowd the chicken in the pan. Cook it in a single layer to get a good sear. Overcrowding the pan will lower the temperature and make the chicken steam instead of brown. Work in batches if necessary.
- Fully sauté the mushrooms. Let them cook until they release their moisture and turn golden. Undercooked mushrooms make the sauce watery and pale.
- Add the Greek yogurt off the heat. High heat can make it curdle, so stir it in at the very end.
Serving Ideas
- Mashed potatoes: Classic Mashed Potatoes, Roasted Garlic Mashed Potatoes, Greek Yogurt Mashed Potatoes
- Vegetables: Sautéed Broccoli, Parmesan Brussels Sprouts, Oven Roasted Carrots
- Side salad: Fresh Garden Salad, Broccoli Salad, Mixed Greens Salad
