Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs are a great substitute. They tend to be juicier and offer a slightly richer flavor. Just ensure they are cooked through to an internal temperature of 165°F before adding back into the sauce.

How can I make this Creamy Chicken Stroganoff gluten-free?

To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend or cornstarch. Also, ensure that your Dijon mustard and Worcestershire sauce are certified gluten-free.

Can I prepare Creamy Chicken Stroganoff ahead of time?

Yes, you can prep the chicken and chop the vegetables in advance. Cook the stroganoff just before serving for the best creamy texture. Leftovers can be stored in the fridge for 3–4 days and gently reheated on the stove.

What can I do if my sauce is too thick or too thin?

If your sauce is too thick, stir in a splash of chicken broth until desired consistency is reached. If too thin, let it simmer a bit longer or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to thicken it slightly.

Creamy Chicken Stroganoff – Best 30-Minute Dinner

Name: Creamy Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 chicken breasts: cut into 1-inch pieces for tender protein; 1/2 teaspoon garlic powder: adds savory flavor; Salt and pepper to taste: essential for seasoning; 1/2 cup all-purpose flour: used for dredging and thickening the sauce; 3 tablespoons olive oil: for sautéing chicken; 1 tablespoon butter: adds richness to the vegetables; 8 ounces cremini mushrooms, sliced: brings earthy umami flavor; 1/2 medium sweet onion, chopped: adds aromatic depth; 1 tablespoon Dijon mustard: sharpens and balances the sauce; 1 tablespoon Worcestershire sauce: adds umami complexity; 3 cloves garlic, minced: for a flavor punch; 2/3 cup chicken broth: builds a flavorful sauce base; 1/2 cup full-fat sour cream: adds creaminess and tang

Description

This Creamy Chicken Stroganoff is a rich and comforting one-skillet meal made with tender chicken breast, earthy mushrooms, and a tangy sour cream sauce. Perfect for weeknight dinners, it comes together in just 30 minutes and delivers bold flavor with simple ingredients.

Ingredients

Scale

2 chicken breasts: cut into 1-inch pieces for tender protein
1/2 teaspoon garlic powder: adds savory flavor
Salt and pepper to taste: essential for seasoning
1/2 cup all-purpose flour: used for dredging and thickening the sauce
3 tablespoons olive oil: for sautéing chicken
1 tablespoon butter: adds richness to the vegetables
8 ounces cremini mushrooms, sliced: brings earthy umami flavor
1/2 medium sweet onion, chopped: adds aromatic depth
1 tablespoon Dijon mustard: sharpens and balances the sauce
1 tablespoon Worcestershire sauce: adds umami complexity
3 cloves garlic, minced: for a flavor punch
2/3 cup chicken broth: builds a flavorful sauce base
1/2 cup full-fat sour cream: adds creaminess and tang

Cook Mode Prevent your screen from going dark

Instructions

Cut chicken into 1-inch pieces and season with garlic powder, salt, and pepper. Dredge in flour to coat evenly.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear chicken in two batches for about 3 minutes per side, until golden brown and cooked through. Transfer to a plate.
Add the remaining tablespoon of olive oil and the butter to the skillet. Once melted, add mushrooms and onions. Sauté for 6–8 minutes until softened and browned.
Stir in minced garlic, Dijon mustard, and Worcestershire sauce. Cook for 1 minute until fragrant.
Pour in chicken broth and deglaze the pan, scraping up browned bits. Add the chicken back in and cook for 2 minutes to blend flavors.
Reduce heat to low and stir in sour cream. Heat through gently without boiling to avoid curdling.
Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately over mashed potatoes, rice, or noodles.

Notes

Use full-fat sour cream to prevent curdling and achieve a rich texture.
Don’t overcrowd the pan while searing the chicken — work in batches for the best crust.
A meat thermometer ensures chicken is perfectly cooked at 165°F.
Reheat leftovers slowly on the stovetop to maintain the creamy consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 3g
Sodium: 580mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 110mg