Can I use chicken thighs instead of chicken breast for this recipe?

Yes, chicken thighs are a great alternative if you're looking for a juicier and more flavorful option. They will work perfectly in this One Pan Chicken Stroganoff and add a bit of extra richness to the dish.

Can I make this One Pan Chicken Stroganoff ahead of time?

Yes, you can prepare the dish up to a day in advance. Store the chicken and sauce separately in the refrigerator, and when you’re ready to serve, reheat the chicken in the sauce and add the sour cream just before serving to prevent curdling.

Can I substitute the sour cream in this recipe?

If you're looking for a lighter alternative or don't have sour cream on hand, you can use Greek yogurt or crème fraîche. The taste and texture may vary slightly, so be sure to adjust your seasoning as needed.

What can I serve with One Pan Chicken Stroganoff?

This dish pairs wonderfully with egg noodles, rice, mashed potatoes, or cauliflower rice for a low-carb option. You can also serve it with roasted or steamed vegetables, like green beans, asparagus, or carrots, to add freshness to the meal.

One Pan Chicken Stroganoff – Easy & Creamy Recipe (35 min)

Name: One Pan Chicken Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 450g chicken breast, cut into chunks; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 225g brown mushrooms, sliced; 240ml chicken broth; 240ml sour cream (full-fat); 30g all-purpose flour; 1 tablespoon Dijon mustard; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Cooked egg noodles or rice, for serving

Description

This One Pan Chicken Stroganoff is a quick and easy comfort food, made with tender chicken breast, savory mushrooms, and a rich, creamy sauce. Perfect for a busy weeknight dinner, it’s ready in just 35 minutes and requires minimal clean-up, making it both convenient and delicious.

Ingredients

Scale

450g chicken breast, cut into chunks
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
225g brown mushrooms, sliced
240ml chicken broth
240ml sour cream (full-fat)
30g all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or rice, for serving

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Instructions

Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
Add the chopped onion to the same skillet and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms soften and brown, about 5 minutes.
Sprinkle flour over the mushroom mixture and stir constantly for about 1 minute. Gradually pour in the chicken broth, stirring until the sauce thickens. Add the sour cream, Dijon mustard, and paprika. Mix well to combine.
Return the chicken to the skillet and simmer for another 5 minutes, allowing the flavors to meld and the chicken to heat through. Adjust seasoning with salt and pepper.
Serve over cooked egg noodles or rice. Garnish with fresh parsley.

Notes

Sour cream can be substituted with Greek yogurt or crème fraîche for a tangier, lighter version.
For a gluten-free version, use cornstarch or gluten-free flour instead of all-purpose flour.
Chicken thighs can be used instead of chicken breast for a juicier alternative.
If the sauce is too thick, add more chicken broth to reach your desired consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Pan-cooked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 442 kcal
Sugar: 4g
Sodium: 306mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0.1g
Carbohydrates: 8g
Fiber: 1g
Protein: 51g
Cholesterol: 182mg