When you want comfort food that feels rich and satisfying—but still doable on a busy night—this Chicken Stroganoff delivers. It’s creamy, savory, and packed with tender chicken and mushrooms in a silky mustard-kissed sauce that comes together fast.
Unlike traditional beef stroganoff, this lighter chicken version cooks in just 20 minutes and still brings all the cozy, classic flavors you crave. Served over pasta or egg noodles, it’s a high-protein dinner that feels indulgent without requiring hours in the kitchen.
If you’re looking for a quick, reliable comfort meal that fits into a balanced lifestyle, this chicken stroganoff deserves a permanent spot in your weeknight rotation.
Servings: 4
Total Time: 20 minutes
Difficulty: Easy
Calories per Serving: 389 kcal
Macros (per serving):
Protein: 23g | Carbs: 8g | Fat: 29g | Fiber: 1g
Look at the Recipe
- Creamy mushroom gravy with tender chicken
- High-protein and deeply comforting
- Ready in just 20 minutes
Ingredients Needed
Chicken
- 600 g (1.2 lb) boneless, skinless chicken thighs (or breasts/tenderloins)
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Stroganoff Gravy
- 1 large onion, chopped
- 300 g (10 oz) mushrooms, sliced (not too thin)
- 40 g (3 tablespoons) butter
- 2 tablespoons all-purpose flour
- 2 cups (500 ml) reduced-sodium beef broth
- 1 tablespoon Dijon mustard
- ⅔ cup sour cream (or plain yogurt)
For Serving
- 250–300 g (8–10 oz) pasta or egg noodles
- Chopped parsley or chives, for garnish (optional)
How to Make Our Chicken Stroganoff
-
Season the chicken.
Pat chicken dry and season with garlic powder, salt, and pepper. -
Sear the chicken.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4–5 minutes per side. Remove from pan and set aside. -
Cook the vegetables.
In the same skillet, add butter. Sauté onion and mushrooms over medium heat for about 5 minutes, until soft and lightly browned. -
Make the gravy.
Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually add beef broth, stirring constantly until smooth and thickened. -
Finish the sauce.
Stir in Dijon mustard and sour cream. Reduce heat to low and mix until the sauce is creamy and smooth. -
Combine and serve.
Return chicken to the pan and simmer gently for 2–3 minutes. Serve over cooked pasta or egg noodles and garnish with parsley or chives.
This recipe works beautifully as a high-protein comfort meal that’s fast, filling, and consistently delicious.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water.
- Serve with steamed green beans or a crisp side salad for balance.
Tips & FAQs
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well but may be slightly less juicy.
Can I make this lighter?
Use Greek yogurt instead of sour cream and reduce butter slightly.
Is this recipe good for weight loss?
It can be when portioned properly. It’s protein-forward and very filling.
Can I make it gluten-free?
Yes. Use gluten-free flour or cornstarch to thicken the sauce.
What pasta works best?
Egg noodles are classic, but any pasta or even rice works well.
