There’s something deeply comforting about the creamy richness of Chicken Stroganoff—the kind of dish that feels indulgent but comes together effortlessly in your own kitchen. The result? A velvety, flavor-packed meal that felt restaurant-worthy but didn’t take more than 30 minutes.
What makes this Chicken Stroganoff special is the balance—it’s rich without being too heavy, hearty yet elegant. The paprika gives it warmth, the Dijon adds tang, and the mushrooms bring that deep, earthy undertone.
Stirring in both double cream and sour cream makes the sauce luxuriously smooth, clinging to every bite of tender chicken. It’s easy enough for a weeknight but impressive enough for guests.
And the best part? It’s protein-rich, filling, and helps avoid the need for calorie-laden takeout. Research shows that meals high in protein and healthy fats—like this one—can keep you fuller longer and reduce overeating throughout the day.
Serve it over creamy Garlic Mashed Potatoes for the coziest experience, or pair it with Caprese Salad Skewers for a lighter contrast. It’s the kind of dish that earns a spot in your regular rotation.
Tried it? I’d love to hear how you made it your own.
What’s So Special About This Dish?
- Weekend favorite turned weeknight staple: I first made this on a slow weekend, but it quickly became my go-to for those nights when I crave something cozy and rich—without spending hours at the stove.
- Comfort food that still fits my healthy habits: It’s creamy and indulgent, yes, but the use of lean chicken and balanced fats keeps it filling and surprisingly aligned with my wellness goals.
- Surprisingly flexible for what’s in the fridge: I’ve swapped out mushrooms for zucchini, bell peppers—even leftover roasted veggies. The base is so forgiving, it always turns out delicious.
- Even better the next day: Something magical happens overnight—the flavors deepen, and it makes the best next-day lunch. No dry leftovers here!
- A reliable takeout replacement: On nights when I’d usually grab delivery, this saves me. It’s faster, cheaper, and honestly tastes way better.
Chicken Stroganoff Recipe
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Knife and chopping board
- Measuring cups and spoons
- Serving spoon
- Mixing bowl (optional for sour cream mix)
Ingredients
- 2 tbsp oil
- 1 tbsp unsalted butter
- 1 onion peeled and finely sliced
- 200 g 7 oz baby chestnut mushrooms thickly sliced
- 3 chicken breasts this is about 525g/18.5oz, chopped into bitesize pieces
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 240 ml 1 cup double (heavy) cream
- 160 ml ⅔ cup full fat sour cream
To Serve:
- pinch paprika
- finely chopped curly parsley
- rice pasta or potatoes
Instructions
- Heat oil and butter in a skillet over medium heat.
- Sauté onions until soft, then add mushrooms and cook until browned.
- Add chicken, season with salt, pepper, and paprika. Cook until golden.
- Stir in Worcestershire sauce and Dijon mustard.
- Pour in double cream and simmer until thickened.
- Lower heat, stir in sour cream gently.
- Simmer 2–3 more minutes until heated through—don’t boil.
- Garnish with parsley and paprika. Serve hot over rice, pasta, or potatoes.
Nutrition Info:
| Nutrition | Value |
| Calories | 547kcal |
| Carbohydrates | 9g |
| Protein | 32g |
| Fat | 43g |
| Sugar | 6g |
| Sodium | 422mg |
Best Variations For Chicken Stroganoff!
- Go smoky with chipotle cream:
Swap the paprika for a dash of chipotle powder and blend a spoonful of adobo sauce into the sour cream. It gives a deep, smoky flavor with a hint of heat—great for spicing things up without overpowering the dish. - Add depth with white wine deglazing:
After browning the chicken, deglaze the pan with ¼ cup dry white wine before adding cream. It lifts all those golden bits off the bottom and adds complexity to the sauce. - Make it Mediterranean-inspired:
Stir in chopped sun-dried tomatoes and spinach near the end, then sprinkle with crumbled feta. It’s a bold twist that still feels creamy and comforting but refreshingly different. - Try a low-lactose version:
Use lactose-free sour cream and coconut cream (not coconut milk) for a creamy sauce that’s gentle on the stomach. Add a squeeze of lemon to balance the flavor. - Bulk it up with grains:
Instead of rice or pasta, serve the Stroganoff over farro or barley for a heartier, fiber-rich meal. These grains hold up well and soak in the sauce beautifully.
Quick Questions?
1. Can I use chicken thighs instead of breasts?
Ans: Yes! Chicken thighs are juicier and more flavorful. Just trim excess fat and adjust cook time slightly as they take a bit longer.
2. Can I make this ahead of time?
Ans: Absolutely. It stores well in the fridge for up to 3 days. Just reheat gently over low heat and stir often to prevent the cream from separating.
3. Is it freezer-friendly?
Ans: Not the best idea. The cream and sour cream may split when thawed. If you must freeze, do so before adding dairy, then stir in cream when reheating.
4. How can I make it lighter?
Ans: Use half-and-half instead of double cream and Greek yogurt in place of sour cream. It’ll still be creamy, just with fewer calories.
5. What’s the best way to reheat leftovers?
Ans: Reheat on low heat in a skillet with a splash of broth or milk to loosen the sauce. Microwave works too—just stir halfway through to avoid hot spots.
