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Chicken Stroganoff is everything you love about beef stroganoff, but with chicken! Pan seared chicken breasts in a creamy mushroom gravy and served on top of egg noodles is the perfect comfort food dinner!
If you’re in the mood for comfort food then you need to add this creamy Chicken Stroganoff to your collection of recipes! It’s the perfect meal to make when it’s cold outside, you’re feeling a little stressed or down, or just need to reminisce about the classic recipe you had growing up.
This chicken stroganoff is a variation of the retro classic beef stroganoff. I made it with chicken since we don’t have beef very often and a package of chicken breasts is something I always have in the refrigerator or freezer.
On top of tasting amazing this stroganoff recipe also uses lighter ingredients and is an easy one pan meal, which is my favorite kind of meal.
What Is Chicken Stroganoff?
Chicken stroganoff is very much like beef stroganoff except for the obvious, we’re using chicken instead of beef.
The chicken breasts (or thighs if you prefer) are sautéed in a few spices and then removed from the pan so you can make an easy mushroom gravy.
Traditionally stroganoff uses sour cream, but I’ve replaced that with plain Greek yogurt for a healthier spin. The chicken gets added back into the creamy gravy and is served on top of egg noodles. Buttered egg noodles if you’re wanting something more decadent!
Ingredients For Chicken Stroganoff
- boneless skinless chicken breasts – Boneless skinless chicken thighs can also be used.
- flour
- smoked paprika – I like the subtle smoky flavor that the smoked paprika adds. However, it can be substituted with regular sweet paprika or hot Hungarian paprika if you want it to be a little spicy.
- garlic powder
- yellow onion
- cremini mushrooms
- garlic
- fresh thyme
- low sodium chicken broth
- dijon mustard – The dijon adds a nice tang as well as acting as a thickener for the sauce.
- sherry vinegar (optional) – The sherry vinegar adds a little acidity to the sauce which helps cut through the richness. If you don’t have sherry vinegar try red wine vinegar or fresh lemon juice.
- plain low fat Greek yogurt – You’ll want to stick with low fat or full fat Greek yogurt for the stroganoff sauce. You’ll run the risk of curdling the sauce if you use non fat.
- egg noodles – Egg noodles are the traditional way to serve stroganoff, but you could use whatever pasta you prefer.
How To Make Chicken Stroganoff
Dice the chicken breasts and toss them with a tablespoon of flour, the dried spices, salt and pepper. Using flour is going to give the chicken a crispier exterior.
Sear the chicken in a large skillet. Let it sit without moving it for about 4 minutes. Doing this will give the chicken a nice crust. Once the chicken is cooked through remove it from the skillet onto a plate.
Add additional oil to the skillet and toss in the onions and mushrooms. Sauté until the vegetables are tender. Add in the garlic, fresh thyme, salt and pepper and sauté another minute.
Sprinkle the flour over the vegetables and stir until you no longer see streaks of flour. Pour in the broth, dijon mustard, and sherry vinegar. Stir everything together until the sauce starts to thicken.
Add the chicken back into the skillet and stir everything together. Remove the skillet from the heat and vigorously stir in the Greek yogurt. You want to stir it in quickly to prevent it from curdling.
Garnish with chopped flat leaf parsley and serve over egg noodles if desired. See below for alternative ways to serve chicken stroganoff.
Ways To Serve Chicken Stroganoff
- On top of egg noodles or buttered egg noodles tossed with chopped parsley.
- Over rice or quinoa.
- On top of mashed potatoes.
- For a lower carb option serve it on top of cauliflower rice.
- With a salad on the side. I recommend this green bean salad with feta.
Frequently Asked Questions
Yes. If sour cream is what is traditionally used in stroganoff, however plain Greek yogurt is what I prefer to use and what I always have on hand.
To make chicken stroganoff gluten-free you’ll want to replace the wheat flour with an all purpose gluten-free flour. I like to use this 1-to-1 flour.
For the gravy you’ll want to make a slurry with the flour before adding it in. Mix the tablespoon of flour with a tablespoon of water until it dissolves and then add it into the gravy. Doing this will prevent any clumps from forming.
No as long as you follow these steps. It’s best not to use non-fat Greek yogurt. 2% or full fat work best.
Make sure your Greek yogurt isn’t ice cold. I measure what I need and then let it sit on the countertop for 30 minutes.
Remove the chicken stroganoff from the heat before adding in the Greek yogurt. Stir it in quickly and continuously until it’s incorporated.
More Chicken Breast Recipes
- Buffalo Chicken Skillet
- Chicken and Spinach Spaghetti Squash Alfredo
- Apple Cider Chicken Skillet
- Grilled Chicken and Asparagus Pesto Pasta
- Salsa Chicken and Cauliflower Rice Skillet
Chicken Stroganoff
Ingredients
- 2 tablespoon olive oil divided
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 2 tablespoons flour divided
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 of a yellow onion diced
- 16 ounces cremini mushrooms sliced thin
- 2 cloves of garlic grated or minced (1/2 teaspoon)
- 2 teaspoons fresh thyme leaves
- 1 cup low sodium chicken broth
- 1 tablespoon dijon mustard
- 2 tablespoons sherry vinegar optional
- 1/3 cup plain low fat Greek yogurt
- Egg noodles and chopped flat leaf parsley for serving
Instructions
- Combine 1 tablespoon of flour, the smoked paprika, garlic powder, salt and pepper in a bowl. Add the cut up chicken to the mixture and toss until all the pieces are coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Swirl to coat the bottom and then add in thee chicken. Spread it out into a single layer and let it cook for 3-4 minutes before moving it. When the chicken is cooked through, remove it from the skillet and onto a plate.
- Lower the heat to medium and add the remaining tablespoon of oil to the skillet and pour in the onion and mushrooms. Sauté for 3-4 minutes and then add in the garlic, thyme, salt and pepper. Cook for another minute.
- Sprinkle the remaining tablespoon of flour on top of the vegetables and stir until you can no longer see any streaks of flour. Pour in the chicken broth, dijon, and sherry vinegar. Stir until combined and the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from the heat and vigorously stir in the Greek yogurt until it's fully incorporated. Taste for seasoning and serve on top of egg noodles. Garnish with chopped flat leaf parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The first time I made this, my boyfriend wasn’t thrilled, but I liked it enough to try it again (many months later). I let the chicken get crispier this time and used a little less mustard. I was told this should be added into the rotation. Consider it added!