Last Updated on 16 September, 2026 by Elby | The Tasteful Pantry
This chicken with stroganoff sauce recipe is a delightful twist on the traditional Russian beef dish, while still keeping those classic flavours. It cooked in the one pot and combines tender chicken breast fillets with a creamy, savoury sauce made with mushrooms, onions, and the tangy richness of sour cream. Perfect for a weeknight dinner, but special enough for a dinner party. This dish also pairs beautifully with mashed potato or crusty bread.
More Easy Family Friendly Dinners
- Classic Roast Chicken
- Slow Cooked Beef Stroganoff
- White Chicken Chilli
- Creamy Sundried Tomato Chicken (aka Marry Me Chicken!)
- Chicken & Bacon Crepes
- Chicken Schnitzel
Chicken Stroganoff Ingredients
- Unsalted Butter: Adds richness and flavour to the sautéed vegetables and also helps to caramelise the chicken.
- Onion: Provides sweetness and depth to the sauce.
- Garlic: Adds a fragrant, savoury note.
- Mushrooms: Earthy and meaty, they’re a key component of the classic Stroganoff flavour.
- White Wine: Adds acidity and enhances the depth of flavour in the sauce.
- Dijon Mustard: Adds a hint of tangy sharpness that balances the creamy sauce.
- Sweet Paprika: Adds depth and also a little sweetness.
- Plain Flour: Helps thicken the stroganoff sauce, giving it a smooth, velvety texture.
- Chicken Stock: Forms the base of the sauce and adds flavour.
- Worcestershire Sauce: Provides a subtle umami richness.
- Sour Cream: Creates the creamy texture and also adds to the tanginess of the sauce.
- Salt and Pepper: Essential for seasoning and bringing out the flavours of the dish.
How to Make Chicken with Stroganoff Sauce
- Prepare the Chicken: Season and cook the chicken breasts in butter. Remove the chicken and set aside.
- Sauté the Vegetables: In the same pan, sauté the onion, garlic and mushrooms until softened and fragrant.
- Deglaze the Pan: Add the wine and get all those delicious flavours off the bottom of the pan, then reduce to intensify them.
- Add the Flavourings: Add the Dijon mustard, paprika and flour. Gradually stir in the stock and add the Worcestershire sauce.
- Finish the Sauce with a Stroganoff essential: Stir in the sour cream until fully incorporated. It should be a delicious, creamy consistency.
- Add the Protein: Return the chicken breasts and also any juices to the pan. Heat just long enough to warm the chicken through.
- Serve and Enjoy: Serve the chicken breasts topped with the stroganoff sauce over mashed potatoes or with a thick slice of crusty bread. Garnish with fresh parsley if desired.
Chicken Stroganoff Tips
Consistency: If the sauce is too thick, thin it with a little extra chicken stock or even sour cream. If it’s too thin, continue simmering until it reaches your desired consistency.
Make it Vegetarian: Substitute the chicken with pan-fried tofu and chicken stock for vegetable stock for a delicious vegetarian option.
This chicken with stroganoff sauce recipe is a comforting and indulgent meal that’s perfect for any occasion. The creamy, tangy sauce pairs wonderfully with the tender chicken, all the while making it a dish that’s sure to please everyone at the table.
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Chicken with Stroganoff Sauce
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 large chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 20 grams unsalted butter
Stroganoff Sauce
- 10 grams unsalted butter
- 1 onion - sliced
- 2 cloves garlic - minced or finely chopped
- 300 grams mushrooms - sliced
- 120 ml white wine
- 3 tsp Dijon mustard
- 1 tsp sweet paprika
- 25 grams flour - plain, all purpose
- 500 ml stock - chicken or vegetable, salt-reduced
- 1 tbsp Worcestershire sauce
- 130 grams sour cream
- salt and pepper - to taste
- parsley - finely chopped, optional
Instructions
- Cut the chicken breasts in half horizontally, so there are four evenly sized fillets, and season generously with salt and pepper.
- In a large, deep frying pan, melt the butter over medium heat and fry the chicken fillets until just cooked through, approximately 4 minutes each side. Transfer to a plate.
Stroganoff Sauce
- Increase the temperature to medium-high and melt the remaining butter in the same pan. Add the onion and sauté for 1 minute before adding the mushrooms and garlic. Cook for 2 minutes.
- Add the wine to the pan to deglaze. Scrape all the brown bits into the sauce and let it sizzle away until it has almost all evaporated.
- Add the mustard and paprika and mix until combined. Sprinkle the flour over the mushrooms and stir to form a paste.
- Gradually mix in the stock and stir until the sauce thickens. Add the Worcestershire and sour cream and stir until fully incorporated. Season with salt and pepper.
- Return the chicken and any juices to the pan. Cover with the sauce and leave just long enough to heat through. Serve over Mashed Potato with Garlic and Thyme or crusty bread with a sprinkle of fresh parsley if desired.
Nutrition
*Nutrition and calorie figures are estimates only.
Never tried chicken stroganov before. Beef many times, but never chicken. Very nice!
Glad you liked your first try of it!