Chicken Stroganoff

This chicken stroganoff combines tender bites of chicken and golden mushrooms with a rich sour cream gravy. My secret to giving lean chicken the same rich umami as traditional beef stroganoff is searing a few tablespoons of tomato paste in the pan before pouring in the broth. It adds only two minutes, but it completely transforms the gravy from basic to restaurant-quality.

Ingredients

• Chicken breasts: Cut into strips. You can also use boneless, skinless chicken thighs that will stay exceptionally juicy, and are more forgiving if you overcook them.
• Seasonings for chicken: Salt, pepper, garlic powder, onion powder, sweet paprika, and marjoram (or dried basil).
• All-purpose flour: Lightly coats the seasoned chicken pieces before they fry in the pan. The flour locks in juices and creates a natural thickening base for the gravy as the broth simmers. If you like thicker gravy, you can also add an extra tablespoon of flour right after searing the tomato paste to form a quick roux with the pan vegetables before pouring in the broth.
• Mushrooms: Cremini (Baby Bella) or white button mushrooms, sliced thick. Cremini have an earthier flavor that pairs better with sour cream and herbs.
• Yellow onion: Sliced thin or finely diced to build the aromatic base alongside the mushrooms.
• Dijon mustard: Just a teaspoon stirred into the sauce. Mustard is a classic component in traditional stroganoff; it cuts through the heavy cream and balances the richness. You can also use yellow mustard instead.
• Tomato paste: 1 to 2 tablespoons. Searing the paste directly in the hot pan (pincé) caramelizes its sugars, removing that raw acidity and providing that deep umami flavor.
• Chicken or beef broth: You can use regular or low sodium broth or stock.
• Sour cream: Full-fat sour cream is best for that signature tangy finish.
• Fresh parsley(optional): Chopped fresh parsley sprinkled on top right before serving adds a bright pop of color and a fresh finish to contrast the rich pan sauce.
• Cooking oil and butter: High-smoke-point oil for searing the chicken at high heat, plus a tablespoon of butter to sauté the mushrooms and onions.

How to make chicken stroganoff

0. Prep the Mise en Place (15 Minutes)

Wipe the mushrooms with a damp, then slice them thick. Dice the yellow onion. Slice the chicken into thin strips. Measure out your broth, sour cream, tomato paste, flour, and spices so everything is ready before you start.

1. Season and dredge the chicken (5 Minutes)

In a mixing bowl, toss the diced chicken with the garlic powder, onion powder, sweet paprika, marjoram (or dried basil), kosher salt, and freshly cracked black pepper until every piece is evenly coated. Sprinkle 1 to 2 tablespoons of flour over the chicken and toss lightly to dredge. 

2. Cook the chicken (16 minutes, 2 batches)

Place a large heavy skillet over medium-high heat and add 1 tablespoon of cooking oil. Once the oil is hot, add the chicken in a single layer. I work in two batches, as overcrowding traps steam and prevents browning. Sear undisturbed for 3-4 minutes to develop a golden crust, flip, and sear for another 3-4 minutes, until the chicken is fully cooked. Transfer the chicken to a clean plate and set aside.

3-5. Sauté Mushrooms, Onions and Garlic (10 Minutes)

Turn the heat down to medium. Add 1 tablespoon of butter and add the sliced mushrooms first in an even layer in the same pan. Let them cook undisturbed for 3 to 4 minutes until they release their water and turn deep golden brown. Flip the mushrooms and cook on the other side for about 3-4 minutes. Push the mushrooms slightly to one side of the skillet to clear some space. Add diced onions and cook them for 3-4 minutes until they soften. Add minced garlic and cook them with onions for 1-2 minutes.. 

6. Sear the Tomato Paste / Pincé (1 to 2 Minutes)

Spoon 2 tablespoons of tomato paste directly onto the hot onions. Cook, stirring the paste and onions continuously in its spot, for 1 to 2 minutes until the bright red paste becomes to a deeper red color and smells sweet and roasted. Mix in the mushroom back with onions.  Using a spatula, scrape up the browned fond stuck to the bottom

7. Build the Pan Roux ( 1 Minute)

Sprinkle 1 tablespoon of flour directly over the caramelized tomato paste and vegetables. Stir constantly for 1 minute to toast the starch and eliminate any raw flour taste.

8. Add broth and simmer (4 minutes)

Gradually pour in the chicken broth while whisking continuously to dissolve the seared tomato paste and starch into the liquid. Bring the liquid up to a gentle simmer, scraping up any remaining caramelized bits from the bottom of the pan. Reduce the burner heat to medium-low. Let it simmer gently for 3 minutes until the sauce reduces, thickens, and coats the back of a spoon.

9-10. Add our Cream and mustard, (3 Minute)

Turn the heat to the lowest setting. Whisk a splash of the warm pan broth directly into your sour cream to temper it, then fold it into the skillet along with the mustard. Stir gently until the gravy turns a rich, uniform color and is completely smooth. 

11-12 Return the chicken, finish with more butter and parsley (optional) (3 min)

Return the seared chicken and all of its accumulated plate juices into the sauce. Let it warm back up. Take it off the heat and one tablespoon of cold butter, mixing it into the dish. Garnish with finely chopped fresh parsley. Serve immediately over hot buttered mashed potatoes or broad egg noodles.

Top recipe tip: Right when you take the skillet off the heat, toss in one tablespoon of cold butter. Swirl or whisk gently as it melts. Cold butter gently cools the pan, which helps stabilize the sour cream and prevents it breaking into an oily mess.

How to store and reheat

• To store: Let the chicken cool down to a room temperature. Transfer into the air tight container and store it in the fridge for up to 2-3 days. I do not recommend freezing it, because the creamy sauce will lose its texture after freezing.
• To reheat: I recommend reheating it gently in a small saucepan over low heat to prevent the sour cream emulsion from breaking. If using the microwave, heat in 20- to 30-second bursts, stirring thoroughly between intervals.

More chicken recipes

• Cheesy chicken thighs and mushrooms: Juicy pan-seared chicken thighs smothered in a rich, onion-and-mushroom pan sauce, blanketed with melted cheese, and baked until bubbly and golden.

• Classic Hungarian chicken paprikash: A comforting Eastern European classic featuring bone-in chicken braised until tender in a sweet Hungarian paprika and sour cream gravy.

• Chicken liver curry: Rich chicken livers pan-seared and simmered in a deeply spiced, fragrant sauce with warm aromatic spices.
• Chicken piccata with mushrooms and capers: Tender chicken cutlets seared to perfection and tossed with browned mushrooms in a bright, buttery lemon-caper sauce.

📖 Recipe