Homemade Chicken Stroganoff made from scratch

There’s something undeniably comforting about a hearty bowl of stroganoff on a cold evening. This classic, Russian-inspired dish has warmed families for generations, and this version—featuring tender chicken enveloped in a velvety mushroom sauce—captures all the coziness of the traditional favorite.

Whenever I make it, I’m reminded of the evenings when beef stroganoff simmered on the stove during my childhood. The buttery mushroom aroma drifted through the house, making the wait for dinner almost unbearable. Even though this recipe uses chicken instead of beef, it still brings back that same nostalgic comfort—rich, hearty, and soothing with every bite.

Each mouthful blends juicy chicken pieces and savory mushrooms with a creamy sauce brightened by hints of Dijon and Worcestershire. Whether spooned over noodles, rice, or fluffy mashed potatoes, it feels like a warm embrace in dinner form.

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Ingredients

Ingredient — Amount — Notes
Chicken breasts — 2, cut into 1-inch pieces — Main protein
Garlic powder — 1/2 teaspoon — Light seasoning
Salt & pepper — To taste — Adjust as desired
All-purpose flour — For dredging — Helps brown the chicken
Olive oil — 3 tablespoons, divided — For cooking
Butter — 1 tablespoon — Adds depth and richness
Cremini mushrooms — 8 oz, sliced — Earthy base flavor
Onion — 1/2 medium, chopped — Adds sweetness
Dijon mustard — 1–2 tablespoons — Tangy brightness
Worcestershire sauce — 1–2 tablespoons — Savory boost
Garlic — 3 cloves, minced — Aromatic element
Chicken broth — 2/3 cup — Builds the sauce
Sour cream (full-fat) — 1/2 cup — Creamy finish

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Instructions

1. Cut the chicken into bite-sized pieces, then season with garlic powder, salt, and pepper. Dredge lightly in flour, shaking off the excess.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high. Sear the chicken in batches until browned and cooked through, about 3 minutes on each side. Transfer to a plate.
3. Add the remaining oil and butter to the pan. Toss in the mushrooms and onion, cooking for 6–8 minutes until nicely browned and their liquid has evaporated.
4. Stir in the Dijon, Worcestershire, and minced garlic; cook for another minute.
5. Pour in the broth, scraping the bottom to loosen all the flavorful bits. Return the chicken to the skillet and simmer for 2 minutes.
6. Take the pan off the heat and blend in the sour cream until smooth. Taste and adjust seasonings if needed.
7. Serve hot over egg noodles, rice, or mashed potatoes.

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Notes & Tips

• Let the chicken, onions, and mushrooms get a solid golden color for deeper flavor.
• Adding a small knob of butter along with the sour cream makes the sauce even richer.
• For extra veggies or color, toss in spinach or peas.
• A sprinkle of crispy fried shallots on top adds great texture and flavor.