This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!
Chicken Stroganoff
We like to take our time with this Chicken Stroganoff recipe. Allowing the dish to simmer gives the flavors time to soak into the chicken and will make you want to savor every last bite. Make sure to have some bread around to sop up any leftover sauce! Check out this amazing recipe for no yeast breadsticks. They are perfect to sop up the leftover gravy! Season with garlic salt for an amazing pairing!
Chicken Stroganoff Recipe
Want to dress it up even more? How about making your own egg noodles? Check out our homemade egg noodle recipe. Also, we love to use our leftovers when we make slow cooker rotisserie chicken in this recipe. The seasonings from the rotisserie chicken blend great with the gravy in this chicken stroganoff recipe.
Slow Cooker Chicken Stroganoff?
If you were hoping to make this in the slow cooker you are in luck. You basically just skip cooking the chicken.
Follow these directions for Slow Cooker Chicken Stroganoff: In a crockpot, add the chicken, garlic powder, onion powder, paprika, cayenne, salt, and pepper and mix to coat evenly. In a frying pan, heat 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Next, drop in the garlic and cook until fragrant, which will take about 30 seconds. Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan. Stir in the butter until melted. Add the flour and stir until no lumps remain. Add this mixture to the crockpot, along with the chicken broth, Worcestershire sauce, sour cream, and thyme. Cook on low for 4 hours.
Chicken Stroganoff with Rice
The great debate, noodles or rice. We serve it over egg noodles, homemade or store-bought, but it’s just as delicious over rice. We recommend using Jasmine, but any variety of long grain rice will work.
Tools used in making this Chicken Stroganoff
Meat Thermometer: Any time I cook chicken I break this tool out.
Looking for other dinner recipes?
Browned Butter Pork Chops with Mushrooms
Chicken Stroganoff
This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!
Ingredients
- 1 pound chicken breasts, cut into 1-inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 1 shallot, minced
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups sliced baby bella mushrooms
- 2 tablespoons white wine
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon fresh thyme leaves
- 1/3 cup sour cream
- Cooked egg noodles
- Chopped fresh parsley for garnishing
Instructions
- In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
- In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
- To the now empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about a minute.
- Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan (deglazing). Stir in the butter until melted. Add the flour and stir until no lumps remain.
- Pour in the chicken broth, followed by the Worcestershire sauce, and thyme. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.
- Stir in the sour cream until incorporated and creamy.
- Serve hot over cooked egg noodles and garnish with fresh parsley.
Recipe Video
[brid autoplay="true" video="385589" player="16520" title="Chicken Stroganoff "]Did you make Chicken Stroganoff?
Did you make this recipe? I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
Photography by The PKP Way.
Tami G says
April 28, 2018 at 12:43 amWhat could be substituted for the wine? I don’t use it.
Crystal says
May 2, 2018 at 1:49 amI didn’t use the wine when I cooked it and it came out just as good!
Marissa says
September 7, 2018 at 11:31 pmI used regular white vodka. Works too,
Marie Osterberg says
March 4, 2019 at 3:48 amNice to know I don’t need the white wine, thanks.
Marie Osterberg says
March 4, 2019 at 3:59 amWould this serve 6 adults for a supper meal? What would you pair with it?
Merilee says
July 28, 2018 at 5:41 amIf you don’t want to use wine, but want the tang that wine provides and the tenderizing that occurs when meat cooks in wine, you can usually substitute white grape juice for white wine, and cranberry juice for red wine.
Carol says
August 24, 2018 at 1:20 pmThanks never new that
Grace says
October 3, 2018 at 11:02 amApple juice is a good substitute for wine
Delia Enright says
April 13, 2019 at 8:46 pmOnly if you want the sauce sweet. This recipe (chicken stroganoff) isn’t really intended to be sweet. Chicken stock.
MF says
August 6, 2018 at 9:45 pmCan you use the crock pot to cook everything, except the noodles?
Shay says
September 16, 2018 at 3:41 pmCrock pot WILL NOT saute, so nothing will turn that nice brown color.
I don’t recommend.
llorear says
September 16, 2018 at 8:18 pmYou can use an Instant Pot if you have one.
Marylou says
August 8, 2018 at 2:27 amChicken broth can be subbed in any recipe if you don’t care for wine. Also plain Greek yogurt in place of sour cream. In most cooked recipes try not to use “fat free” sour cream or yogurt. Your sauce will be very thin and watery. Texture is lost. Save the day free stuff for chilled dressings and dips!
Tricia Mills says
November 23, 2018 at 11:54 pmI find that fat free sour cream stands up better in cooking, and that regular sour cream gets watery is it’s heated the least bit.
Lisa Holloway says
August 20, 2018 at 6:21 pmWhite vinegar is a good substitute.
Carol says
August 24, 2018 at 1:16 pmMaybe chicken broth that is what I am going to do
Margie says
August 30, 2018 at 8:12 pmApple juice is a good substitute for white wine
Penny Shellenberger says
September 2, 2018 at 1:47 pmI make regular Beef Stroganoff and don’t use wine…..it would just as good…
Amanda says
December 20, 2018 at 9:58 pmCan you use this recipe but use beef instead of chicken
John says
September 2, 2018 at 9:47 pmVodka
Jeannie munson says
September 4, 2018 at 1:54 amSmart guy!
Rachelle says
September 6, 2018 at 3:17 amChicken broth.
Kay says
September 6, 2018 at 4:53 amAll the alcohol in wine cooks out so why an objection.?
B says
September 11, 2018 at 10:51 amNot all of the alcohol cooks out.
Marissa says
March 27, 2019 at 8:28 pmSome folks don’t like to open a whole bottle of wine for a small recipe. Perhaps they’re not big wine drinkers, either. I like wine occasionally, but I don’t drink a whole lot, so if I used wine for cooking, it would have to be when I’m in the mood for it to drink it, have multiple recipes I’m preparing that calls for wine, or there’s somebody else there that can help drink the leftover wine.
Cynthia says
September 8, 2018 at 2:00 pmI used red wine vinegar and it came out delicious!
Barbara says
October 8, 2018 at 12:24 pmPlease send this recipe to my mailbox
Penney says
May 2, 2018 at 5:35 amLooks delish would love the recipe like your chocolate brownie cake also
Lisa Hotchkiss says
May 3, 2018 at 3:16 pmThat looks amazing! I have a question about the blue pan used in the video. What brand is it? I am in search of a good pan that will go from stove top to oven. Any suggestions?
Thanks,
Lisa
Candice says
July 26, 2018 at 10:23 amI use a cast iron pan for everything. Straight from stove top to oven
Greg says
August 8, 2018 at 10:08 pmExactly or All Clad is a really good alternative or Lacruset but they are expensive.
Anne F. says
August 17, 2018 at 8:33 pmLeCruset ! 6-7 qt. Dutch oven is my “go to” for soups, stews, chuck roast, low and slow cooking. (Braising) THE best!!!!!!! Yummmmm.
Terri says
September 5, 2018 at 6:46 pmHit a TJ Maxx, Marshall or Home Goods. If you don’t mind it being a one off of the rest of your cookware… they have amazing prices on high end pieces. I never went wrong buying a piece made in Italy or Germany.
Sandy Quinn says
September 20, 2018 at 7:59 pmThe dutch ovens are so heavy with out food in them.
Debby Zimmerman says
May 3, 2018 at 4:39 pmWould like your chicken stroganoff recipe.
Agnes says
August 16, 2018 at 4:33 pmNice one have never tried it bt iwill do
Mary says
August 20, 2018 at 9:44 pmI would love your chicken stroganoff recipe thanks
Suzy says
May 3, 2018 at 5:41 pmLooks delicious! I will have to try and make this chicken stroganoff! Thanks for sharing.
Marilyn says
May 4, 2018 at 10:51 pmHow many does this recipe for stroganoff serve?
Elaine Kong says
June 12, 2018 at 2:25 amIt says serve 4 at the top before the ingredients
Harlan says
May 14, 2018 at 12:50 amThis recipe is FAULTY!! THere is no instruction as to what to do with the mixed spices!! Does anyone proofread these recipes???
Autumn Maring says
May 14, 2018 at 1:11 amIn the first step you mix the chicken with the spices.
Paul Werder says
June 9, 2018 at 9:04 pmGood thing you were up late to help old Harlan proof read the recipe! My dumb question is what’s the best way to print these recipes other than paper and pencil.
Autumn Maring says
June 9, 2018 at 10:53 pmAt the very bottom of the recipe there is a button to print:)
Dolores says
August 1, 2018 at 12:50 amprinting wont work for me
Nana2six says
August 3, 2018 at 3:20 pmYou can take picture with phone as well and save to a file
Alison says
August 9, 2018 at 12:03 pmI’ve been sending recipes to myself in Messenger. Now all of my fav recipes are in one place!
Donna says
August 6, 2018 at 2:48 pmthe spices are mixed with the chicken….chicken is the first thing it says before the spices.
Gail Young says
August 8, 2018 at 2:10 amDid you read the directions?
Dee Wehr says
June 11, 2018 at 1:55 pmI really wish these recipes would give the amount of people served . Another person has asked this question but no reply
Amanda says
June 18, 2018 at 12:47 amActually, it does say. Right under the cook and prep times. Serves 4.
Laura Clark says
July 2, 2018 at 4:06 pmIt says serves 4 right at the top.
Jennifer Millins says
August 17, 2018 at 11:37 amServes: 4
INGREDIENTS
Delia Enright says
April 13, 2019 at 8:31 pm1 pound of chicken can serve 4 people when it’s accompanied with egg noodles or rice. If in doubt, add 1/2 lb of chicken to the recipe. You don’t have to increase anything else. That will do for four servings with extra!
Iffat tahira says
July 25, 2018 at 10:24 pmI like this recipe and I’ll try to make it
Leslie says
July 25, 2018 at 11:13 pmI can’t use Worcestershire Sauce. Is there anything I can use to substitute?
Betty says
July 26, 2018 at 8:27 pmWhen u do a recipe that has alcohol plz always put what u could use instead of it
So what can be used instead of the wine
Thank You
Karen B says
August 6, 2018 at 5:20 pmThe alcohol evaporates, if that’s why you don’t want to use it.
It helps to tenderize the meat. It’s not about the alcohol and you won’t taste it
Jean McGinty says
July 26, 2018 at 10:26 pmPlease send this chicken stroganoff recipe to my mail box, can’t wait to try it
Steve says
July 27, 2018 at 10:09 amI love this recipe as is but I need to substitute the mushrooms sadly. What do you recommend?
Amanda says
July 27, 2018 at 6:36 pmJust leave them out. 🙂
Donna k says
July 28, 2018 at 2:24 pmWater chestnuts work really well..give a nice crunchy taste and mix well w everything in the receipt
Jo says
July 29, 2018 at 12:23 amWhat would be better ! Cooking white wine or drinking white wine?
Melissa says
July 29, 2018 at 7:01 pmI am sure that cooking with white wine might give you a giggle, but I think drinking it is much more entertaining
….
Sorry. I could not resist ????
Amy says
September 2, 2018 at 10:57 pmLove it, that’s why I Cook with it so I can drink it also…..that makes a good cook and creativity flow,
Joanie says
August 20, 2018 at 5:29 pmNever cook with a wine that you wouldn’t drink. Try a nice Chardonnay… gives a beautiful flavor!
Penny Shellenberger says
September 2, 2018 at 1:49 pmJoanie I was always told that, however, I don’t like to drink Red Zin….but I love to cook with it….I know weird….lol
ANN says
September 28, 2018 at 6:42 pmHi: I have always heard that drinking wine is always the best way to go. The Food Network Chefs always say.. “Never put in your recipe any wine ( or alcohol ) that you would not drink. 🙂 I hope this helps. As I don’t drink, I always by the smaller bottles of wine that come in four. I boil the wine before I introduce it into a sauce. Good Luck!!!
Pamela hendon says
August 3, 2018 at 6:25 pmThis recipe was so good it will be part of my meals more often thank for it
Lori G says
August 4, 2018 at 2:36 amCan the sour cream be substituted with non-dairy, plain yogurt? I have some severely lactose intolerant folks in my house.
Autumn Maring says
August 8, 2018 at 2:56 pmYes, that would also work!
brienne says
August 27, 2018 at 6:10 amThey do make a lactose free sour cream. its a little pricey but your tummy will thank you.
Leslie says
August 6, 2018 at 12:42 pmDid you calculate the nutrition? Specifically the Macros & calories? I don’t want to do it if it’s already been done???? thank you
Barbara A Nahmens says
August 6, 2018 at 1:05 pmHow many carbs is this recipe?
Deann says
August 6, 2018 at 2:09 pmWhat non dairy substitute can be used instead of the sour cream?
Marylou says
August 8, 2018 at 2:22 amPlain Greek yogurt can be subbed for a few less calories. Just don’t use day free because the sauce will be very watery and thin. Fat is flavor as long as you practice moderation. You can also sub chicken broth for wine in any recipe
Lucia says
August 8, 2018 at 8:16 pmNutritional info?
Naomi says
August 9, 2018 at 2:42 amThis looks so good, and probably a good recipe to adapt for instant pot cooking. Have you tried this with chicken thighs? I like them so much better than breast meat, which tends to dry out easily. I imagine one would only have to cook thighs a bit longer. Thank you for sharing this!
Susan says
August 11, 2018 at 2:26 amThis recipe sounds delicious! What type of white wine would be best for cooking? I only drink Moscato, but think it might be too sweet for recipes.
Autumn Maring says
August 12, 2018 at 5:20 pmAny white would work, but you are right, a Moscato would probably sweeten it too much. I use a dry white like a sherry.
Jody says
August 11, 2018 at 10:49 pmPlease email me this recipe
Thanks
Anne Fountain says
August 12, 2018 at 3:45 pmA friend of ours posted this on FB yesterday and we went straight to the grocery store and bought the ingredients. We have a ‘date night’ dinner once every 2 weeks since our 4 boys moved out and always try something new. No point just watching all those cooking shows.
This is hand’s down in our top 5 list. This was a perfect meal. The flavours were so good and intense.
Amanda says
August 13, 2018 at 1:41 pmSo glad to hear it!
Linda Schnell says
August 16, 2018 at 7:02 pmIs there a substitute for one of the canned soups. So much sodium and I lcan’t do that. Thanks.
Bridgette says
August 17, 2018 at 12:17 pmIt does not say amount of pasta?? Anyone know if I cook the whole bag??
Kate says
August 19, 2018 at 5:01 amReally? As much as you would normally eat!
Audrey Jane Budzynski says
August 17, 2018 at 3:52 pmThis looks delicious and I am going to try it right away. Thanks for posting this. I love the White Wine touch. My Mother always cooked with White Wine and everything she did turned out to be fabulous. She was a Cook for a lot of Families and the alcohol always cooks off– you will never even know you used it. Two Tablespoons is not enough to even get excited about. If it were a half of a bottle or something, that might be different. Two Tablespoons of white wine just gives it a flavor. I am certainly going to use the White Wine. Thanks for posting this. I have run off the recipe and will use it probably more than once.
Andre says
August 19, 2018 at 12:20 pmTried this recipe today. Didn’t use the wine and used Greek yogurt instead of the sour cream. Very tasty, we all enjoyed it. Thanks so much.
GY says
August 20, 2018 at 2:58 amHi! Is it a must to use flour, if I want to go as low carb as possible, any substitute or can I just leave the flour out? Thanks!
Natali says
September 5, 2018 at 1:06 pmI think she uses the flour as a thickening agent – so it would be pretty runny without 🙂 Good Luck
Mary says
September 28, 2018 at 2:04 amTry cornstarch?
Georgina says
August 22, 2018 at 8:23 pmmade this for my husband and i…what a lovely dish we both enjoyed it!
Suzie Miller says
August 23, 2018 at 12:14 amI made this tonight. It was delish! I followed the recipe and found it to be a great keeper! Next time I will add more wine, cause we really love the taste of wine sauces. But it is excellent just as it is written. Thank you for this new variation for chicken!
lhyne says
August 24, 2018 at 7:07 amHi!Wine is not allowed here in saudi arabia, what can I use as an alternative? Pls, help me, tnx! Happy cooking! God bless!
Stefanie Watson says
October 8, 2018 at 1:31 pmYou could just use chicken broth or stock.
Eddie Thomas says
August 26, 2018 at 6:45 pmI did this recipe today. My first stroganoff. It was amazingly delicious and easy to make. Thank you for such an outstanding recipe!!
Kat says
August 27, 2018 at 12:04 amThis recipe is SO good! I love the kick from the cayenne. I wanted to drink the leftover sauce too. The only thing I changed was leaving out the shallot – I had one leftover from a previous recipe but it wasn’t good anymore. Will try to include shallot next time o make it but didn’t miss that at all! Oh and I also used smoked paprika because I was out of regular paprika. Again, it tuned out so we’ll!
It’s my first time making a recipe from your blog and will not be my last! Thank you!
Sally says
August 27, 2018 at 3:10 pmThis looks wonderful. I can hardly wait to try it.
I actually plan to try it in my Instant Pot!
rachael says
August 30, 2018 at 10:14 pmI found the pepper over powering! I knew adding it in it seemed like a bit much but I like to give a recipe a try first as is, I would half the black pepper otherwise it was a hit!
Lyn Hitchman says
August 31, 2018 at 3:44 amThanks, would love to make this recipe
Jacqulyn Marier says
September 2, 2018 at 2:45 pmI need to know the amount of Sodium in all recipes I use, I’m on a 1500mg of sodium a day. It is hard to adjust if you don’t know the amount in a serving.
Laurie says
September 3, 2018 at 1:28 pmWhat are the nutritional valves?
William Taylor says
September 4, 2018 at 5:10 pmGREAT RECIPE WILL TRY THIS SOON THANKS.
Elaine says
September 5, 2018 at 1:08 pmI’m making this tonight. Any time I have a recipe that calla for Thyme or Rosemary, my husband always comments that there’s some taste in the dish he doesn’t like and he wont finish it. Is the thyme an important ingredient to stroganoff, or do you think I can leave it out?
Amanda says
September 5, 2018 at 1:41 pmI think you can leave it out. 🙂
William Lotz says
September 5, 2018 at 11:30 pmMade it according to recipe. Turned out real good.
Monica M says
September 8, 2018 at 7:57 pmI made this today – only substitution was using GF flour. It was very tasty, and will definitely make again. Thanks!!
Dale Mahnke says
September 13, 2018 at 2:53 amTried this recipe today and it was delicious! The only major alteration was the addition of baby bella mushrooms. I had white buttons in the refrigerator so I used them. Next time I will definitely use bellas. i’m considering adding some chopped, toasted brazil nuts – if I can find them. I saw only one comment that noted the strong black pepper flavor. You really have to enjoy pepper to add a full teaspoon. Fortunately we do. If I make this for guests I will use half that amount. Don’t want to lose all the flavor.
Virginia says
September 16, 2018 at 2:08 pmWhat size crockpot are you using?
Cheryl Ann Gleason says
September 27, 2018 at 11:14 amYou don’t use a crock pot. You won’t get the carmelizing in a crock. Use a heavy PSN like a Dutch oven or cast iron.
Julie says
September 19, 2018 at 10:32 pmBeautiful recipe! Wouldn’t change a thing. My family loves stroganoff and we have been using a favorite my mom found in the 60’s while traveling overseas. I made this and everyone loved it. This recipe is in our favorite recipes book, right next to the other stroganoff recipe. Thank you for this keeper
Cary says
September 24, 2018 at 10:42 pmI wanted to make it, but nowhere to be found on this page (and I’ve been scrolling back and forth for 30 minutes): no recipe, no list of ingredients, no directions.
I’m using PC and googlechrome…and I get pretty webpage pix, LOTS of ads, mention of crockpot and the comments.
Where’s the actual recipe? Shouldn’t that be top, front, center?
Amanda says
September 24, 2018 at 11:05 pmI’m sorry. The recipe is there now… there was a glitch in our system.
Melissa says
September 27, 2018 at 9:43 amWell the way I’ve cooked it..I’ve just literally thrown everything into the slow cooker and hope for the best!! 😂
Kris Gressman says
September 27, 2018 at 6:58 pmWas a great recipe! I made it at lunch time for dinner tonite! Great taste! Can’t wait!!!
Cid says
October 7, 2018 at 2:28 amGreat receipe, can I make this with turkey instead of chicken?
Barb Tessier says
November 14, 2018 at 4:28 pmWow. I’m floored. This was f***ing delicious! I did not use any sour cream; it thickened plenty without it, and the creaminess was there. I used crimini mushrooms instead of bella; margarine instead of butter, no pasta, and i most definitely used white wine. A couple of tablespoons isn’t even worth the worry some people are talking about.
I have already made plans to make this again, served hot in bowls with spoons, no pasta, maybe a couple slices of baguette. Delicious!
Gim says
December 1, 2018 at 1:12 pmI tried this and it was delicious! Left out the cayenne pepper, used cooking sherry instead of white wine and Better Than Bullion Chicken with water instead of chicken stock (due to allergies and what I had on hand). I served it over jasmine rice. Next time I will do it with the noodles or some kind of pasta and take a picture. Look forward to making it again. Thank you!
Rebecca says
January 5, 2019 at 2:04 amAbsolutely amazing!! Everyone loved it!! Kids & all ( who don’t like mushrooms). Will definitely be making this again! Liked it with the chicken better than beef. Everyone liked the bite from the cayenne pepper.
Sysie says
January 25, 2019 at 12:53 amCould this be made in an instant pot?
Susan Barker says
February 6, 2019 at 8:12 pmDelicious, I would add more pepper, I like my stroganoff peppery. Would definitely make It again
Delia Enright says
April 13, 2019 at 8:50 pmAgreed!
Emina says
February 20, 2019 at 10:14 pmVery easy and very good ! My husband was very suprised that using chicken instead of beef taste so good ! Made it all ready two times !!!
Guest says
March 7, 2019 at 5:26 amReally Susan more pepper?! Are you crazy?
Christine S. says
March 17, 2019 at 9:26 pmJust made it today. Very tasty with a mild warmth from the pepper. The chicken was tender. I didn’t have fresh thyme but used dried and still tasted great. Definitely will make again.
Delia Enright says
April 13, 2019 at 8:36 pmI have a ? For the slow cooker variation, should t I wait to stir in the sour cream till close to the end of cooking time??? In the directions it’s instructing to add the sour cream to the slow cooker with the other ingredients at the beginning. Thoughts? I’m
Delia Enright says
April 13, 2019 at 8:38 pmSorry for the typos!!!