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! If you prefer beef, try my Beef Stroganoff.

Chicken Stroganoff

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!

Overhead of skillet of Chicken Stroganoff Recipe with noodles, parsley, and plates by it

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.

Plate of Chicken Stroganoff next to Skillet and with Parsley

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 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.
  • Stir in the butter until melted and scrape any brown crust from the bottom of the pan.
  • Add the flour and stir until no lumps remain.  Add this mixture to the crockpot, along with the chicken broth,  Worcestershire sauce, and sour cream.
  • 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.

Fork Picking Piece of Chicken and Mushroom in Chicken Stroganoff

Tools used in making this Chicken Stroganoff

Meat Thermometer: Any time I cook chicken I break this tool out.

More Pasta Dishes

4.88 from 8 votes

Chicken Stroganoff

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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!


  • 1 pound chicken breasts, cut into 1-inch chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • cup sour cream
  • Cooked egg noodles
  • parsley, for garnish


  • 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 onion and cook until softened. Add the garlic and cook until fragrant, about a minute.
  • Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Add the flour and stir until no lumps remain.
  • Pour in the chicken broth, followed by the Worcestershire sauce. 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.



TO STORE LEFTOVERS:  Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.

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You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. I’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?

  2. I 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.

  3. I 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!

  4. This 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!

  5. I did this recipe today. My first stroganoff. It was amazingly delicious and easy to make. Thank you for such an outstanding recipe!!

  6. Hi!Wine is not allowed here in saudi arabia, what can I use as an alternative? Pls, help me, tnx! Happy cooking! God bless!

  7. I 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!

  8. Hi! 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!

  9. Tried 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.

  10. This 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.

  11. A 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.

  12. This 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.

    1. Any white would work, but you are right, a Moscato would probably sweeten it too much. I use a dry white like a sherry.

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