Creamy Chicken Stroganoff – The Best One-Pan Dinner Recipe

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Some nights I walk in the door exhausted, juggling a million little things in my head, and the last thing I want is a complicated dinner. That is when I turn to this Creamy Chicken Stroganoff.

Every time I make it, the house fills with the warm, inviting aroma of mushrooms and garlic, and I can almost hear the sighs of relief from everyone at the table.

The chicken turns out perfectly tender, soaking up all that luscious, velvety sauce, while the mushrooms and onions add layers of flavor that make it feel special without any extra effort.

I love serving it over egg noodles, letting the sauce cling to every strand, but sometimes we mix it up with rice or mashed potatoes for a cozy, hearty meal.

What I really appreciate about this recipe is how forgiving it is.

You can tweak it slightly depending on what you have on hand, and it still turns out rich, comforting, and exactly what my family needs on a busy night.

Why You’ll Love This Creamy Chicken Stroganoff

I love how this recipe comes together in just one pan, which means I spend less time scrubbing dishes and more time enjoying dinner with my family.

It’s ready in about 35 minutes, which makes it perfect for those hectic weeknights when I want something comforting without a lot of fuss.

The sauce is rich and creamy, with just the right balance of savory flavors from mushrooms, garlic, and onions, and the chicken soaks it all up beautifully.

Every time I serve it, I notice how much my kids and the adults at the table enjoy it, which makes me feel like I’ve found a recipe that truly satisfies everyone without extra effort.

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Ingredients You’ll Need

For the Chicken:

2 tablespoons butter or olive oil
1 pound chicken breast, cut into bite-sized pieces
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika for extra depth of flavor

For the Sauce:

1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (white or cremini)
1 tablespoon all-purpose flour to thicken the sauce
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce for a rich umami flavor
1 teaspoon Dijon mustard for a subtle tang
½ cup sour cream or Greek yogurt for a lighter option
¼ cup heavy cream for extra creaminess (optional)
Fresh parsley, chopped, for garnish

To Serve:

Egg noodles, rice, or mashed potatoes

Step-by-Step Instructions

Step 1: Cook the Chicken

Melt 1 tablespoon of butter in a large skillet over medium-high heat. While the butter is heating, season the bite-sized chicken pieces with salt, black pepper, and paprika so every piece has a bit of flavor.

Add the chicken to the skillet in a single layer and let it cook undisturbed for 3–4 minutes to get a nice golden-brown sear.

Then gently stir or flip the pieces to cook the other side for another 2–3 minutes until the chicken is fully golden.

I like to remove the chicken at this stage and set it aside while I make the sauce, which keeps it tender and juicy.

This step gives the chicken a rich, flavorful base that infuses the stroganoff sauce later, so it’s worth taking the time to get a good sear.

Step 2: Cook the Vegetables

In the same skillet, add 1 tablespoon of butter and let it melt over medium heat. Toss in the chopped onions and minced garlic, stirring occasionally.

I like to cook them slowly until they become soft, fragrant, and slightly translucent, which brings out their natural sweetness and forms the flavor base for the stroganoff.

Next, add the sliced mushrooms to the pan. Cook them for 4–5 minutes, stirring occasionally, until they are tender and start to develop a light golden-brown color.

You’ll notice the mushrooms release their moisture and then reabsorb it, concentrating their earthy flavor. At this stage, your kitchen will smell amazing, and the sauce is already starting to take shape.

Step 3: Make the Stroganoff Sauce

Sprinkle the flour over the cooked mushrooms and stir well so each piece is coated. Slowly pour in the chicken broth, scraping the bottom of the pan to lift any flavorful browned bits.

Stir in the Worcestershire sauce and Dijon mustard, then let the sauce gently simmer for 2–3 minutes.

You’ll notice it begin to thicken and develop a rich, glossy texture, creating the perfect base for the creamy sauce to come.

Step 4: Bring It All Together

Return the cooked chicken to the pan and lower the heat to gentle simmer. Stir in the sour cream and heavy cream, blending everything together until the sauce is silky and smooth.

Let the mixture simmer for 3 to 4 minutes so the flavors meld and the chicken is heated through. The sauce should be rich, creamy, and coating every piece of chicken perfectly.

Step 5: Serve & Enjoy

Spoon the creamy chicken stroganoff over a bed of egg noodles, rice, or mashed potatoes, letting the sauce drizzle over everything.

Sprinkle with freshly chopped parsley to add a pop of color and a hint of freshness. Serve immediately while warm and comforting, and enjoy every bite with your family.

Variations You Can Try

If you want to mix things up, there are plenty of ways to make this Chicken Stroganoff your own.

You and I both know that a little variety keeps dinner exciting, especially when cooking for a family. Here are some ideas I love:

Add Different Vegetables – Try spinach, bell peppers, or zucchini for extra color and nutrition. They blend perfectly into the creamy sauce and sneak in some healthy veggies for the kids.
Swap the Protein – Use turkey breast, pork tenderloin, or even tofu for a different twist. Each option brings its own flavor and keeps things interesting.
Make it Lighter – Swap the heavy cream for more Greek yogurt or low-fat sour cream. It keeps the sauce creamy but cuts down on calories.
Extra Flavor Boost – A splash of white wine, a sprinkle of smoked paprika, or fresh thyme can deepen the flavor and make it feel restaurant-quality without extra work.
Cheesy Twist – Stir in a handful of shredded Parmesan or Gruyère before serving for a richer, indulgent version the whole family will love.

These variations make it easy to adjust the recipe for what you have on hand, what your family likes, or just how you’re feeling that night. You can try one variation at a time or combine a few to make your own ultimate version.

Tips for the Best Chicken Stroganoff

Use fresh mushrooms whenever possible—they bring the richest flavor and perfect texture.

Be careful not to overcook the chicken. Cooking just until golden keeps each bite tender and juicy.

Adjust the sauce to your liking. If it feels too thick, stir in a little extra chicken broth. If it’s too thin, let it simmer a few more minutes to thicken naturally.

For a lighter version, swap heavy cream for extra Greek yogurt or low-fat sour cream. You’ll still get that creamy richness without feeling too heavy.

How I Store Leftovers

I always like to plan for leftovers because they make busy weeknights so much easier. You and I both know that a little prep can save a lot of stress.

After enjoying your creamy chicken stroganoff, let it cool slightly, then transfer it to airtight containers. Store in the fridge for up to 3–4 days.

If you want to keep it longer, portion the stroganoff into freezer-safe containers or bags and freeze for 2–3 months.

When it’s time to eat, thaw in the fridge overnight and gently reheat on the stove or in the microwave. For creamy sauces, I like to stir in a splash of broth or milk to bring back that silky texture.

This way, your leftovers taste just as good as the first night.

FAQs About Chicken Stroganoff

What is the best cut of chicken for stroganoff?

Boneless, skinless chicken breasts or chicken thighs both work well. Thighs add extra juiciness.

Can I make this recipe ahead of time?

Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Can I make this dairy-free?

Yes! Swap sour cream for dairy-free yogurt and use coconut cream instead of heavy cream.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free flour and serve over rice or gluten-free pasta.

Final Thoughts

This Creamy Chicken Stroganoff is more than just a dinner; it’s a way to make busy weeknights feel a little cozier.

I love how the tender chicken, silky mushroom sauce, and hint of tang from the Dijon come together in one simple skillet.

You and I both know how chaotic evenings can get, and having a meal that feels homemade but doesn’t take hours to prepare is such a lifesaver.

What I really enjoy is how versatile this recipe is you can serve it over egg noodles, rice, or mashed potatoes depending on what your family loves, and it reheats beautifully for leftovers.

The rich, comforting flavors make everyone at the table happy, from kids to adults, without extra fuss or complicated steps.