🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 103 (from laksa151)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa103.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.saltandlavender.com/chicken-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.saltandlavender.com/chicken-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.saltandlavender.com\/chicken-stroganoff\/","crawl_time":1775937388,"first_indexed_time":1594471796,"http_code":200,"src_unparsed":"com,saltandlavender!www,\/chicken-stroganoff\/ s443","src_root_hash":"10409126154013631503","history_drop_reason":null,"meta_title":"Creamy Chicken Stroganoff • Salt & Lavender","meta_descriptions":["This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It's ready in just 30 minutes!"],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read our\ndisclosure policy\n.\nThis easy\nchicken stroganoff\nrecipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes!\nYou may also like my\nEasy Ground Beef Stroganoff\nor\nMushroom Stroganoff\n.\nWhy you’ll love it\nIf you enjoy\nBeef Stroganoff\n, chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that\nsignature hint of tanginess\nin any good stroganoff sauce!\nMy key to making this dish extra delicious is making sure to\nget a good sear\non the chicken, mushrooms, and onions\n. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor.\nWhat you’ll need\nChicken\n– we’re cutting up chicken breasts into bite-sized pieces\nGarlic powder\n– along with salt & pepper, it’ll give the chicken itself tons of flavor\nFlour\n– it makes that irresistible crust on the chicken\nOlive oil and butter\n– for sautéing\nMushrooms\n– I use cremini (aka baby bellas)\nOnion and garlic\n– our tasty aromatics. I like sweet (Vidalia) onion here.\nWorcestershire sauce and Dijon mustard\n– to give this dish its signature savory taste. I\ndon’t\nrecommend skipping these!\nChicken broth\n– more savory flavor\nSour cream\n– I definitely suggest using full fat for best flavor and texture\nPro Tip\nYou may need to turn the heat down at some point if the pan gets too hot\/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear!\nHow to make chicken stroganoff\nThis is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.\nCut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions.\nSauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed.\nTools for this recipe\nCheck out Natasha’s favorite\nkitchen essentials\n, gadgets, and cookware!\nI suggest using\ntongs\nto easily turn the chicken and a\nsplatter guard\nto make clean-up easier.\nAn\ninstant read thermometer\nis a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle.\nHere is the\nskillet\npictured.\nSubstitutions and variations\nI\ndon’t\nrecommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious.\nTry adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce!\nYou can sub the cremini mushrooms with white mushrooms if you wish.\nWhat to serve with chicken stroganoff\nMy mom always served\nMashed Potatoes\nwhen she made me beef stroganoff, so that was my first go-to with this recipe, but\nButtered Egg Noodles\nare a favorite too or even rice!\nThese \nEasy Roasted Potatoes and Carrots\nwould go well too or\nSautéed Green Beans\n. Steamed veggies would be delicious.\nFor a salad to round out the meal, try a Caesar salad with my\n10-Minute Caesar Dressing\n.\nLeftovers and storage\nStore any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days.\nReheat slowly over a low heat in a saucepan until warmed through.\nI don’t recommend freezing leftovers as the texture is liable to change.\nIf you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me #saltandlavender on\nInstagram\n.\n▢\n2\nchicken breasts\n▢\n1\/2\nteaspoon\ngarlic powder\n▢\nSalt & pepper\nto taste\n▢\nFlour\nfor dredging\n▢\n3\ntablespoons\nolive oil\ndivided\n▢\n1\ntablespoon\nbutter\n▢\n8\nounces\ncremini mushrooms\nsliced\n▢\n1\/2\nmedium\nonion\nchopped\n▢\n1\ntablespoon\nDijon mustard\nor more, to taste\n▢\n1\ntablespoon\nWorcestershire sauce\nor more, to taste\n▢\n3\ncloves\ngarlic\nminced\n▢\n2\/3\ncup\nchicken broth\n▢\n1\/2\ncup\nfull fat sour cream\nCut the chicken into 1\" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.\nAdd 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes\/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.\nAdd the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.\nStir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.\nAdd in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.\nStir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.\nRecipe update 6\/27\/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.\nCalories:\n345\nkcal\n,\nCarbohydrates:\n9\ng\n,\nProtein:\n27\ng\n,\nFat:\n22\ng\n,\nSaturated Fat:\n7\ng\n,\nPolyunsaturated Fat:\n2\ng\n,\nMonounsaturated Fat:\n11\ng\n,\nTrans Fat:\n1\ng\n,\nCholesterol:\n95\nmg\n,\nSodium:\n411\nmg\n,\nPotassium:\n790\nmg\n,\nFiber:\n1\ng\n,\nSugar:\n3\ng\n,\nVitamin A:\n308\nIU\n,\nVitamin C:\n7\nmg\n,\nCalcium:\n64\nmg\n,\nIron:\n1\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\n© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.\nHi! I’m Natasha.\nSalt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!","attrs_markdown":"[Skip to content](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#main-content)\n\n![everyday essentials cookbook](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2024\/04\/cookbook-tophat.png)[Order the Salt & Lavender cookbook! →](https:\/\/www.saltandlavender.com\/cookbook\/)\n\nMy Favorites\n\n- [Recipes](https:\/\/www.saltandlavender.com\/recipe-index\/)\n  - [Chicken & Poultry](https:\/\/www.saltandlavender.com\/category\/chicken\/)\n  - [Pasta](https:\/\/www.saltandlavender.com\/category\/pasta\/)\n  - [One Pot Meals](https:\/\/www.saltandlavender.com\/category\/one-pot-meals\/)\n  - [Beef](https:\/\/www.saltandlavender.com\/category\/beef\/)\n  - [Soups](https:\/\/www.saltandlavender.com\/category\/soups\/)\n  - [Asian Inspired](https:\/\/www.saltandlavender.com\/category\/asian-inspired\/)\n  - [Mexican Inspired](https:\/\/www.saltandlavender.com\/category\/mexican-inspired\/)\n  - [Casseroles](https:\/\/www.saltandlavender.com\/category\/casseroles\/)\n  - [Pork](https:\/\/www.saltandlavender.com\/category\/pork\/)\n  - [Fish & Seafood](https:\/\/www.saltandlavender.com\/category\/seafood\/)\n  - [Appetizers & Sides](https:\/\/www.saltandlavender.com\/category\/appetizers-sides\/)\n  - [Crockpot](https:\/\/www.saltandlavender.com\/category\/crockpot\/)\n  - [Salads](https:\/\/www.saltandlavender.com\/category\/salads\/)\n- [30 Minute Meals](https:\/\/www.saltandlavender.com\/category\/quick-easy\/)\n- [Cookbook](https:\/\/www.saltandlavender.com\/cookbook\/)\n- [About](https:\/\/www.saltandlavender.com\/about\/)\n- My Favorites\n\n[Home](https:\/\/www.saltandlavender.com\/) [Chicken & Poultry](https:\/\/www.saltandlavender.com\/category\/chicken\/) Creamy Chicken Stroganoff\n\n# Creamy Chicken Stroganoff\n[![Avatar photo](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2023\/09\/cropped-cropped-natasha-bull-salt-lavender-kitchen-teacup-1-128x128.jpg)](https:\/\/www.saltandlavender.com\/about\/)\n\nBy [Natasha](https:\/\/www.saltandlavender.com\/about\/)\n\nJul 09, 2020, Updated Feb 24, 2026\n\n4\\.91\n\n[487](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#respond)\n\n[Jump to Recipe](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#wprm-recipe-container-29642)\n\nSave\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.saltandlavender.com\/chicken-stroganoff\/&media=https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-2.jpg&description=Creamy%20Chicken%20Stroganoff \"Share on Pinterest\")\n\n[Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.saltandlavender.com\/chicken-stroganoff\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\nThis post may contain affiliate links. Please read our [disclosure policy](https:\/\/www.saltandlavender.com\/privacy-policy\/).\n\nThis easy **chicken stroganoff** recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes\\!\n\nYou may also like my [Easy Ground Beef Stroganoff](https:\/\/www.saltandlavender.com\/ground-beef-stroganoff\/) or [Mushroom Stroganoff](https:\/\/www.saltandlavender.com\/mushroom-stroganoff\/).\n\n![chicken stroganoff in a gray le creuset skillet](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-2-720x1080.jpg)\n\n## Why you’ll love it\nIf you enjoy [Beef Stroganoff](https:\/\/www.saltandlavender.com\/beef-stroganoff\/), chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that **signature hint of tanginess** in any good stroganoff sauce\\!\n\nMy key to making this dish extra delicious is making sure to **get a good sear** **on the chicken, mushrooms, and onions**. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor.\n\n## What you’ll need\n- **Chicken** – we’re cutting up chicken breasts into bite-sized pieces\n- **Garlic powder** – along with salt & pepper, it’ll give the chicken itself tons of flavor\n- **Flour** – it makes that irresistible crust on the chicken\n- **Olive oil and butter** – for sautéing\n- **Mushrooms** – I use cremini (aka baby bellas)\n- **Onion and garlic** – our tasty aromatics. I like sweet (Vidalia) onion here.\n- **Worcestershire sauce and Dijon mustard** – to give this dish its signature savory taste. I *don’t* recommend skipping these\\!\n- **Chicken broth** – more savory flavor\n- **Sour cream** – I definitely suggest using full fat for best flavor and texture\n\n![ingredients for chicken stroganoff in prep bowls](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201834'%3E%3C\/svg%3E)\n\n![ingredients for chicken stroganoff in prep bowls](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/07\/ingredients-for-chicken-stroganoff-1200x1834.jpg)\n\n## Pro Tip\nYou may need to turn the heat down at some point if the pan gets too hot\/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear\\!\n\n## How to make chicken stroganoff\n*This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.*\n\n![pan frying chicken in a skillet then sauteing mushrooms and onions](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20783'%3E%3C\/svg%3E)\n\n![pan frying chicken in a skillet then sauteing mushrooms and onions](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/07\/how-to-make-chicken-stroganoff-1-1200x783.jpg)\n\nCut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions.\n\n![adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20783'%3E%3C\/svg%3E)\n\n![adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/07\/how-to-make-chicken-stroganoff-2-1200x783.jpg)\n\nSauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed.\n\n## Tools for this recipe\n*Check out Natasha’s favorite [kitchen essentials](https:\/\/www.amazon.com\/shop\/saltandlavender), gadgets, and cookware\\!*\n\n- I suggest using [tongs](https:\/\/amzn.to\/2ObOG3e) to easily turn the chicken and a [splatter guard](https:\/\/amzn.to\/2ZWVY0x) to make clean-up easier.\n- An [instant read thermometer](https:\/\/amzn.to\/4gIGXpD) is a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle.\n- Here is the [skillet](https:\/\/amzn.to\/4dr6Zed) pictured.\n\n## Substitutions and variations\n- I *don’t* recommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious.\n- Try adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce\\!\n- You can sub the cremini mushrooms with white mushrooms if you wish.\n\n![chicken stroganoff on a beige plate with mashed potatoes and lots of sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%201080'%3E%3C\/svg%3E)\n\n![chicken stroganoff on a beige plate with mashed potatoes and lots of sauce](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-1-720x1080.jpg)\n\n## What to serve with chicken stroganoff\n- My mom always served [Mashed Potatoes](https:\/\/www.saltandlavender.com\/easy-garlic-mashed-potatoes\/) when she made me beef stroganoff, so that was my first go-to with this recipe, but [Buttered Egg Noodles](https:\/\/www.saltandlavender.com\/garlic-butter-noodles\/) are a favorite too or even rice\\!\n- These [Easy Roasted Potatoes and Carrots](https:\/\/www.saltandlavender.com\/roasted-potatoes-and-carrots\/) would go well too or [Sautéed Green Beans](https:\/\/www.saltandlavender.com\/sauteed-green-beans\/). Steamed veggies would be delicious.\n- For a salad to round out the meal, try a Caesar salad with my [10-Minute Caesar Dressing](https:\/\/www.saltandlavender.com\/easy-caesar-salad-dressing-10-minutes-no-blender\/).\n\n## Leftovers and storage\n- Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days.\n- Reheat slowly over a low heat in a saucepan until warmed through.\n- I don’t recommend freezing leftovers as the texture is liable to change.\n\n## More easy chicken recipes\n- [Creamy Mushroom Chicken](https:\/\/www.saltandlavender.com\/creamy-mushroom-chicken\/)\n- [Easy Chicken Stew](https:\/\/www.saltandlavender.com\/easy-chicken-stew\/)\n- [Mozzarella Mushroom White Wine Chicken](https:\/\/www.saltandlavender.com\/mozzarella-mushroom-white-wine-chicken\/)\n- [Creamy Garlic Chicken](https:\/\/www.saltandlavender.com\/creamy-garlic-chicken\/)\n- [Easy Chicken Marsala](https:\/\/www.saltandlavender.com\/chicken-in-a-mushroom-and-marsala-sauce\/)\n\n![close-up of the BEST chicken stroganoff](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%201030'%3E%3C\/svg%3E)\n\n![close-up of the BEST chicken stroganoff](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-3-720x1030.jpg)\n\nIf you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me \\#saltandlavender on [Instagram](https:\/\/www.instagram.com\/saltandlavender\/).\n\n![chicken stroganoff in a gray le creuset skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n![chicken stroganoff in a gray le creuset skillet](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-2-300x300.jpg)\n\n4\\.91 from 175 votes\n\n## Chicken Stroganoff\nBy [Natasha Bull](https:\/\/www.saltandlavender.com\/about\/)\n\nThis easy **chicken stroganoff** recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It's ready in just 30 minutes\\!\n\nPrep: 10 minutes mins\n\nCook: 20 minutes mins\n\nTotal: 30 minutes mins\n\nServings: 4\n\n[Save Recipe](https:\/\/app.grow.me\/)[Saved Recipe](https:\/\/app.grow.me\/) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.saltandlavender.com%2Fchicken-stroganoff%2F&media=https%3A%2F%2Fwww.saltandlavender.com%2Fwp-content%2Fuploads%2F2020%2F06%2Fchicken-stroganoff-recipe-2.jpg&description=This+easy+chicken+stroganoff+recipe+is+a+comfort+food+classic+with+a+tangy+sour+cream+sauce%2C+plenty+of+mushrooms%2C+and+tender+chicken+pieces.+It%26%23039%3Bs+ready+in+just+30+minutes%21&is_video=false) [Rate Recipe](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#respond) [Print Recipe](https:\/\/www.saltandlavender.com\/wprm_print\/chicken-stroganoff)\n\n### Ingredients 0\\.5x 1x 2x 3x\n- ▢\n  2 chicken breasts\n- ▢\n  1\/2 teaspoon garlic powder\n- ▢\n  Salt & pepper to taste\n- ▢\n  Flour for dredging\n- ▢\n  3 tablespoons olive oil divided\n- ▢\n  1 tablespoon butter\n- ▢\n  8 ounces cremini mushrooms sliced\n- ▢\n  1\/2 medium onion chopped\n- ▢\n  1 tablespoon Dijon mustard or more, to taste\n- ▢\n  1 tablespoon Worcestershire sauce or more, to taste\n- ▢\n  3 cloves garlic minced\n- ▢\n  2\/3 cup chicken broth\n- ▢\n  1\/2  cup full fat sour cream\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- Cut the chicken into 1\" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.\n- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes\/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.\n- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.\n- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.\n- Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.\n- Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.\n\n### Notes\n- Recipe update 6\/27\/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.\n\n### Nutrition\nCalories: 345kcal, Carbohydrates: 9g, Protein: 27g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 411mg, Potassium: 790mg, Fiber: 1g, Sugar: 3g, Vitamin A: 308IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.\n\nLeave a star rating and comment below\\!\n\nShare\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.saltandlavender.com\/chicken-stroganoff\/&media=https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-2.jpg&description=Creamy%20Chicken%20Stroganoff \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.saltandlavender.com\/chicken-stroganoff\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.saltandlavender.com\/chicken-stroganoff\/&text=Creamy%20Chicken%20Stroganoff \"Share on Twitter\")\n\n[Email](https:\/\/www.saltandlavender.com\/cdn-cgi\/l\/email-protection#5e612d2b3c343b3d2a6307312b2c7b6c6e382c373b303a7b6c6e363f2d7b6c6e2d363f2c3b3a7b6c6e3f307b6c6e3f2c2a373d323b7b6c6e29372a367b6c6e27312b70783f332e653c313a27631d2c3b3f33277b6c6e1d36373d353b307b6c6e0d2a2c31393f303138387b6e1a7b6e1f362a2a2e2d7b6d1f7b6c187b6c18292929702d3f322a3f303a323f283b303a3b2c703d31337b6c183d36373d353b30732d2a2c31393f303138387b6c187b6e1a7b6e1f \"Share via Email\")\n***\n[Chicken & Poultry](https:\/\/www.saltandlavender.com\/category\/chicken\/) [Mains](https:\/\/www.saltandlavender.com\/category\/mains\/) [Quick & Easy](https:\/\/www.saltandlavender.com\/category\/quick-easy\/) [Recipes](https:\/\/www.saltandlavender.com\/category\/recipes\/)\n\n![](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2023\/08\/image-block-about-square.jpg)\n\nHi! I’m Natasha.\n\nSalt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes\\!\n\n[More About Me](https:\/\/www.saltandlavender.com\/about)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20301%20318'%3E%3C\/svg%3E)\n\n![](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2024\/04\/cookbook-banner.png)\n\nThe Salt & Lavender cookbook is here! [Order Now](https:\/\/www.saltandlavender.com\/cookbook\/)\n\n4\\.91 from 175 votes ([18 ratings without comment](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/))\n\n## Leave a comment [Cancel reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#respond)\n## 487 Comments\n1. **Tracy Kugi** says:\n   \n   March 26, 2026 at 7:45 PM\n   \n   I have only made beef stroganoff, this was my first time making a chicken stroganoff . The sauce was so delicious!!!! Having the chicken coated in the four made for such a nice texture on the chicken. I served with the your roasted potatoes and carrots. Next time ( and there will be a next time!!) I will try mashed potatoes or the butter noodles you also suggested. I will be definitely making this again. So good!!\\!\n   \n   [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-276165)\n   1. **Natasha** says:\n      \n      March 28, 2026 at 9:17 AM\n      \n      Thank you!! 😀\n      \n      [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-276317)\n2. **Montana** says:\n   \n   March 16, 2026 at 9:00 AM\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    love this recipe!!! ive made it several times, and it just gets better each time. any suggestions to adapt to a slow.cooker version?\n   \n   [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-274842)\n   1. **Natasha** says:\n      \n      March 16, 2026 at 10:19 AM\n      \n      Hi! I’m so glad you like it!! Sorry – this one would be really hard for me to guess without testing on how to do it in the slow cooker.\n      \n      [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-274853)\n3. **Tomy** says:\n   \n   March 11, 2026 at 7:34 AM\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Can I substitute the Worcestershire sauce with soy sauce as my husband is allergic to anchovies? Or do you have other suggestions\n   \n   [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-274176)\n   1. **Natasha** says:\n      \n      March 11, 2026 at 8:44 AM\n      \n      Hmmmmm I am not sure if soy sauce would have the desired effect. This is a tricky one to sub to get the flavors quite right. You could see how it goes. I don’t really have a better alternative suggestion to soy sauce, unfortunately. Let me know how it goes\\!\n      \n      [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-274188)\n   2. **Chicago mom** says:\n      \n      April 1, 2026 at 9:48 AM\n      \n      Tomy I have substituted A-1 steak sauce in some recipes for worcestshire sauce due to allergies. I haven’t tried this specific recipe though\n      \n      [Reply](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/#comment-276850)\n\n### Comment navigation\n[Older Comments](https:\/\/www.saltandlavender.com\/chicken-stroganoff\/comment-page-23\/#comments)\n\n![](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2023\/08\/image-block-about-square.jpg)\n\nHi! I’m Natasha.\n\nSalt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes\\!\n\n[More About Me](https:\/\/www.saltandlavender.com\/about)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20752%20752'%3E%3C\/svg%3E)\n\n![](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2024\/04\/cookbook-block.png)\n\nOrder my cookbook\\!\n\nIt's finally here\\!\n\n[Buy Now](https:\/\/www.saltandlavender.com\/cookbook\/)\n\n## Popular Recipes\n[![close-up of a bowl of Greek lemon chicken orzo soup](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![close-up of a bowl of Greek lemon chicken orzo soup](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/03\/lemon-chicken-orzo-soup-3-600x800.jpg)](https:\/\/www.saltandlavender.com\/lemon-chicken-orzo-soup\/)\n\n### [Lemon Chicken Orzo Soup](https:\/\/www.saltandlavender.com\/lemon-chicken-orzo-soup\/)\n\n[![This easy creamy garlic chicken is a simple and incredibly delicious weeknight meal. 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All rights reserved. [Site Policy](https:\/\/www.saltandlavender.com\/privacy-policy\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links. Please read our [disclosure policy](https:\/\/www.saltandlavender.com\/privacy-policy\/).\n\nThis easy **chicken stroganoff** recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes\\!\n\nYou may also like my [Easy Ground Beef Stroganoff](https:\/\/www.saltandlavender.com\/ground-beef-stroganoff\/) or [Mushroom Stroganoff](https:\/\/www.saltandlavender.com\/mushroom-stroganoff\/).\n\n![chicken stroganoff in a gray le creuset skillet](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-2-720x1080.jpg)\n\n## Why you’ll love it\nIf you enjoy [Beef Stroganoff](https:\/\/www.saltandlavender.com\/beef-stroganoff\/), chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that **signature hint of tanginess** in any good stroganoff sauce\\!\n\nMy key to making this dish extra delicious is making sure to **get a good sear** **on the chicken, mushrooms, and onions**. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor.\n\n## What you’ll need\n- **Chicken** – we’re cutting up chicken breasts into bite-sized pieces\n- **Garlic powder** – along with salt & pepper, it’ll give the chicken itself tons of flavor\n- **Flour** – it makes that irresistible crust on the chicken\n- **Olive oil and butter** – for sautéing\n- **Mushrooms** – I use cremini (aka baby bellas)\n- **Onion and garlic** – our tasty aromatics. I like sweet (Vidalia) onion here.\n- **Worcestershire sauce and Dijon mustard** – to give this dish its signature savory taste. I *don’t* recommend skipping these\\!\n- **Chicken broth** – more savory flavor\n- **Sour cream** – I definitely suggest using full fat for best flavor and texture\n\n![ingredients for chicken stroganoff in prep bowls](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/07\/ingredients-for-chicken-stroganoff-1200x1834.jpg)\n\n## Pro Tip\nYou may need to turn the heat down at some point if the pan gets too hot\/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear\\!\n\n## How to make chicken stroganoff\n*This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.*\n\n![pan frying chicken in a skillet then sauteing mushrooms and onions](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/07\/how-to-make-chicken-stroganoff-1-1200x783.jpg)\n\nCut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions.\n\n![adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/07\/how-to-make-chicken-stroganoff-2-1200x783.jpg)\n\nSauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed.\n\n## Tools for this recipe\n*Check out Natasha’s favorite [kitchen essentials](https:\/\/www.amazon.com\/shop\/saltandlavender), gadgets, and cookware\\!*\n\n- I suggest using [tongs](https:\/\/amzn.to\/2ObOG3e) to easily turn the chicken and a [splatter guard](https:\/\/amzn.to\/2ZWVY0x) to make clean-up easier.\n- An [instant read thermometer](https:\/\/amzn.to\/4gIGXpD) is a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle.\n- Here is the [skillet](https:\/\/amzn.to\/4dr6Zed) pictured.\n\n## Substitutions and variations\n- I *don’t* recommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious.\n- Try adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce\\!\n- You can sub the cremini mushrooms with white mushrooms if you wish.\n\n![chicken stroganoff on a beige plate with mashed potatoes and lots of sauce](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-1-720x1080.jpg)\n\n## What to serve with chicken stroganoff\n- My mom always served [Mashed Potatoes](https:\/\/www.saltandlavender.com\/easy-garlic-mashed-potatoes\/) when she made me beef stroganoff, so that was my first go-to with this recipe, but [Buttered Egg Noodles](https:\/\/www.saltandlavender.com\/garlic-butter-noodles\/) are a favorite too or even rice\\!\n- These [Easy Roasted Potatoes and Carrots](https:\/\/www.saltandlavender.com\/roasted-potatoes-and-carrots\/) would go well too or [Sautéed Green Beans](https:\/\/www.saltandlavender.com\/sauteed-green-beans\/). Steamed veggies would be delicious.\n- For a salad to round out the meal, try a Caesar salad with my [10-Minute Caesar Dressing](https:\/\/www.saltandlavender.com\/easy-caesar-salad-dressing-10-minutes-no-blender\/).\n\n## Leftovers and storage\n- Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days.\n- Reheat slowly over a low heat in a saucepan until warmed through.\n- I don’t recommend freezing leftovers as the texture is liable to change.\n\n![close-up of the BEST chicken stroganoff](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2020\/06\/chicken-stroganoff-recipe-3-720x1030.jpg)\n\nIf you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me \\#saltandlavender on [Instagram](https:\/\/www.instagram.com\/saltandlavender\/).\n\n- ▢\n  2 chicken breasts\n- ▢\n  1\/2 teaspoon garlic powder\n- ▢\n  Salt & pepper to taste\n- ▢\n  Flour for dredging\n- ▢\n  3 tablespoons olive oil divided\n- ▢\n  1 tablespoon butter\n- ▢\n  8 ounces cremini mushrooms sliced\n- ▢\n  1\/2 medium onion chopped\n- ▢\n  1 tablespoon Dijon mustard or more, to taste\n- ▢\n  1 tablespoon Worcestershire sauce or more, to taste\n- ▢\n  3 cloves garlic minced\n- ▢\n  2\/3 cup chicken broth\n- ▢\n  1\/2  cup full fat sour cream\n\n- Cut the chicken into 1\" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.\n- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes\/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.\n- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.\n- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.\n- Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.\n- Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.\n\n- Recipe update 6\/27\/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.\n\nCalories: 345kcal, Carbohydrates: 9g, Protein: 27g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 411mg, Potassium: 790mg, Fiber: 1g, Sugar: 3g, Vitamin A: 308IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.\n\n***\n![](https:\/\/www.saltandlavender.com\/wp-content\/uploads\/2023\/08\/image-block-about-square.jpg)\n\nHi! I’m Natasha.\n\nSalt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes\\!","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read our disclosure policy . This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes! You may also like my Easy Ground Beef Stroganoff or Mushroom Stroganoff . Why you’ll love it If you enjoy Beef Stroganoff , chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that signature hint of tanginess in any good stroganoff sauce! My key to making this dish extra delicious is making sure to get a good sear on the chicken, mushrooms, and onions . The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor. What you’ll need Chicken – we’re cutting up chicken breasts into bite-sized pieces Garlic powder – along with salt & pepper, it’ll give the chicken itself tons of flavor Flour – it makes that irresistible crust on the chicken Olive oil and butter – for sautéing Mushrooms – I use cremini (aka baby bellas) Onion and garlic – our tasty aromatics. I like sweet (Vidalia) onion here. Worcestershire sauce and Dijon mustard – to give this dish its signature savory taste. I don’t recommend skipping these! Chicken broth – more savory flavor Sour cream – I definitely suggest using full fat for best flavor and texture Pro Tip You may need to turn the heat down at some point if the pan gets too hot/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear! How to make chicken stroganoff This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below. Cut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions. Sauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed. Tools for this recipe Check out Natasha’s favorite kitchen essentials , gadgets, and cookware! I suggest using tongs to easily turn the chicken and a splatter guard to make clean-up easier. An instant read thermometer is a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle. Here is the skillet pictured. Substitutions and variations I don’t recommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious. Try adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce! You can sub the cremini mushrooms with white mushrooms if you wish. What to serve with chicken stroganoff My mom always served Mashed Potatoes when she made me beef stroganoff, so that was my first go-to with this recipe, but Buttered Egg Noodles are a favorite too or even rice! These Easy Roasted Potatoes and Carrots would go well too or Sautéed Green Beans . Steamed veggies would be delicious. For a salad to round out the meal, try a Caesar salad with my 10-Minute Caesar Dressing . Leftovers and storage Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days. Reheat slowly over a low heat in a saucepan until warmed through. I don’t recommend freezing leftovers as the texture is liable to change. If you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me #saltandlavender on Instagram . ▢ 2 chicken breasts ▢ 1/2 teaspoon garlic powder ▢ Salt & pepper to taste ▢ Flour for dredging ▢ 3 tablespoons olive oil divided ▢ 1 tablespoon butter ▢ 8 ounces cremini mushrooms sliced ▢ 1/2 medium onion chopped ▢ 1 tablespoon Dijon mustard or more, to taste ▢ 1 tablespoon Worcestershire sauce or more, to taste ▢ 3 cloves garlic minced ▢ 2/3 cup chicken broth ▢ 1/2 cup full fat sour cream Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour. Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate. Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear. Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute. Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally. Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately. Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback. Calories: 345 kcal , Carbohydrates: 9 g , Protein: 27 g , Fat: 22 g , Saturated Fat: 7 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 11 g , Trans Fat: 1 g , Cholesterol: 95 mg , Sodium: 411 mg , Potassium: 790 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 308 IU , Vitamin C: 7 mg , Calcium: 64 mg , Iron: 1 mg Nutrition information is automatically calculated, so should only be used as an approximation. © Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited. Hi! I’m Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!
Markdown	[Skip to content](https://www.saltandlavender.com/chicken-stroganoff/#main-content) ![everyday essentials cookbook](https://www.saltandlavender.com/wp-content/uploads/2024/04/cookbook-tophat.png)[Order the Salt & Lavender cookbook! →](https://www.saltandlavender.com/cookbook/) My Favorites - [Recipes](https://www.saltandlavender.com/recipe-index/) - [Chicken & Poultry](https://www.saltandlavender.com/category/chicken/) - [Pasta](https://www.saltandlavender.com/category/pasta/) - [One Pot Meals](https://www.saltandlavender.com/category/one-pot-meals/) - [Beef](https://www.saltandlavender.com/category/beef/) - [Soups](https://www.saltandlavender.com/category/soups/) - [Asian Inspired](https://www.saltandlavender.com/category/asian-inspired/) - [Mexican Inspired](https://www.saltandlavender.com/category/mexican-inspired/) - [Casseroles](https://www.saltandlavender.com/category/casseroles/) - [Pork](https://www.saltandlavender.com/category/pork/) - [Fish & Seafood](https://www.saltandlavender.com/category/seafood/) - [Appetizers & Sides](https://www.saltandlavender.com/category/appetizers-sides/) - [Crockpot](https://www.saltandlavender.com/category/crockpot/) - [Salads](https://www.saltandlavender.com/category/salads/) - [30 Minute Meals](https://www.saltandlavender.com/category/quick-easy/) - [Cookbook](https://www.saltandlavender.com/cookbook/) - [About](https://www.saltandlavender.com/about/) - My Favorites [Home](https://www.saltandlavender.com/) [Chicken & Poultry](https://www.saltandlavender.com/category/chicken/) Creamy Chicken Stroganoff # Creamy Chicken Stroganoff [![Avatar photo](https://www.saltandlavender.com/wp-content/uploads/2023/09/cropped-cropped-natasha-bull-salt-lavender-kitchen-teacup-1-128x128.jpg)](https://www.saltandlavender.com/about/) By [Natasha](https://www.saltandlavender.com/about/) Jul 09, 2020, Updated Feb 24, 2026 4\.91 [487](https://www.saltandlavender.com/chicken-stroganoff/#respond) [Jump to Recipe](https://www.saltandlavender.com/chicken-stroganoff/#wprm-recipe-container-29642) Save [Pin](https://pinterest.com/pin/create/button/?url=https://www.saltandlavender.com/chicken-stroganoff/&media=https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-2.jpg&description=Creamy%20Chicken%20Stroganoff "Share on Pinterest") [Share](https://www.facebook.com/sharer/sharer.php?u=https://www.saltandlavender.com/chicken-stroganoff/&display=popup&ref=plugin&src=share_button "Share on Facebook") This post may contain affiliate links. Please read our [disclosure policy](https://www.saltandlavender.com/privacy-policy/). This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes\! You may also like my [Easy Ground Beef Stroganoff](https://www.saltandlavender.com/ground-beef-stroganoff/) or [Mushroom Stroganoff](https://www.saltandlavender.com/mushroom-stroganoff/). ![chicken stroganoff in a gray le creuset skillet](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-2-720x1080.jpg) ## Why you’ll love it If you enjoy [Beef Stroganoff](https://www.saltandlavender.com/beef-stroganoff/), chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that signature hint of tanginess in any good stroganoff sauce\! My key to making this dish extra delicious is making sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor. ## What you’ll need - Chicken – we’re cutting up chicken breasts into bite-sized pieces - Garlic powder – along with salt & pepper, it’ll give the chicken itself tons of flavor - Flour – it makes that irresistible crust on the chicken - Olive oil and butter – for sautéing - Mushrooms – I use cremini (aka baby bellas) - Onion and garlic – our tasty aromatics. I like sweet (Vidalia) onion here. - Worcestershire sauce and Dijon mustard – to give this dish its signature savory taste. I don’t recommend skipping these\! - Chicken broth – more savory flavor - Sour cream – I definitely suggest using full fat for best flavor and texture ![ingredients for chicken stroganoff in prep bowls](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201834'%3E%3C/svg%3E) ![ingredients for chicken stroganoff in prep bowls](https://www.saltandlavender.com/wp-content/uploads/2020/07/ingredients-for-chicken-stroganoff-1200x1834.jpg) ## Pro Tip You may need to turn the heat down at some point if the pan gets too hot/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear\! ## How to make chicken stroganoff This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below. ![pan frying chicken in a skillet then sauteing mushrooms and onions](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20783'%3E%3C/svg%3E) ![pan frying chicken in a skillet then sauteing mushrooms and onions](https://www.saltandlavender.com/wp-content/uploads/2020/07/how-to-make-chicken-stroganoff-1-1200x783.jpg) Cut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions. ![adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20783'%3E%3C/svg%3E) ![adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce](https://www.saltandlavender.com/wp-content/uploads/2020/07/how-to-make-chicken-stroganoff-2-1200x783.jpg) Sauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed. ## Tools for this recipe Check out Natasha’s favorite [kitchen essentials](https://www.amazon.com/shop/saltandlavender), gadgets, and cookware\! - I suggest using [tongs](https://amzn.to/2ObOG3e) to easily turn the chicken and a [splatter guard](https://amzn.to/2ZWVY0x) to make clean-up easier. - An [instant read thermometer](https://amzn.to/4gIGXpD) is a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle. - Here is the [skillet](https://amzn.to/4dr6Zed) pictured. ## Substitutions and variations - I don’t recommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious. - Try adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce\! - You can sub the cremini mushrooms with white mushrooms if you wish. ![chicken stroganoff on a beige plate with mashed potatoes and lots of sauce](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201080'%3E%3C/svg%3E) ![chicken stroganoff on a beige plate with mashed potatoes and lots of sauce](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-1-720x1080.jpg) ## What to serve with chicken stroganoff - My mom always served [Mashed Potatoes](https://www.saltandlavender.com/easy-garlic-mashed-potatoes/) when she made me beef stroganoff, so that was my first go-to with this recipe, but [Buttered Egg Noodles](https://www.saltandlavender.com/garlic-butter-noodles/) are a favorite too or even rice\! - These [Easy Roasted Potatoes and Carrots](https://www.saltandlavender.com/roasted-potatoes-and-carrots/) would go well too or [Sautéed Green Beans](https://www.saltandlavender.com/sauteed-green-beans/). Steamed veggies would be delicious. - For a salad to round out the meal, try a Caesar salad with my [10-Minute Caesar Dressing](https://www.saltandlavender.com/easy-caesar-salad-dressing-10-minutes-no-blender/). ## Leftovers and storage - Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days. - Reheat slowly over a low heat in a saucepan until warmed through. - I don’t recommend freezing leftovers as the texture is liable to change. ## More easy chicken recipes - [Creamy Mushroom Chicken](https://www.saltandlavender.com/creamy-mushroom-chicken/) - [Easy Chicken Stew](https://www.saltandlavender.com/easy-chicken-stew/) - [Mozzarella Mushroom White Wine Chicken](https://www.saltandlavender.com/mozzarella-mushroom-white-wine-chicken/) - [Creamy Garlic Chicken](https://www.saltandlavender.com/creamy-garlic-chicken/) - [Easy Chicken Marsala](https://www.saltandlavender.com/chicken-in-a-mushroom-and-marsala-sauce/) ![close-up of the BEST chicken stroganoff](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%201030'%3E%3C/svg%3E) ![close-up of the BEST chicken stroganoff](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-3-720x1030.jpg) If you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me \#saltandlavender on [Instagram](https://www.instagram.com/saltandlavender/). ![chicken stroganoff in a gray le creuset skillet](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) ![chicken stroganoff in a gray le creuset skillet](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-2-300x300.jpg) 4\.91 from 175 votes ## Chicken Stroganoff By [Natasha Bull](https://www.saltandlavender.com/about/) This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It's ready in just 30 minutes\! Prep: 10 minutes mins Cook: 20 minutes mins Total: 30 minutes mins Servings: 4 [Save Recipe](https://app.grow.me/)[Saved Recipe](https://app.grow.me/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.saltandlavender.com%2Fchicken-stroganoff%2F&media=https%3A%2F%2Fwww.saltandlavender.com%2Fwp-content%2Fuploads%2F2020%2F06%2Fchicken-stroganoff-recipe-2.jpg&description=This+easy+chicken+stroganoff+recipe+is+a+comfort+food+classic+with+a+tangy+sour+cream+sauce%2C+plenty+of+mushrooms%2C+and+tender+chicken+pieces.+It%26%23039%3Bs+ready+in+just+30+minutes%21&is_video=false) [Rate Recipe](https://www.saltandlavender.com/chicken-stroganoff/#respond) [Print Recipe](https://www.saltandlavender.com/wprm_print/chicken-stroganoff) ### Ingredients 0\.5x 1x 2x 3x - ▢ 2 chicken breasts - ▢ 1/2 teaspoon garlic powder - ▢ Salt & pepper to taste - ▢ Flour for dredging - ▢ 3 tablespoons olive oil divided - ▢ 1 tablespoon butter - ▢ 8 ounces cremini mushrooms sliced - ▢ 1/2 medium onion chopped - ▢ 1 tablespoon Dijon mustard or more, to taste - ▢ 1 tablespoon Worcestershire sauce or more, to taste - ▢ 3 cloves garlic minced - ▢ 2/3 cup chicken broth - ▢ 1/2 cup full fat sour cream Cook Mode Prevent your screen from going dark ### Instructions - Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour. - Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate. - Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear. - Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute. - Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally. - Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately. ### Notes - Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback. ### Nutrition Calories: 345kcal, Carbohydrates: 9g, Protein: 27g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 411mg, Potassium: 790mg, Fiber: 1g, Sugar: 3g, Vitamin A: 308IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. © Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited. Leave a star rating and comment below\! Share [Pin](https://pinterest.com/pin/create/button/?url=https://www.saltandlavender.com/chicken-stroganoff/&media=https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-2.jpg&description=Creamy%20Chicken%20Stroganoff "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.saltandlavender.com/chicken-stroganoff/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Tweet](https://twitter.com/share?url=https://www.saltandlavender.com/chicken-stroganoff/&text=Creamy%20Chicken%20Stroganoff "Share on Twitter") [Email](https://www.saltandlavender.com/cdn-cgi/l/email-protection#5e612d2b3c343b3d2a6307312b2c7b6c6e382c373b303a7b6c6e363f2d7b6c6e2d363f2c3b3a7b6c6e3f307b6c6e3f2c2a373d323b7b6c6e29372a367b6c6e27312b70783f332e653c313a27631d2c3b3f33277b6c6e1d36373d353b307b6c6e0d2a2c31393f303138387b6e1a7b6e1f362a2a2e2d7b6d1f7b6c187b6c18292929702d3f322a3f303a323f283b303a3b2c703d31337b6c183d36373d353b30732d2a2c31393f303138387b6c187b6e1a7b6e1f "Share via Email") * [Chicken & Poultry](https://www.saltandlavender.com/category/chicken/) [Mains](https://www.saltandlavender.com/category/mains/) [Quick & Easy](https://www.saltandlavender.com/category/quick-easy/) [Recipes](https://www.saltandlavender.com/category/recipes/) ![](https://www.saltandlavender.com/wp-content/uploads/2023/08/image-block-about-square.jpg) Hi! I’m Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes\! [More About Me](https://www.saltandlavender.com/about) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20301%20318'%3E%3C/svg%3E) ![](https://www.saltandlavender.com/wp-content/uploads/2024/04/cookbook-banner.png) The Salt & Lavender cookbook is here! [Order Now](https://www.saltandlavender.com/cookbook/) 4\.91 from 175 votes ([18 ratings without comment](https://www.saltandlavender.com/chicken-stroganoff/)) ## Leave a comment [Cancel reply](https://www.saltandlavender.com/chicken-stroganoff/#respond) ## 487 Comments 1. Tracy Kugi says: March 26, 2026 at 7:45 PM I have only made beef stroganoff, this was my first time making a chicken stroganoff . The sauce was so delicious!!!! Having the chicken coated in the four made for such a nice texture on the chicken. I served with the your roasted potatoes and carrots. Next time ( and there will be a next time!!) I will try mashed potatoes or the butter noodles you also suggested. I will be definitely making this again. So good!!\! [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-276165) 1. Natasha says: March 28, 2026 at 9:17 AM Thank you!! 😀 [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-276317) 2. Montana says: March 16, 2026 at 9:00 AM ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) love this recipe!!! ive made it several times, and it just gets better each time. any suggestions to adapt to a slow.cooker version? [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-274842) 1. Natasha says: March 16, 2026 at 10:19 AM Hi! I’m so glad you like it!! Sorry – this one would be really hard for me to guess without testing on how to do it in the slow cooker. [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-274853) 3. Tomy says: March 11, 2026 at 7:34 AM ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Can I substitute the Worcestershire sauce with soy sauce as my husband is allergic to anchovies? Or do you have other suggestions [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-274176) 1. Natasha says: March 11, 2026 at 8:44 AM Hmmmmm I am not sure if soy sauce would have the desired effect. This is a tricky one to sub to get the flavors quite right. You could see how it goes. I don’t really have a better alternative suggestion to soy sauce, unfortunately. Let me know how it goes\! [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-274188) 2. Chicago mom says: April 1, 2026 at 9:48 AM Tomy I have substituted A-1 steak sauce in some recipes for worcestshire sauce due to allergies. I haven’t tried this specific recipe though [Reply](https://www.saltandlavender.com/chicken-stroganoff/#comment-276850) ### Comment navigation [Older Comments](https://www.saltandlavender.com/chicken-stroganoff/comment-page-23/#comments) ![](https://www.saltandlavender.com/wp-content/uploads/2023/08/image-block-about-square.jpg) Hi! I’m Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes\! [More About Me](https://www.saltandlavender.com/about) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20752%20752'%3E%3C/svg%3E) ![](https://www.saltandlavender.com/wp-content/uploads/2024/04/cookbook-block.png) Order my cookbook\! It's finally here\! 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Readable Markdown	This post may contain affiliate links. Please read our [disclosure policy](https://www.saltandlavender.com/privacy-policy/). This easy chicken stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. It’s ready in just 30 minutes\! You may also like my [Easy Ground Beef Stroganoff](https://www.saltandlavender.com/ground-beef-stroganoff/) or [Mushroom Stroganoff](https://www.saltandlavender.com/mushroom-stroganoff/). ![chicken stroganoff in a gray le creuset skillet](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-2-720x1080.jpg) ## Why you’ll love it If you enjoy [Beef Stroganoff](https://www.saltandlavender.com/beef-stroganoff/), chances are that you’ll devour this irresistible version with juicy bites of chicken. It’s one of those ultra cozy meals that’s straightforward to make. The creamy mushroom sauce has that signature hint of tanginess in any good stroganoff sauce\! My key to making this dish extra delicious is making sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this simple chicken stroganoff recipe is fairly minimal, so you’ll want to get plenty of that browned goodness for extra flavor. ## What you’ll need - Chicken – we’re cutting up chicken breasts into bite-sized pieces - Garlic powder – along with salt & pepper, it’ll give the chicken itself tons of flavor - Flour – it makes that irresistible crust on the chicken - Olive oil and butter – for sautéing - Mushrooms – I use cremini (aka baby bellas) - Onion and garlic – our tasty aromatics. I like sweet (Vidalia) onion here. - Worcestershire sauce and Dijon mustard – to give this dish its signature savory taste. I don’t recommend skipping these\! - Chicken broth – more savory flavor - Sour cream – I definitely suggest using full fat for best flavor and texture ![ingredients for chicken stroganoff in prep bowls](https://www.saltandlavender.com/wp-content/uploads/2020/07/ingredients-for-chicken-stroganoff-1200x1834.jpg) ## Pro Tip You may need to turn the heat down at some point if the pan gets too hot/starts smoking, especially if you’re using cast iron. But you definitely want a hot pan to get a good sear\! ## How to make chicken stroganoff This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below. ![pan frying chicken in a skillet then sauteing mushrooms and onions](https://www.saltandlavender.com/wp-content/uploads/2020/07/how-to-make-chicken-stroganoff-1-1200x783.jpg) Cut the chicken into bite-sized pieces. Season with garlic powder and salt & pepper, then dredge in flour. Heat up some of the oil, then working in two batches, cook the chicken. Transfer to a plate. Add the butter to the skillet, then the mushrooms and onions. ![adding garlic and dijon to a skillet and then sour cream to make stroganoff sauce](https://www.saltandlavender.com/wp-content/uploads/2020/07/how-to-make-chicken-stroganoff-2-1200x783.jpg) Sauté until the water is released, cooked off, and everything is nicely browned (don’t rush this step!). Stir in the Dijon, Worcestershire, and garlic. After a minute, stir in the broth and scrape up the browned bits. Return the chicken. Stir in the sour cream, heat through, and season with salt & pepper as needed. ## Tools for this recipe Check out Natasha’s favorite [kitchen essentials](https://www.amazon.com/shop/saltandlavender), gadgets, and cookware\! - I suggest using [tongs](https://amzn.to/2ObOG3e) to easily turn the chicken and a [splatter guard](https://amzn.to/2ZWVY0x) to make clean-up easier. - An [instant read thermometer](https://amzn.to/4gIGXpD) is a handy, affordable tool to check that chicken is cooked through. It’s so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle. - Here is the [skillet](https://amzn.to/4dr6Zed) pictured. ## Substitutions and variations - I don’t recommend subbing the sour cream for something else. It adds the traditional tangy flavor and creaminess that stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won’t taste as delicious. - Try adding a pinch of nutmeg to the sauce. My mom always did this with stroganoff sauce\! - You can sub the cremini mushrooms with white mushrooms if you wish. ![chicken stroganoff on a beige plate with mashed potatoes and lots of sauce](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-1-720x1080.jpg) ## What to serve with chicken stroganoff - My mom always served [Mashed Potatoes](https://www.saltandlavender.com/easy-garlic-mashed-potatoes/) when she made me beef stroganoff, so that was my first go-to with this recipe, but [Buttered Egg Noodles](https://www.saltandlavender.com/garlic-butter-noodles/) are a favorite too or even rice\! - These [Easy Roasted Potatoes and Carrots](https://www.saltandlavender.com/roasted-potatoes-and-carrots/) would go well too or [Sautéed Green Beans](https://www.saltandlavender.com/sauteed-green-beans/). Steamed veggies would be delicious. - For a salad to round out the meal, try a Caesar salad with my [10-Minute Caesar Dressing](https://www.saltandlavender.com/easy-caesar-salad-dressing-10-minutes-no-blender/). ## Leftovers and storage - Store any leftover stroganoff with chicken in an airtight container in the fridge for 3-4 days. - Reheat slowly over a low heat in a saucepan until warmed through. - I don’t recommend freezing leftovers as the texture is liable to change. ![close-up of the BEST chicken stroganoff](https://www.saltandlavender.com/wp-content/uploads/2020/06/chicken-stroganoff-recipe-3-720x1030.jpg) If you tried this chicken mushroom stroganoff recipe, leave a star rating and review below! You can also tag me \#saltandlavender on [Instagram](https://www.instagram.com/saltandlavender/). - ▢ 2 chicken breasts - ▢ 1/2 teaspoon garlic powder - ▢ Salt & pepper to taste - ▢ Flour for dredging - ▢ 3 tablespoons olive oil divided - ▢ 1 tablespoon butter - ▢ 8 ounces cremini mushrooms sliced - ▢ 1/2 medium onion chopped - ▢ 1 tablespoon Dijon mustard or more, to taste - ▢ 1 tablespoon Worcestershire sauce or more, to taste - ▢ 3 cloves garlic minced - ▢ 2/3 cup chicken broth - ▢ 1/2 cup full fat sour cream - Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour. - Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate. - Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear. - Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute. - Add in the broth and scrape up any browned bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally. - Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately. - Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback. Calories: 345kcal, Carbohydrates: 9g, Protein: 27g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 411mg, Potassium: 790mg, Fiber: 1g, Sugar: 3g, Vitamin A: 308IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. © Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited. *** ![](https://www.saltandlavender.com/wp-content/uploads/2023/08/image-block-about-square.jpg) Hi! I’m Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes\!
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