Chicken Stroganoff

This easy Chicken Stroganoff has golden seared chicken and mushrooms in a rich, creamy sauce, all made in one skillet in about 30 minutes.

Course Main Course

Cuisine American

Keyword Chicken Stroganoff

Prep Time 15

Cook Time 25

Servings servings

Calories 246kcal

1 lb chicken breast cut into bite sized pieces
1 teaspoon garlic powder
½ teaspoon salt
2 black pepper
12 oz mushrooms cremini or baby bella, sliced not too thin
3 tablespoons butter you can use salted too but then add more/less salt to taste
1 cup brown onion finely diced
1 teaspoon Dijon mustard mustard can vary, mine was from Market pantry and is on the milder side
2 tablespoons Worcestershire sauce
1/4 cup half & half you can also use heavy cream for a richer sauce
1 tablespoon olive oil
1 tablespoon flour if you want extra thick sauce, add 1 teaspoon more
⅓ cup water

Sprinkle both sides of the chicken with garlic powder, salt, and pepper.
1 lb chicken breast , 1 teaspoon garlic powder, ½ teaspoon salt , 2 black pepper
Heat oil in a large skillet over medium heat. Place the chicken in the pan with the smooth side down.
1 tablespoon olive oil
Press down lightly with a spatula and cook for 4 minutes until golden brown. Flip the chicken, press again, and cook for 2 more minutes. Remove the chicken to a plate.
Turn the heat to medium-high and add butter to the skillet. Once melted, add onions and cook for 1 minute. Toss in the mushrooms and cook until golden, scraping up any brown bits from the bottom of the pan (that’s where the flavor is!).
12 oz mushrooms, 3 tablespoons butter, 1 cup brown onion
Sprinkle in flour and stir for 1 minute. Slowly add half the cream while stirring, then add the rest.
1 tablespoon flour, 1/4 cup half & half
Stir in Worcestershire sauce, broth or water, and mustard. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook for about 3 minutes until it thickens to the texture of pouring cream. Taste and adjust salt and pepper as needed.
1 teaspoon Dijon mustard, 2 tablespoons Worcestershire sauce, ⅓ cup water
Return the chicken (and any juices from the plate) to the skillet. Let it simmer for 1 minute, then remove from the heat.
Serve over pasta or egg noodles and top with parsley or chives if you like!

Pro tip: Pat chicken dry so you get a good sear—wet meat steams instead of browning.
Brown mushrooms until they stop releasing moisture; “plenty of mushrooms” equals deeper flavor.
Taste before adding salt—Worcestershire sauce and mustard already bring some.
If sauce is too thick, whisk in a splash of broth; too thin, simmer 2‑3 minutes more.
Cook noodles just shy of package time; they’ll finish in the hot stroganoff sauce.
Want lighter? Swap half the cream for whole milk and simmer an extra minute.