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Creamy Chicken Stroganoff Recipe | Easy 30-Minute Dinner | Great Family Recipe

Byamazingfoodstv


Looking for an easy chicken dinner recipe that’s creamy, comforting, and ready in about 30 minutes? This homemade Chicken Stroganoff is the perfect weeknight meal for busy families! Made with tender chicken, mushrooms, garlic, and a rich sour cream sauce, this classic comfort food is served over egg noodles for a hearty dinner everyone will love.
Whether you’re searching for:
• easy chicken stroganoff
• creamy chicken stroganoff recipe
• chicken stroganoff with sour cream
• quick family dinner ideas
• 30-minute chicken recipes
This simple step-by-step recipe will show you exactly how to make it from scratch.
⭐ Perfect for feeding 4–6 people
⭐ Great weeknight dinner idea
⭐ Budget-friendly comfort food
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Chicken Stroganoff Ingredients
• 2 tbsp or 30ml olive oil
• 1½ lbs or 680g boneless, skinless chicken breasts cut into bite-sized pieces
• ½ teaspoon paprika
• 2 or 28g tablespoons butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz or 227g mushrooms, sliced (button baby bella or cremini)
• 2 or 16g tablespoons all-purpose flour
• 1½ cups or 375ml chicken broth
• 1 tablespoon or 15g Worcestershire sauce
• 1 teaspoon or 7g Dijon mustard (optional but recommended)
• ¾ cup or 180ml sour cream (room temperature)
• Salt and pepper to taste
For serving:
• 12 oz egg noodles (or rice or mashed potatoes)
• Fresh parsley, chopped (optional garnish)

Serves 4 to 6

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Equipment Used (Amazon Affiliate Links)
– hedley & bennett Crossback Apron –
– Gas One Burner –
– Le Creuset Enameled Cast Iron Signature Braiser, 3.5 qt. –
– Garlic Mincer & Crusher –
– Zulay Kitchen Spoon Rest –
– Salt & Pepper Grinder Set –
– Pyrex Measuring Cup Set –
– Mini Bowls 4 Inch Glass Bowls for Kitchen Prep –
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Chapters
0:26 How to season and fry the chicken
2:06 How to build flavor for chicken stroganoff
3:53 How to use flour to thicken the stroganoff sauce
4:57 Adding additional flavors
5:35 How to add sour cream to a chicken stroganoff
6:23 Adding the chicken to the sauce
7:14 Final thoughts

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23 Comments

  8. Love it !! I know most people will use breast meat for this dish, but I find myself using thighs more than breast any time I can. You really have to try to make thigh meat dry and tough, as you know. Full fat sour cream, no cheating with that lite stuff. And all those juices left after resting MUST be put back into the dish or we can't be friends, ha ha.

  10. The algorithm must have known I needed some help 😅 I’ve been making mine with broth, sour cream, and cream of mushroom. But it was too thin when I made it last week and I tried thickening it with corn starch, but just wasn’t getting it right. Absolutely doing it this way next time. The mushrooms will be way better like this too! Loved watching!

  13. Thanks for the reminder I have not thought to make Stroganoff beef or chicken in a long time. Since I am almost always cooking for 1 I'll have to modify the process some making the base just as you did and stopping just before adding sour cream and portion it out into single meal portions allow it to cool and freeze the portions I'm not going to eat in vacuum sealed containers. Then bring the portion I'm going to consume back up to low temp add the sour cream and serve most likely over noodles. When I want to have it again remove one of the containers from the freezer let it thaw in the fridge night before preparing. To enjoy simply start pasta water, place Stroganoff in non stick skillet slowly bringing up to temp reheating completely add sour cream and serve over noodles as before or as suggested mashed potatoes or rice.

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