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Easy Chicken Stroganoff Recipe in 30 Mins!

Easy Chicken Stroganoff Recipe in 30 Mins for Cozy Nights

This Easy Chicken Stroganoff Recipe in 30 mins combines tender chicken with earthy mushrooms in a creamy sauce, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Vegetable or olive oil provides a flavorful base for sautéing
  • 1 tablespoon Unsalted butter adds richness; substitute with more oil for a dairy-free version
  • 1 Onion sliced; yellow or white onions are preferred
For the Flavor
  • 8 ounces Baby chestnut mushrooms give an earthy touch; cremini or button mushrooms can be used
  • 1 pound Chicken breasts the star protein; chicken thighs can be swapped in for extra juiciness
  • 1 teaspoon Salt adjust according to taste
  • 1 teaspoon Black pepper adjust according to taste
For the Sauce
  • 1 teaspoon Paprika adds warmth and smokiness
  • 1 tablespoon Worcestershire sauce infuses umami richness
  • 1 tablespoon Dijon mustard introduces tang; yellow mustard is an alternative
  • 1 cup Double cream (heavy cream) delivers creamy indulgence; half-and-half offers a lighter option
  • ½ cup Full-fat sour cream for additional creaminess; Greek yogurt is a healthier alternative
For the Finish
  • to taste Garnishes sprinkle of paprika and parsley; optional but recommended

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating a large skillet over medium heat. Add oil and butter, allowing them to melt together, creating a shimmering base.
  2. Once the butter is melted, add sliced onion. Sauté for 3–4 minutes until soft and translucent.
  3. Add thickly sliced mushrooms to the skillet. Cook for 5–7 minutes until browned and moisture evaporates.
  4. Incorporate chopped chicken breasts. Season with salt, black pepper, and paprika. Cook for 6–8 minutes until golden brown.
  5. Stir in Worcestershire sauce and Dijon mustard. Mix thoroughly to combine and let meld for about 1 minute.
  6. Pour in double cream into the skillet. Let it come to a gentle simmer and stir for 3–4 minutes until sauce thickens.
  7. Lower the heat and gently fold in sour cream, warming through without boiling for 2–3 minutes.
  8. Remove from heat and sprinkle with paprika and parsley. Serve hot over rice, pasta, or potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat gently to preserve creaminess.

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