Name: Speedy Chicken Stroganoff
Total time: 50 minutes
Yield: 4 servings
Ingredients: 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total); ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; Freshly ground pepper; 7 Tbsp. (or more) extra-virgin olive oil, divided; 1 lb. crimini mushrooms, sliced ¼" thick; 1 medium onion, thinly sliced; 4 garlic cloves, thinly sliced; ½ cup dry white wine; 1 Tbsp. all-purpose flour; ½ tsp. paprika; 1½ cups low-sodium chicken broth; ⅓ cup crème fraîche; 3 Tbsp. unsalted butter, cut into pieces; 1 tsp. Dijon mustard; 2 dashes Worcestershire sauce; Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Speedy Chicken Stroganoff in a skillet with a spoon

Photograph by Elliott Jerome Brown Jr., Food Styling by Drew Aichele, and Prop Styling by Adrian Ababović

This chicken stroganoff recipe delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort, just minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying.

Thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce. Serve over egg noodles, rice, or mashed potatoes for a comforting meal in under an hour.

Tips & FAQs for chicken stroganoff

Which cut of chicken works best?
Skinless, thin-cut breasts (i.e., chicken cutlets) are the best choice for this chicken dinner. If your store doesn’t carry them, halve standard chicken breasts. Chicken tenders or boneless chicken thighs also work (if using thighs, increase the cook time on the second side to about 5 minutes when searing).
How do I get rich, flavorful mushrooms?
Cook them in a single layer, undisturbed, until golden and most moisture has evaporated. Crimini mushrooms are best, but white button mushrooms are fine.
Why did my sauce curdle?
Most stroganoff recipes call for sour cream, which tends to break when cooked at too high a heat. Here, we swap in crème fraîche, which has a higher fat content, allowing it to remain stable. The result is a supremely creamy sauce that clings to the chicken and mushrooms without breaking.
Can I make it ahead or store leftovers?
This dish is best enjoyed shortly after it’s made. The leftover sauce can be tricky to reheat, and breast meat can dry out quickly.

Recipe information

Total Time
50 minutes
Yield
4 servings

Ingredients

4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

Freshly ground pepper

7 Tbsp. (or more) extra-virgin olive oil, divided

1 lb. crimini mushrooms, sliced ¼" thick

1 medium onion, thinly sliced

4 garlic cloves, thinly sliced

½ cup dry white wine

1 Tbsp. all-purpose flour

½ tsp. paprika

1½ cups low-sodium chicken broth

⅓ cup crème fraîche

3 Tbsp. unsalted butter, cut into pieces

1 tsp. Dijon mustard

2 dashes Worcestershire sauce

Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Preparation

Step 1
Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
Step 2
Increase heat to high; add 2 Tbsp. extra-virgin olive oil to pan. Arrange 1 lb. crimini mushrooms, sliced ¼" thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
Step 3
Reduce heat to medium and heat remaining 2 Tbsp. extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 Tbsp. all-purpose flour and ½ tsp. paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
Step 4
Reduce heat to low; add ⅓ cup crème fraîche, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp. Dijon mustard, 2 dashes Worcestershire sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.