Speedy Chicken Stroganoff

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.