Recipe

Pollo Stroganoff

Tender chicken and mushrooms in a creamy, tangy sauce with paprika and a splash of Worcestershire, ready fast in one skillet (plus a pot for noodles).

By Matt Campbell

•

4.8

A bowl of creamy pollo stroganoff spooned over egg noodles, topped with chopped parsley, set on a simple family dinner table with warm lighting

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Pollo stroganoff is the kind of dinner that makes everyone wander into the kitchen “just to check on something” and somehow leave with a forkful. It is creamy, a little tangy, and deeply cozy, but it still has enough pop from mustard and Worcestershire to keep it from tasting like beige sadness.

This version is weeknight-friendly with a one-skillet sauce. You will need a pot if you are doing noodles, but the main event happens in one pan. You will get golden chicken, savory mushrooms, and a sauce that clings to noodles like it has a plan. No fancy ingredients, no complicated steps, and yes, you are absolutely allowed to taste the sauce three times “for quality control.”

Raw chicken pieces, sliced mushrooms, sliced onion, garlic, sour cream, chicken broth, Dijon mustard, paprika, and egg noodles arranged together for cooking

Why It Works

Big flavor, low drama: Browning the chicken and mushrooms builds the savory base fast.
Velvety sauce that does not break: Sour cream goes in at the end off the heat, so it stays smooth and creamy.
Balanced, not bland: Dijon, Worcestershire, and a little paprika bring tang and warmth without making it spicy.
Flexible serving: Works over noodles, rice, mashed potatoes, or even toasted bread if you are feeling chaotic.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm gently in a skillet over medium-low heat with a splash of chicken broth or water, stirring until the sauce loosens and turns silky again.

Microwave: Use 50 to 70% power in short bursts, stirring between rounds. High heat can make the sour cream sauce separate.

Freeze: Creamy sauces can get a little grainy after freezing. For best quality, freeze for up to 2 months and reheat slowly while whisking. For the smoothest results, freeze the chicken and mushroom mixture before adding sour cream, then add sour cream fresh after reheating.

Common Questions

Is pollo stroganoff the same as beef stroganoff?

Same idea, different protein. Pollo stroganoff swaps beef for chicken, which makes it a little lighter and faster to cook. You still get the classic creamy, tangy stroganoff vibe with mushrooms and a rich sauce.

Can I use chicken thighs instead of breasts?

Yes, and honestly thighs are extra forgiving. Use boneless, skinless thighs, cut into bite-size pieces. They might take 1 to 3 minutes longer to cook through depending on size.

What if I do not like mushrooms?

You can skip them. Add extra onion, or swap in sliced zucchini, bell pepper strips, or even peas at the end. The sauce is the star, so you will still win.

How do I keep the sour cream from curdling?

Two moves: (1) take the skillet off the heat before adding sour cream, and (2) temper it by stirring a spoonful of hot sauce into the sour cream first, then add it back to the pan.

Can I make it dairy-free?

You can, but the flavor will shift a bit. Try an unsweetened dairy-free sour cream, and use olive oil instead of butter. Keep the heat low at the end and season aggressively to taste.

Does Worcestershire sauce contain fish?

Sometimes, yes. Many classic Worcestershire sauces include anchovy. If you avoid fish, look for a labeled vegan Worcestershire, or swap in a splash of soy sauce plus a tiny squeeze of lemon for tang.

What should I serve with pollo stroganoff?

Egg noodles are classic, but rice, mashed potatoes, or buttered pasta all work. Add a crunchy green salad or steamed broccoli to balance the creamy sauce.

Can I make it ahead?

Yes. Make the chicken, mushrooms, and sauce base, then cool and refrigerate. When ready to serve, warm gently, take it off the heat, and stir in the sour cream at the end so it stays silky.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Small bowl (for tempering sour cream)
Pot for noodles (if serving with pasta)

The first time I made pollo stroganoff at home, I was aiming for “quick dinner” and accidentally landed on “everybody is hovering near the stove with a spoon.” It is that kind of recipe. The sauce smells like you did something complicated, but it is really just a few pantry boosters plus sour cream at the end. My favorite part is the moment you add Dijon and Worcestershire and the whole thing snaps into focus, like the dish just found its personality.

Pollo Stroganoff

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, thinly sliced
8 oz cremini or white mushrooms, sliced (not too thick, not paper-thin)
3 cloves garlic, minced
1 1/2 tsp paprika (sweet or smoked)
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 1/4 cups low-sodium chicken broth
1/2 cup sour cream (full-fat recommended)
1 tsp fresh lemon juice (optional, to brighten)
2 tbsp chopped parsley (optional, for serving)
8 to 12 oz dry egg noodles, cooked and drained (or rice, mashed potatoes, etc.)

Instructions

Prep your serving base. Cook egg noodles in salted water until al dente. Drain and set aside. (If you are doing rice or mashed potatoes, get those going now.)
Season and lightly coat the chicken. In a bowl, toss chicken with salt, pepper, and flour until evenly coated. This helps with browning and gives the sauce a little body.
Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 2 to 3 minutes per side until golden and mostly cooked through. (It will finish in the sauce.) If you want a doneness cue, aim for 165°F / 74°C at the thickest piece. Work in batches if needed. Transfer chicken to a plate.
Sauté mushrooms and onion. Reduce heat to medium. Add butter, then onion and mushrooms. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and start to brown and the onion softens.
Add garlic and paprika. Stir in garlic and paprika and cook 30 seconds, just until fragrant.
Build the sauce. Stir in Dijon mustard and Worcestershire. Pour in chicken broth and scrape up the browned bits from the bottom of the pan. Simmer 3 to 5 minutes until slightly reduced. The sauce will look a bit thin at this stage, that is normal. It thickens when the chicken comes back and the sour cream goes in.
Return chicken and taste. Add the browned chicken (and any juices) back to the skillet. Simmer 2 to 3 minutes so everything warms through and the chicken finishes cooking. Taste the sauce now and adjust salt and pepper as needed.
Finish with sour cream off the heat. Remove the skillet from the heat. In a small bowl, mix sour cream with a spoonful of the hot sauce to temper it, then stir it into the skillet until smooth. Add lemon juice if using. Taste and adjust salt and pepper.
Serve. Spoon pollo stroganoff over noodles and finish with parsley. Optional but recommended: a little extra black pepper on top because it looks cool and tastes even better.