Creamy One Pot Chicken Stroganoff

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Great over noodles, rice, vegetables or just straight out of the pan, this creamy one pot chicken stroganoff is bursting with garlic, cream cheese, chicken and mushroom flavor that is easy to make, rich, and incredibly delicious for a one pot chicken dinner in under 20 minutes! Don’t be surprised if you want to lick the whole pan!

chicken in creamy sauce with mushrooms
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Simple Creamy Chicken Stroganoff

Stroganoff is one of our family’s all time favorite dishes – it is creamy, rich, bursting with garlic flavors – and has a meaty kick from mushrooms.

You just can’t get more comforting than a hot, rich, and delicious plate full of stroganoff over noodles, rice, and even spaghetti squash or zoodles – it’s the perfect dinner for all sorts of diets and can easily work into a keto or low carb diet, too!

This stroganoff recipe takes a classic and flips it on it’s head with delicious pan fried chicken and mushrooms, tons of creamy flavor, and plenty of garlic – for a dinner nobody can say no to!

chicken in creamy sauce with mushrooms in a pan

Tips and Tricks to Perfect Creamy One Pot Chicken Stroganoff

Creamy chicken stroganoff is the perfect easy dinner because it is incredibly versatile, quick, and simple to prepare – so it’s perfect for a dinner party, busy weeknight, or comforting Sunday supper.

Chicken stroganoff is one of those dishes you can add or substitute ingredients easily – try it with your favorite vegetables, over different noodles or rice (and even over cauliflower rice or zoodles!) for a different dinner each time you make it!

  • Let the chicken broth cook down before adding cream cheese to prevent a too-liquid dish.
  • Don’t overcook your chicken – it will dry out and become tough and chewy.
  • This dinner is great over rice, pasta or with bread – but is also delicious over baked cauliflower rice, sautéed vegetables, or baked potatoes for a totally customize-able and diet friendly meal!
  • If planning this meal for meal prep (leftovers), make sure chicken is fully cooked, but do not over-reduce and let sauce thicken.
    • Refrigerate when sauce is still very runny, it will thicken when reheating.
    • Cooking more will make sauce thicken and dry out when reheating if overcooked.

To Make This One Pot Chicken Stroganoff You Need:

This easy stroganoff is one of my favorites because it doesn’t require a ton of extra fussy kitchen equipment – just a couple basic needs – for your meal to come together into a memorable feast your family will beg for over and over again!

Large frying pan

Tongs

Meat Thermometer

chicken in creamy sauce with mushrooms
One Pot Chicken Stroganoff

Other One Pot Chicken Dishes You’ll Love:

If you love this easy and delicious creamy chicken stroganoff dinner you’ll love these easy chicken dinners:

Also try my favorites like: One Pot Garlic Lemon Roasted Chicken and Potatoes, Blackened Chicken Thighs with Garlic Butter Sauce, Garlic Butter Parmesan Tuscan Mushrooms, Stuffed Chicken Parmesan, and Easy 1o Minute Lemon Garlic Butter Broiled Lobster Tails.

chicken in creamy sauce with mushrooms

Creamy One Pot Chicken Stroganoff Recipe

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Creamy chicken stroganoff with mushrooms and sauce in a pan.

Creamy One Pot Chicken Stroganoff

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Great over noodles, rice, vegetables or just straight out of the pan, this creamy one pot chicken stroganoff is bursting with garlic, cream cheese, chicken and mushroom flavor that is easy to make, rich, and incredibly delicious for a one pot chicken dinner in under 20 minutes! Don't be surprised if you want to lick the whole pan!

Ingredients

  • 3 tbsp butter
  • 3 chicken, sliced in half (or 6 small chicken breasts)
  • salt and pepper, to taste
  • 1 onion, diced
  • 8 oz mushrooms, cremini ,cleaned, de stemmed, sliced thin
  • 1/4 cup garlic
  • 1 cup chicken stock
  • 2 tbsp italian herb seasoning blend
  • 1/2 tsp white pepper
  • 1 tsp red pepper flakes
  • 1 cup cream cheese
  • 1/2 cup parmesan cheese

Instructions

  1. In a large skillet, melt butter until foamy and melted.
  2. Generously salt and pepper chicken breasts.
  3. Add to pan and cook on medium high until lightly browned on the outside, about 4 minutes per side.
  4. Add onion to pan, cook to soft, about another 5 minutes.
  5. Add mushrooms and garlic and cook to soft, about 6 minutes.
  6. Add stock to pan and scrape up any browned bits, turn heat to high and let reduce in half.
  7. Add cream cheese, parmesan, italian spice, pepper flakes, pepper, and stir.
  8. After about 3 minutes when stock thickens and chicken has fully cooked, serve over pasta, rice, baked potato, or sauteed vegetables.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 358Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 10gCholesterol 103mgSodium 521mgCarbohydrates 11gFiber 1gSugar 4gProtein 18g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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9 Comments

  1. Tried this tonight and my husband and I absolutely loved it! I actually soak my mushrooms in marsala wine before slicing as that is what I do for my stuffed mushrooms. Guess it might be an extra carb but adds a slight lovely taste. this recipe was so delicious that I’m looking forward to making it again, for dinner guests.

  2. If I wanted to use minced garlic in place of diced garlic, how much would I use? I can’t wait to make this. My family is going to love it.

    1. Michelle, I’d use around 2 tbsp. I like things REALLY garlicky, so if thats too much for you, I’d use 1 tbsp and see how you like it – honestly the garlic amount is really flexible depending on your preferences.

      1. 1/4 cup of garlic? Is that not too much? I’m a little scares of adding so much.

        Thanks,
        Imelda

        1. Imelda,

          You can reduce the garlic if you’d like – I like a lot of garlic, but you can halve it!