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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!
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!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make One Pot Chicken Stroganoff
First assemble the following ingredients:
- Butter (3 tbsp) – Adds a rich, creamy base that enhances the savory flavors of the dish.
- Chicken (3) – Provides tender, juicy protein with a mild flavor that absorbs the sauce beautifully.
- Salt and pepper, – Balance and sharpen the flavors while adding a subtle kick.
- Onion (1) – Brings sweetness and depth as it caramelizes into the sauce.
- Mushrooms (8 oz) – Add earthy, umami richness and a meaty texture.
- Garlic (¼ cup) – Infuses the sauce with pungent, savory warmth.
- Chicken stock (1 cup) – Lends a savory backbone and keeps the sauce silky.
- Italian herb seasoning blend (2 tbsp) – Layers in aromatic notes of oregano, thyme, and rosemary.
- White pepper (½ tsp) – Provides gentle heat with a slightly floral, sharp flavor.
- Red pepper flakes (1 tsp) – Add a touch of heat that brightens the creamy sauce.
- Cream cheese (1 cup) – Creates a velvety, tangy creaminess that makes the sauce indulgent.
- Parmesan cheese (½ cup) – Contributes salty, nutty depth that ties the sauce together.
Tips and Tricks to Perfect Creamy One Pot Chicken Stroganoff
Substitute – 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!
Cook Broth – Let the chicken broth cook down before adding cream cheese to prevent a too-liquid dish.
Don’t Overcook Chicken – Don’t overcook your chicken – it will dry out and become tough and chewy.
Choose Your Base – 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!
Meal Prep It – 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.
FAQs
Boneless, skinless chicken breasts or thighs work well; breasts are lean and tender, while thighs add extra juiciness and flavor.
Yes! Stir it in at the end just long enough to heat through, so it doesn’t dry out.
Add cream cheese or sour cream at the end of cooking over low heat, stirring gently so it blends smoothly without separating.
Yes—use cornstarch or arrowroot slurry instead of flour for thickening, and serve over gluten-free pasta or rice.
Yes—cook it, cool completely, and refrigerate up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to loosen the sauce.
It’s best fresh, but you can freeze it if needed. Store in an airtight container for up to 2 months; thaw in the fridge overnight and reheat gently.
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.
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Creamy One Pot Chicken Stroganoff
Equipment
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
- ¼ cup garlic
- 1 cup chicken stock
- 2 tbsp italian herb seasoning blend
- ½ tsp white pepper
- 1 tsp red pepper flakes
- 1 cup cream cheese
- ½ cup parmesan cheese
Instructions
- In a large skillet, melt butter until foamy and melted.
- Generously salt and pepper chicken breasts.
- Add to pan and cook on medium high until lightly browned on the outside, about 4 minutes per side.
- Add onion to pan, cook to soft, about another 5 minutes.
- Add mushrooms and garlic and cook to soft, about 6 minutes.
- Add stock to pan and scrape up any browned bits, turn heat to high and let reduce in half.
- Add cream cheese, parmesan, italian spice, pepper flakes, pepper, and stir.
- After about 3 minutes when stock thickens and chicken has fully cooked, serve over pasta, rice, baked potato, or sauteed vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
1/4 cup of garlic? Is that not too much? I’m a little scares of adding so much.
Thanks,
Imelda
Imelda,
You can reduce the garlic if you’d like – I like a lot of garlic, but you can halve it!
Got it, thanks.