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Ree Drummond's chicken stroganoff recipe transforms simple ingredients into a creamy, comforting classic that feels like a home-cooked hug. đ Growing up in small-town Georgia, I learned that rich sauces and tender proteins are the heart of any great mealâthis dish delivers both with effortless elegance.
The secret lies in searing the chicken until golden and building the sauce slowly, layering mushrooms and cream for depth without heaviness.
What makes this recipe special is its balance of rustic charm and refined technique. You'll start with pan-seared chicken that stays tender through the cooking process, then develop a velvety mushroom-cream sauce that's rich but never cloying.
A splash of white wine (or broth) brightens the flavors, while sour cream adds a touch of tang at the endâjust like Ree would serve it in her kitchen.
The result is a dish that's creamy yet light, with mushrooms adding earthy notes and chicken staying juicy in every bite. Serve it over egg noodles for a classic presentation or alongside crusty bread to soak up every last drop of that luscious sauce.
This is comfort food at its finestâwarm, inviting, and impossible to resist.
Ready in about 45 minutes, this stroganoff is perfect for weeknight dinners or impressing guests with minimal effort. The technique is straightforward, but the flavors are anything but basic. Let's get cookingâyour taste buds will thank you.
Ingredients for ree drummond chicken stroganoff
Simple pantry staples transform into Ree Drummond's velvety chicken stroganoff with tender chicken and earthy mushrooms.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast đ | 1 Âœ lb | Cut into 1-inch strips |
| Unsalted Butter đ§ | 4 tbsp | European-style preferred |
| Yellow Onion đ§ | 1 whole | Sliced into half-moons |
| Garlic Cloves đ§ | 4 cloves | Minced, fresh preferred |
| White Mushrooms đ | 16 oz | Sliced into halves |
| All-Purpose Flour đŸ | 2 tbsp | For sauce thickening |
| Dry White Wine đ· | Âœ cup | Sauvignon Blanc or Chardonnay |
| Chicken Broth đ§ | 1 cup | Low-sodium preferred |
| Heavy Cream đ„ | Âœ cup | Full-fat for richness |
| Sour Cream đŠ | ÂŒ cup | Full-fat preferred |
| Fresh Parsley đż | ÂŒ cup | Chopped for garnish |
| Salt đ§ | 1 Âœ tsp | Kosher or sea salt |
| Ground Black Pepper đ¶ïž | Âœ tsp | Freshly ground preferred |
| Egg Noodles đ | 8 oz | Fresh or dried |
The chicken is the starâboneless, skinless breasts stay tender when sliced thin and seared properly. Costco or Whole Foods often carry pre-cut strips, but cutting your own ensures even cooking. For mushrooms, cremini or baby bella add deeper flavor than white, but white works perfectly. The European-style butter (like PlugrĂĄ) melts beautifully and adds richness. If you're short on time, pre-minced garlic from the jar works, but fresh is always better. The wine should be dryâSauvignon Blanc brightens the dish, while sweeter varieties can make the sauce taste flat.
No white wine? Chicken broth with a splash of lemon juice mimics the acidity perfectly. Short on mushrooms? Cremini mushrooms or even sliced zucchini work in a pinch. The flour is critical for thickeningâDiamond Crystal (not the baking kind) absorbs more liquid, so use it if you have it. For a lighter version, swap half the heavy cream for Greek yogurt (it adds tang without heaviness). The sour cream at the end is non-negotiableâit balances the richness with a bright, creamy finish. If you're serving this to guests who avoid dairy, coconut yogurt works surprisingly well.
This stroganoff reheats beautifullyâstore leftovers in an airtight container for up to 5 days or freeze for 3 months. The sauce thickens as it cools, so add a splash of broth when reheating. For meal prep, cook the noodles separately and assemble everything freshâthe texture stays best that way. If you're making this ahead, assemble the sauce without the sour cream, then stir it in right before serving. The flavors meld even better the next day, making it perfect for busy weeknights.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because itâs actually one-panâno chopping boards left sticky, no pots to scrub. Just sear the chicken, toss in the onions and mushrooms, and let the butter and garlic work their magic while you stir. Honestly, the cleanup is so minimal Iâll make it again just for that.
- Creamy Without the Drama: That velvety sauce? Itâs all about the butter and a splash of cream (if youâre using it), but hereâs the secret: the mushrooms soak up the flavor like sponges, giving it that rich, umami depth without needing heavy cream. Between us, itâs the kind of dish that makes you forget youâre eating something âhealthy.â
- Weeknight to Date Night: I make this for lazy Tuesdays when I donât want to think, but it also shows up at dinner parties becauseâletâs be realâitâs impressive without trying. Swap the egg noodles for crusty bread, and suddenly itâs fancier than my last attempt at homemade pasta. (Yes, even on a Tuesday night.)
- Leftover Goldmine: This stuff begs to be made in bulk. The flavors actually get better the next dayâlike, âI didnât make this yesterdayâ good. Iâll pack it for lunch, freeze portions for sick days, or throw it into a frittata when Iâm bored. My freezerâs full of it, and Iâm not complaining.
Step-by-step instructions for Ree Drummond's chicken stroganoff
Here's the straightforward method for achieving that signature creamy, tender texture.
đł Step 1: Sear the Chicken and SautĂ© the Mushrooms
Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the 1.5 lb boneless, skinless chicken breast cut into 1-inch strips and cook for 5-6 minutes until the chicken is golden brown on all sides and cooked through to an internal temperature of 165°F. Remove the chicken and set it aside on a plate.
In the same skillet, add the remaining 2 tablespoons unsalted butter. Toss in the 1 whole yellow onion sliced into half-moons and the 16 oz white mushrooms sliced in half. Cook for 6-7 minutes until the mushrooms release their moisture and then begin to brown. You'll notice the onions soften and turn translucent while the mushrooms develop a rich, earthy aroma.
đł Step 2: Build the Flavor Base with Aromatics
Add the 4 cloves minced garlic to the skillet and cook for 30 seconds until fragrantâthis is where the magic happens. The garlic should sizzle and fill your kitchen with a warm, inviting scent. Immediately sprinkle in the 2 tbsp all-purpose flour and stir vigorously for 1-2 minutes to cook off the raw flour taste completely.
Here's the thingâdon't rush this step. The flour needs to toast slightly to remove any floury aftertaste. This creates the perfect foundation for your sauce to thicken properly. You'll see the mixture turn a light golden color as it toasts.
đł Step 3: Deglaze and Simmer the Sauce
Pour in the 0.5 cup dry white wine and scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing and it captures all the flavor that would otherwise stick to your pan. Let the wine simmer for 2-3 minutes until it reduces by half and the alcohol smell dissipates.
Add the 1 cup chicken broth and bring to a gentle simmer. Stir in the 0.5 cup heavy cream and 0.25 cup sour cream. Let the sauce simmer for 5-6 minutes until it thickens slightly. You're aiming for a velvety consistency that coats the back of a spoon. Taste and adjust seasoning with 1.5 tsp salt and 0.5 tsp ground black pepperâthis is where you can really customize the flavor to your preference.
đ„ Step 4: Combine and Finish with Noodles
Return the cooked chicken to the skillet and stir gently to coat it in the creamy sauce. Add the 8 oz egg noodles and toss everything together. Cook for 2-3 minutes until the noodles are heated through and the sauce has fully coated them. The noodles should be tender but still have a slight biteâthis ensures they don't turn mushy.
Real talk: if the sauce starts looking too thick, add a splash of hot chicken broth to loosen it up. You want that perfect balance between creamy and saucy, not gluey. The final dish should have a glossy sheen with the chicken and mushrooms peeking through the sauce.
đœïž Step 5: Garnish and Serve Immediately
Remove the skillet from heat and stir in the 0.25 cup chopped fresh parsley. This adds a bright, fresh contrast to the rich, creamy sauce. Serve the stroganoff immediately while still hot, garnished with additional parsley if desired. The dish should be creamy yet not heavy, with tender chicken that falls apart easily and mushrooms that have absorbed the flavors beautifully.
This is the moment that matters: the first bite should deliver all those promised texturesâcreamy sauce, tender chicken, and earthy mushroomsâall coming together in perfect harmony. Enjoy it with crusty bread on the side to soak up every last bit of that delicious sauce.
Pro Tips For Making Ree Drummond Chicken Stroganoff
- Cut Chicken Thin: DESCRIPTION: Slice those breasts against the grainâno, not diagonally, perpendicular to the muscle fibers. I used to ignore this and ended up with tough, chewy chicken. Thin strips (about ÂŒ-inch) cook faster and stay tender, even when simmering in the creamy sauce. Grab a sharp knife and donât rush it.
- SautĂ© Onions Low: DESCRIPTION: After browning the mushrooms, reduce heat to medium-low for the onions. I learned this the hard wayâcaramelizing them too fast turns them bitter and burns the garlic before it even gets in the pan. Slow and steady wins here; youâre building flavor, not racing.
- Deglaze Aggressively: DESCRIPTION: Once the chickenâs out of the pan, donât just splash in the brothâscrape every last bit of browned butter and fond from the bottom. Thatâs where the real flavor hides. Use a wooden spoon, then add the broth and let it bubble for 30 seconds. Lazy scraping = dull sauce.
- Finish with Cream Cold: DESCRIPTION: Stir in the heavy cream off the heatâyes, even if the recipe says otherwise. I was skeptical until I tried it: hot cream can scramble and break, turning your sauce grainy. Cold cream blends smoother and thickens better. Trust the process.
Dietary considerations for this recipe
Gluten-Free Adaptations
This stroganoff can easily be made gluten-free by swapping the egg noodles for gluten-free pasta or rice noodles. I recommend Barilla Gluten-Free Fettuccine or Jasmine rice noodlesâboth cook quickly and hold up well to the creamy sauce.
For thickening, use cornstarch or arrowroot powder instead of flour (mix 1 tbsp with 2 tbsp cold water before adding to the sauce). Always check labels on broth and wine to ensure they're certified gluten-free. đ«
Dairy-Free Options
To make this recipe dairy-free, replace the butter with coconut oil or olive oil, and use full-fat coconut milk instead of heavy cream. For the sour cream, try coconut yogurt or dairy-free sour cream (like Kite Hill).
The sauce will still be rich and creamy, though the texture will be slightly lighter. Taste as you goâyou may need an extra pinch of salt to balance the flavors.
Lower-Carb Version
For a lower-carb approach, skip the noodles entirely and serve the stroganoff over cauliflower rice or shirataki noodles. I love Caulipower frozen cauliflower rice for its textureâit absorbs the sauce beautifully.
If you want to keep the carb count even lower, serve the chicken and sauce over a bed of roasted Brussels sprouts or asparagus. The mushrooms and chicken will still be the star of the show. đ„Š
Protein Swaps
Want to change up the protein? Swap the chicken for shredded rotisserie chicken (pre-cooked and convenient) or mushroom strips for a vegetarian version. For extra richness, add crumbled tempeh or tofu (press and pan-fry first).
If you're using ground meat, try Italian sausageâremove the casing and brown it with the mushrooms for added depth. Just be mindful of cooking times for different proteins. đ
Allergen-Friendly Tips
For nut allergies, avoid any cross-contamination by using separate utensils and pans. If you're sensitive to FODMAPs, reduce the onion and garlic (use 1 tbsp each instead of full amounts) and opt for leek greens for a milder flavor.
For soy allergies, ensure your broth is soy-freeâPacific Foods makes excellent soy-free chicken broth. Always double-check labels, especially on pre-made sauces or seasonings. đż
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this stroganoff?
Chicken thighs add incredible richness and stay juicier during cooking. Use 1.5 lb bone-in, skin-on thighs and cook them skin-side down first until golden (6-7 minutes). Remove the skin before adding to the sauce, as it can make the dish greasy. The thighs will take about 5-6 minutes longer to cook through than breasts.
What if I don't have white wine? Can I substitute something else?
No problem! Use 1 cup chicken broth with 1 tablespoon lemon juice for the same bright acidity. For extra depth, add 1 teaspoon apple cider vinegar or a splash of rice vinegar. The key is maintaining that tangy balanceâjust avoid using heavy cream alone without acid, or the sauce may taste flat.
How do I prevent the sauce from getting too thick or gluey?
This happens when the sauce simmers too long or the noodles release too much starch. If it thickens too much, whisk in 1-2 tablespoons hot chicken broth to loosen it. For prevention, keep the sauce at a gentle simmer (not a rolling boil) and add the noodles just before serving. The sauce will thicken slightly as it sits, so adjust while it's still hot.
Can I make this stroganoff ahead of time?
Yes, but assemble it strategically. Cook the chicken and sauce separately, then refrigerate in airtight containers for up to 3 days. When ready to serve, reheat the sauce gently, add the chicken, and toss with freshly cooked noodles. The sauce may thicken furtherâthin with warm broth if needed. For best texture, hold off on adding sour cream until serving.
What's the secret to keeping the chicken tender in the sauce?
Start with thin, even strips (about 1/2-inch thick) and cook them just until golden before removing. Overcooking in the pan makes them tough. When adding back to the sauce, simmer for only 2-3 minutesâjust long enough to heat through. The residual heat from the hot sauce will finish cooking them perfectly.