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Ree Drummond’s chicken stroganoff recipe delivers the creamy, comforting magic of a classic Russian dish with a home-cooked twist that’s perfect for weeknight dinners. The secret lies in perfectly seared chicken thighs paired with a velvety sour cream and mushroom sauce that’s rich yet balanced—no heavy cream required.
I first tasted this version at a family gathering in Georgia, where Ree’s approachable techniques made it feel like a hug in a bowl.
What sets this stroganoff apart is the technique: chicken is browned deeply for maximum flavor before being simmered in a fragrant mix of onions, garlic, and mushrooms until tender. The sour cream sauce comes together in minutes, creating that signature creamy texture without separating.
It’s the kind of dish that tastes even better the next day, making it ideal for meal prep or feeding a crowd.
The result is a restaurant-quality meal with tender chicken, earthy mushrooms, and a sauce so smooth it coats every bite. Serve it over buttery egg noodles or fluffy rice to soak up every last drop of that creamy goodness.
This recipe proves comfort food doesn’t have to be complicated—just layered with love and simple techniques.
Whether you’re hosting a dinner party or just craving a cozy meal, this stroganoff delivers warmth and satisfaction in every forkful. The best part? It comes together in under an hour with ingredients you likely already have on hand. Let’s get cooking!
Ingredients for ree drummond chicken stroganoff
Pantry staples plus a few fresh ingredients create Ree Drummond's creamy stroganoff magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Unsalted Butter 🧈 | 4 tbsp | For searing chicken |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| White Mushrooms 🍄 | 8 oz | Sliced, cremini works too |
| All-Purpose Flour 🌾 | 2 tbsp | For sauce thickening |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Substitute broth if needed |
| Fresh Dill 🌿 | 2 tbsp | Chopped, or 1 tsp dried |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Egg Noodles 🍝 | 8 oz | Or 2 cups cooked rice |
The chicken thighs are non-negotiable here—they stay juicy while searing, unlike breasts. Grab bone-in, skin-on cuts for extra flavor, but boneless works in a pinch. Costco or Trader Joe's often have great deals on family packs. For mushrooms, white or cremini are ideal—avoid pre-sliced if possible, as they bruise fast. Fresh dill is best, but dried oregano at half the amount works if you're out. The sour cream should be full-fat for that signature richness—Kroger's or Trader Joe's brands are reliable for quality.
No white wine? Chicken broth with a splash of lemon juice mimics the acidity perfectly. The flour is key for thickening—King Arthur or Gold Medal brands work best. For a lighter version, swap half the sour cream for Greek yogurt. The egg noodles should be fresh if possible, but dried works fine—just boil them al dente. If you're prepping ahead, cook the noodles separately and reheat them in the sauce at the end to avoid mushiness. The onions and garlic should be diced small enough to disappear into the sauce, so take your time with this step—it's worth the extra minute.
This stroganoff reheats beautifully—honestly tastes better the next day as flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge. For meal prep, portion the sauce and noodles separately, then combine when ready to eat. The sauce can be made ahead and stored for 3 days—just stir in the chicken and noodles when serving. Freezes well for up to 3 months if you're planning ahead for those busy weeknights.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. The chicken thighs brown right in the same skillet where the onions and mushrooms caramelize—no extra dishes, just rich, saucy goodness that sticks to everything.
- Garlic Butter Bomb: That first spoonful of butter melting into the onions and mushrooms? It’s basically flavor overload. The garlic cloves get toasted just enough to perfume the whole dish, and the cream sauce ties it all together without being heavy.
- Leftovers Reimagined: Stroganoff’s weirdly adaptable—double the batch and eat it for lunch the next day, or toss cold slices into a wrap with mustard and pickles. (Yes, I’ve done it. Yes, it works.)
- Budget-Friendly Luxury: Chicken thighs are forgiving and cheap, and mushrooms stretch further than you’d think. The butter makes it feel fancy, but the whole thing costs less than takeout—plus, it’s the kind of meal that makes you feel like you’re treating yourself.
Step-by-step instructions for Ree Drummond's chicken stroganoff
This creamy stroganoff delivers rich, velvety texture with tender chicken and mushrooms every time.
Sear the Chicken Thighs to Perfection
Pat the 1.5 lb chicken thighs dry with paper towels to remove any moisture. Season both sides generously with 1 tsp of salt and ¼ tsp of black pepper. Heat 2 tbsp of unsalted butter in a large skillet over medium-high heat until it foams. Add the chicken thighs in a single layer, skin-side down, and cook undisturbed for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for another 5-6 minutes on the second side until the internal temperature reaches 165°F and the juices run clear. Remove the chicken from the skillet and set it aside on a plate, tented loosely with foil to keep warm. Don't drain the rendered fat from the pan—it's essential for building flavor in the sauce.
Build the Rich Mushroom Sauce
In the same skillet, reduce the heat to medium and add the remaining 2 tbsp unsalted butter. Toss in the 1 whole yellow onion, diced into even ¼-inch pieces, and cook for 4-5 minutes until softened and translucent. Add the 8 oz sliced white mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle the 2 tbsp all-purpose flour over the mushrooms and stir vigorously for 1-2 minutes to cook off the raw flour taste. Gradually pour in the ½ cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the mixture simmer for 2-3 minutes until the wine has mostly evaporated.
Create the Creamy Base
Pour in the 1 cup chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld. Stir in the 1 cup sour cream and 1 tsp salt, then add the 2 tbsp chopped fresh dill. Taste and adjust the seasoning with additional salt or black pepper if needed. The sauce should be thick and creamy, coating the back of a spoon.
Return the seared chicken thighs to the skillet, spooning the sauce over them. Let the mixture simmer together for 3-4 minutes, allowing the chicken to absorb the rich flavors. The chicken should be fully coated in the creamy sauce, and the mushrooms should be tender but still hold their shape.
Cook the Egg Noodles Al Dente
While the stroganoff simmers, bring a large pot of salted water to a rolling boil. Add the 8 oz egg noodles and cook according to package instructions until al dente—typically 8-10 minutes. Drain the noodles, reserving ½ cup of pasta water in case the sauce needs thinning. Toss the noodles with a little unsalted butter to prevent sticking.
To serve, divide the cooked egg noodles among four plates. Top each serving generously with the chicken stroganoff, ensuring each portion gets an equal share of the creamy sauce, tender chicken, and mushrooms. Garnish with additional chopped fresh dill for a pop of color and freshness.
Rest and Serve for Maximum Creaminess
Let the stroganoff rest for 2-3 minutes before serving. This brief pause allows the sauce to thicken slightly and the flavors to settle, ensuring each bite delivers that perfect balance of creamy, savory, and slightly tangy notes. Serve immediately with crusty bread or a simple green salad to complement the rich dish.
For best results, serve this stroganoff while the noodles are still warm and the sauce remains velvety. The combination of tender chicken, earthy mushrooms, and rich sour cream creates a comforting, hearty meal that's perfect for any occasion.
Pro Tips For Making Ree Drummond Chicken Stroganoff
- Brown the Chicken Properly: Don’t just sear—get those thighs deeply golden before pulling them out. I used to rush this and end up with pale, rubbery chicken. High heat, no crowding, and let them sit for 3-4 minutes per side until the butter foams and the edges crisp. That’s where the flavor hides.
- Slice Onions Thinly: Skip the chopping—julienne those onions into paper-thin strips. They’ll soften faster and blend into the sauce instead of sitting as chunks. My grandmother swore by this, and she was right: the stroganoff tastes richer when the onions disappear smoothly.
- Deglaze with Wine Early: As soon as you pull the chicken out, hit that pan with the full splash of white wine—no waiting. The residual heat will help it reduce faster, and you’ll avoid that sad, thin sauce later. (Yes, even if you’re impatient like me.)
- Sauté Mushrooms Separately: Cook the mushrooms in a dry pan first until they release their moisture and turn golden. Then toss them into the stroganoff at the end—this keeps them tender and prevents a soggy mess. I learned this the hard way after serving mushy mushrooms twice in a row.
Dietary considerations for this dish
Gluten-Free Adaptation
This stroganoff is naturally gluten-free if you swap the egg noodles for gluten-free pasta like Barilla GF or Brown Rice Pasta. I’ve tested Jovial gluten-free egg noodles—they hold up beautifully to the creamy sauce without turning mushy.
Just cook them in well-salted water and reserve some pasta water to adjust sauce consistency if needed. 🌾
Dairy-Free Version
For a dairy-free twist, replace the butter with olive oil and use coconut cream instead of sour cream. I’ve had great results with Trader Joe’s coconut cream—just stir in 1 tbsp cornstarch to thicken it properly.
The mushrooms and chicken broth will still provide that deep, savory base, while the coconut adds a subtle sweetness that balances the tang. 🥥
Low-Carb Options
Skip the noodles entirely and serve the stroganoff over cauliflower rice or zucchini noodles for a low-carb option. I like Trader Joe’s frozen cauliflower rice—just thaw and sauté it in olive oil until tender.
For extra protein, add a side of roasted Brussels sprouts or a simple green salad with a tangy vinaigrette. The creamy sauce will still coat everything beautifully. 🥦
Allergy-Friendly Swaps
If you’re avoiding dairy and gluten, this dish becomes a crowd-pleaser. Use almond milk yogurt (like Silk brand) in place of sour cream, and thicken the sauce with arrowroot powder instead of flour.
For extra richness, stir in 1 tbsp nutritional yeast—it adds a cheesy flavor without dairy. Always check labels for hidden allergens, especially in broths and seasonings. 💡
Protein Swaps
Want to make it vegetarian? Swap the chicken for extra-firm tofu or chickpeas. Press the tofu first to remove excess water, then cube and pan-fry until golden.
Chickpeas add a hearty texture—just drain and rinse them before adding to the sauce. For a seafood twist, use shrimp or salmon instead of chicken. 🍤
Meal Prep Adjustments
This stroganoff reheats beautifully, but if you’re prepping ahead, store the sauce and chicken separately from the noodles. Reheat the sauce on the stovetop over low heat to prevent curdling, then toss with freshly cooked noodles.
For extra flavor, stir in a splash of chicken broth or heavy cream when reheating. The sauce will thicken as it cools, so add a little liquid if needed. ⏳
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken thighs work best here because they stay juicy while searing, but if you prefer breasts, choose bone-in, skin-on pieces for better moisture retention. Cook them 3-4 minutes per side at most to avoid drying out. For extra tenderness, marinate the breasts in buttermilk for 30 minutes before cooking.
How do I prevent the sour cream sauce from curdling?
Never boil the sauce—keep the heat at low after adding the sour cream. Stir constantly while simmering for 3-4 minutes maximum. If the sauce looks too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in. For extra insurance, add the sour cream off the heat.
What's the best way to reheat leftovers without breaking the sauce?
Reheat only the sauce and chicken portion (not noodles) in a saucepan over low heat with 2 tbsp water or broth to restore creaminess. Stir frequently to prevent sticking. Add freshly cooked noodles just before serving. Microwaving can cause separation—always use stovetop for best results.
Can I make this stroganoff ahead of time for a dinner party?
Prepare the sauce and chicken up to 2 days ahead—store in an airtight container in the fridge. On serving day, reheat gently and toss with freshly cooked noodles. For a crowd, double the recipe and keep components separate until ready to serve. The flavors actually deepen overnight!
What if I don't have white wine for the recipe?
No problem! Use 1 cup chicken broth with 1 tbsp lemon juice for acidity, or substitute with apple cider vinegar (start with 1 tsp). The dish won't taste like wine, but the acid balance will remain. For a richer flavor, add ½ tsp sugar to offset any tartness.