Creamy, comforting and full of southern flavors, this Cajun chicken stroganoff really hits the spot. It's a favorite family weeknight meal in our home and it's super easy to whip up.
Chicken stroganoff is the type of dish that can be served year round. Cold weather, warmer weather, it's not important.
What's important is a nice filling, easy meal the whole family will love.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More chicken recipes I think you'll love
- How to store leftovers
- Melanie Cagle
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Perfect pairings: what to serve with Cajun Chicken Stroganoff
- Cajun Chicken Stroganoff
- 💬 Comments
What makes this recipe so yummy
We're talking easy ingredients, a more economical protein and it's a great take on the Russian classic, adding some amazing Cajun flavors.
We've turned the traditional beef stroganoff into a hearty, flavorful chicken based recipe full of the tastes of New Orleans.
Groceries you'll need: Ingredients
Following is a list of the ingredients you'll need to make this dish:
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Season the chicken chunks with the onion powder, garlic powder, Cajun seasoning, salt and pepper.
- Step 2: Add the oil to a large skillet and heat over medium-high heat, then add the chicken. Cook for a few minutes on both sides then remove to a plate.
- Step 3: In the same skillet add the butter and onions and cook until soft, scraping up any browned bits from the skillet. Add the mushrooms and cook a little longer. Next add the flour and stir, cook another 3 minutes.
- Step 4: Slowly stir in the half and half cream while stirring constantly.
- Step 5: Add the Worcestershire sauce and Dijon Mustard and stir together until totally combined.
- Step 6: Add the chicken back to the skillet and simmer another 5 minutes to finish cooking the chicken.
- Step 7: Serve over rice or wide egg noodles and sprinkle with parsley for garnish.
Hint: Add more seasoning as needed for flavor. Depending on your palate.
Recipe variations and substitute ideas
- Creole Seasoning - instead of Cajun seasoning. Or even paprika is great.
- Heavy Cream - instead of Half & Half.
- Milk - instead of half & half. You may need to add more flour or cook a little longer to thicken.
- Hot Sauce - add even more heat and flavor to your stroganoff. Or even Cayenne Pepper.
- Mushrooms - you could use white buttons, brown, baby bella or even go crazy and use shitake or something like that.
- Sour Cream - adds great depth of flavor.
Recipe troubleshooting
What we discovered while testing this recipe:
- Sauce too thick- if you find the sauce to be too thick use water or chicken broth to thin it out as needed.
- Sauce too thin - cook a little longer (without cover) to thicken up the sauce.
- My Chicken is Dry - this can happen if you've cut the chicken pieces too big and you've overcooked the chicken. If you want to cook the chicken for longer, perhaps substitute breast meat for chicken thighs.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a nice big skillet, 12" minimum to cook this chicken stroganoff.
You'll also need a good knife and another pot to cook your side (whether it be egg noodles or rice).
More chicken recipes I think you'll love
How to store leftovers
Once the Cajun chicken stroganoff has cooled completely, store in an airtight container in the refrigerator for up to 4 days.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Mel's kitchen notes
Make sure to keep the chicken pieces at 1" in size or less. Any bigger and they tend to be less flavorful and more chewy.
Frequently asked questions: FAQs
You can do anything you want shah, you do you. Now, if I were to add spinach, I would toss in some baby spinach at the last 5 minutes and keep the lid on.
Most definitely. In fact, it's quite similar to my crawfish fettuccine recipe. Substitute the chicken for the seafood, or just add it all together for a meaty dish.
Perfect pairings: what to serve with Cajun Chicken Stroganoff
These dishes pair so well (aside from the rice or noodles obviously):
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Cajun Chicken Stroganoff
Video
Equipment
Ingredients
- 1 Pound Chicken Breasts boneless, skinless, cut into bite sized pieces
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper
- 1 teaspoon Onion Powder
- ½ Tablespoon Cajun Seasoning
- 1 Tablespoon Olive Oil
- 3 Tablespoons Unsalted Butter you can use salted too but then add more/less salt to taste
- 1 Cup Yellow Onion finely diced
- 12 Ounces Sliced Mushrooms cremini or baby bella, sliced not too thin
- 1 Tablespoon All Purpose Flour if you want extra thick sauce, add 1 teaspoon more
- 1-½ Cups Half and Half you can also use heavy cream for a richer sauce
- 1 Tablespoon Dijon mustard mustard can vary, if it's mild use an extra ¼ teaspoon
- 2 Tablespoons Worcestershire Sauce
- ⅓ Cup Water or Broth
Instructions
- Sprinkle both sides of the chicken with the seasonings.1 Pound Chicken Breasts, 1 teaspoon Garlic Powder, ½ teaspoon Salt, ¼ teaspoon Black Pepper, 1 teaspoon Onion Powder, ½ Tablespoon Cajun Seasoning
- Heat oil in a large skillet over medium heat. Place the chicken in the pan with the smooth side down.1 Tablespoon Olive Oil
- Cook over medium-high heat for 4 minutes until golden brown. Flip the chicken, and cook for 2 more minutes. Remove the chicken to a plate.
- Add butter to the skillet. Once melted, add onions and cook for 1 minute. Toss in the mushrooms and cook until golden, scraping up any brown bits from the bottom of the pan (that’s where the flavor is!).3 Tablespoons Unsalted Butter, 1 Cup Yellow Onion, 12 Ounces Sliced Mushrooms
- Sprinkle in flour and stir for 1 minute. Slowly add half the cream while stirring, then add the rest.1 Tablespoon All Purpose Flour, 1-½ Cups Half and Half
- Stir in Worcestershire sauce, broth or water, and mustard. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook for about 3 minutes until it thickens to the texture of pouring cream. Taste and adjust salt and pepper as needed.1 Tablespoon Dijon mustard, 2 Tablespoons Worcestershire Sauce, ⅓ Cup Water or Broth
- Return the chicken (and any juices from the plate) to the skillet. Let it simmer for 1 minute, then remove from the heat.
- Serve over pasta or egg noodles and top with parsley or chives if you like!
Notes
Nutrition
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