Cajun Chicken Stroganoff

I rarely post a recipe without making it at least twice (oftentimes more than that even) and this simple and super yummy cajun stroganoff is no exception. I’ve made it five or six times over the last month or so: serving it to company, taking it into a friend with a new baby, and just a couple of times for our own weeknight family dinner pleasure. Because it’s really, really delicious and I learned quickly that no one complained (I even got a Toyota jump from my 11-year old) when I announced it was cajun chicken stroganoff again for the win.

Since I usually keep most, if not all, of these ingredients on hand (I left the mushrooms out once when I didn’t have them and still delish), it makes for a no-fuss dinner solution that keeps me happy. And you know what they say: if momma ain’t happy…

Cajun Chicken Stroganoff

Let’s talk chicken sausage for a minute, shall we? I’m referring to the pre-cooked, non-crumbling variety of chicken sausage. I’ve seen chicken (or turkey) sausage in the U-shape links that would work here. I generally pick up a package of the Aidell’s brand (no affiliation) at Costco (I’m partial to the pineapple and bacon) and keep it in my freezer. My aunt clued me into a tasty last-minute dinner using this type of chicken sausage and it’s saved our bacon a time or two already: In a large skillet, I drizzle in a little olive oil and then toss in the sliced sausage, cubed potatoes (Yukon or red), chopped cabbage and a healthy dose of salt and pepper. Cook it up until everything is nicely golden and tender (put the lid on and let it steam a bit, too) and dish it up. Totally old-fashioned and homey but very tasty (my kids drizzle it with ketchup, of course).

Cajun Chicken Stroganoff

Back to the recipe at hand, this stroganoff is fabulous. The flavors are simple but perfect with the tender chicken and sausage, and FYI: the creamy sauce is drinkable. We love this over hot, cooked egg noodles (be a rock star and make your own? maybe?) but you could also serve it over rice or quinoa or whatever your little heart desires.

Hallelujah for yummy, easy dinners! Hal-le-lu-jah.

What To ServeRoasted broccoli (I toss it with olive oil, coarse salt and pepper and roast at 425 degrees for 15-20 minutes, stirring once or twice)
Green salad or this Amazing Romaine Salad
Buttermilk Drop Biscuits

One Year Ago: Perfect Homemade Pizza: Quick and Easy Foolproof Pizza Dough
Two Years Ago: Garlic Shrimp in Coconut Lime Tomato Sauce {Quick and Healthy Dinner!}
Three Years Ago: Simple Barley Pilaf

Cajun Chicken Stroganoff

Yield: Serves 6

Cajun Chicken Stroganoff

It's important to remove the skillet or pot from the heat before stirring in the sour cream at the end so it doesn't curdle or create lumps. The sauce will thicken slightly if not served right away but if you want it even thicker, consider upping the flour by a tablespoon or so.

If you can't find chicken sausage (I usually buy the Aidell's pineapple/bacon sausage at Costco), you can use kielbasa or other type of precooked sausage that you slice into rounds (not the crumbling Italian-type sausage).


  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 12 ounces chicken sausage (like the Aidell's brand), sliced 1/2-inch thick
  • 12 ounces white button mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 4 tablespoons flour
  • 3 cups low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 cup sour cream
  • Chopped green onions or fresh parsley for garnish, optional
  • Hot, cooked egg noodles or rice or quinoa for serving


  1. In a medium bowl, toss the chicken with the paprika, pepper, salt, basil, thyme and oregano. Let sit while cooking the sausage and mushrooms.
  2. In a large, 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add the sausage and mushrooms and sauté until golden brown, 5-7 minutes. Remove to a plate.
  3. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat and add the chicken/seasonings mixture in a single layer. Let the chicken brown nicely on all sides (don't let it cook through). Push the chicken to the edges of the skillet and add the tomato paste and garlic powder to the center. Cook while mashing and pressing the tomato paste and garlic mixture into the hot skillet for 30 seconds or so before stirring it into the chicken.
  4. In a liquid measure cup (or in a blender) combine the flour and chicken broth until smooth.
  5. Slowly pour in 1/2 cup of the broth, stirring quickly and thoroughly. After the mixture thickens a bit, continue adding the broth slowly, stirring or whisking quickly to incorporate the broth throughout the chicken. Stir in the Worcestershire sauce and bring the mixture to a simmer. Cook for 5-6 minutes until the chicken is cooked through and the sauce is bubbly and thickened. Add the mushrooms and sausage back to the skillet and heat through. Season to taste with salt and pepper.
  6. Off the heat, stir in the sour cream. Serve over hot, cooked egg noodles, rice or quinoa. Garnish with fresh parsley or green onions, if desired.

Recipe Source: adapted from Cuisine At Home Weeknight Menus (adapted the ingredients to feed 6 instead of 4, altered the cooking method to simplify a bit)

18 Responses to Cajun Chicken Stroganoff

  1. Rachel says:


    This sounds yummy and I want to try it…but I am really fussy so can I just replace the chicken sausage with extra mushrooms? Will it alter the dish much in the way of taste


  2. Cardinal says: looks very tasty!

  3. Courtney says:

    This was good! My only complaint it made lots of dishes. I loved the addition of the sausage and it’s nice to have a stroganoff that doesn’t use canned soup.

  4. Monica says:

    I use the Aideli cajun sausage it added a little spice that my family loved. I felt I was back in the South. Thank you!

  5. Valerie says:

    Hi Mel! I made this as instructed and served it over egg noodles. I wasn’t sure about this one but my entire family LOVED it! So easy and tasty, perfect comfort food as the cold weather has decided to re-appear here in the Northeast! Thanks again for another quick and easy meal for my family!

  6. Ashlee says:

    Me again! I had a lot of leftovers, so I added some sauce from this on some pizza dough (your quick and easy one) added a bit of cheese, then topped it with the chicken, mushrooms, and sausage for a different pizza. I think it was yummy!

  7. Ashlee says:

    This was so good! I got a 12″ skillet finally and I’ve been making tons of your skillet meals. I made your Mac and cheese and all of my kids were inhaling it. Yum!

  8. Kim in MD says:

    Yum…I love everything about this dish!

  9. Torrie says:

    When do you incorporate the sausage/mushroom mixture back into the sauce? When the chicken is cooked through and before adding the sour cream?

    • Sheila says:

      Hi Torrie,

      The last two sentences of instruction #5 instructs to “Cook for 5-6 minutes until the chicken is cooked through and the sauce is bubbly and thickened. Then add the mushrooms and sausage back to the skillet and heat through. Instruction #6 instructs to then move off heat and add sour cream”.

      I hope your family enjoys this dish as much as my family enjoys so many of Mel’s dishes.

    • Mel says:

      Sorry about that! Yes, I add it back right before adding the sour cream (I add it and heat through before tasting for salt and pepper). I just edited the recipe. Thanks for the catch!

  10. Sheila says:

    Hooray for yummy, easy dinners! I just started menu planning for company that will be coming for 6 days at the end of June. This recipe, along with so many other recipes of yours, sounds perfect. Thank you!

  11. Nicole H says:

    Man, this looks good! I love saucy foods like stroganoff, and we are pretty big fans of Cajun seasonings. I’m the only one in my family who would eat the chicken sausage, however, so do you think the seasonings would need to be increased to make up for lost flavor if I add more chicken breast and leave out the sausage?

  12. Laurel says:

    That Costco sausage sounds amazing. I’m totally trying it. Might actually enjoy a sausage for the first time in my life!

  13. This looks so creamy and delicious – what a perfect comforting dinner!

  14. Liz says:

    Thank you Mel for the nice recipe. Have a good day!

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