Chicken Mushroom Stroganoff is a comforting, creamy dish that blends tender chicken, earthy mushrooms, and a rich, flavorful sauce served over noodles or rice. It’s my go-to weeknight dinner when I crave something hearty but still quick and easy to prepare.
Why You’ll Love This Recipe
I love how this recipe brings together simple ingredients to create something so luxurious. The creamy mushroom sauce is smooth and velvety, coating every bite of chicken perfectly. It’s easy to make in one pan, which means less cleanup. Plus, it’s incredibly versatile—perfect over egg noodles, mashed potatoes, or even rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts, cut into thin strips
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
3 garlic cloves, minced
8 oz cremini or white mushrooms, sliced
1 teaspoon paprika
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup sour cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles, mashed potatoes, or rice for serving
Directions
I start by heating olive oil in a large skillet over medium heat. Then I add the chicken strips, seasoning them with salt and pepper, and cook them until browned and cooked through. I remove the chicken from the pan and set it aside.
In the same pan, I melt the butter and sauté the onions until they become soft and translucent. Then I add the garlic and mushrooms and cook until the mushrooms release their moisture and start to brown.
I sprinkle in the paprika and flour, stirring to coat the mushrooms and onions evenly. This step helps thicken the sauce later.
Next, I pour in the chicken broth, Worcestershire sauce, and Dijon mustard, stirring everything together until smooth. I let the sauce simmer for about 5–7 minutes until it starts to thicken.
I reduce the heat to low and stir in the sour cream, making sure it blends well into the sauce. Then I return the chicken to the pan and simmer everything together for another 3–4 minutes so the flavors can meld.
I serve it hot over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it on the table in just 35 minutes.
Variations
When I want to change things up, I swap the chicken for turkey or beef strips. I’ve also made a vegetarian version using extra mushrooms and adding cooked lentils for protein. Sometimes I add a splash of white wine before the broth to give it more depth, or I toss in a handful of spinach at the end for added greens.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. It also reheats well in the microwave—just stir halfway through to make sure it heats evenly.
FAQs
How can I prevent the sour cream from curdling in the sauce?
I always make sure to lower the heat before adding the sour cream and stir it in gradually. This keeps the sauce smooth and creamy.
Can I freeze Chicken Mushroom Stroganoff?
I don’t recommend freezing it because the sour cream can separate and change texture, but if I must, I cool it completely and freeze it in portions. I reheat it slowly and stir well.
What type of mushrooms work best?
I usually use cremini or white mushrooms, but shiitake or baby bellas also taste amazing and add more flavor.
Can I make this dish dairy-free?
Yes, I’ve made it with plant-based butter and sour cream alternatives, and it still turns out creamy and delicious.
What can I serve with Chicken Mushroom Stroganoff?
I usually serve it over egg noodles, but it’s also great with mashed potatoes, rice, or even cauliflower mash for a lower-carb option.
Conclusion
Chicken Mushroom Stroganoff is one of those comforting meals that never disappoints. It’s rich, satisfying, and easy enough to make any night of the week. I always come back to it when I want something cozy that tastes like it took hours to make—but only took minutes.
Chicken Mushroom Stroganoff is a creamy, comforting one-pan dish featuring tender chicken strips and mushrooms in a rich, flavorful sauce. Perfect over noodles, mashed potatoes, or rice for a hearty, satisfying meal.
Ingredients
1 lb boneless, skinless chicken breasts, cut into thin strips
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
3 garlic cloves, minced
8 oz cremini or white mushrooms, sliced
1 teaspoon paprika
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup sour cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles, mashed potatoes, or rice for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add chicken strips, season with salt and pepper, and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, melt butter and sauté onions until soft and translucent. Add garlic and mushrooms, cooking until mushrooms release their moisture and start to brown.
Sprinkle in paprika and flour, stirring to evenly coat the mushrooms and onions.
Pour in chicken broth, Worcestershire sauce, and Dijon mustard. Stir until smooth and simmer for 5–7 minutes until the sauce thickens.
Reduce heat to low and stir in the sour cream until fully incorporated. Return the chicken to the pan and simmer for another 3–4 minutes.
Serve hot over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley.
Notes
Use full-fat sour cream to ensure a smooth sauce.
Lower the heat before adding sour cream to prevent curdling.
Optional: add a splash of white wine before the broth for deeper flavor.
Swap chicken with turkey, beef, or more mushrooms for variation.
Reheats well with a splash of broth to loosen the sauce.
