Chicken Mushroom Stroganoff is a creamy, savory comfort dish featuring tender chicken pieces and earthy mushrooms smothered in a tangy sour cream sauce. This one-pan wonder is ready in about 30 minutes and is perfect over noodles, rice, or mashed potatoes.
Why You’ll Love This Recipe
- Quick to prepare—on the table in 30 minutes
- One-pan meal with minimal cleanup
- Creamy and comforting without being heavy
- Works with chicken breasts or thighs
- Kid-friendly and mild in flavor
- Easily adapted to gluten-free or dairy-free diets
- Versatile—serve over noodles, rice, or veggies
- Great for weeknights or meal prep
- Customizable with herbs or veggies
- Delicious with pantry staples
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken breasts or thighs, cut into bite-sized pieces
- Mushrooms (cremini, white, or a mix), sliced
- Onion or shallot, chopped
- Garlic, minced
- Butter or olive oil
- All-purpose flour (for thickening)
- Chicken broth
- Sour cream (or Greek yogurt)
- Dijon mustard
- Paprika
- Salt and pepper
- Optional: Worcestershire sauce, white wine, fresh parsley
Directions
- Cook the chicken
- Season chicken with salt, pepper, and paprika.
- Sauté in a hot skillet with butter or oil until browned and cooked through. Remove and set aside.
- Sauté mushrooms and aromatics
- In the same skillet, cook mushrooms, onions, and garlic until tender and browned.
- Make the roux
- Sprinkle flour over the mushroom mixture and stir to coat.
- Slowly add chicken broth, scraping the pan and stirring to form a smooth sauce.
- Add flavor and chicken
- Stir in Dijon mustard and Worcestershire sauce (if using).
- Return chicken to the pan and simmer for a few minutes.
- Finish with sour cream
- Reduce heat and stir in sour cream. Warm through but do not boil. Adjust seasoning.
- Serve
- Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.
Servings and timing
- Servings: 4
- Prep time: 10–15 minutes
- Cook time: 15–20 minutes
- Total time: ~30 minutes
Variations
- Use cream cheese or heavy cream for extra richness
- Substitute chicken with turkey or tofu
- Add spinach or peas for color and nutrition
- Use gluten-free flour or cornstarch to thicken
- Omit mushrooms if preferred
- Add red pepper flakes for heat
- Stir in a splash of white wine before the broth
- Try a mix of fresh herbs like thyme or tarragon
- Make it vegetarian with just mushrooms and extra veggies
- Swap sour cream for Greek yogurt
storage/reheating
- Storage: Refrigerate in an airtight container for up to 3–4 days
- Freezing: Not recommended—sour cream may separate
- Reheating:
- On the stovetop: Warm over low heat, adding broth if needed
- In the microwave: Heat in short bursts, stirring often
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, thighs add more flavor and stay juicier during cooking.
2. Is it okay to use pre-sliced mushrooms?
Absolutely, it saves time and works just as well.
3. Can I make this dairy-free?
Yes, use a dairy-free cream or coconut cream alternative.
4. What’s the best pasta to serve it with?
Egg noodles are classic, but rice, mashed potatoes, or even cauliflower mash work great.
5. How do I thicken the sauce?
Use flour to form a roux or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
6. Can I add vegetables?
Yes, spinach, peas, or bell peppers make excellent additions.
7. Can I make it ahead of time?
Yes, but store the sauce and pasta separately for best texture.
8. What if my sauce is too thick?
Thin with a splash of broth or milk until desired consistency.
9. Can I make this gluten-free?
Use gluten-free flour or thicken with cornstarch and serve with gluten-free sides.
10. What wine pairs well with this dish?
A light white wine like Chardonnay or Pinot Grigio complements it nicely.
Conclusion
Chicken Mushroom Stroganoff is a creamy, satisfying dish that brings comforting flavors to the table with ease. Whether for a quick weeknight meal or a cozy dinner, it’s a versatile favorite that’s sure to please everyone around the table.
PrintChicken Mushroom Stroganoff
Creamy and comforting chicken stroganoff with tender mushrooms in a rich, garlicky sauce—perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: European/Russian-inspired
- Diet: Low Fat
Ingredients
- 1 lb boneless skinless chicken breast or thighs, sliced into bite-size pieces
- 2 Tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 tsp paprika
- 1/2 tsp dried thyme or oregano
- 1/4 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/2 cup low-sodium chicken broth
- 1 Tbsp Worcestershire sauce (or soy sauce)
- 1 cup sour cream or Greek yogurt
- 1 Tbsp Dijon mustard
- 2 Tbsp chopped fresh parsley (for garnish)
- Optional: cooked egg noodles, rice, or mashed potatoes for serving
Instructions
- Heat oil or butter in a large skillet over medium-high heat. Add chicken pieces and season lightly with salt and pepper. Cook until golden and mostly cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, melt additional butter if needed. Add onions and cook 2–3 minutes until softened.
- Add garlic and mushrooms; cook 4–5 minutes until mushrooms release moisture and start to brown.
- Stir in paprika, thyme, salt, and pepper; cook 30 seconds until fragrant.
- Pour in chicken broth and Worcestershire sauce, scraping up browned bits. Bring to a simmer.
- Return chicken to the pan and cook 2–3 minutes until fully cooked and sauce reduces slightly.
- Lower heat to medium-low and stir in sour cream and Dijon mustard until smooth. Cook gently—do not boil after adding sour cream to prevent curdling.
- Taste and adjust seasoning. Cook 1–2 minutes until sauce is creamy and heated through. Remove from heat.
- Serve over noodles, rice, or mashed potatoes. Garnish with parsley and enjoy!
Notes
- Use Greek yogurt for a tangier, lighter version (add at end off-heat).
- Sub chicken thighs for more flavor and tenderness.
- Feel free to add a splash of white wine before broth for depth.
- Leftovers store well—reheat gently to preserve creaminess.
- Add peas or spinach at the end for extra color and nutrition.
Nutrition
- Serving Size: 1 cup stroganoff (excl. pasta)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 125 mg