Chicken Mushroom Stroganoff: A Creamy and Flavorful Classic

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There’s nothing quite as comforting as a rich and creamy Chicken Mushroom Stroganoff. With tender chicken, sautéed mushrooms, and a luxurious sour cream sauce, this dish delivers a perfect balance of savory flavors and velvety textures.

Whether you’re cooking for a weeknight dinner or a special occasion, this dish is quick, easy, and sure to impress. It’s a fantastic twist on the classic beef stroganoff, with lean chicken making it a lighter yet equally indulgent meal.

Let’s dive into everything you need to know to make the perfect Chicken Mushroom Stroganoff from scratch!

Why You’ll Love This Recipe

✔️ Creamy & Comforting: A luscious sour cream sauce coats every bite.
✔️ Quick & Easy: Ready in under 30 minutes—perfect for busy nights.
✔️ Rich & Savory: The mushrooms and Dijon mustard add incredible depth.
✔️ Protein-Packed: Chicken provides a healthier alternative to beef.
✔️ Customizable: Adjust the seasoning, swap ingredients, or add veggies!

Ingredients for Chicken Mushroom Stroganoff

Here’s what you’ll need to create this flavorful and creamy stroganoff:

IngredientQuantity
Boneless, skinless chicken breasts (cut into 1-inch pieces)2
Garlic powder½ tsp
Salt & black pepperTo taste
Flour (for dredging)As needed
Olive oil (divided)3 tbsp
Butter1 tbsp
Cremini mushrooms (sliced)8 oz
Medium onion (chopped)½
Dijon mustard1 tbsp (or more to taste)
Worcestershire sauce1 tbsp (or more to taste)
Garlic (minced)3 cloves
Chicken broth⅔ cup
Full-fat sour cream½ cup

How to Make Chicken Mushroom Stroganoff

1. Prepare the Chicken

  • Season the chicken pieces with garlic powder, salt, and black pepper.
  • Dredge each piece lightly in flour—this helps create a golden crust and thickens the sauce later.

2. Sear the Chicken

  • Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
  • Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temp: 165°F).
  • If the pan gets dry, add the remaining 1 tablespoon of oil for the second batch.
  • Remove the cooked chicken and set it aside on a plate.

3. Sauté the Vegetables

  • In the same pan, melt the butter over medium heat.
  • Add the sliced mushrooms and chopped onions, sautéing for 6-8 minutes until they release their liquid and become golden brown.

4. Build the Flavor

  • Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
  • Cook for about 1 minute, allowing the flavors to meld.

5. Deglaze the Pan

  • Pour in the chicken broth, scraping up any browned bits from the pan (this adds extra depth of flavor).
  • Return the cooked chicken to the skillet and let it simmer for 2 minutes, stirring occasionally.

6. Finish with Sour Cream

  • Lower the heat and stir in the sour cream.
  • Let it warm through for about a minute, but do not boil—this prevents curdling.
  • Taste and adjust seasoning with more salt and pepper if needed.

7. Serve and Enjoy!

  • Serve hot over egg noodles, mashed potatoes, or rice.
  • Garnish with chopped parsley or chives for a fresh touch.

Best Side Dishes for Chicken Mushroom Stroganoff

🥔 Mashed Potatoes: A creamy base that soaks up the sauce.
🍜 Egg Noodles: The classic stroganoff pairing.
🥖 Garlic Bread: Perfect for scooping up the sauce.
🥗 Steamed Vegetables: Lighten up the meal with roasted broccoli or green beans.

Tips for the Best Chicken Mushroom Stroganoff

Use Cremini Mushrooms: They have a richer, earthier flavor than white mushrooms.
Don’t Overcook the Chicken: Cook until just golden brown to keep it tender.
Deglaze the Pan Well: This lifts caramelized bits that add deep flavor.
Don’t Boil the Sour Cream: Keep the heat low to prevent separation.
Thicken the Sauce If Needed: Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want a thicker consistency.


Variations & Substitutions

🔹 Make It Spicier: Add a pinch of red pepper flakes for heat.
🔹 Use Different Mushrooms: Try shiitake, portobello, or oyster mushrooms for variety.
🔹 Go Dairy-Free: Substitute coconut cream for sour cream and use plant-based butter.
🔹 Make It Gluten-Free: Use gluten-free flour for dredging and serve over quinoa or zucchini noodles.
🔹 Swap the Protein: Replace chicken with turkey, beef, or tofu.

How to Store & Reheat Leftovers

Refrigeration

  • Store in an airtight container in the fridge for up to 3 days.

Freezing

  • Because of the sour cream, freezing may slightly alter the texture.
  • If freezing, leave out the sour cream and add it when reheating.

Reheating

  • Stovetop: Warm on medium-low heat, stirring occasionally.
  • Microwave: Heat in 30-second intervals, stirring between each round.
  • If the sauce thickens too much, add a splash of chicken broth to loosen it.

Frequently Asked Questions

1. What makes Chicken Mushroom Stroganoff different from Beef Stroganoff?

Chicken stroganoff is lighter and milder in flavor compared to the richer, beef-based version. It also cooks faster and uses chicken broth instead of beef broth.

2. Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt is a great substitute for sour cream, adding creaminess with extra protein.

3. What’s the best pasta to use?

Egg noodles are traditional, but you can also use fettuccine, pappardelle, or even penne.

4. Can I make this in a slow cooker?

Yes! Brown the chicken first, then add everything to the slow cooker (except sour cream). Cook on low for 4-6 hours. Stir in the sour cream before serving.

5. How do I prevent the sour cream from curdling?

  • Use full-fat sour cream (low-fat versions separate more easily).
  • Lower the heat before adding it.
  • Stir continuously to keep the sauce smooth.

6. Can I add wine to this dish?

Absolutely! Deglazing the pan with ¼ cup of white wine before adding broth adds a rich depth of flavor.

Final Thoughts

If you’re looking for a creamy, savory, and satisfying meal, Chicken Mushroom Stroganoff is the perfect choice. It’s quick to prepare, packed with flavor, and perfect for any occasion.

So, grab your ingredients, follow these easy steps, and enjoy a homemade stroganoff that’s better than takeout! 🍽️

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Chicken Mushroom Stroganoff: A Creamy and Flavorful Classic


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  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This creamy and flavorful Chicken Mushroom Stroganoff is a comforting classic! With tender chicken, sautéed mushrooms, and a luxurious sour cream sauce, this dish delivers a perfect balance of savory richness. Quick to prepare, it’s ideal for busy weeknights or special occasions.


Ingredients

  • 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
  • 1/2 tsp garlic powder
  • Salt & black pepper (to taste)
  • Flour (for dredging, as needed)
  • 3 tbsp olive oil (divided)
  • 1 tbsp butter
  • 8 oz cremini mushrooms (sliced)
  • 1/2 medium onion (chopped)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic (minced)
  • 2/3 cup chicken broth
  • 1/2 cup full-fat sour cream

Instructions

  1. Prepare the Chicken: Season chicken with garlic powder, salt, and black pepper. Lightly dredge in flour.
  2. Sear the Chicken: Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook chicken in batches for about 3 minutes per side until golden brown. Add more oil if needed. Remove and set aside.
  3. Sauté the Vegetables: Melt butter in the same pan over medium heat. Add mushrooms and onions, sautéing for 6-8 minutes until golden.
  4. Build the Flavor: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute.
  5. Deglaze the Pan: Pour in chicken broth, scraping up any browned bits from the pan. Return the cooked chicken and simmer for 2 minutes.
  6. Finish with Sour Cream: Lower the heat and stir in sour cream. Warm through for 1 minute (do not boil). Adjust seasoning as needed.
  7. Serve & Enjoy: Serve hot over egg noodles, mashed potatoes, or rice. Garnish with parsley or chives.

Notes

  • Cremini mushrooms provide a richer flavor than white mushrooms.
  • Avoid overcooking chicken to keep it tender.
  • Deglazing the pan with white wine before adding broth enhances the depth of flavor.
  • Use full-fat sour cream to prevent curdling.
  • Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you prefer a thicker sauce.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian-Inspired

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