If you’re craving a hearty meal that feels like a warm hug, Chicken Mushroom Stroganoff is about to become your new kitchen staple. Think tender chicken, savory mushrooms, and a creamy, tangy sauce all coming together in under 40 minutes—comfort food that’s as effortless as it is indulgent. Whether you’re whipping up a weeknight dinner or impressing friends, this dish proves you don’t need a complicated ingredient list to produce big, cozy flavors. Let’s turn simple pantry staples into a dish your family will ask for again and again.

Chicken Mushroom Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Mushroom Stroganoff relies on a handful of uncomplicated, everyday ingredients—but don’t be fooled! Every component makes a difference, layering in richness, subtle tang, and that unmistakable classic taste. Here’s what you’ll need and why it matters:

Chicken (1 lb boneless, skinless breasts or thighs): Thighs bring juiciness, while breasts keep things lean—either way, cut them into bite-sized pieces for the best sear and flavor.
Olive Oil (2 tbsp): A flavorful fat for browning the chicken and sautéing the vegetables, ensuring everything becomes irresistibly golden.
Onion (1 small, finely chopped): Adds a sweet, mellow base to deepen every bite.
Garlic (3 cloves, minced): Essential for aroma and punchy undertones—don’t skimp here!
Cremini or White Mushrooms (8 oz, sliced): Give the dish its earthy, meaty backbone and soak up that luscious sauce.
Paprika (1 tsp): Lends subtle warmth and a hint of smoky color.
All-Purpose Flour (1 tbsp): A gentle thickener that melds everything into that signature stroganoff creaminess.
Chicken Broth (1 cup): De-glazes the pan, lifting all those flavorful bits and making the sauce rich and savory.
Sour Cream or Plain Greek Yogurt (1/2 cup): Adds body, creaminess, and just a hint of tang that makes the sauce so addictive.
Dijon Mustard (1 tsp): For that unmistakable stroganoff zing; it perks up every bite.
Salt and Black Pepper (to taste): The finishing touch for balanced seasoning.
Chopped Fresh Parsley (2 tbsp for garnish): A pop of freshness and color right before serving.
Cooked Egg Noodles or Rice (for serving): The perfect base to soak up every last bit of that creamy stroganoff sauce.

How to Make Chicken Mushroom Stroganoff

Step 1: Brown the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Toss in your chicken pieces, season generously with salt and black pepper, and let them sizzle for about 5 to 6 minutes. The goal here is to get the outside golden and flavorful while locking in those juices—so don’t overcrowd the pan and don’t rush this step. Once the chicken is cooked through, remove it from the skillet and set aside; you’ll add it back later for maximum tenderness.

Step 2: Sauté the Aromatics

In the same skillet (don’t clean it—those browned bits are flavor gold!), add your finely chopped onion. Sauté for 2 to 3 minutes until it softens and turns translucent. Next, stir in the garlic and the sliced mushrooms. Cook everything together for another 5 to 6 minutes, stirring occasionally. Let the mushrooms release their moisture and caramelize—the magic happens when the pan starts to look a little dry and the mushrooms take on that rich, brown color.

Step 3: Build the Flavor Base

Sprinkle in the paprika and then the flour, stirring well to ensure the veggies get an even coating. This step is crucial for thickening your stroganoff sauce, and the paprika infuses the mixture with warmth and that distinctive rosy hue. Stir constantly—this ensures the flour doesn’t clump and cooks just long enough to lose its raw edge.

Step 4: Create the Cream Sauce

Slowly pour in the chicken broth, stirring constantly and scraping up any caramelized bits from the bottom of the pan with your spoon. Bring the mixture to a gentle simmer; the sauce should start to thicken within a couple of minutes. Now reduce the heat to low and stir in the sour cream (or Greek yogurt) and Dijon mustard. Blend everything until the sauce turns smooth, creamy, and slightly tangy—the true sign of Chicken Mushroom Stroganoff perfection.

Step 5: Finish and Serve

Add the cooked chicken back to the skillet and let it simmer gently for 2 to 3 minutes, ensuring everything is heated through and coated in that dreamy sauce. Taste, then adjust with more salt or pepper as needed. Serve the stroganoff warm over a bed of egg noodles or steaming hot rice, topped with plenty of chopped fresh parsley. Get ready for a dinner that disappears fast!

How to Serve Chicken Mushroom Stroganoff

Garnishes

Nothing elevates Chicken Mushroom Stroganoff like a shower of bright, chopped fresh parsley. You might also sprinkle a touch of extra paprika or even a few thinly sliced chives for a pop of color and gentle onion flavor. If you’re feeling decadent, a little freshly grated parmesan on top adds a lovely umami punch.

Side Dishes

For a classic pairing, heap the stroganoff over buttery egg noodles—they cradle the creamy sauce perfectly. Steamed rice, mashed potatoes, or even cauliflower mash work beautifully too. On the side, keep things light and fresh: a crisp green salad, roasted carrots, or garlic green beans help balance the richness of the meal.

Creative Ways to Present

Serve Chicken Mushroom Stroganoff in shallow pasta bowls for a cozy feel, or ladle it atop a fluffy baked potato for an ultra-comforting twist. For a party, try serving it over miniature toasts or in puff pastry shells as appetizers—the creamy sauce makes for an irresistible canapé.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Chicken Mushroom Stroganoff in an airtight container in the refrigerator. It will keep well for up to three days, making it a fantastic make-ahead dinner.

Freezing

If you want to freeze your stroganoff, skip the addition of sour cream or Greek yogurt until after reheating—as dairy can separate and change texture when frozen. Simply freeze the base, then stir in the creamy elements once you’ve reheated it for best results.

Reheating

To reheat, place the stroganoff in a saucepan over low heat. Add a splash of broth or water to loosen the sauce if needed, and stir gently until hot. If you prepared the sauce without dairy before freezing, now’s the time to fold in the sour cream or yogurt for that signature creaminess.

FAQs

Can I make Chicken Mushroom Stroganoff with pre-cooked or rotisserie chicken?

Absolutely! Simply skip the initial browning step and add your shredded or cubed chicken to the sauce to heat through at the end. It’s a fantastic shortcut for busy nights.

What kind of mushrooms work best in Chicken Mushroom Stroganoff?

Cremini and white button mushrooms are both excellent—cremini offer a more robust, earthy flavor, while white mushrooms are milder. You can mix and match, or try shiitakes for a gourmet touch.

Can I make this stroganoff dairy-free?

Yes! Substitute your favorite plain, unsweetened dairy-free yogurt or a plant-based sour cream alternative. Just be sure to stir it in gently at the end and avoid boiling so the sauce stays smooth and creamy.

What pasta shapes besides egg noodles are good with stroganoff?

Wide pastas like pappardelle, fettuccine, or even rotini do a great job of catching the sauce. If you prefer, serve Chicken Mushroom Stroganoff over rice, quinoa, or mashed potatoes instead.

Does this recipe double or halve easily?

It sure does! For family gatherings, simply double all ingredients—just use a large enough pan so everything browns rather than steams. For solo meals or smaller portions, halve the amounts and enjoy cozy leftovers.

Final Thoughts

If you’ve been searching for a weeknight dinner that feels special and satisfying, Chicken Mushroom Stroganoff is your answer. It’s comforting, packed with deep flavor, and so easy to pull off. Give it a try, and don’t be surprised if it becomes your next crave-worthy classic!

Chicken Mushroom Stroganoff Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and creamy Chicken Mushroom Stroganoff, a delightful blend of tender chicken, earthy mushrooms, and a luscious sour cream sauce served over egg noodles or rice. This easy-to-make dish is perfect for a cozy dinner at home.

Ingredients

Scale

Chicken:

1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

Stroganoff:

2 tablespoons olive oil
1 small onion (finely chopped)
3 cloves garlic (minced)
8 ounces cremini or white mushrooms (sliced)
1 teaspoon paprika
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup sour cream or plain Greek yogurt
1 teaspoon Dijon mustard
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Cooked egg noodles or rice for serving

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Instructions

Cook the Chicken: Heat olive oil in a large skillet. Cook chicken with salt and pepper until browned and cooked through. Set aside.
Prepare the Stroganoff: In the same skillet, sauté onion until softened. Add garlic and mushrooms, cook until browned. Sprinkle in paprika and flour, then add chicken broth. Simmer until slightly thickened.
Finish the Dish: Stir in sour cream and Dijon mustard. Return cooked chicken to the skillet, simmer to heat through. Adjust seasoning. Serve over noodles or rice, garnished with parsley.