Picture this: tender pieces of chicken coated in a velvety, aromatic sauce brimming with earthy mushrooms and a hint of tangy sour cream. Chicken Mushroom Stroganoff transforms a classic Russian comfort dish into an accessible weeknight dinner that feels restaurant-worthy.
This creamy, soul-warming meal comes together in under 40 minutes, making it perfect for busy families craving something special. You’ll learn how to create the silkiest sauce, select the best mushrooms, and achieve perfectly tender chicken every single time.
Table of Contents
Why You’ll Love This Recipe
Chicken Mushroom Stroganoff delivers everything you want in a comfort meal without the hours of effort. The combination of golden-seared chicken and meaty mushrooms creates an incredible umami depth that makes every bite satisfying. The sauce strikes the perfect balance between rich and tangy, clinging beautifully to egg noodles or your favorite pasta.
You’ll appreciate how the crispy edges of the chicken contrast with the silky sauce and tender mushrooms. This dish scales beautifully whether you’re cooking for two or feeding a crowd.
The best part? Most ingredients are pantry staples you likely already have. Unlike traditional beef stroganoff, this chicken version feels lighter yet remains incredibly indulgent. It’s forgiving enough for beginners but impressive enough to serve guests. The one-pan approach means minimal cleanup, and the leftovers taste even better the next day as the flavors meld together.
If you love this recipe, check out our chicken rice breakfast ideas for another cozy, crowd-pleasing treat
Ingredients
For the Chicken:
- 1.5 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces (or chicken thighs for extra juiciness)
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Stroganoff:
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 16 oz. mushrooms, sliced (cremini, baby bella, or white button work perfectly)
- 3 cloves garlic, minced
- 2 cups chicken broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream, room temperature (full-fat works best)
- 2 tablespoons fresh parsley, chopped
- 12 oz. egg noodles or pasta of choice
The combination of butter and olive oil prevents burning while adding richness. Room-temperature sour cream prevents curdling when added to the hot sauce.
Pro Tips
Master these three techniques for the best chicken mushroom stroganoff every time. First, don’t crowd the pan when searing the chicken. Work in batches if necessary to achieve a golden-brown crust that adds depth to the final dish. Crowded chicken steams instead of sears, resulting in pale, rubbery pieces. Second, avoid stirring the mushrooms constantly. Let them sit undisturbed for 3-4 minutes to develop that gorgeous caramelized exterior.
Mushrooms release water when cooked, so allowing them to brown properly concentrates their flavor. Third, temper your sour cream before adding it to the sauce. Mix a few tablespoons of the hot liquid into the sour cream first, then gradually incorporate it into the pan. This simple step prevents the sour cream from separating or curdling, ensuring your sauce stays silky smooth. These techniques transform a good stroganoff into an extraordinary one.
Instructions
Step 1: Prepare the Chicken
Pat the chicken pieces completely dry with paper towels. Moisture prevents proper browning. In a medium bowl, toss the chicken with flour, paprika, garlic powder, salt, and pepper until evenly coated. This light coating creates texture and helps thicken the sauce later. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken in a single layer. Sear for 3-4 minutes without moving, then flip and cook another 3 minutes until golden. The chicken doesn’t need to be fully cooked through yet. Transfer to a plate and set aside.
Step 2: Sauté the Vegetables
Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pan as these add incredible flavor. Add the sliced mushrooms and spread them in an even layer. Resist the urge to stir for the first 3-4 minutes. Once the mushrooms develop golden edges, stir and cook another 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
Step 3: Build the Sauce
Pour in the chicken broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping any remaining bits from the pan bottom. Bring to a gentle simmer. Return the chicken and any accumulated juices to the skillet. Reduce heat to medium-low and let simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce reduces slightly. The internal temperature should reach 165°F.
Step 4: Finish with Sour Cream
While the chicken simmers, cook your egg noodles according to package directions. Drain and toss with the remaining tablespoon of butter. Remove the skillet from heat. In a small bowl, whisk together the sour cream with 3-4 tablespoons of the hot cooking liquid. This tempers the sour cream. Gradually stir the sour cream mixture into the skillet until fully incorporated. Return to low heat for 1-2 minutes, stirring gently. Don’t let it boil or the sauce may separate. Taste and adjust seasoning with additional salt and pepper. Stir in fresh parsley. Serve the chicken stroganoff with mushrooms over the buttered egg noodles.
If you love this recipe, check out our easy dinner recipe ideas for another cozy, crowd-pleasing treat
Variations
Transform your chicken and mushroom stroganoff to suit different preferences. For a lighter version, substitute Greek yogurt for half the sour cream and use chicken broth in place of some butter. This cuts calories while maintaining creaminess. Create a creamy mushroom chicken stroganoff with wild mushrooms like shiitake, oyster, or porcini for a more sophisticated flavor profile. Soak dried porcini in warm water, then add both the rehydrated mushrooms and the soaking liquid to intensify the earthy notes. For a gluten-free adaptation, use cornstarch instead of flour to coat the chicken and serve over rice or gluten-free pasta. Add a splash of brandy or dry white wine when building the sauce for a restaurant-style depth. Vegetarians can swap the chicken for firm tofu or extra mushrooms and use vegetable broth.
Storage and Serving
Store leftover Chicken Mushroom Stroganoff in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it sits, so add a splash of chicken broth when reheating over low heat on the stovetop or in the microwave. Avoid high heat when reheating to prevent the sour cream from separating. For freezing, cool the stroganoff completely and freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Serve this dish over classic egg noodles, buttered rice, creamy mashed potatoes, or even zucchini noodles for a low-carb option. Pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness. Steamed green beans or roasted asparagus make excellent vegetable sides. A crusty baguette is perfect for soaking up every drop of that incredible sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor to the dish. They’re more forgiving if slightly overcooked and contribute richness to the sauce. Use boneless, skinless thighs and cut them into similar-sized pieces as you would breasts.
Why did my sour cream curdle?
Sour cream curdles when exposed to high heat or added directly to hot liquid. Always remove the pan from heat before adding sour cream, and temper it first by mixing with a few tablespoons of the hot sauce. Never let the dish boil after adding sour cream.
What type of mushrooms work best?
Cremini or baby bella mushrooms offer the best flavor and texture. White button mushrooms work in a pinch, while shiitake or mixed wild mushrooms create a gourmet version. Avoid portobello caps as they release too much liquid and darken the sauce.
Can I make this ahead of time?
Yes! Prepare the stroganoff up to the point before adding sour cream. Cool and refrigerate for up to 2 days. When ready to serve, reheat gently, then remove from heat and stir in the sour cream. This prevents overcooking the chicken.
Is there a substitute for sour cream?
Full-fat Greek yogurt creates a similar tangy flavor with slightly less richness. Crème fraîche offers a more luxurious texture and is less likely to curdle. Heavy cream works but lacks the characteristic tang, so add extra lemon juice or Dijon mustard to compensate.
Chicken Mushroom Stroganoff
Description
Craving comfort food that feels fancy but comes together in minutes? This Chicken Mushroom Stroganoff delivers creamy, savory goodness that will have everyone asking for seconds.
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 16 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream, room temperature
- 2 tablespoons fresh parsley, chopped
- 12 oz. egg noodles or pasta of choice
Instructions
- Pat chicken dry and toss with flour, paprika, garlic powder, salt, and pepper. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then transfer to a plate.
- Add 1 tablespoon butter to the skillet. Cook onion for 4-5 minutes until softened. Add mushrooms and cook undisturbed for 3-4 minutes until golden, then stir and cook 3 more minutes. Add garlic and cook 30 seconds.
- Pour in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and return chicken to the skillet. Simmer 8-10 minutes until chicken reaches 165°F.
- Cook egg noodles according to package directions and toss with remaining butter. Remove skillet from heat. Whisk sour cream with 3-4 tablespoons of hot cooking liquid, then stir into the skillet.
- Return to low heat for 1-2 minutes, stirring gently. Don’t boil. Stir in parsley, adjust seasoning, and serve over buttered noodles.
Conclusion
This Chicken Mushroom Stroganoff is comfort food at its finest with its luscious, tangy sauce clinging to tender chicken and earthy mushrooms. It’s the kind of dish that brings the family to the table without keeping you tied to the stove for hours. The combination of simple techniques and accessible ingredients means you can create restaurant-quality results any night of the week.
Whether you’re new to cooking or a seasoned home chef, this recipe delivers consistent, crowd-pleasing results. The rich flavors, creamy texture, and satisfying heartiness make it a keeper you’ll return to again and again. Serve it tonight and watch it become a new household favorite.
If you love this recipe, check out our Easy Crockpot Chicken Rice for another cozy, crowd-pleasing treat
