This Chicken Mushroom Stroganoff is a deliciously creamy and hearty dish, perfect for cozy dinners. Tender slices of chicken and savory mushrooms are simmered in a rich sour cream and paprika-infused sauce, creating a comforting meal full of flavor.
Served over a bed of egg noodles or rice and garnished with fresh parsley, this dish is a family favorite that comes together easily and quickly. It’s an elegant yet simple meal that’s ideal for weeknights or special occasions!
Why You’ll Love This Recipe
Simple Ingredients, Big Flavor: With pantry staples like chicken broth, sour cream, and paprika, this dish comes together beautifully without a long shopping list.
One-Pan Wonder: Fewer dishes, more enjoyment! Everything cooks in a single skillet, making cleanup a breeze.
Versatile Serving Options: Serve over egg noodles for a classic take, or try rice or mashed potatoes for a fresh spin.
Family-Friendly: The creamy sauce and tender chicken make this a hit with kids and adults alike.
Quick and Satisfying: Ready in under 40 minutes, it’s perfect for busy weeknights or lazy weekends.
Key Ingredients
Chicken Breast: Tender, thinly sliced chicken breast is the foundation of this dish. Its mild flavor pairs beautifully with the creamy sauce. Feel free to substitute chicken thighs for extra juiciness.
Mushrooms: Fresh mushrooms bring an earthy depth to the stroganoff. Button, cremini, or baby bella mushrooms work perfectly.
Onion and Garlic: These aromatic ingredients add sweetness and savory notes to the dish, creating a flavorful base for the sauce.
Sour Cream: This is the key to the rich, creamy texture of the sauce. For a lighter option, Greek yogurt can be used as a substitute.
Paprika: Adds warmth and a subtle smoky flavor that ties the dish together. Use sweet or smoked paprika depending on your preference.
Chicken Broth: The liquid base of the sauce, chicken broth enhances the savory flavors. Low-sodium broth is a great choice to control salt levels.
Egg Noodles or Rice: Perfect for soaking up the creamy sauce, these starchy sides complement the dish beautifully.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Sauté the Chicken
Heat Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Brown the Chicken: Add the thinly sliced chicken to the skillet in a single layer (avoid overcrowding). Sauté for 2-3 minutes on each side until golden brown.
Tip: Work in batches if necessary for even browning.
Set Aside: Remove the browned chicken from the skillet and set it aside.
Step 2: Cook the Vegetables
Sauté Onions and Garlic: In the same skillet, add 1 finely chopped onion and 2 minced garlic cloves. Cook for 3-4 minutes until the onion becomes soft and translucent.
Add Mushrooms: Add 8 ounces of sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their juices have been released.
Step 3: Make the Sauce
Sprinkle Flour: Sprinkle 2 tablespoons of flour over the mushrooms, stirring well to coat. Cook for 1 minute to eliminate the raw flour taste.
Add Chicken Broth: Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
Return Chicken to Skillet: Add the browned chicken back to the skillet. Reduce the heat to low and simmer for 10 minutes, letting the flavors meld.
Stir in Sour Cream and Paprika: Remove the skillet from the heat and gently stir in 1 cup of sour cream and 1 teaspoon of paprika. Mix until the sauce is smooth and creamy.
Step 4: Serve and Garnish
Serve: Spoon the Chicken Mushroom Stroganoff over a bed of cooked egg noodles or rice for a hearty meal.
Garnish: Sprinkle with fresh chopped parsley for a pop of color and added freshness.
Serving Suggestions
Classic Pairing: Serve your Chicken Mushroom Stroganoff over buttery egg noodles. The sauce clings to every strand, creating a luscious bite.
Rice Lover’s Alternative: Fluffy white or brown rice is an excellent choice, especially if you prefer a gluten-free option.
Mashed Potatoes: A creamy bed of mashed potatoes makes this dish extra indulgent.
Fresh Veggies: Add a pop of green with steamed broccoli or roasted asparagus for a complete meal.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: This dish freezes well without the sour cream. Prepare the sauce, freeze, and stir in fresh sour cream after reheating. Store in freezer-safe containers for up to 2 months.
Reheat: Gently warm in a skillet over low heat, stirring frequently to maintain the sauce’s creamy texture. Add a splash of broth if the sauce thickens too much.
Variations
Beef Mushroom Stroganoff: Swap chicken for thinly sliced beef, such as sirloin or ribeye, for a classic twist.
Vegetarian Version: Skip the chicken and add more mushrooms or tofu for a plant-based option.
Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for heat.
Herb Boost: Incorporate fresh thyme or dill into the sauce for added depth.
Lighter Stroganoff: Use Greek yogurt instead of sour cream and opt for olive oil instead of butter.
Conclusion
Chicken Mushroom Stroganoff is a recipe that hits all the right notes—comforting, creamy, and packed with flavor. It’s an easy one-pan meal that fits into busy weeknights while still feeling special enough for a Sunday dinner. With endless variations and serving options, it’s a dish you’ll return to again and again.
Pro Tip: Double the recipe and freeze portions for quick, satisfying meals down the line. Trust me, you’ll be glad you did!
So, grab your skillet, whip up this delicious stroganoff, and let the cozy vibes roll.
Chicken Mushroom Stroganoff
Ingredients
- 1 lb chicken breast thinly sliced
- 2 cups fresh mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 cup sour cream
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- fresh parsley chopped, for garnish
- cooked egg noodles or rice for serving
Instructions
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add thinly sliced chicken breast in a single layer and sauté for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the browned chicken from the skillet and set aside.
- In the same skillet, add finely chopped onion and minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
- Add 2 cups of sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their juices have been released.
- Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
- Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Add the browned chicken back to the skillet. Reduce the heat to low and simmer for 10 minutes to meld the flavors.
- Remove the skillet from heat and gently stir in 1 cup sour cream and 1 teaspoon paprika. Mix until the sauce is smooth and creamy.
- Serve the Chicken Mushroom Stroganoff over cooked egg noodles or rice. Garnish with fresh chopped parsley.
