This Chicken Mushroom Stroganoff is such a great dish: creamy and hearty-perfect for cozy dinners. Tender chunks of chicken and succulent mushrooms simmer in a creamy and paprika-infused rich sauce, making it an excellent comfort meal with loads of flavor.
Then you dish this up over a bed of egg noodles or rice sprinkled with bright, fresh parsley, and you have something fairly simple and quick that the whole family enjoys. It is a simple but elegant meal, perfect for weeknights or special occasions!
Why You’ll Love This Recipe
Easy Ingredients, Huge Flavor: With the intrinsic stuff like chicken broth, sour cream, and paprika, this dish can be stirred so beautifully without a long list for shopping.
One-Pan Wonder: Fewer Dishes, More Fun! Everything’s cooked in one skillet so cleanup is a breeze. Versatile Server: Egg noodles is a classic way to serve but even rice or mashed potatoes turns a novel spin to this dish.
Family Friendly: This creamy sauce and tender chicken are loved by kids and adults alike. Quick and Satisfying: What great way to end a busy week or lazy weekend than with a meal prepared before 40 minutes!
Key Ingredients
Chicken Breast: So the tender thin slices of chicken breast are the foundation of the dish. It’s very mild so it would go well with the creamy sauce. You can also substitute chicken thighs if you want more juiciness.
Mushrooms: Fresh mushrooms give the stroganoff a nice earthiness. Any of those three-the button, cremini, or baby bella-will work.
Onion and Garlic: These wonderful aromatics add sweetness and savory notes to the dish, making for a wonderful base from which to build your sauce. Sour Cream: This is the secret ingredient, making the sauce thick and creamy. Really, if you’d like it a little lighter, you could use Greek yogurt instead.
Paprika: Gives the dish warmth, a hint of smokiness that brings everything together. Use sweet or smoked paprika according to your taste.
Chicken Broth: Chicken broth is the liquid base of this sauce. Makes gravy more savory.
Egg Noodles or Rice: These starchy side dishes are the perfect complement to the richer and creamier sauce.
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: Slop it over with buttery egg noodles to enjoy your Chicken Mushroom Stroganoff as absolutely it’s best. The sauce sticks every strand and so creates a pretty luscious bite.
Rice Lover’s Choice: Fluffy white or brown rice makes a great alternative if you are looking for a gluten-free option.
Mashed Potatoes: A creamy bed of mashed potatoes really creeps indulgence up this dish.
Fresh Greens: Complete the meat with some greens, as steamed broccoli or roast asparagus, for a full meal.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days in the fridge.
Freeze: You can easily freeze this dish before adding the sour cream. Develop the sauce, freeze it, then stir in the fresh sour cream after reheating. Store in a better freezer-safe container for up to 2 months.
Reheat: Gently microwave in a skillet over low heat, stirring often to keep the sauce creamy. If it’s too thick, add a dash more broth.
Variations
Beef Mushroom Stroganoff: Thinly slice a beef such as sirloin or ribeye in place of chicken for this age-old classic.
Vegetarian Version: Take away protein from chicken and add more mushrooms or tofu for plant-based delight
Spicy Kick: A tad of cayenne or crushed red pepper would create the heat.
Herb Boost: For more flavor, fold fresh thyme or dill into the sauce.
Healthier stroganoff: Substitute Greek yogurt for sour cream and olive oil for butter.
Conclusion
A comforting, creamy, and all-out flavorful recipe is Chicken Mushroom Stroganoff. This is a one-pan wonder that is perfect for busy school nights but can also be savored on Sundays and other special occasions. There are endless varieties and serving options so you will find yourself returning to this dish with great frequency.
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.
