Creamy, savory, and brimming with flavor, Chicken Mushroom Stroganoff is the kind of weeknight dinner that feels like a warm hug. Tender chicken pieces and earthy mushrooms are enveloped in a luscious, tangy sauce that begs to be spooned over fluffy rice or soft egg noodles. Every bite offers that perfect balance of richness and comfort, making it a go-to favorite for family meals, cozy nights in, or impressing guests with minimal effort.
Ingredients You’ll Need
This Chicken Mushroom Stroganoff recipe comes together with straightforward ingredients you probably have stocked already. Each plays a crucial role in building layers of texture and flavor, from the savory richness of the mushrooms to the creamy tang of sour cream.
- Chicken Breast: Lean and tender, chicken breast soaks up all the flavors of the sauce beautifully.
- Olive Oil: Gives the chicken a lovely golden sear and adds richness to the dish.
- Butter: Adds buttery depth and helps create a flavorful base when sautéing onions and mushrooms.
- Yellow Onion: Finely chopped onion brings a mild sweetness and aromatic foundation.
- Garlic: Just a few cloves for a fragrant kick that pulls the whole sauce together.
- Cremini or White Mushrooms: Sliced mushrooms are the heart of classic stroganoff, delivering earthy flavor and meaty texture.
- All-Purpose Flour: Helps thicken the sauce to that perfect consistency without making it heavy.
- Low-Sodium Chicken Broth: Forms the saucy backbone while letting you control the saltiness.
- Worcestershire Sauce: Adds a subtle tang and umami, giving the sauce dimension.
- Dijon Mustard: A small spoonful brightens and sharpens the creamy sauce.
- Sour Cream: For that classic stroganoff creaminess and gentle tang.
- Salt & Freshly Ground Black Pepper: Seasoning to taste brings out every note of flavor in the dish.
- Fresh Parsley: A sprinkle on top for fresh, vibrant color and a pop of herbaceous flavor.
- Egg Noodles or Rice: The perfect, pillowy base to catch every drop of sauce.
How to Make Chicken Mushroom Stroganoff
Step 1: Sear the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces, generously season with salt and pepper, and sear until each piece turns golden and is just cooked through, about 6 to 8 minutes. This step locks in juiciness while providing that irresistible browning. Remove the chicken from the skillet and set aside—you’ll be welcoming it back to the party later.
Step 2: Sauté Aromatics and Mushrooms
With the chicken set aside, reduce the heat to medium and melt the butter in the same skillet, letting it gently mingle with any browned bits left behind. Add the chopped onion and cook until it’s soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and give it just 30 seconds, enough to make your kitchen smell amazing. Next, add the sliced mushrooms. Cook them until they’re nicely browned and most of their moisture has evaporated, about 5 to 6 minutes. Patience here pays off with rich flavor and beautiful texture.
Step 3: Build the Sauce
Sprinkle the flour evenly over the mushrooms and stir to coat them. This quick, simple move helps your sauce thicken up beautifully later. Slowly pour in the chicken broth while stirring, making sure no lumps remain. Add the Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer. Let it bubble away for about 3 minutes until you notice the sauce thickening up invitingly.
Step 4: Add Creaminess
Lower the heat, then stir in the sour cream. The sauce should turn glossy and creamy—just what you want for a comforting Chicken Mushroom Stroganoff. Make sure not to let the sauce boil after adding the sour cream, as it can curdle. Taste the sauce and season with more salt and black pepper if needed.
Step 5: Bring It All Together
Return the cooked chicken (and any of its delicious juices) back into the skillet. Simmer gently for another 2 to 3 minutes, just until the chicken is warmed through and everything is beautifully coated. You’re ready to serve up some magic!
How to Serve Chicken Mushroom Stroganoff
Garnishes
A final flourish of chopped fresh parsley is classic and for good reason: it adds color, freshness, and a subtle herbal pop that lifts the creamy richness. For even more zing, try a light dusting of fresh black pepper or a sprinkle of paprika on top just before serving.
Side Dishes
The most traditional way to serve Chicken Mushroom Stroganoff is over a steaming pile of egg noodles, but it’s just as glorious atop jasmine rice, creamy mashed potatoes, or even a cauliflower mash for a lighter spin. Add a crisp green salad or roasted veggies on the side for a complete, crowd-pleasing meal.
Creative Ways to Present
Looking to shake up the usual routine? Spoon your stroganoff over toasted sourdough bread for an indulgent open-faced sandwich, or serve it in individual ramekins with a puff pastry lid for a dramatic, dinner-party presentation. Leftovers also make a sensational filling for savory crepes or baked pastry shells.
Make Ahead and Storage
Storing Leftovers
Let your Chicken Mushroom Stroganoff cool to room temperature, then transfer it to an airtight container. It keeps well in the refrigerator for up to three days, making it an ideal meal prep option for busy weeks and quick lunches.
Freezing
Creamy sauces can be a little tricky to freeze, but with a few tweaks, stroganoff does just fine! If you plan to freeze, leave the sour cream out of the sauce, freeze the rest, and stir in the sour cream once thawed and reheated. Store in a freezer-safe container for up to two months.
Reheating
To reheat, gently warm your chicken stroganoff in a skillet over low heat, stirring often, just until hot. Avoid boiling to prevent the sauce from separating. If it looks a bit thick, add a splash of chicken broth or water to loosen it up to your preferred consistency.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will give your Chicken Mushroom Stroganoff an even richer and more succulent flavor, thanks to their slightly higher fat content. Just be sure to trim any excess fat before cooking.
Is it possible to make this dish dairy-free?
Yes, you can swap the butter for a plant-based alternative, and use a dairy-free sour cream substitute to keep the sauce creamy. Just be sure your broth and other ingredients are vegan-friendly if needed.
What mushrooms work best in this recipe?
Cremini mushrooms give a deeper, earthier flavor, but white button mushrooms are also fantastic and often more budget-friendly. For a twist, try adding a handful of sliced shiitake or baby bellas for extra depth.
How do I prevent the sauce from curdling?
When adding sour cream, always lower the heat and stir gently. Avoid bringing the sauce to a boil after this step; gentle simmering is key to a silky, smooth stroganoff sauce.
Can I make this ahead and reheat for a dinner party?
Definitely! Chicken Mushroom Stroganoff is a wonderful make-ahead dish. Just prepare it through the sauce stage, then chill. Gently reheat and add freshly chopped parsley before serving for the best flavor and presentation.
Final Thoughts
There’s just something irresistible about the creamy sauce, tender chicken, and savory mushrooms that makes Chicken Mushroom Stroganoff a superstar comfort classic. Whether you’re serving it up on a busy weeknight or sharing it with friends, this dish never fails to satisfy. Give it a try—you might just find yourself reaching for this recipe again and again!
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Chicken Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
- Diet: Non-Vegetarian
Description
Indulge in the creamy comfort of Chicken Mushroom Stroganoff, a hearty dish blending tender chicken with earthy mushrooms in a savory sour cream sauce. Serve over egg noodles or rice for a satisfying meal.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Other Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Cook the Chicken: Heat olive oil, sauté chicken until golden and cooked through, then set aside.
- Prepare the Sauce: Sauté onion and garlic, add mushrooms, sprinkle flour, pour in broth, add Worcestershire sauce and mustard, simmer until thickened. Stir in sour cream.
- Combine and Serve: Return chicken to skillet, heat through, adjust seasoning, serve over noodles or rice, garnished with parsley.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Chicken thighs can be used for a richer flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg
