Chicken Mushroom Stroganoff

Save this recipe on:

Rich, creamy, and loaded with flavor, Chicken Mushroom Stroganoff is the ultimate comfort food that feels indulgent yet is incredibly easy to make. This hearty dish brings together tender chunks of golden-seared chicken and earthy mushrooms, all bathed in a luxurious sour cream and garlic-infused sauce. Whether served over egg noodles, mashed potatoes, or rice, it transforms a simple dinner into something truly special.

What makes this recipe a standout is its beautiful balance of texture and taste—the mushrooms lend a deep umami, while the chicken remains juicy and savory. The cream sauce, speckled with herbs and a touch of tang from the sour cream, wraps everything in a velvety finish. It’s the kind of meal you can pull together on a weeknight but would happily serve to guests.

---

Ingredients for Chicken Mushroom Stroganoff

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
• 2 tbsp olive oil or butter
• 8 oz (225g) cremini or white mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tbsp all-purpose flour
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) sour cream
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

---

Step 1: Sear the Chicken

Start by heating 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the chicken chunks in a single layer, season with salt and pepper, and sear until golden brown on all sides—about 5–7 minutes. Remove the chicken from the pan and set it aside.

---

Step 2: Sauté the Mushrooms and Onion

In the same skillet, add the remaining tablespoon of oil or butter. Toss in the sliced mushrooms and chopped onions. Cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and the onions become translucent.

---

Step 3: Add Garlic and Seasonings

Add the minced garlic and paprika to the skillet. Sauté for another minute until fragrant, making sure not to let the garlic brown. Sprinkle the flour over the mushroom mixture and stir to combine—this helps thicken the sauce later.

---

Step 4: Create the Sauce

Slowly pour in the chicken broth, stirring constantly to deglaze the pan and dissolve the flour. Bring the mixture to a gentle simmer and cook for 3–4 minutes until slightly thickened.

---

Step 5: Return Chicken & Finish the Dish

Return the seared chicken to the skillet. Stir in the sour cream and simmer for another 3–5 minutes, or until the chicken is cooked through and the sauce is rich and creamy. Taste and adjust seasoning with salt and pepper as needed.

---

Step 6: Garnish and Serve

Turn off the heat and sprinkle chopped parsley over the dish for a fresh, herby finish. Serve hot over pasta, rice, or mashed potatoes for a complete, comforting meal.

---

Storage Instructions

Chicken Mushroom Stroganoff stores beautifully, making it a great make-ahead or leftover-friendly meal. Here’s how to keep it fresh:

• Refrigerator: Let the stroganoff cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to 3–4 days.
• Freezer: To freeze, place the cooled stroganoff in a freezer-safe container or bag. Freeze for up to 2 months. Note that the sour cream in the sauce may separate slightly when thawed—stir well during reheating to recombine.
• Reheating: Warm on the stove over medium heat or in the microwave in 30-second intervals, stirring occasionally. Add a splash of broth or water if the sauce thickens too much.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~380 kcal
• Protein: 30g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 2g
• Sodium: ~550mg

Note: Nutritional values may vary based on specific brands and portion sizes.

---

Frequently Asked Questions

What can I substitute for sour cream?

You can use Greek yogurt, crème fraîche, or even a mix of cream and a splash of lemon juice for a similar tang.

Can I make this dish ahead of time?

Yes, Chicken Mushroom Stroganoff can be made a day ahead. Reheat gently and add a bit of broth if the sauce thickens too much.

What kind of mushrooms work best?

Cremini, white button, or baby bella mushrooms all work well. For extra flavor, try a mix including shiitake or portobello.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Use gluten-free broth as well.

Is this dish low-carb?

Yes, it is relatively low in carbs. To reduce carbs further, serve it over cauliflower rice or steamed greens.

Can I add other vegetables?

Absolutely—spinach, peas, or bell peppers can be added during the simmering stage.

How do I keep the chicken from drying out?

Sear the chicken just until browned, and avoid overcooking it once added back into the sauce.

Can I use chicken thighs instead of breasts?

Yes, thighs are actually juicier and more flavorful, making them a great option for this recipe.

---

Print

Save this recipe on: