Creamy Chicken & Mushroom Stroganoff is a rich, hearty dish with tender chicken, savory mushrooms, and a luscious, flavorful dinner sauce.

Why You’ll Love This Recipe

Comforting and hearty: Perfect for chilly evenings or when you need something warm and filling.
Quick and easy: Ready in just 40 minutes from start to finish.

Pantry-friendly: Made with everyday ingredients you probably already have.
Versatile: Serve it over noodles, rice, or mashed potatoes.
Family favorite: A mild, creamy sauce that even picky eaters will enjoy.

Ingredients

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized strips
2 tablespoons olive oil
1 medium onion, finely chopped

2 cloves garlic, minced
10 oz (280 g) cremini or white mushrooms, sliced
1 cup chicken broth

1 tablespoon Dijon mustard
1 teaspoon paprika
½ teaspoon dried thyme

½ cup sour cream
Salt and pepper, to taste
8 oz (225 g) wide egg noodles or rice, cooked according to package directions

Fresh parsley, chopped, for garnish

Directions

Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until golden, about 4–5 minutes. Remove and set aside.
In the same skillet, sauté the onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.

Add mushrooms, paprika, and thyme. Cook until mushrooms release moisture and begin to brown, about 5 minutes.
Pour in chicken broth and Dijon mustard. Stir well and bring to a simmer, scraping up any browned bits from the pan.
Return the chicken to the skillet and simmer for 5–7 minutes until fully cooked and sauce slightly reduces.

Reduce heat to medium-low. Stir in sour cream and heat gently—do not boil. Season with salt and pepper to taste.
Serve hot over egg noodles or rice. Garnish with chopped parsley.

Servings and Timing

Servings: 4

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Calories: Approximately 380 kcal per serving

Variations

Creamier version: Add ¼ cup heavy cream along with the sour cream.
Herb boost: Mix in fresh thyme or rosemary for an herbal twist.

Spicy: Add red pepper flakes or a dash of cayenne for heat.
Gluten-free: Serve over gluten-free pasta or rice and ensure broth and mustard are gluten-free.
Vegetarian: Replace chicken with tofu or more mushrooms and use vegetable broth.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without noodles or rice for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in a skillet over medium heat or microwave in 1-minute intervals, stirring between, until heated through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully and offer more flavor and tenderness.

What type of mushrooms work best?

Cremini or white button mushrooms are classic, but baby bella or even portobello slices add a rich, earthy depth.

Can I make this ahead of time?

Yes, you can prepare it a day in advance and reheat it gently. Add a splash of broth when reheating to maintain the sauce’s texture.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are great alternatives, though yogurt will give a tangier flavor.

Is this dish kid-friendly?

Absolutely! The creamy texture and mild seasoning make it appealing to children.

What can I serve with this besides noodles or rice?

Mashed potatoes, quinoa, or even crusty bread pair well with this stroganoff.

Can I make this dairy-free?

You can substitute the sour cream with a dairy-free version and use a dairy-free broth to adapt the recipe.

How can I thicken the sauce?

If you prefer a thicker sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water before adding the sour cream.

Can I use leftover cooked chicken?

Yes, just add the cooked chicken during the last 3–4 minutes of simmering to warm it through.

What wine pairs well with this dish?

A dry white wine like Chardonnay or a light red like Pinot Noir complements the creamy sauce and mushrooms.

Conclusion

Creamy Chicken & Mushroom Stroganoff is a comforting, one-pan dinner that combines savory flavors with velvety textures for a meal that’s as satisfying as it is simple. Whether served over noodles, rice, or your favorite starch, it’s bound to become a regular rotation in your kitchen. Perfect for cozy nights, easy dinners, or just when you crave something rich and homey.

More Creamy Chicken Favorites to Try

If you enjoyed the rich and savory flavors of this stroganoff, you’ll love our Monterey Chicken Spaghetti Casserole — a cheesy, crowd-pleasing bake. For something zesty yet comforting, the Zesty Lemon Garlic Chicken Bowtie Pasta is packed with bright citrus flavor. Want a spicier take? Try the creamy and bold Cheesy Buffalo Ranch Chicken Lasagna. If you’re short on time, our Forgotten Chicken Recipe delivers big flavor with minimal effort. And for a cozy slow-cooked dish, the Slow Cooker Chicken and Stuffing Casserole is a true comfort classic.

Creamy Chicken & Mushroom Stroganoff

Author: Chef Clara
Total Time: 40 minutes

Yield: 4 servings
Diet: Halal

Print Recipe

Description

A cozy and comforting twist on classic stroganoff, featuring tender chicken and earthy mushrooms simmered in a luscious sour cream sauce—perfect served over noodles or rice.

Ingredients

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized strips
2 tablespoons olive oil
1 medium onion, finely chopped

2 cloves garlic, minced
10 oz (280 g) cremini or white mushrooms, sliced
1 cup chicken broth

1 tablespoon Dijon mustard
1 teaspoon paprika
½ teaspoon dried thyme

½ cup sour cream
Salt and pepper, to taste
8 oz (225 g) wide egg noodles or rice, cooked according to package directions

Fresh parsley, chopped, for garnish

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Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning lightly with salt and pepper. Cook until golden on all sides but not fully cooked through, about 4–5 minutes. Remove and set aside.

In the same skillet, add the onion and sauté for 3 minutes until soft. Stir in garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and season with paprika and thyme. Cook until mushrooms release their moisture and begin to brown, about 5 minutes.
Pour in the chicken broth and Dijon mustard, stirring well to combine. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Return the chicken to the skillet, nestling it into the mushroom mixture. Simmer gently for 5–7 minutes, cooking until the chicken is cooked through and the sauce has slightly reduced.
Lower the heat to medium-low. Stir in the sour cream and cook just until warmed through, making sure not to boil. Taste and adjust seasoning with salt and pepper.
Serve the stroganoff over cooked egg noodles or rice. Garnish with fresh parsley and enjoy warm.

Notes

Do not boil after adding sour cream to prevent curdling.
Chicken thighs can be used for a juicier result.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course

Method: Skillet
Cuisine: Russian-American