If you love creamy, comforting meals that bring warmth and richness to your table, this Chicken Mushroom Stroganoff Recipe is an absolute must-try. This dish is a perfect balance of tender chicken, earthy mushrooms, and a luscious sour cream sauce infused with a hint of paprika and Dijon mustard. It’s simple enough for a weeknight dinner yet decadent enough to impress guests. Once you discover this recipe, it’s sure to become a favorite go-to that feels like a cozy hug in every bite.
Ingredients You’ll Need
The beauty of this Chicken Mushroom Stroganoff Recipe lies in its straightforward ingredients that come together to create incredible flavor, texture, and color. Each component plays a vital role, whether it’s the tender chicken providing protein, the mushrooms adding earthiness, or the sour cream lending that signature creamy touch.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for quick and even cooking.
- 2 tablespoons olive oil: Adds a light, fruity flavor and prevents sticking.
- 1 tablespoon butter: Enhances richness and helps sauté the vegetables.
- 1 small onion, finely chopped: Brings a mild sweetness and aroma.
- 2 garlic cloves, minced: Adds a fragrant punch essential to the dish’s depth.
- 8 ounces cremini or white mushrooms, sliced: Provide a meaty texture and earthy taste.
- 1 teaspoon paprika: Gives a smoky warmth and beautiful color.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds just the right amount of heat and bite.
- 1 tablespoon all-purpose flour: Thickens the sauce perfectly without lumps.
- 1 cup low-sodium chicken broth: Creates the savory base of the sauce.
- 1/2 cup sour cream: Delivers the creamy tang that defines stroganoff.
- 1 teaspoon Dijon mustard: Adds a subtle zing and complexity.
- 1 tablespoon chopped fresh parsley (optional): Offers a fresh, vibrant finish.
- Cooked egg noodles or rice for serving: Perfect for soaking up that luscious sauce.
How to Make Chicken Mushroom Stroganoff Recipe
Step 1: Prepare and Cook the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and paprika. Add them to the hot oil and cook for about 5 to 6 minutes, turning occasionally until they are beautifully browned and cooked through. Once done, remove the chicken from the skillet and set aside. This step locks in juicy flavor and creates a savory base for the sauce.
Step 2: Sauté the Vegetables
In the same skillet, add the butter and let it melt. Toss in the finely chopped onion and cook for 2 to 3 minutes until it turns soft and translucent. Then stir in the minced garlic and sliced mushrooms. Cook for 5 to 7 minutes until the mushrooms are browned and tender, stirring occasionally. This step develops the deep, earthy flavor that complements the chicken perfectly.
Step 3: Make the Sauce
Sprinkle the flour evenly over the mushrooms and stir well to coat. This little trick ensures your sauce will thicken nicely without clumps. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until the sauce begins to thicken just right.
Step 4: Add the Creamy Elements and Return Chicken
Reduce the heat to low. Stir in the sour cream and Dijon mustard until the sauce is completely smooth and creamy. Now, return the cooked chicken to the pan, mixing it thoroughly with the sauce. Let it heat through for another 2 to 3 minutes so the flavors meld beautifully. Your Chicken Mushroom Stroganoff Recipe is almost ready to be enjoyed!
How to Serve Chicken Mushroom Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped parsley on top adds a burst of color and a fresh touch that balances the richness of the sauce. Some people love adding a little extra paprika dusted over the dish to enhance the smoky aroma and create visual appeal. These small touches make every serving feel special.
Side Dishes
This comforting stroganoff pairs wonderfully with warm egg noodles, which soak up every last bit of that sumptuous sauce. Rice is also a fantastic option, offering a neutral base that lets the creamy chicken and mushrooms shine. For a lighter contrast, steamed green beans or a crisp side salad make lovely accompaniments.
Creative Ways to Present
For a fun twist, try serving this Chicken Mushroom Stroganoff Recipe over a bed of buttery mashed potatoes or even cauliflower rice to keep it lighter. Another idea is to serve it in individual ramekins baked with a sprinkling of cheese on top, broiled briefly for a bubbly golden crust. These creative presentations make the dish perfect for entertaining or special dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Mushroom Stroganoff Recipe keeps beautifully in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve the rich flavors and creamy texture. When ready to eat, simply reheat gently to avoid curdling the sour cream.
Freezing
This dish freezes well, which is perfect for planning ahead. Allow the stroganoff to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months, making it a convenient and delicious freezer meal option. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat the leftover stroganoff over low to medium heat on the stovetop, stirring frequently. Adding a splash of chicken broth or water can help loosen the sauce if it thickens too much. Avoid reheating in high heat or the sour cream may separate. Microwaving is also fine but do it in short bursts, stirring in between for even warming.
FAQs
Can I use chicken thighs instead of chicken breasts in this Chicken Mushroom Stroganoff Recipe?
Absolutely! Chicken thighs will give you a juicier, more flavorful result because of their higher fat content. Just make sure to cut them into similar-sized pieces and cook fully before setting aside.
Is it okay to substitute sour cream with heavy cream?
Yes, you can swap sour cream with heavy cream or a mix of half-and-half. Using heavy cream will make the sauce richer but slightly less tangy, so adjust to your taste preferences accordingly.
What type of mushrooms work best in this recipe?
Cremini mushrooms are ideal for this dish since they have a deeper flavor than white button mushrooms but are still mild enough not to overpower the sauce. Of course, you can mix in other mushrooms like portobello or shiitake if you want more complexity.
Can I make this Chicken Mushroom Stroganoff Recipe dairy-free?
Yes, you can substitute the sour cream with dairy-free alternatives like coconut yogurt or cashew cream. Just be aware the flavor and texture will vary slightly, but it will still be delicious and creamy.
How long does it take to prepare and cook this stroganoff?
The entire Chicken Mushroom Stroganoff Recipe comes together in about 35 minutes—10 minutes for prep and 25 minutes to cook. It’s a fantastic option for a quick yet satisfying meal any night of the week.
Final Thoughts
This Chicken Mushroom Stroganoff Recipe is truly a standout dish that combines simple ingredients with luxurious flavors. It’s perfect for cozy weeknight dinners or when you want to impress without spending hours in the kitchen. Trust me, once you try this rich, creamy, and comfort-filled recipe, it will become a beloved staple in your culinary repertoire. So go ahead, gather your ingredients and enjoy every single bite of this classic made easy and unforgettable.
Print
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: Nut-Free
Description
Chicken Mushroom Stroganoff is a comforting and creamy dish featuring tender bite-sized pieces of chicken sautéed with mushrooms, onions, and garlic, then simmered in a rich sour cream sauce with a touch of Dijon mustard and paprika. Served over egg noodles or rice, this Russian-American classic is perfect for an easy, satisfying weeknight dinner.
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 8 ounces cremini or white mushrooms (sliced)
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional)
To Serve
- Cooked egg noodles or rice
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook for 5–6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same pan, add butter and sauté the finely chopped onion for 2–3 minutes until soft. Stir in the minced garlic and sliced mushrooms, cooking for 5–7 minutes until the mushrooms are browned and tender.
- Make the Sauce Base: Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. Slowly add the chicken broth while stirring constantly to prevent lumps, then bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
- Add Sour Cream and Mustard: Reduce heat to low and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
- Combine and Warm Through: Return the cooked chicken pieces to the skillet and cook for an additional 2–3 minutes to heat through and allow flavors to meld.
- Serve: Spoon the stroganoff over cooked egg noodles or rice and garnish with chopped fresh parsley if desired. Serve immediately for best flavor.
Notes
- For extra richness, substitute heavy cream or mix half-and-half in place of sour cream.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Leftovers reheat well the next day and can be stored in the refrigerator for up to 2 days.
