There’s something magical about a creamy, garlicky Chicken Mushroom Stroganoff bubbling away on the stove – it’s pure comfort in a skillet. This recipe became my go-to weeknight savior during those chaotic years when my kids had after-school activities every evening. I’d toss everything in one pan while helping with homework, and by the time the last math problem was solved, dinner was ready.
What makes this Chicken Mushroom Stroganoff special? It’s faster than traditional beef stroganoff but just as satisfying. The mushrooms soak up all that garlicky goodness, while the sour cream creates a silky sauce that coats every bite. My family still teases me about the time I accidentally doubled the mushrooms (best mistake ever!), and now we can’t imagine it any other way.
Why You’ll Love This Chicken Mushroom Stroganoff
This recipe has been my weeknight superhero for years, and here’s why it’ll become yours too:
- One-pan wonder: From searing the chicken to building that luscious sauce, everything happens in the same skillet. Fewer dishes? Yes please!
- Creamy dreamy texture: The combo of sour cream and heavy cream creates a velvety sauce that coats every noodle perfectly – trust me, you’ll want to lick the spoon.
- Weeknight fast: Ready in about 40 minutes (including prep!), it’s faster than ordering takeout and tastes infinitely better.
- Endlessly adaptable: Serve it over egg noodles for classic comfort, mashed potatoes for ultimate coziness, or even rice if that’s what you’ve got. My kids love it with crusty bread to soak up every last drop of sauce.
Chicken Mushroom Stroganoff Ingredients
Gather these simple ingredients – you probably have most in your kitchen already! The magic happens when they all come together:
- 1 ½ lbs boneless chicken breasts or thighs (cut into 1-inch chunks – thighs stay juicier, but breasts work too)
- 2 tbsp olive oil + 1 tbsp butter (that butter-mushroom combo is *chef’s kiss*)
- 8 oz cremini or button mushrooms (sliced – I leave them thick for better texture)
- 1 small onion, diced (yellow or white – whatever’s in your pantry)
- 3 garlic cloves, minced (fresh only please – jarred just won’t give the same punch)
- 1 tsp Dijon mustard (trust me, this tiny addition makes all the difference)
- ½ tsp smoked paprika (my secret flavor booster – regular paprika works in a pinch)
- ½ cup chicken broth (low-sodium lets you control the salt)
- 1 cup sour cream (full-fat for maximum creaminess)
- ¼ cup heavy cream (this makes the sauce extra luxurious)
- 2 tbsp fresh chopped parsley (plus more for garnish – dried just doesn’t compare here)
That’s it! Simple, right? Now let’s turn these into something magical.
How to Make Chicken Mushroom Stroganoff
Alright, let’s get cooking! This Chicken Mushroom Stroganoff comes together in three simple stages – and I promise, each step fills your kitchen with the most incredible aromas. Just follow along and you’ll have a creamy, dreamy dinner in no time.
Step 1: Sear the Chicken
First, grab your favorite large skillet (I use my trusty cast iron) and heat that olive oil over medium-high heat. You’ll know it’s ready when a drop of water sizzles – about 2 minutes. Season your chicken chunks generously with salt and pepper – this is your flavor foundation!
Now, here’s my trick: don’t crowd the pan. Cook the chicken in batches if needed, letting each piece get a nice golden sear (about 3-4 minutes per side). The chicken doesn’t need to be fully cooked through yet – we’ll finish it later. Transfer to a plate and let it rest while you work on the next step. Those juices will redistribute and keep everything tender.
Step 2: Cook Mushrooms and Aromatics
Same pan, lower the heat to medium, and melt in that glorious butter. Add your onions first – you want them soft and translucent, about 3 minutes. Then toss in those beautiful mushroom slices. Here’s where patience pays off: let them cook undisturbed for a couple minutes to develop that deep golden color. Stir occasionally until they’re all beautifully browned – about 5 minutes total.
Now the magic touch – add the minced garlic and cook just until fragrant (30 seconds max!). You’ll smell when it’s ready. Stir in the Dijon mustard and smoked paprika – this is when the flavors really start singing together.
Step 3: Simmer the Creamy Sauce
Pour in the chicken broth to deglaze the pan, scraping up all those tasty browned bits (that’s flavor gold!). Let it simmer for about 2 minutes to reduce slightly. Now, reduce the heat to low – this is crucial! – before adding the sour cream and heavy cream. Stir gently to combine; we don’t want the sour cream to curdle.
Return the chicken to the pan along with any accumulated juices. Let everything simmer together for about 5 minutes – the sauce will thicken beautifully. Taste and adjust seasoning if needed. Right before serving, stir in most of the fresh parsley (save some for garnish). And voila – creamy Chicken Mushroom Stroganoff perfection!
Expert Tips for the Best Chicken Mushroom Stroganoff
After making this dish countless times, I’ve picked up some tricks that’ll take your Chicken Mushroom Stroganoff from good to “wow!”:
- Temperature is key: Always bring sour cream to room temperature before adding it to prevent curdling – I leave mine out while prepping other ingredients.
- Slice smarter: Cut mushrooms thick (about ¼ inch) so they keep their meaty texture instead of disappearing into the sauce.
- Deglaze like a pro: That golden crust at the bottom of your pan? Liquid gold! Use the chicken broth to scrape up every last flavorful bit.
- Rest & relax: Let the finished dish sit for 5 minutes off heat – the sauce thickens perfectly and flavors meld beautifully.
These little touches make all the difference between a decent dinner and a masterpiece!
The Best Ways to Serve Chicken Mushroom Stroganoff
Oh, the possibilities! This creamy stroganoff plays well with so many sides. My family’s favorite? Wide egg noodles – they cradle every drop of that garlicky sauce. But don’t stop there!
- Classic egg noodles are my go-to (the wider the better for sauce-catching)
- Creamy mashed potatoes make it extra comforting – perfect for chilly nights
- Buttered rice soaks up the sauce beautifully (what I make when noodles run out)
- Crusty bread for mopping up every last bit (my husband’s sneaky favorite)
Pro tip: Add a simple green salad or steamed broccoli for color – the fresh crunch balances all that creamy goodness!
Storing and Reheating Chicken Mushroom Stroganoff
Leftovers? Lucky you! Store your Chicken Mushroom Stroganoff in an airtight container in the fridge – it’ll stay delicious for up to 3 days. When reheating, go low and slow! Gently warm it on the stove over medium-low heat, stirring frequently. If the sauce seems too thick, just stir in a splash of chicken broth or water to bring it back to life. Whatever you do, don’t microwave on high – that’s how sauces break and hearts break too!
Chicken Mushroom Stroganoff Variations
This recipe is like your favorite sweater – comfy but easy to dress up! Here are my favorite ways to mix it up:
- Greek yogurt swap: Out of sour cream? Plain Greek yogurt works beautifully (just stir it in at the very end to keep it smooth).
- Veggie boost: Toss in a handful of baby spinach or kale during the last 2 minutes of cooking – it wilts perfectly into the sauce.
- Herb twist: Try fresh thyme or dill instead of parsley for a different flavor profile (my sister swears by tarragon!).
- Mushroom mix: Use wild mushrooms when they’re in season – porcini or shiitake add amazing depth.
The best part? Every variation still tastes like cozy comfort in a bowl!
Chicken Mushroom Stroganoff FAQs
Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often:
Can I use chicken breasts instead of thighs?
Absolutely! While I prefer thighs for their juiciness, breasts work great too. Just be careful not to overcook them – pull them from the pan when they’re still slightly pink inside since they’ll finish cooking in the sauce.
How can I thicken the sauce if it’s too runny?
If your stroganoff sauce needs help thickening, try simmering uncovered for a few extra minutes. You can also mix 1 tsp cornstarch with 1 tbsp cold water and stir it in – the sauce will tighten up beautifully without losing its creamy texture.
Is this freezer-friendly?
Honestly? Not really. The sour cream tends to separate when frozen and thawed. But it keeps wonderfully in the fridge for up to 3 days – just reheat gently on the stove with a splash of broth to revive the sauce.
Nutritional Information
Just so you know, these numbers are estimates – your exact counts might vary based on ingredients and portion sizes. Here’s the breakdown per serving of this delicious Chicken Mushroom Stroganoff:
- 460 calories
- 36g protein (hello, muscle fuel!)
- 28g fat (mostly from that glorious sour cream and butter)
- 10g carbs
Remember, comfort food is about nourishment for the soul too – and this dish delivers both!
Print
Creamy 40-Minute Chicken Mushroom Stroganoff Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy, garlicky chicken stroganoff packed with mushrooms, perfect for a comforting weeknight dinner.
Ingredients
- 1 ½ lbs boneless chicken breasts or thighs, cut into chunks
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & pepper to taste
- 8 oz cremini or button mushrooms, sliced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 cup chicken broth
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp fresh chopped parsley (plus more for garnish)
- Optional: cooked egg noodles, mashed potatoes, or rice (for serving)
Instructions
- Heat olive oil in a large skillet. Season chicken with salt and pepper, then sear until golden and cooked through. Set aside.
- In the same pan, add butter, then sauté onions, mushrooms, and garlic until soft and golden brown.
- Stir in Dijon mustard, smoked paprika, and chicken broth. Let simmer to reduce slightly.
- Reduce heat and stir in sour cream and heavy cream. Add cooked chicken back in and simmer 5 minutes until sauce thickens.
- Spoon over noodles, rice, or mashed potatoes. Sprinkle fresh parsley on top and serve.
Notes
- Use boneless chicken thighs for extra tenderness.
- Adjust sour cream quantity for desired creaminess.
- Serve hot for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg