Creamy Chicken Mushroom Stroganoff Recipe

This chicken mushroom stroganoff is the kind of dinner you can pull together on a weeknight with one skillet and a pot of noodles. Thin slices of chicken breast get browned in butter, mushrooms and onion cook down until golden, and a quick sauce of broth and sour cream turns it all into something rich and creamy. It serves 4 and takes about 35 minutes from start to finish.

Why You’ll Like This Chicken Mushroom Stroganoff

Classic beef stroganoff is lovely, but it asks for a cut of meat that costs more and cooks longer. Chicken breast is quicker, milder and easier to find, and sliced thin it cooks in a few minutes. The mushrooms bring a savory, earthy depth, the paprika adds gentle warmth, and the sour cream gives the sauce its tangy finish.

• Fast: about 15 minutes of prep and 20 minutes of cooking.
• Pantry-friendly: most of the ingredients are everyday staples.
• Flexible: serve it over egg noodles, fettuccine, rice or mashed potatoes.

Ingredients for Chicken Mushroom Stroganoff

• 1 lb chicken breast, thinly sliced
• 2 cups fresh mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream, at room temperature
• 1 teaspoon Dijon mustard, optional
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt, divided, plus more for the pasta water
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for serving
• 8 oz egg noodles or fettuccine, to serve

Ingredient Notes

Chicken: Boneless, skinless breasts work best. Cut them against the grain into strips about 1/4 inch thick and 2 inches long so they cook fast and stay tender.

Mushrooms: White button or cremini are the usual choice. Both brown well and hold their shape in the sauce.

Sour cream: Use full-fat if you can. Lower-fat versions are more likely to separate when heated. Let it sit out of the fridge for about 20 minutes before you start.

Dijon: A small spoonful adds a bit of tang. It is optional, and the dish is good without it.

How to Make Chicken Mushroom Stroganoff

Step by Step

1. Prep the chicken. Pat the sliced chicken dry with paper towels. Toss it with 1/2 teaspoon of the salt, the pepper and the paprika.
2. Start the noodles. Bring a large pot of salted water to a boil. Cook the egg noodles or fettuccine according to the package directions, drain, and keep warm.
3. Sear the chicken. Heat the olive oil and 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken in a single layer, working in two batches if the pan looks crowded. Cook for 2 to 3 minutes per side, until golden and cooked through. Move it to a plate.
4. Brown the mushrooms. Add the remaining 1 tablespoon of butter to the same skillet. Add the 2 cups of sliced mushrooms and cook for 5 to 6 minutes, stirring now and then, until they release their liquid and turn golden brown.
5. Cook the onion and garlic. Stir in the chopped onion and cook for 3 to 4 minutes until soft. Add the garlic and thyme and cook for 30 seconds, just until fragrant.
6. Add the flour. Sprinkle the 2 tablespoons of flour over the vegetables and stir for 1 minute so the raw taste cooks off.
7. Build the sauce. Pour in the chicken broth slowly, about 1/2 cup at a time, stirring and scraping up the browned bits from the bottom of the pan. Add the Dijon if using. Simmer for 4 to 5 minutes, until the sauce coats the back of a spoon.
8. Add the sour cream. Turn the heat to low. Stir a few spoonfuls of the warm sauce into the sour cream in a small bowl, then stir that mixture back into the skillet along with the remaining 1/4 teaspoon of salt. Do not let the sauce boil from this point on.
9. Finish. Return the chicken and any juices from the plate to the pan. Warm everything together for 2 minutes, then taste and adjust the salt and pepper.
10. Serve. Spoon the stroganoff over the noodles and top with the chopped parsley.

Tips for the Best Chicken Mushroom Stroganoff

Slice the Chicken Thin

Thin, even strips cook in just a few minutes, so the chicken stays juicy instead of turning dry and chewy. If the breast is thick, put it in the freezer for 15 minutes first. It firms up and is much easier to slice neatly.

Don’t Boil the Sour Cream

Heat is the one thing that can ruin the sauce. Boiling sour cream makes it curdle and turn grainy. Take the pan to low heat, temper the sour cream with a little warm sauce, and keep the sauce at a gentle warmth after it goes in.

Don’t Crowd the Pan

Chicken and mushrooms both need room to brown. If they are packed tightly, they steam and turn pale. Cook in batches if you need to. The browned bits left behind are what give the sauce its flavor.

Cook the Chicken Through

Chicken is done when it reaches 165°F (74°C) in the thickest piece, or when it is no longer pink in the center. Slices this thin usually get there in about 5 minutes.

What to Serve With Chicken Mushroom Stroganoff

Wide egg noodles are the traditional pairing because they catch plenty of sauce. Fettuccine, rice, mashed potatoes or buttered orzo all work too. For something fresh alongside, try steamed green beans, a simple green salad with a sharp vinaigrette, or roasted broccoli.

Variations

• Mixed mushrooms: Swap in a mix of cremini, shiitake and oyster mushrooms for more flavor. Keep the total at 2 cups.
• Chicken thighs: Boneless, skinless thighs are a little more forgiving than breast. Slice them thin and cook 1 to 2 minutes longer.
• A splash of wine: After the onion and garlic, add 1/4 cup dry white wine and let it cook down for a minute before adding the flour.
• Greek yogurt swap: Plain full-fat Greek yogurt can replace the sour cream. Stir it in off the heat, since it curdles even more easily.

Storage and Reheating

Refrigerator: Cool leftovers within two hours and store the stroganoff in an airtight container for up to 3 days. Keep the noodles separate if you can, so they do not soak up all the sauce.

Reheating: Warm it in a skillet over low heat, stirring often, and add a splash of broth or milk to loosen the sauce. You can also use the microwave in short 30-second bursts, stirring in between. Avoid high heat, which can make the sauce split.

Freezing: Sauces made with sour cream can turn grainy after freezing, so this dish is best eaten fresh. If you want to freeze a batch, make the base without the sour cream and stir it in when you reheat.

Frequently Asked Questions

Why did my stroganoff sauce curdle?

The sauce was most likely too hot when the sour cream went in, or the sour cream was cold straight from the fridge. Lower the heat, let the sour cream come to room temperature, and stir a little warm sauce into it before adding it to the pan.

Can I make chicken mushroom stroganoff ahead of time?

Yes. You can slice the chicken, mushrooms and onion a day ahead and keep them covered in the refrigerator. You can also cook the dish up to the point before the sour cream goes in, then reheat gently and finish it just before serving.

What can I use instead of sour cream?

Full-fat plain Greek yogurt is the closest swap, though it needs very gentle heat. Crème fraîche is another good option and is less likely to curdle. For a non-dairy version, a thick unsweetened plant-based yogurt can work, though the flavor will be different.

Can I use canned or frozen mushrooms?

Fresh mushrooms give the best color and texture. Frozen sliced mushrooms can work if you thaw them and squeeze out the extra water first, then cook them until the pan is dry and they brown. Canned mushrooms are softer, so add them near the end to heat through.