Masters of kitchen
There’s something incredibly comforting about a bowl of creamy, savory stroganoff. Traditionally made with beef, this Chicken Mushroom Stroganoff is a lighter, quicker twist on the classic—without sacrificing any of that rich, cozy flavor. The juicy chicken, earthy mushrooms, and luscious sour cream sauce come together in one skillet for a weeknight dinner that feels like a warm hug.
I first discovered this recipe on a rainy Sunday afternoon when I was craving something filling but didn’t want to spend hours in the kitchen. I had chicken, mushrooms, and sour cream in the fridge—and the rest is delicious history.
Why You’ll Love This Chicken Mushroom Stroganoff Recipe
If you’re like me and love meals that deliver big flavor with minimal effort, this stroganoff is going to be your new best friend.
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Quick and easy: Ready in about 30–35 minutes
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One pan = less cleanup: Perfect for weeknights
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Crowd-pleaser: Great for both adults and picky eaters
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Customizable: Works with chicken breast, thighs, or even leftover rotisserie chicken
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Deliciously creamy: Comfort food without being overly heavy
Pro Tip: For the juiciest results, use boneless chicken thighs instead of breasts—they stay moist and flavorful even after simmering in the sauce.
Chicken and Mushroom Stroganoff Ingredients Breakdown
Let’s break down the ingredients that make this dish shine. Understanding the why behind each one helps you adapt the recipe to your pantry and personal taste.
Chicken Options – Breast vs Thigh
You can use either boneless skinless chicken breasts or chicken thighs here.
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Chicken breasts cook quickly and stay lean.
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Chicken thighs are slightly fattier and result in a more tender, flavorful bite.
I personally lean toward thighs for weeknight recipes—they’re forgiving and don’t dry out easily.
Mushrooms Matter – Best Types to Use
The mushrooms bring deep, umami richness to this dish.
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Cremini (baby bella): My go-to for their meatier flavor
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White button mushrooms: Mild, classic choice
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Mixed mushrooms: Feel free to add shiitake or oyster mushrooms for a gourmet twist
Sauté them until golden brown to bring out their natural sweetness and remove excess moisture.
The Creamy Base – What Makes It Stroganoff
This is where the magic happens.
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Sour cream gives the sauce its signature tang and creaminess
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Chicken broth helps create a silky consistency
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Dijon mustard adds depth and a subtle zing
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Flour is used to thicken the sauce slightly (you can sub cornstarch for gluten-free)
Don’t skip the mustard—it might seem like a minor player, but it ties all the flavors together beautifully.
Optional Add-ins to Boost Flavor
Want to level it up? Consider these:
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A splash of white wine to deglaze the pan after the mushrooms
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A teaspoon of paprika for smokiness
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A dash of Worcestershire sauce for added umami
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A pinch of nutmeg to enhance the creaminess
From my experience, adding a bit of dry white wine after browning the mushrooms makes the sauce restaurant-quality. It’s that little chef’s secret you’ll want to remember.
How to Make Chicken Mushroom Stroganoff – Step-by-Step Guide
Step 1 – Sear the Chicken
Start by cutting your chicken into bite-sized pieces and seasoning them well with salt, pepper, and a little paprika (if using).
Heat oil or butter in a large skillet over medium-high heat and sear the chicken until golden brown on all sides. Don’t worry if it’s not cooked through yet—it’ll finish in the sauce.
Remove the chicken from the pan and set it aside.
Step 2 – Sauté the Mushrooms & Onions
In the same pan, add a bit more butter if needed and throw in sliced mushrooms and diced onions.
Let them cook undisturbed for a few minutes to get a nice brown sear. This step builds flavor!
Add garlic in the last minute so it doesn’t burn.
Step 3 – Build the Stroganoff Sauce
Once the mushrooms are golden, deglaze the pan with a splash of white wine or a few tablespoons of broth. Scrape up all the brown bits—that’s pure flavor.
Stir in:
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A tablespoon of flour
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Chicken broth (about 1 cup)
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Dijon mustard
Let the mixture simmer for 2–3 minutes to thicken slightly.
Reduce the heat and stir in the sour cream. Keep the heat low to prevent curdling.
Step 4 – Combine & Simmer
Return the chicken to the pan and stir it into the sauce. Let everything simmer gently for 5–7 minutes, until the chicken is cooked through and the sauce is rich and creamy.
Important: Don’t boil once the sour cream is in the sauce—it can split and ruin the texture.
Step 5 – Serve & Garnish
Serve hot over:
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Buttered egg noodles
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Steamed rice
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Mashed potatoes
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Or even zucchini noodles or cauliflower mash for a low-carb option
Top with fresh chopped parsley or dill for a burst of color and freshness.
Variations of Chicken Mushroom Stroganoff You Can Try
This dish is highly adaptable. Here are a few ways to switch things up:
Dairy-Free Version
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Use unsweetened coconut cream or cashew cream
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Replace butter with olive oil
Gluten-Free Option
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Use cornstarch slurry instead of flour to thicken the sauce
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Make sure your mustard and broth are gluten-free
Healthier Swap
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Sub nonfat Greek yogurt for sour cream (add it off the heat to prevent curdling)
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Add extra mushrooms or spinach for more veggies
Add Some Heat
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Sprinkle in crushed red pepper flakes or smoked paprika for a spicy twist
What to Serve with Chicken Mushroom Stroganoff
One of the best things about Chicken Mushroom Stroganoff is its versatility—it goes with so many delicious sides. Whether you’re aiming for something cozy or fresh and light, there’s a perfect pairing waiting.
Classic Choices
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Buttered egg noodles – The traditional and most-loved base. Their texture soaks up that creamy sauce beautifully.
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Mashed potatoes – Ultra-comforting and ideal for when you want a cozy, indulgent dinner.
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Steamed white or wild rice – A neutral base that balances the richness of the sauce.
Fresh & Light Sides
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Steamed or roasted green beans – The crisp texture contrasts beautifully with the creamy sauce.
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Sauteed spinach or kale – Adds nutrients and balances the heaviness of the dish.
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Simple garden salad – Tossed in lemon vinaigrette for freshness.
From My Kitchen: “I usually serve mine over egg noodles with a side of lemony roasted asparagus. The brightness cuts through the creamy sauce perfectly.”
How to Store and Reheat Chicken Mushroom Stroganoff
One of the many perks of Chicken Mushroom Stroganoff is that it stores and reheats like a dream—making it perfect for leftovers or meal prep.
How to Store
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Avoid leaving it at room temperature for too long, especially with dairy involved.
Reheating Without Splitting the Sauce
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Reheat gently on the stovetop over low heat.
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Add a splash of chicken broth or milk to loosen the sauce if needed.
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Stir frequently to ensure the sauce stays creamy and doesn’t break.
Expert Tip: Avoid microwaving at high power—it can cause the sour cream in the sauce to separate.
Can You Freeze Chicken Stroganoff?
Yes, but with a caveat.
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For best results, freeze the sauce without sour cream and stir in the dairy after reheating.
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If freezing after fully cooking, thaw in the fridge overnight and reheat slowly.
Chicken Mushroom Stroganoff Nutrition Facts
Note: These are estimates based on a standard recipe serving 4.
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Calories: ~380 kcal
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Protein: 30g
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Carbohydrates: 15g
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Fat: 20g
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Saturated Fat: 9g
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Cholesterol: 110mg
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Sodium: 550mg
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Fiber: 1g
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Sugar: 3g
Make It Lighter: Use Greek yogurt instead of sour cream and reduce butter for a lower-fat option.
Common Mistakes to Avoid
Even though Chicken Mushroom Stroganoff is beginner-friendly, here are a few things to keep in mind for the best texture and flavor every time.
Boiling the Sauce After Adding Sour Cream
Boiling will make it grainy and may cause it to separate.
Always simmer gently after dairy is added.
Overcrowding the Pan When Cooking Chicken or Mushrooms
This leads to steaming instead of browning.
Cook in batches if needed to ensure proper sear and flavor.
Underseasoning
Layering seasoning is key to deep, savory flavor.
Add salt and pepper at each stage—chicken, mushrooms, and sauce.
Skipping the Browning
Color = flavor.
Let the chicken and mushrooms brown deeply before moving to the next step.
FAQs – Chicken Mushroom Stroganoff
Can I use leftover rotisserie chicken?
Yes, and it’s a great time-saver! Just shred it and stir it into the sauce at the end. You won’t need to sear it again.
Can I use canned mushrooms?
Technically, yes—but it’s not recommended. Canned mushrooms lack the depth and texture of fresh ones. If it’s all you have, drain them well and sauté briefly before adding.
Can I substitute the sour cream?
Absolutely!
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Greek yogurt – Adds protein and tang
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Crème fraîche – Richer and more stable when heated
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Coconut cream – For dairy-free versions (choose unsweetened)
Can I make Chicken Stroganoff ahead of time?
Yes! It reheats well if stored properly. You can also prep ingredients in advance and cook fresh the day of.
Why did my sauce separate?
This usually happens when the sour cream is added at high heat. Always reduce heat first, and stir it in slowly.
What if my sauce is too thick or thin?
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Too thick? Add more broth or a splash of milk.
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Too thin? Let it simmer uncovered for a few more minutes or add a small cornstarch slurry.
More Chicken Recipes You’ll Love
If you enjoyed this Chicken Mushroom Stroganoff, you’ll love these other comforting, easy chicken dinner ideas:
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Chicken Florentine Recipe – Creamy spinach and garlic sauce over seared chicken
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Bruschetta Chicken Recipe – Fresh tomatoes, basil, and balsamic over juicy chicken breasts
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Chicken Rice a Roni Casserole – Classic comfort in one pan with creamy rice and chicken
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Garlic Butter Chicken Tenders – Crispy, juicy, and full of garlic butter flavor
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Chicken Fajita Casserole – Tex-Mex flavor meets cozy baked casserole
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Buffalo Chicken Mac and Cheese – Spicy, cheesy, and unbelievably satisfying
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Crockpot Chicken and Gravy – The ultimate dump-and-go slow cooker dinner
All are easy to make, packed with flavor, and perfect for weeknight meals or meal prep!
Chicken Mushroom Stroganoff
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- 1/2 teaspoon paprika optional
- 8 oz cremini or white mushrooms sliced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour or cornstarch for GF
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 3/4 cup sour cream or Greek yogurt
- Fresh parsley chopped (for garnish)
- Egg noodles rice, or mashed potatoes, for serving
Instructions
Sear the Chicken:
- Season chicken with salt, pepper, and optional paprika. Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Sear chicken on all sides until golden (5–7 minutes). Remove and set aside.
Sauté Mushrooms and Onions:
- Add the remaining oil or butter to the skillet. Add sliced mushrooms and diced onions. Sauté for 6–8 minutes until deeply browned. Add garlic and cook for 1 minute.
Make the Sauce:
- Sprinkle flour over the mushroom mixture and stir. Pour in chicken broth and Dijon mustard, stirring to deglaze the pan. Simmer for 2–3 minutes until slightly thickened.
Add Sour Cream & Chicken:
- Lower the heat and stir in sour cream until smooth. Return chicken to the skillet and let it simmer for another 5–7 minutes until cooked through.
Serve:
- Serve warm over noodles, rice, or mashed potatoes. Garnish with fresh parsley.
Notes
- Make Ahead Tip: Prep chicken and slice mushrooms in advance for a faster dinner.
- Storage: Refrigerate in airtight container for up to 4 days. Reheat gently with a splash of broth.
- Freezing Tip: For best results, freeze before adding sour cream and stir it in fresh when reheating.
- Substitutes: Swap sour cream with Greek yogurt or crème fraîche. Use coconut cream for dairy-free.
Nutrition
Final Thoughts – Cozy, Creamy, and Crowd-Pleasing
There’s a reason this Chicken Mushroom Stroganoff has become a weeknight staple in so many kitchens—it’s quick, flavorful, and ultra-comforting. Whether you’re serving it over pasta or pairing it with veggies for a lighter take, this recipe offers endless possibilities.
My family always asks for seconds—and even picky eaters love it. The creamy mushroom sauce hugs every bite, and it somehow tastes even better the next day.
So go ahead—grab that skillet, throw on your favorite playlist, and treat yourself to a cozy bowl of this creamy classic tonight.