If you’re craving a meal that’s creamy, comforting, and comes together in under 30 minutes, look no further than Chicken Mushroom Stroganoff. This dish brings together juicy chicken, earthy mushrooms, and a luscious sour cream sauce that clings perfectly to every strand of egg noodles. Not only is it a family favorite in my household, but it was also the very first recipe I cooked entirely on my own back in college—meaning it’s absolutely foolproof. Stroganoff may sound fancy, but you’ll be amazed at how simple and affordable it is to throw together for a weeknight dinner after a busy day. If you’ve ever tried my family’s classic Beef Stroganoff, you’ll love this lighter, chicken-based twist. Pull up a chair, grab your apron, and let’s create a bowl of pure comfort—your kitchen is about to smell incredible!
What is Chicken Mushroom Stroganoff?
Have you ever wondered how dishes get such tongue-twisting names? Chicken Mushroom Stroganoff may sound like something from a posh restaurant, but it’s truly just a scrumptious dinner with a Russian-inspired creamy sauce. Legend has it the original Stroganoff was created for a count who wanted a dish that was both rich and easy to eat. The twist with our version? Swap out beef for chicken and add earthy mushrooms—voila! The result is a savory, crowd-pleasing meal that proves the old saying: the way to a man’s (or anyone’s) heart is through their stomach. Ready for a little culinary adventure? Don’t let the fancy name scare you—give it a go tonight and see for yourself how easy (and heartwarming) it can be.
Why You’ll Love This
First, let’s talk about what makes Chicken Mushroom Stroganoff irresistible: it’s all about that silky, tangy sour cream sauce coating tender chicken and mushrooms. The combination is so satisfying, you’ll wonder why you haven’t tried it sooner! Making it at home isn’t just delicious—it’s budget-friendly too. You likely have most of the ingredients already, and cooking from scratch is always less expensive than takeout or fancy restaurant meals. The dish is crowned with fresh parsley for a pop of color and brightness, taking the flavor to the next level. Compared to a classic Creamy Garlic Chicken (another fan-favorite on my blog!), this stroganoff offers a rich, velvety sauce and mushroom goodness that’s truly unique. So why not treat yourself and your loved ones? Grab the ingredients and give this recipe a go—you’ll be coming back for seconds!
How to Make
Quick Overview
Chicken Mushroom Stroganoff is a weeknight hero—quick, uncomplicated, and deeply satisfying. The main stars are juicy sliced chicken breast and sautéed mushrooms, all enveloped in a creamy, paprika-spiked sauce. The whole dish comes together in about 30 minutes and is served over a bed of tender egg noodles for pure comfort. Get ready for a meal that hits all the right notes: easy, delicious, and totally comforting.
Ingredients
1 lb chicken breast, sliced
8 oz mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup sour cream
2 tbsp flour
1 tsp paprika
Salt and pepper to taste
12 oz egg noodles
Fresh parsley for garnish
Directions
- Cook the egg noodles according to package instructions. Drain them well and set aside.
- In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion and minced garlic. Cook for about 2-3 minutes, until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the pan. Sauté for another 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their juices.
- Push the onion, garlic, and mushroom mixture to one side of the skillet. Add the sliced chicken breast to the empty side. Cook for 5-6 minutes, turning pieces occasionally, until the chicken is no longer pink in the center.
- Sprinkle the flour and paprika evenly over the chicken and mushroom mixture. Stir well to coat everything evenly, allowing the flour to cook for about 1 minute.
- Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Continue to cook for 2-3 minutes until the sauce begins to thicken.
- Lower the heat and fold in the sour cream until everything is beautifully combined and silky. Season with salt and pepper to your taste.
- Serve the chicken and mushroom mixture over the drained egg noodles. Garnish with a generous sprinkle of fresh parsley.
Enjoy your creamy, mushroom-packed masterpiece!
What to Serve With
Chicken Mushroom Stroganoff is hearty on its own, but pairing it with a few simple sides makes for a truly memorable meal. For something green, try a crisp cucumber salad or buttered green beans to balance the rich sauce. A slice of warm, crusty bread is perfect for sopping up every last bit of sauce. And if you’re in the mood for a cozy dinner, a glass of chilled white wine like Pinot Grigio or a sparkling lemonade pairs delightfully. Don’t forget a light dessert, such as apple slices or a scoop of sorbet, to finish things off on a refreshing note!
Top Tips for Perfecting
- Swap It Up: Not a fan of chicken? Turkey breast or even thinly sliced beef work beautifully in this recipe. For a vegetarian twist, try tofu or extra mushrooms for a super-speedy meatless meal.
- Sauce Secrets: Add the chicken broth slowly and keep stirring. This ensures a lump-free, silky sauce. If you prefer a thicker consistency, use a touch more flour; for a lighter sauce, add a splash more broth.
- Flavors Matter: Use fresh paprika and quality sour cream for maximum flavor. Smoked paprika offers a deeper note if you’re feeling adventurous!
- Avoid Curdlng: Stir in the sour cream with the heat low to prevent the sauce from separating.
- Stay Organized: Prep all ingredients before you start cooking for the most stress-free experience.
Even if you’re new to cooking, these tips will help you whip up a perfect stroganoff every time!
Storing and Reheating Tips
Chicken Mushroom Stroganoff makes excellent leftovers. Store cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or milk to the skillet and gently warm over low heat, stirring until creamy again. Avoid microwaving for too long as the sauce can separate. If you want to freeze the stroganoff, do so without egg noodles (as they don’t freeze well). Cool the saucy chicken and mushrooms, transfer to freezer-safe containers, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and gently reheat on the stove. Cook fresh noodles and serve!
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt gives a tangy flavor and a lighter texture, making it a healthy swap for sour cream.
What mushrooms work best in this recipe?
Button mushrooms are classic, but cremini, portobello, or even shiitake mushrooms add extra flavor and depth.
Is this recipe gluten-free?
Not as written, since it uses flour and egg noodles. You can substitute gluten-free flour and use gluten-free noodles to make it celiac-friendly.
How do I prevent the sauce from curdling?
Make sure to add the sour cream over low heat and stir continuously for a silky, smooth sauce.
Can I prepare this stroganoff in advance?
Yes, you can cook the chicken and mushroom sauce ahead and store it in the fridge, then cook noodles fresh when you’re ready to serve. The sauce also freezes well—just thaw and reheat gently before enjoying.
Conclusion
Chicken Mushroom Stroganoff is proof that delicious, restaurant-worthy comfort food doesn’t have to be complicated or expensive. With its creamy sauce, tender chicken, and the umami hit from mushrooms, all ready in about half an hour, it’s a lifesaver for busy nights or impromptu dinner parties. Whether you’re a seasoned home cook or a recipe newbie, this dish guarantees warm hearts and happy smiles around your table. Give this recipe a try, explore the other cozy classics on the blog, and bring a taste of comfort to your kitchen tonight!
Chicken Mushroom Stroganoff
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 1 lb Chicken breast, sliced
- 8 oz Mushrooms, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 tbsp Flour
- 1 tsp Paprika
- to taste Salt and pepper
- 12 oz Egg noodles
- to garnish Fresh parsley
Instructions
- Cook the egg noodles according to package instructions. Drain them well and set aside.
- In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion and minced garlic for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the pan and sauté for another 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their juices.
- Push the onion, garlic, and mushroom mixture to one side of the skillet. Add the sliced chicken breast to the empty side and cook for 5-6 minutes, turning pieces occasionally, until the chicken is no longer pink in the center.
- Sprinkle the flour and paprika evenly over the chicken and mushroom mixture. Stir well to coat everything evenly, allowing the flour to cook for about 1 minute.
- Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Continue to cook for 2-3 minutes until the sauce begins to thicken.
- Lower the heat and fold in the sour cream until everything is beautifully combined and silky. Season with salt and pepper to taste.
- Serve the chicken and mushroom mixture over the drained egg noodles and garnish with a generous sprinkle of fresh parsley.