Chicken Mushroom Stroganoff Recipe

Chicken Mushroom Stroganoff is a creamy, hearty dish that’s perfect for weeknight dinners or cozy family meals. Tender chicken, earthy mushrooms, and a luscious sour cream sauce come together beautifully to create a comforting meal that pairs wonderfully with pasta, rice, or even mashed potatoes. Best of all, it’s quick and easy to prepare!

Ingredients You’ll Need

For the Stroganoff:

• 2 large chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil (or butter)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 8 oz mushrooms (sliced; use cremini, button, or a mix)
• 1 cup chicken broth (low sodium)
• ½ cup heavy cream
• ½ cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp all-purpose flour (for thickening)
• 1 tsp paprika (optional, for a smoky touch)
• Salt and black pepper to taste

Optional Garnish:

• Fresh parsley or thyme
• Grated Parmesan cheese

Step-by-Step Directions

Step 1: Sear the Chicken

1. Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Cook the Chicken: Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until browned and fully cooked, about 5–6 minutes. Remove and set aside.

Step 2: Sauté the Vegetables

1. Add the remaining tablespoon of olive oil to the skillet.
2. Sauté the onions and garlic until fragrant and translucent, about 2 minutes.
3. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until softened and slightly browned.

Step 3: Make the Sauce

1. Add the Flour: Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1 minute to remove the raw taste.
2. Deglaze the Pan: Gradually pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
3. Add Cream and Mustard: Stir in the heavy cream, Dijon mustard, and paprika (if using). Simmer for 3–4 minutes until the sauce thickens slightly.

Step 4: Combine and Finish

1. Return the cooked chicken to the skillet and toss to coat in the sauce.
2. Stir in the sour cream and simmer gently for another 2–3 minutes. Be careful not to boil, as this could cause the sour cream to curdle.
3. Taste and adjust the seasoning with more salt and pepper, if needed.

Step 5: Serve

Serve the Chicken Mushroom Stroganoff over a bed of egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or thyme and a sprinkle of grated Parmesan for an extra touch of flavor.

Serving & Storage Tips

Serving:

• Pair this dish with a crisp green salad or roasted vegetables for a complete meal.
• Garlic bread or crusty rolls are perfect for mopping up the creamy sauce.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if the sauce thickens too much.
• Freeze: Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Helpful Notes

1. Chicken Options: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier result.
2. Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, or portobello for more complex flavors.
3. Thicker Sauce: Add an extra tablespoon of flour for a thicker sauce or simmer it longer to reduce.
4. Low-Fat Alternative: Replace heavy cream with half-and-half and use light sour cream for a lighter dish.

Tips from Well-Known Chefs

1. Julia Child: “Deglaze your pan thoroughly to capture all the rich flavors from the sautéed ingredients.”
2. Ina Garten: “Fresh herbs like thyme or parsley can transform a dish from good to great. Add them just before serving.”
3. Gordon Ramsay: “Don’t rush the mushrooms—let them caramelize for deeper, earthier flavors.”

Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes, Chicken Mushroom Stroganoff reheats well. Just store it in the refrigerator and reheat gently to avoid overcooking the chicken.

2. What pasta works best with Stroganoff?

Egg noodles are traditional, but fettuccine, penne, or even linguine work wonderfully.

3. What can I use instead of sour cream?

Greek yogurt or crème fraîche are excellent substitutes.

4. Can I make this dish dairy-free?

Yes! Use coconut milk or a plant-based cream alternative, and replace sour cream with cashew cream or a dairy-free yogurt.

5. What if I don’t have Dijon mustard?

Yellow mustard or whole-grain mustard can be used in its place, though the flavor will vary slightly.

6. How do I prevent the sour cream from curdling?

Stir the sour cream in at the end over low heat, avoiding boiling temperatures.

7. Can I add wine to the sauce?

Yes, a splash of white wine during deglazing adds depth to the sauce. Let it reduce before adding the broth.

8. What can I use instead of chicken?

Substitute with beef strips for a more traditional Stroganoff, or tofu for a vegetarian option.

9. How do I avoid overcooking the chicken?

Cook the chicken just until it’s browned and set it aside before making the sauce. Return it to the skillet only at the end to warm through.

10. Can I add vegetables?

Absolutely! Peas, spinach, or zucchini are great additions that blend well with the flavors.