This Easy Chicken Mushroom Stroganoff is a delicious and lighter twist on the classic beef stroganoff! It features tender, bite-sized pieces of chicken and savory mushrooms simmered in a rich, creamy sauce flavored with Dijon mustard and Worcestershire sauce. I love how this recipe is both quick to make and incredibly satisfying. It’s perfect for a weeknight dinner and tastes amazing served over egg noodles or mashed potatoes.
Why You’ll Love This Chicken Mushroom Stroganoff
- Creamy and Flavorful: The sauce, made with chicken broth and sour cream, is rich, creamy, and packed with flavor.
- Quick and Easy: Ready in about 30 minutes, this dish is perfect for busy weeknights.
- Tender Chicken: Using chicken breast pieces ensures they cook quickly and stay tender.
- Comfort Food Classic: A comforting and satisfying meal that’s perfect for any night of the week.
- One-Pan Meal: Everything cooks together in one skillet, making cleanup easier.
Ingredients for Chicken Mushroom Stroganoff
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Chicken breasts, cut into 1-inch pieces (Meat)
- Olive oil, divided (Oil)
- Butter (Fat)
- Cremini mushrooms, sliced (Fungi)
- Medium onion, chopped (Vegetable)
- Full-fat sour cream (Dairy)
Seasoning and Sauce
- Garlic powder (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- All-purpose flour (for dredging) (Thickener)
- Dijon mustard (Condiment)
- Worcestershire sauce (Condiment)
- Garlic, minced (Aromatic)
- Chicken broth (Liquid)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Chicken Mushroom Stroganoff as is, but here are a few ideas for variations:
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts.
- Add More Vegetables: Toss in some peas, spinach, or green beans.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Different Herbs: Stir in some fresh or dried thyme, parsley, or dill.
- Add White Wine: Deglaze the pan with a splash of dry white wine after cooking the mushrooms.
How to Make Chicken Mushroom Stroganoff
Let me show you how easy it is to make this Easy Chicken Mushroom Stroganoff:
Prepare the Chicken
- I sprinkle the chicken pieces with garlic powder, salt, and pepper.
- Then I dredge each piece in flour, shaking off any excess.
Cook the Chicken
- I heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
- I cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). For the second batch, I add the remaining tablespoon of oil if the pan becomes dry.
- I set the cooked chicken aside on a plate.
Sauté the Vegetables
- In the same pan, I melt the butter.
- I add the sliced mushrooms and chopped onions.
- I sauté for 6-8 minutes until liquid evaporates.
Add Seasoning
- I stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
- I cook for about 1 minute until fragrant.
Deglaze the Pan
- I pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This adds amazing flavor!
- I return the cooked chicken to the pan.
- I cook for another 2 minutes.
Finish with Sour Cream
- I stir in the sour cream and let it warm through for about a minute. I avoid boiling to prevent curdling.
- I adjust seasoning.
Tips and Tricks for the BEST Stroganoff
Here are my secrets for making this stroganoff truly exceptional:
- Don’t Overcook the Chicken: Cook the chicken just until it’s cooked through to keep it tender and juicy.
- Brown the Mushrooms Well: Allowing the mushrooms to brown properly develops their rich, umami flavor.
- Don’t Boil the Sour Cream: Add the sour cream at the end and heat it gently. Boiling sour cream can cause it to curdle.
- Adjust Sauce Thickness: If you prefer a thicker sauce, you can add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon cold water) to the simmering broth before adding the sour cream.
- Fresh Ingredients: Using fresh ingredients always provide best result.
How to Serve
This Chicken Mushroom Stroganoff is delicious served with:
- Egg Noodles: The classic pairing for Stroganoff!
- Mashed Potatoes: Creamy mashed potatoes are also a great choice.
- Rice: Serve over white rice or brown rice.
- Crusty Bread: Perfect for soaking up the creamy sauce.
- Steamed Vegetables: Add a side of steamed green beans or broccoli.
Make Ahead and Storage
Leftover chicken stroganoff can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, being careful not to boil the sauce after reheating if possible.
FAQs about Chicken Mushroom Stroganoff
- Can I use a different type of mushroom?
- Yes, button mushrooms, shiitake, or a mix of mushrooms would also work well.
- Can I make this without the sour cream?
- You can substitute Greek yogurt or heavy cream, but sour cream provides the classic tangy Stroganoff flavor.
- Can I freeze this dish?
- Due to the sour cream, freezing is not recommended as the sauce may separate upon thawing.
Enjoy this creamy, flavorful, and easy-to-make Chicken Mushroom Stroganoff! It’s a perfect comfort food meal for any night of the week.
Print
Chicken Mushroom Stroganoff
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: American, Russian-Inspired
Description
This Chicken Mushroom Stroganoff is a creamy, comforting, and flavorful dish, perfect for a quick weeknight meal. Tender pieces of chicken and sautéed mushrooms are coated in a rich, tangy sauce made with Dijon mustard, Worcestershire sauce, and sour cream.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- All-purpose flour, for dredging (about 1/4 cup)
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms (or white button mushrooms), sliced
- 1/2 medium yellow onion, chopped
- 1 tablespoon Dijon mustard (or more, to taste)
- 1 tablespoon Worcestershire sauce (or more, to taste)
- 3 cloves garlic, minced
- 2/3 cup low-sodium chicken broth
- 1/2 cup full-fat sour cream, room temperature
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season the chicken pieces generously with garlic powder, salt, and pepper.
- Dredge Chicken: Place some all-purpose flour in a shallow dish or on a plate. Lightly dredge the seasoned chicken pieces in the flour, shaking off any excess.
- Cook Chicken (in Batches): Heat 2 tablespoons of the olive oil in a large, deep skillet (cast iron recommended) over medium-high heat. Add half of the dredged chicken to the hot skillet in a single layer. Cook for about 3 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the cooked chicken from the skillet and set it aside on a plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the second batch of chicken. Set aside with the first batch.
- Sauté Vegetables: Add the butter to the same skillet. Once melted, add the sliced mushrooms and chopped onion. Sauté over medium heat for 6-8 minutes, stirring occasionally, until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms and onions are nicely browned.
- Add Seasonings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Deglaze and Add Broth: Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula.
- Return Chicken and Simmer: Return the cooked chicken pieces to the skillet. Bring the mixture to a gentle simmer and cook for another 2 minutes, stirring occasionally, to allow the flavors to meld and the chicken to heat through.
- Finish with Sour Cream: Remove the skillet from the heat. Stir in the room-temperature sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding the sour cream, as it may curdle.
- Season and Serve: Taste the sauce and adjust seasoning with more salt, pepper, Dijon mustard, or Worcestershire sauce, if needed. Serve immediately.
Notes
- Chicken: Boneless, skinless chicken breasts or thighs can be used. Cut into uniform pieces for even cooking.
- Dredging: Lightly dredging the chicken in flour helps create a slight crust and can also help thicken the sauce.
- Mushrooms: Cremini (baby bella) mushrooms or white button mushrooms work well.
- Sour Cream: Use full-fat sour cream for the best texture and flavor. Bringing the sour cream to room temperature before adding it helps prevent it from curdling. Do not boil the sauce after adding sour cream.
- Serving Suggestions: Serve this Chicken Mushroom Stroganoff over cooked egg noodles, rice, mashed potatoes, or quinoa.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.