Tired of the same old chicken dinners? I get it. You want something comforting and delicious that doesn’t take all night to make.
This Chicken Mushroom Stroganoff is your answer. It’s creamy, savory, and feels fancy, but it comes together in about 30 minutes.
Forget those boxed meal kits. We’re making this from scratch with simple stuff you probably have right now. Let’s make a meal that everyone at the table will actually eat.
What You’ll Need
This recipe uses basic pantry items. Nothing too wild or hard to find here.
| Category | Ingredient | Amount |
|---|---|---|
| Chicken | Boneless Chicken Breasts | 1.5 lbs |
| Veggies | Cremini Mushrooms | 8 oz |
| Aromatics | Yellow Onion | 1 medium |
| Garlic | 3 cloves | |
| Sauce | Chicken Broth | 1.5 cups |
| All-Purpose Flour | 2 tbsp | |
| Dijon Mustard | 1 tbsp | |
| Full-Fat Sour Cream | 1 cup | |
| Fats & Seasoning | Olive Oil | 2 tbsp |
| Unsalted Butter | 2 tbsp | |
| Salt & Black Pepper | To taste | |
| Garnish | Fresh Parsley | 2 tbsp |
Pro Tips
After making this dish a thousand times, I’ve learned a few things. These little tricks make a big difference.
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Don’t Crowd the Mushrooms: Cook mushrooms in a single layer. If you pile them in, they’ll steam instead of brown. Browning equals flavor. Cook them in two batches if you have to.
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Room Temp Sour Cream: Take your sour cream out of the fridge when you start prepping. Cold sour cream can curdle when it hits a hot pan. Letting it warm up a bit helps it mix in smoothly.
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Scrape the Brown Bits: After you cook the chicken and onions, you’ll see brown bits stuck to the bottom of the pan. When you add the broth, use a wooden spoon to scrape them up. That’s pure, concentrated flavor you don’t want to waste.
Tools You’ll Use
You don’t need any special equipment for this. Just your everyday kitchen gear.
| Tool | Purpose |
|---|---|
| Large Skillet or Pan | Sautéing & simmering |
| Cutting Board | Chopping ingredients |
| Sharp Knife | Prepping veggies/chicken |
| Wooden Spoon | Stirring & scraping |
| Whisk | Mixing the sauce |
| Measuring Cups/Spoons | Measuring everything |
Easy Instructions
Let’s get this done. Follow these steps and you’ll have dinner on the table in no time.
Step 1: Cut the chicken into bite-sized pieces, about 1-inch cubes. Pat them dry with a paper towel and season well with salt and pepper.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown. Don’t cook it all the way through yet. Remove it from the pan and set it aside.
Step 3: Add the butter and remaining olive oil to the same skillet. Add the sliced mushrooms. Let them cook without stirring for a few minutes until they start to brown. Then stir and cook until they are soft and have released their water.
Step 4: Add the chopped onion to the pan with the mushrooms. Cook for about 5 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for just one more minute until you can smell it.
Step 5: Sprinkle the flour over the vegetables. Stir constantly for about one minute to cook out the raw flour taste. This will help thicken our sauce later.
Step 6: Slowly pour in the chicken broth while whisking. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for about 5 minutes, until it starts to thicken.
Step 7: Stir in the Dijon mustard. Add the cooked chicken back into the skillet. Reduce the heat to low and let it simmer gently for another 5 minutes, or until the chicken is cooked through.
Step 8: Turn off the heat completely. Let the pan cool for a minute. Stir in the sour cream and fresh parsley until the sauce is smooth and creamy. Taste and add more salt and pepper if needed.
Substitutions and Variations
Don’t have something? No problem. This recipe is easy to change up.
- Chicken: Boneless, skinless chicken thighs work great. They have more flavor and stay very tender.
- Mushrooms: Feel free to use white button mushrooms or a mix of wild mushrooms.
- Sour Cream: Plain full-fat Greek yogurt is a good swap. It’s a little tangier.
- Herbs: A little fresh thyme or dill tastes amazing in the sauce. Add it with the garlic.
- Add a Kick: A pinch of red pepper flakes can add a little warmth.
Dietary Swaps
Need to adjust this for a specific diet? Here are some simple swaps.
| Diet Need | Swap This | For This |
|---|---|---|
| Gluten-Free | All-Purpose Flour | 1-to-1 GF Flour Blend |
| Egg Noodles (for serving) | GF Pasta, Rice, or Quinoa | |
| Dairy-Free | Sour Cream | Dairy-Free Sour Cream |
| Unsalted Butter | Olive Oil or DF Butter | |
| Lower-Fat | Full-Fat Sour Cream | Plain Greek Yogurt |
Nutritional information is an estimate and can vary based on the specific ingredients you use.
Serving and Meal Pairing
The classic way to serve stroganoff is over egg noodles. They are perfect for catching all that creamy sauce.
But it’s also great with:
- Mashed potatoes
- White or brown rice
- Zucchini noodles for a low-carb option
- A side of steamed green beans or a simple green salad.
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days.
To reheat, warm it gently in a saucepan over low heat. Don’t boil it, or the sour cream sauce might separate. You can add a splash of broth if it seems too thick.
I don’t recommend freezing this dish. Dairy-based sauces can get a weird texture when they thaw.
Common Questions
Here are some questions I get asked a lot about this recipe.
Q1. My sauce is too thin. How do I fix it?
Ans: To thicken it, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk it into the simmering sauce until it thickens.
Q2. My sauce curdled! What happened?
Ans: This usually happens if the heat is too high when you add the sour cream, or if the sour cream is too cold. Always turn the heat off and let the pan cool for a moment before stirring it in.
Q3. Can I use dried herbs instead of fresh?
Ans: Yes. Use about 1 teaspoon of dried parsley instead of 2 tablespoons of fresh. Add the dried herbs with the garlic to help their flavor bloom.
Wrapping Up
There you have it—a simple, fast, and seriously tasty chicken stroganoff. This is one of those meals that feels special enough for a Sunday dinner but is quick enough for a Tuesday night.
Give it a try this week. I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any changes or have any questions
