Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff is a rich, creamy, and comforting dish that brings together tender chicken pieces, earthy mushrooms, and a silky sour cream gravy. Originating from the famous Russian Beef Stroganoff, this variation uses chicken for a lighter, more budget-friendly, and equally delicious twist. With its velvety sauce and bold, satisfying flavor, this dish feels luxurious yet surprisingly easy to prepare.

Served over pasta, mashed potatoes, or rice, Chicken and Mushroom Stroganoff makes the perfect cozy dinner—ideal for weeknights but elegant enough for guests and special occasions.

Why I Love This Recipe

I love this recipe because it delivers indulgent comfort without requiring a long cooking process or complicated steps. The combination of mushrooms, chicken, and creamy sauce creates a beautiful harmony of textures and flavors—earthy, savory, and slightly tangy.

It’s also incredibly versatile—you can lighten it up, make it richer, change the herbs, or switch serving bases. Plus, it reheats beautifully and fills your kitchen with an irresistible aroma.

Why You Must Try This Dish

You should definitely try this recipe because:

✔ It’s a complete comfort meal packed with flavor
✔ It’s restaurant-quality but easy enough for beginners
✔ It uses simple pantry ingredients
✔ It can be customized for health, diet, or taste
✔ It’s hearty, filling, and perfect for any season

If you love creamy pasta dishes or stews, this stroganoff will instantly become a staple in your meal rotation.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Russian-inspired / Western
• Estimated Calories: 380–450 per serving (varies based on serving base and cream used)

Ingredients

For the Stroganoff:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 500g (about 1 lb) boneless chicken breast or thighs (cut into strips)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 250g (2 cups) mushrooms (sliced, any variety—button, cremini, shiitake)
• 1 tablespoon flour
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• ½ teaspoon paprika
• ½ teaspoon black pepper (or to taste)
• ½ teaspoon salt (adjust as needed)
• ½ cup sour cream or heavy cream
• 1 tablespoon Worcestershire sauce
• Fresh parsley for garnish

Optional Add-ins:

• ¼ teaspoon dried thyme
• ¼ cup white wine (for deglazing)

Cooking Directions

1. Sear and cook the chicken until lightly golden. Remove and set aside.
2. Sauté onions and garlic, then cook mushrooms until browned.
3. Add flour and seasonings, then deglaze with broth or wine.
4. Return the chicken to the pan and simmer.
5. Stir in sour cream and Worcestershire sauce.
6. Cook gently until thick and creamy—do not boil.
7. Garnish with parsley and serve warm.

Step-by-Step Method

1. Prepare the chicken: Cut chicken into strips and season with salt and pepper.
2. Cook the chicken: Heat butter and olive oil in a skillet over medium-high heat. Cook chicken pieces until browned but not fully cooked through. Remove and set aside.
3. Cook the vegetables: In the same skillet, add onion and garlic, sautéing until fragrant. Add mushrooms and cook until they soften and release moisture.
4. Add flour and flavorings: Stir in flour, mustard, paprika, and optional thyme. Cook for 1 minute to remove raw flour taste.
5. Add broth or wine: Slowly pour in chicken broth (and wine if using), stirring to avoid lumps.
6. Simmer: Return chicken to the skillet and cook on medium heat for 5–7 minutes until chicken is fully cooked and sauce thickens.
7. Add sour cream: Reduce heat to low. Stir in sour cream and Worcestershire sauce. Do NOT boil after adding sour cream.
8. Finish: Taste and adjust seasoning. Garnish with fresh parsley.

How to Serve

Chicken and Mushroom Stroganoff pairs perfectly with:

• Buttered egg noodles (classic choice)
• Mashed potatoes
• Steamed rice
• Garlic mashed cauliflower (for low-carb)
• Toasted bread or crusty baguette

Serve warm with an extra sprinkle of herbs.

Recipe Tips

• Don’t boil after adding sour cream—it can curdle.
• Brown the mushrooms well for the best flavor.
• If sauce becomes too thick, thin with extra broth or a splash of cream.
• Thigh meat stays juicier than breast.

Variations

Healthy Version: Use Greek yogurt instead of cream.
Gluten-Free: Replace flour with cornstarch slurry.
Cheesy Stroganoff: Stir in parmesan or cream cheese.
Spicy Version: Add crushed chili flakes or cayenne pepper.
Vegetarian: Replace chicken with tofu, chickpeas, or extra mushrooms.

Freezing & Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 2 months in a freezer-safe container.
  ➡ If using yogurt instead of sour cream, freezing is NOT recommended.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or silicone spatula
• Cutting board and sharp knife

FAQ

Q: Can I use rotisserie chicken?
Yes! Add it in step 6 and reduce cooking time.

Q: Can I use canned mushrooms?
Fresh mushrooms are best, but canned will work in a pinch.

Q: Can I make this dairy-free?
Yes—use coconut milk and dairy-free butter substitutes.

Conclusion

Chicken and Mushroom Stroganoff is a cozy, flavorful, and classic dish that brings comfort with every bite. Whether you’re serving it for a family dinner, a date night, or a relaxed weekend meal, this recipe delivers exceptional taste with minimal effort. With its creamy sauce, savory chicken, and rich mushroom flavor, this stroganoff is sure to become a repeat favorite at your table.