This Chicken Mushroom Stroganoff is a creamy, comforting skillet dinner that comes together fast enough for any weeknight. Tender strips of chicken and hearty mushrooms are simmered in a rich, tangy sour cream sauce, then spooned over buttery egg noodles or fluffy rice. It’s simple, cozy, and full of classic stroganoff flavor in every bite.
Ingredients
- 1 pound chicken breast, sliced into strips
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken broth
- 1 cup sour cream (full-fat recommended for best texture)
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Cook the base: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is soft and translucent.
- Brown the chicken: Add the sliced chicken breast to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
- Add mushrooms: Stir in the sliced mushrooms and cook for another 4–5 minutes, until the mushrooms are tender and have released their juices.
- Add flour: Sprinkle the flour evenly over the chicken and mushrooms. Stir well to coat everything and cook for 1–2 minutes to remove the raw flour taste.
- Add broth and thicken: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–4 minutes, or until the sauce thickens slightly.
- Finish the sauce: Reduce the heat to low. Stir in the sour cream and Dijon mustard until smooth and fully combined. Season with salt and pepper to taste. Warm the stroganoff gently for a few minutes, but do not let it boil or the sauce may separate.
- Serve: Spoon the chicken mushroom stroganoff over hot cooked egg noodles or rice. Garnish with chopped fresh parsley and serve immediately.
Variation
- Swap the chicken breast for boneless, skinless chicken thighs for an even richer, more succulent stroganoff.
- Stir in a splash of white wine (about 1/4 cup) after sautéing the mushrooms and let it reduce before adding the broth for extra depth of flavor.
- Make it lighter by using Greek yogurt in place of some or all of the sour cream; add off the heat and warm gently to keep it from separating.
Cooking Notes
- Keep the heat at medium when browning the chicken so it caramelizes lightly without drying out.
- Add the broth slowly while stirring to avoid lumps and to control how thick the sauce becomes.
- Once the sour cream is added, keep the heat low and avoid boiling to prevent the sauce from curdling or becoming grainy.
Serving Suggestions
- Serve over wide egg noodles tossed with a little butter, salt, and pepper for classic stroganoff style.
- Spoon over fluffy white or brown rice, mashed potatoes, or even cauliflower mash for a cozy, hearty meal.
- Add a crisp green side salad or steamed green beans, broccoli, or peas to balance the richness of the sauce.
Tips
- Prep all ingredients before you start cooking; this dish moves quickly once the chicken hits the pan.
- Season in layers lightly salt the onions, then the chicken, and finally adjust the sauce at the end for best flavor.
- If reheating, warm gently over low heat and add a small splash of broth to loosen the sauce and keep it silky.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 28 g
- Sodium: 500 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes, you can cook the stroganoff, cool it, and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce is too thick. - Can I freeze Chicken Mushroom Stroganoff?
The sauce may change texture slightly when frozen due to the sour cream, but it can be frozen up to 2 months. Thaw in the fridge overnight and reheat gently, stirring well. - What mushrooms work best?
White button or cremini mushrooms are perfect, but you can mix in sliced portobello or baby bella mushrooms for a deeper, earthier flavor. - Can I make this gluten-free?
Yes. Use a gluten-free all-purpose flour blend to thicken the sauce and serve over gluten-free pasta, rice, or mashed potatoes.
Conclusion
This Chicken Mushroom Stroganoff delivers all the cozy, creamy comfort of classic stroganoff in a quick, weeknight-friendly skillet version. Tender chicken, savory mushrooms, and a tangy sour cream sauce come together in just 30 minutes, making it perfect for busy nights when you still want something special. Serve it over noodles or rice, and you’ve got an easy, satisfying dinner everyone will love.
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Chicken Mushroom Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore, Kid-Friendly
Description
This Chicken Mushroom Stroganoff is a creamy, comforting skillet dinner that comes together fast enough for any weeknight. Tender strips of chicken and hearty mushrooms are simmered in a rich, tangy sour cream sauce, then spooned over buttery egg noodles or fluffy rice. It’s simple, cozy, and full of classic stroganoff flavor in every bite.
Ingredients
Scale
- 1 pound chicken breast, sliced into strips
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken broth
- 1 cup sour cream (full-fat recommended for best texture)
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Cook the base: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is soft and translucent.
- Brown the chicken: Add the sliced chicken breast to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
- Add mushrooms: Stir in the sliced mushrooms and cook for another 4–5 minutes, until the mushrooms are tender and have released their juices.
- Add flour: Sprinkle the flour evenly over the chicken and mushrooms. Stir well to coat everything and cook for 1–2 minutes to remove the raw flour taste.
- Add broth and thicken: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–4 minutes, or until the sauce thickens slightly.
- Finish the sauce: Reduce the heat to low. Stir in the sour cream and Dijon mustard until smooth and fully combined. Season with salt and pepper to taste. Warm the stroganoff gently for a few minutes, but do not let it boil or the sauce may separate.
- Serve: Spoon the chicken mushroom stroganoff over hot cooked egg noodles or rice. Garnish with chopped fresh parsley and serve immediately.
Notes
- Use full-fat sour cream for the creamiest, most stable sauce that’s less likely to curdle.
- Slice the chicken into even strips so it cooks quickly and evenly.
- If the sauce gets too thick, thin it with a splash of extra chicken broth or a bit of hot water before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Skillet Dinner
- Method: Stovetop, Skillet
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1/4 of recipe (stroganoff only, noodles/rice not included)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: chicken mushroom stroganoff, creamy chicken skillet, weeknight dinner, easy stroganoff, comfort food chicken