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