Creamy Chicken Mushroom Stroganoff: The Ultimate Weeknight Comfort Food

By Jason Griffith

When the air gets a little chilly and the days get shorter, my kitchen naturally gravitates toward dishes that feel like a warm hug. While most people immediately think of beef when they hear “Stroganoff,” I’ve found that using chicken creates a lighter, yet equally satisfying, version of this Russian-inspired classic. This Chicken Mushroom Stroganoff is a staple in my household because it balances the earthy, umami richness of sautéed mushrooms with a velvety sour cream sauce that is simply to die for.

Why I Love This Recipe

What makes this recipe a “permanent resident” in my weekly rotation is its sheer versatility and speed. Unlike traditional beef stroganoff, which often requires longer simmering times to tenderize the meat, chicken breast cooks in minutes. It’s the perfect solution for those “what’s for dinner?” moments when you want something that tastes like it’s been simmering all afternoon, but you only have 30 minutes to spare.

If you are a fan of hearty, one-pan-style meals, you’ll find this carries the same soul-satisfying weight as this Mexican chicken and rice casserole, but with a sophisticated, creamy flair.

Ingredients You’ll Need

• Chicken Breast (1 lb): Thinly sliced to ensure even, quick cooking.
• Fresh Mushrooms (2 cups): Sliced. Cremini or Baby Bella mushrooms add the best depth of flavor.
• Onion & Garlic: One medium onion and two cloves of garlic provide the aromatic base.
• Fats: A combination of 1 tablespoon olive oil and 1 tablespoon butter for the perfect sear.
• The Sauce Base: 1 cup chicken broth and 2 tablespoons all-purpose flour to thicken.
• The Signature Creaminess: 1 cup sour cream.
• Seasonings: 1 teaspoon paprika (for color and warmth), salt, and pepper to taste.
• Garnish: Freshly chopped parsley.
• For Serving: Cooked egg noodles or fluffy white rice.

Swaps and Notes

• The Protein: You can easily swap chicken breast for chicken thighs if you prefer a juicier, more fat-forward bite.
• The Mushrooms: If you aren’t a fan of mushrooms, you can substitute them with thinly sliced zucchini, though you’ll lose that classic earthy Stroganoff profile.
• Dairy-Free: For a dairy-free version, use a high-fat coconut milk or a dairy-free sour cream alternative.
• Low Carb: Skip the noodles and serve this over cauliflower mash or even a 3-ingredient egg wrap sliced into “noodles.”

Step-by-Step Directions

1. Sear the Chicken: In a large skillet, heat your olive oil and butter over medium-high heat. Add the chicken slices, seasoning lightly with salt and pepper. Brown them on both sides (about 3 minutes per side). They don’t need to be fully cooked through yet. Remove and set aside.
2. Sauté Aromatics: In the same skillet (don’t wash it—those brown bits are flavor gold!), add the onions and garlic. Sauté until the onions are translucent and fragrant.
3. Brown the Mushrooms: Add the sliced mushrooms to the skillet. Cook them until they turn a deep golden brown and have released most of their moisture.
4. Create the Roux: Sprinkle the flour over the mushroom mixture. Stir constantly for 1-2 minutes to “cook out” the raw flour taste.
5. Build the Sauce: Gradually pour in the chicken broth, whisking or stirring constantly. This prevents lumps and creates a silky smooth gravy.
6. Simmer: Return the chicken to the pan. Lower the heat to a simmer and let it cook for about 10 minutes, allowing the chicken to finish cooking and the flavors to meld.
7. The Final Touch: Stir in the sour cream and paprika. Season with additional salt and pepper. Let it cook for another 5 minutes until thickened. Pro Tip: Do not let the sauce boil once the sour cream is added, or it may curdle.
8. Serve: Ladle the stroganoff over a bed of buttery egg noodles and garnish with fresh parsley.

Tips for Success

• Don’t Crowd the Pan: When browning the chicken and mushrooms, give them space. If the pan is too full, they will steam instead of sear, and you’ll miss out on that beautiful golden crust.
• Room Temp Sour Cream: Pull your sour cream out of the fridge about 15 minutes before using. Adding cold cream to a hot pan increases the chance of the sauce breaking.
• Consistency Check: If the sauce is too thick, splash in a little extra chicken broth. If it’s too thin, let it simmer for a few more minutes before adding the sour cream.

Serving Suggestions and Pairings

This dish is incredibly filling, but it pairs beautifully with a crisp green salad or roasted green beans. For a complete comfort food feast, you might even serve it alongside some sheet pan quesadillas as an appetizer for a larger gathering.

If you’re in the mood for a different kind of “noodle” night, you could always rotate this with a classic spaghetti recipelater in the week!

Nutritional Information (Per Serving)

• Calories: 345 kcal
• Protein: 28g
• Carbohydrates: 12g
• Fat: 20g
• Fiber: 2g

Storage and Leftover Tips

Chicken Mushroom Stroganoff stores beautifully. Place leftovers in an airtight container and keep in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat. You may need to add a tablespoon of water or broth to loosen the sauce back up. Avoid the microwave if possible, as it can cause the sour cream sauce to separate.

More Recipes You Will Love

If you enjoyed this creamy, comforting meal, you have to try these other Chefmaniac favorites:

• Instant Pot Lasagna – For when you want that “all-day” flavor in half the time.
• Classic Spaghetti with Homemade Sauce – The ultimate Italian comfort.

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Final Thoughts

I truly hope this Chicken Mushroom Stroganoff becomes a new favorite in your home. It’s simple, elegant, and reminds us that great food doesn’t have to be complicated.

I’d love to hear from you! Did you swap the noodles for rice? Did you add extra garlic? Drop a comment below or tag us on social media with your creations. Don’t forget to follow Chefmaniac for more recipes that make everyday cooking an adventure!