Chicken Mushroom Stroganoff

Chicken Mushroom Stroganoff is the kind of comforting dinner that feels special without requiring hours in the kitchen. Tender golden chicken, plenty of savory mushrooms, and a silky sour cream sauce come together in one skillet for a meal that is both cozy and satisfying.

The sauce is rich and velvety, with layers of flavor from garlic, onions, Dijon mustard, and a touch of Worcestershire sauce. Meanwhile, the mushrooms add earthy depth that pairs beautifully with the juicy chicken. Served over buttery egg noodles, mashed potatoes, or rice, this classic-inspired dish delivers comfort in every bite.

While traditional stroganoff is often made with beef, this chicken version offers the same creamy, hearty appeal in a lighter and family-friendly way. It is simple enough for a busy weeknight yet impressive enough to serve when friends or family gather around the table.

Recipe Yield: 6 servings

INGREDIENTS

1 1/2 lbs boneless skinless chicken breasts, cut into 1-in. pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp olive oil
3 tbsp unsalted butter, divided
12 oz cremini mushrooms, sliced
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 1/2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp dried thyme
3/4 cup full-fat sour cream, room temperature
2 tbsp chopped fresh parsley
Cooked egg noodles, mashed potatoes, or rice, for serving

INSTRUCTIONS

1. Season the chicken:
Pat the chicken dry with paper towels. Then season evenly with the salt, pepper, and paprika.

2. Brown the chicken:
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until lightly golden and nearly cooked through. Transfer to a plate.

3. Cook the mushrooms and onion:
Reduce the heat to medium. Add the remaining 2 tbsp butter, mushrooms, and onion. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and develop golden edges. Then add the garlic and cook for 30 seconds.

4. Build the sauce:
Sprinkle the flour evenly over the mushroom mixture and cook for 1 minute while stirring. Gradually pour in the chicken broth, stirring continuously until smooth. Add the Dijon mustard, Worcestershire sauce, and thyme.

5. Simmer until tender:
Return the chicken and any accumulated juices to the skillet. Bring the mixture to a gentle simmer and cook for 6–8 minutes, or until the chicken reaches 165°F and the sauce lightly thickens.

6. Finish the stroganoff:
Remove the skillet from the heat and allow it to rest for 1 minute. Stir in the sour cream until fully incorporated and silky smooth. Taste and adjust seasoning if needed.

7. Serve and garnish:
Spoon the Chicken Mushroom Stroganoff over warm egg noodles, mashed potatoes, or rice. Finish with fresh parsley and serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Let the mushrooms brown well: Avoid stirring constantly during the first few minutes. Proper browning develops the rich, savory flavor that makes Chicken Mushroom Stroganoff taste restaurant-quality.
• Use room-temperature sour cream: Cold sour cream can sometimes separate when added to hot sauce. Letting it warm slightly helps create a silky, creamy finish.
• Cut chicken into even pieces: Similar-sized pieces cook more evenly and stay juicy throughout the simmering process.
• Thin leftovers gently: The sauce will thicken as it cools. When reheating, add a splash of chicken broth and warm over low heat until creamy again.
• Serve immediately for the best texture: Chicken Mushroom Stroganoff is at its peak when freshly made, while the sauce is smooth and velvety.