Name: Chicken Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-Inspired
Ingredients: 1 lb chicken breast, thinly sliced; 2 cups fresh mushrooms, sliced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup chicken broth; ½ cup sour cream (or Greek yogurt for lighter option); 1 teaspoon Dijon mustard; ½ teaspoon paprika; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Cooked egg noodles, rice, or mashed potatoes (for serving)

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Why You’ll Love This Recipe

I like how this recipe combines simple ingredients into something so flavorful and satisfying. The mushrooms and onions add depth, while the creamy sauce ties everything together. Unlike traditional beef stroganoff, using chicken makes it a little lighter, but still just as cozy. It’s a dish that’s easy enough for weeknights yet special enough for family dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast, thinly sliced
2 cups fresh mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
1 cup chicken broth
1 tablespoon flour (or cornstarch for gluten-free)
½ cup sour cream (or Greek yogurt for a lighter option)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

directions

Heat olive oil and butter in a large skillet over medium heat. Add chicken slices, season with salt, pepper, and paprika, and cook until lightly browned. Remove from the skillet and set aside.
In the same skillet, add onion and mushrooms. Cook until softened and golden, about 5–7 minutes. Stir in garlic and cook for another minute.
Sprinkle flour over the veggies, stir well, then pour in chicken broth gradually while stirring to avoid lumps. Let the sauce simmer and thicken.
Reduce heat to low and stir in sour cream. Add chicken back to the skillet and cook for a few minutes until heated through. Adjust seasoning as needed.
Garnish with fresh parsley and serve warm over noodles, rice, or mashed potatoes.

Servings and timing

This recipe serves 4 people. Prep time is 10 minutes, cook time is 20 minutes, for a total of 30 minutes.

Variations

I sometimes swap chicken breast for chicken thighs for extra juiciness.
For a dairy-free version, I use coconut cream instead of sour cream.
I like adding spinach or peas to sneak in extra veggies.
For a smoky twist, I use smoked paprika instead of regular paprika.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring in a splash of broth or cream to keep the sauce smooth. I avoid high heat so the sour cream doesn’t separate.

FAQs

Can I make this stroganoff ahead of time?

Yes, I can cook it a day in advance and reheat gently before serving.

What’s the best pasta to serve with this?

I like wide egg noodles, but rice, mashed potatoes, or even cauliflower mash work well too.

Can I freeze chicken stroganoff?

I don’t recommend freezing it since the creamy sauce may separate, but it’s fine to store in the fridge for a few days.

Can I make this gluten free?

Yes, I use cornstarch or gluten-free flour to thicken the sauce.

Can I substitute the sour cream?

Yes, Greek yogurt makes a lighter substitute, or coconut cream works for a dairy-free option.

Conclusion

This Chicken Mushroom Stroganoff is one of my favorite comfort food dinners. It’s creamy, hearty, and full of flavor, but still quick enough for a weeknight. I like that I can serve it in different ways, and it always feels like a warm, satisfying meal everyone enjoys.

Chicken Mushroom Stroganoff