EASY CHICKEN MUSHROOM STROGANOFF DINNER

Is there anything more comforting than a creamy, savory sauce blanketing tender chicken and earthy mushrooms? This Chicken Mushroom Stroganoff recipe delivers that cozy feeling in every single bite, transforming simple ingredients into a restaurant-worthy meal in your very own kitchen! Forget complicated recipes and long cooking times; this version is quick, easy, and guaranteed to become a family favorite. Let’s get cooking, and I promise you’ll be amazed at how delicious dinner can be!

The Star Players: Your Chicken Mushroom Stroganoff Ingredients

What you’ll need:

• Chicken Breasts: 1.5 lbs, boneless, skinless, cut into bite-sized pieces. I usually get about 2-3 large breasts for this.
• Mushrooms: 1 lb, sliced. Cremini or white button mushrooms work great!
• Onion: 1 medium, chopped. Yellow or white onion is perfect.
• Garlic: 2 cloves, minced. Fresh is always best, but jarred minced garlic will do in a pinch.
• Butter: 4 tablespoons, divided. Unsalted so you can control the sodium.
• Olive Oil: 2 tablespoons. Extra virgin is my go-to.
• All-Purpose Flour: 2 tablespoons. This helps thicken the sauce.
• Chicken Broth: 1 cup. Low sodium is preferred.
• Dry White Wine: 1/2 cup (optional, but adds a lovely depth of flavor). Pinot Grigio or Sauvignon Blanc are good choices. You can substitute with more chicken broth if you prefer.
• Sour Cream: 1 cup. Full-fat sour cream creates the richest, most decadent sauce. Light sour cream can be used, but the sauce may be a little thinner.
• Dijon Mustard: 1 tablespoon. Adds a subtle tang and complexity.
• Worcestershire Sauce: 1 teaspoon. A little goes a long way in adding umami!
• Fresh Parsley: 1/4 cup, chopped. For garnish and a pop of freshness.
• Salt and Black Pepper: To taste. Don’t be afraid to season generously!
• Egg Noodles: 1 lb. Wide egg noodles are classic, but any pasta you like will work.

Let’s Get Cooking: Step-by-Step Chicken Mushroom Stroganoff Instructions

Getting Started: Prep is Key

1. Cook the Noodles: Cook the egg noodles according to package directions. Drain and set aside. I like to toss mine with a little olive oil to prevent sticking.
2. Prep the Ingredients: While the noodles are cooking, chop the onion, mince the garlic, slice the mushrooms, and cut the chicken into bite-sized pieces. Having everything ready to go makes the cooking process much smoother.

The Main Event: Cooking the Stroganoff

1. Sauté the Chicken: In a large skillet or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside. Don’t overcrowd the pan – cook in batches if necessary to ensure the chicken browns properly.
2. Sauté the Vegetables: Add the remaining 2 tablespoons of butter to the skillet. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and mushrooms and cook until the mushrooms are tender and have released their liquid, about 5-7 minutes. Make sure to stir occasionally to prevent sticking.
3. Make the Sauce: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
4. Finish the Stroganoff: Reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Be careful not to boil the sauce after adding the sour cream, as it can curdle.
5. Combine and Serve: Return the cooked chicken to the skillet and stir to combine. Simmer for a few minutes to allow the flavors to meld. Stir in the cooked egg noodles. Garnish with fresh parsley and serve immediately.

Pro Tips for Perfect Chicken Mushroom Stroganoff

Dealing with Common Challenges

• My sauce is too thin! If your sauce isn’t thick enough, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the simmering sauce and cook for 1 minute, or until thickened.
• My sauce is too thick! Add a splash of chicken broth or milk to thin it out.
• My sour cream curdled! This can happen if the sauce is too hot when you add the sour cream. Make sure the heat is on low and stir in the sour cream gently. To prevent curdling, you can also temper the sour cream by stirring a spoonful of the hot sauce into the sour cream before adding it to the skillet.
• I don’t have white wine! No problem! Simply substitute with an equal amount of chicken broth. You can also add a squeeze of lemon juice for a bit of acidity.

Variations to Make it Your Own

Spice it up, switch it up!

• Add a Kick: For a spicier stroganoff, add a pinch of red pepper flakes to the skillet along with the onion and garlic.
• Different Mushrooms: Experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
• Cream Cheese: For an extra creamy stroganoff, stir in a couple of tablespoons of cream cheese along with the sour cream.
• Herbs: Try adding different herbs, such as thyme, rosemary, or dill.
• Serve it Differently: While egg noodles are classic, you can also serve this Chicken Mushroom Stroganoff over rice, mashed potatoes, or even zucchini noodles for a lower-carb option.

Serving Suggestions: Complete the Meal

What goes well with Chicken Stroganoff?

Chicken Mushroom Stroganoff is a hearty and satisfying meal on its own, but it’s also delicious served with a simple side salad, steamed vegetables, or crusty bread for soaking up the sauce. A crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the stroganoff. Steamed broccoli or green beans are also great choices. And don’t forget the bread! A warm baguette or crusty loaf is perfect for mopping up every last bit of sauce.

Other Chicken Recipes You Might Enjoy

If you loved this Chicken Mushroom Stroganoff, here are a few other chicken recipes you might enjoy. For a creamy and flavorful pasta dish, try this Boursin Chicken Pasta. If you are looking for a simple weeknight meal, consider this Chicken Thighs Dinner Recipe. For a hands-off approach, try this Garlic Parmesan Crockpot Chicken And Potatoes. For a quick and flavorful pasta dish, give this Chicken Scampi Pasta a try. If you’re watching your carbs, this Keto Garlic Mushroom Chicken Casserole is a fantastic option. And if you’re in the mood for a classic pasta dish, this Garlic Butter Chicken Pasta is sure to satisfy.

Storage and Reheating Instructions

Make Ahead and Leftover Tips

Chicken Mushroom Stroganoff is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the stroganoff in a skillet over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or milk to loosen the sauce. Avoid microwaving if possible, as it can make the sauce separate. You can also freeze Chicken Mushroom Stroganoff for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

With its creamy, savory sauce and tender chicken and mushrooms, this Chicken Mushroom Stroganoff is a guaranteed crowd-pleaser. This recipe is a fantastic way to bring comfort and flavor to your dinner table. Enjoy!

Easy Chicken Mushroom Stroganoff Dinner

This Chicken Mushroom Stroganoff recipe delivers a comforting and savory meal with tender chicken and earthy mushrooms in a creamy sauce. It’s a quick and easy version that transforms simple ingredients into a restaurant-worthy dinner, perfect for a family favorite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb mushrooms, sliced cremini or white button
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup low sodium chicken broth
• 1/2 cup dry white wine optional, Pinot Grigio or Sauvignon Blanc
• 1 cup full-fat sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 1 lb egg noodles

Equipment

• Large skillet or Dutch oven
• knife
• cutting board
• measuring cups and spoons
• whisk
• colander
• Pot (for noodles)
• wooden spoon or spatula

Method

 

1. Cook the egg noodles according to package directions. Drain and set aside, tossing with a little olive oil to prevent sticking.
2. Chop the onion, mince the garlic, slice the mushrooms, and cut the chicken into bite-sized pieces.
3. In a large skillet or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
4. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside. Cook in batches if necessary.
5. Add the remaining 2 tablespoons of butter to the skillet. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and mushrooms and cook until the mushrooms are tender and have released their liquid, about 5-7 minutes. Stir occasionally.
6. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
7. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 2-3 minutes.
8. Reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Do not boil.
9. Return the cooked chicken to the skillet and stir to combine. Simmer for a few minutes to allow the flavors to meld.
10. Stir in the cooked egg noodles. Garnish with fresh parsley and serve immediately.

Notes

For a thinner sauce, add chicken broth or milk. To prevent sour cream from curdling, ensure the heat is on low and temper the sour cream with a spoonful of the hot sauce before adding it to the skillet. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. You can substitute the white wine with additional chicken broth. Consider adding a pinch of red pepper flakes for a spicier version, or try different types of mushrooms such as shiitake or portobello.