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A creamy plate of Chicken Mushroom Stroganoff is presented as the featured image for the recipe.

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
Cook Time 30 minutes
Total Time 45 minutes
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.