Dinner

Chicken Mushroom Stroganoff Recipe

ByElla Hart October 23, 2025October 23, 2025

Introduction

Chicken Mushroom Stroganoff is a creamy, comforting dish that brings tender chicken and earthy mushrooms together in a rich sauce. It’s quick to prepare and perfect for a satisfying weeknight meal.

The dish shows six browned chicken pieces sitting in a creamy, light brown sauce with herbs on top. Sliced and whole cooked mushrooms, in shades of brown, mix with the chicken inside a white bowl. At the edges, soft yellow noodle pieces add another layer. Small green parsley pieces are scattered across the dish for color. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, cut into 1-inch pieces
1/2 teaspoon garlic powder
Salt & pepper, to taste
Flour, for dredging
3 tablespoons olive oil, divided
1 tablespoon butter
8 ounces cremini mushrooms, sliced
1/2 medium onion, chopped
1 tablespoon Dijon mustard (or more, to taste)
1 tablespoon Worcestershire sauce (or more, to taste)
3 cloves garlic, minced
2/3 cup chicken broth
1/2 cup full-fat sour cream

Instructions

Step 1: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour until lightly coated.
Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature 165°F). Add the remaining tablespoon of olive oil for the second batch if the pan becomes dry. Set cooked chicken aside on a plate.
Step 3: In the same pan, melt the butter. Add the sliced mushrooms and chopped onions, sautéing for 6–8 minutes until their liquid evaporates and they develop a nice sear.
Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the pan and cook for another 2 minutes, stirring occasionally to combine flavors.
Step 6: Remove the pan from heat and stir in the sour cream, warming through for about a minute. Be careful not to boil to avoid curdling. Taste and adjust seasoning with more salt and pepper as needed.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter option, but add it off the heat to prevent curdling.
Try adding a splash of white wine when deglazing the pan for extra depth of flavor.
Serve over egg noodles, mashed potatoes, or rice to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Avoid boiling during reheating to prevent curdling of the sour cream.

How to Serve

A white bowl filled with five browned chicken pieces scattered across the center, each piece showing a shiny, golden, seared surface with hints of herbs. Around and between the chicken are thick slices of cooked mushrooms that are dark brown and glossy, coated with a creamy, beige sauce that covers the bottom of the bowl. Partially visible near the edges are small amounts of pale yellow egg noodles twisted and nestled in the sauce. Small green parsley flakes are sprinkled evenly over the chicken and mushrooms, adding a touch of fresh color. The bowl sits on a white marbled surface, creating a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini mushrooms with button, shiitake, or portobello mushrooms depending on your preference and availability.

Is this recipe suitable for freezing?

While you can freeze Chicken Mushroom Stroganoff, the texture of sour cream-based sauces may change upon thawing. For best results, freeze the cooked chicken and mushrooms without the sour cream, then stir in fresh sour cream when reheating.