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Let’s just admit it: there are days when only a big, creamy bowl of comfort food can fix what ails you. That’s exactly why Chicken Mushroom Stroganoff has snuck its way into my regular dinner line-up—because sometimes, you want something hearty, but you don’t want to make a federal case out of dinner. (And if the dish happens to be a one-pan situation, then all the better, right?)
This is the kind of cozy dinner that makes everybody sigh a little when they come to the table, especially if you happen to serve it over a mountain of buttery egg noodles or soft, steamy rice. The chicken is tender, the mushrooms are deeply savory, and that creamy—but not heavy—sauce clings to every bite. Whether you’re feeding your picky eaters or just need an easy win after a long day, this one’s a no-brainer. The best part? You don’t need a special occasion—or a cart full of fancy ingredients—to whip it up.
Why You’ll Love This Recipe
- Big flavor, easy ingredients. You probably have almost everything you need hanging around—chicken broth, sour cream, paprika. No endless shopping list or wild goose chase at the store.
- One skillet! (Translation: minimal cleanup, so you can get back to your Netflix queue in record time.)
- Family-approved. It’s mild, creamy, and so satisfying. My kids ask for seconds every time—so I call that a huge win.
- Quick and do-able. This entire dish comes together in under 40 minutes, start to finish. (That’s less time than it takes my teens to agree on a movie!)
- Extremely flexible. Serve with noodles, rice, or even mashed potatoes. You can dress it up or keep it simple.
Key Ingredients
Chicken Breast. This is your protein anchor! I usually grab boneless, skinless breasts, sliced thin for speedy cooking. (If you’re all about juicy, you can sub chicken thighs. No judgment.)
Mushrooms. Fresh is best—for that deep, earthy flavor. Any type works: white button, cremini, even baby bellas if you’re feeling fancy. Just wipe off any dirt (never wash them under water—they get soggy!), slice, and you’re in business.
Onion and Garlic. These kitchen MVPs make the base of your sauce super flavorful and a little sweet. Don’t skip them! And if you love garlic, go ahead and add an extra clove. I won’t tell anyone.
Sour Cream. This is the magic behind that creamy, luscious sauce. Want to lighten things up? Try Greek yogurt (it works surprisingly well and gives some healthy tang).
Paprika. Adds a gentle warmth—a little smoky, a little sweet. Smoked or sweet, both rock, so pick whatever you love (or whatever’s in your spice rack already).
Chicken Broth. The liquid gold that binds everything together into a proper gravy. If you’re out, veggie broth or even a mix of water and bouillon will do in a pinch.
Egg Noodles or Rice. Because you need something cozy to soak up all that delicious sauce! You could also swap in mashed potatoes if you’re a spud person. (Who isn’t?)
Complete ingredient amounts and full instructions are at the bottom of the post in the recipe card.
Instructions
Step 1: Sauté the Chicken
Get that big skillet on the stove and crank it to medium. Warm up a tablespoon each of olive oil and butter (that blend keeps the flavor rich but not greasy!). Next, add your sliced chicken in a single layer—don’t crowd the pan, or you’ll end up steaming instead of browning. You want that golden sear! Cook each side 2-3 minutes, until it looks golden and cooked through. If your skillet’s on the smaller side, just work in batches. (I usually snack on a few pieces while the rest is cooking—perk of being the chef!) When all the chicken is nicely browned, scoop it onto a plate and keep it close by.
Step 2: Cook the Vegetables
In the same skillet, toss in your chopped onion and let it soften for about 3-4 minutes, stirring here and there. When it’s looking translucent and yummy, add your minced garlic. Give it another minute. Then pile in your fresh mushrooms. Don’t worry—they shrink quite a bit while cooking! Stir them around for 5-7 minutes, until they release their juices and get that deep, caramelized color underneath.
Step 3: Make the Sauce
Sprinkle 2 tablespoons of flour right over the mushrooms (it’ll look a little pasty at first, but you’re building the base for a silky sauce). Stir constantly for about a minute—this cooks out that raw flour taste.
Now, slowly pour in the chicken broth while stirring. At first, it’ll look lumpy. That’s normal—just keep whisking, and it’ll come together into a glossy, slightly thick sauce. Bring it to a gentle simmer, and let it bubble for a couple minutes to thicken a bit.
Add your browned chicken (with any drippings on the plate—flavor!) back into the pan. Turn the heat to low, and let it all marry together for about 10 minutes. The sauce will get thicker and the flavors will really pop.
Last step: take the pan off the heat and gently stir in your sour cream and paprika. (If you add sour cream while it’s boiling, it can curdle—so don’t rush this part!) Mix it all in until the sauce is dreamy and creamy throughout.
Step 4: Serve and Garnish
Spoon big ladles of stroganoff over a warm bed of egg noodles, rice, or mashed potatoes. Sprinkle over some chopped parsley if you have it—makes it feel a little fresh and special. Then, dive in while it’s piping hot. If you’re feeding a crowd, set the skillet right on the table and let everyone help themselves (less dishes, more fun!).
Serving Suggestions
Okay, so technically this Chicken Mushroom Stroganoff is the star, but the supporting cast can totally make or break the whole vibe:
- Egg noodles. Classic and always a hit—plus, they soak up the sauce.
- Rice. White, brown, wild—it’s all good. Makes the meal naturally gluten-free if you need it to be.
- Mashed potatoes. When you want steakhouse comfort, smashed taters on the side totally deliver. (This is how my mom always served it!)
- Fresh greens. If you need something crisp on the side, do a handful of steamed broccoli or roasted asparagus. It balances all the creamy goodness and makes you feel like you’ve eaten your veggies, too.
Storage and Reheating Tips
Leftovers? You’re the lucky one! Pop whatever’s left into an airtight container and stash it in the fridge (good up to three days). The flavors actually get even better overnight.
If you want to freeze it, just make and freeze everything up until the sour cream step. (Sour cream tends to get a little weird and grainy after freezing, so leave that out if you’re planning ahead.) When you’re ready, thaw, gently reheat, and stir in the fresh sour cream right before serving for best texture.
To reheat, I like to use a nonstick skillet on low heat—stir often, and add a splash of broth or water if the sauce feels too thick. (Microwaving totally works in a pinch, but go gentle and stir halfway so nothing gets rubbery.) It’s one of those meals that tastes just as good (maybe better?) the next day—so don’t be afraid to make a big batch!
Variations
- Beef it up. Use thinly sliced sirloin or ribeye instead of chicken for a classic, old-school beef stroganoff twist.
- Go vegetarian. Skip the chicken; just double the mushrooms, or try adding chunks of tofu or seitan for a plant-based meal.
- Kick up the spice. Stir in a pinch of cayenne pepper or red pepper flakes for a little heat. (We do this for grown-up weeknight dinners, and I love the zing!)
- Herb it up. Add a handful of fresh dill or thyme to the sauce for an herby punch.
- Make it lighter. Use Greek yogurt instead of sour cream and swap part or all of the butter for extra olive oil.
Conclusion
If I could give you just one recipe for those nights when you crave something warm, creamy, and impossible not to love, it’d be this Chicken Mushroom Stroganoff. There’s just something about a skillet full of tender chicken and mushrooms—bubbling in that dreamy sauce—that makes everything feel a little more manageable. Serve it for a casual weeknight, or round up the family for a Sunday supper. You can dress it up or down, change it a dozen ways, and it’ll still be the ultimate comfort food.
If you try this recipe, let me know below—your tips, tweaks, and stories always make my day. Did you go classic with noodles, or did you take a mashed potato detour? (I really do want to know!) Happy cooking—and here’s to more cozy nights around the table, no matter what the day threw your way.
Chicken Mushroom Stroganoff
A creamy and comforting Chicken Mushroom Stroganoff that’s perfect for a quick and hearty dinner. Tender chicken, earthy mushrooms, and a rich sour cream sauce are served over egg noodles or rice, making this dish a family favorite.
- 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 cup sour cream
- salt and pepper (to taste)
- 2 tablespoons all-purpose flour
- fresh parsley (chopped, for garnish)
- cooked egg noodles or rice (for serving)
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add thinly sliced chicken breast in a single layer and sauté for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the browned chicken from the skillet and set aside.
- In the same skillet, add finely chopped onion and minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
- Add 2 cups of sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their juices have been released.
- Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
- Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Add the browned chicken back to the skillet. Reduce the heat to low and simmer for 10 minutes to meld the flavors.
- Remove the skillet from heat and gently stir in 1 cup sour cream and 1 teaspoon paprika. Mix until the sauce is smooth and creamy.
- Serve the Chicken Mushroom Stroganoff over cooked egg noodles or rice. Garnish with fresh chopped parsley.
For best results, use fresh mushrooms and adjust seasoning to taste. For a thicker sauce, add an extra tablespoon of flour.
Dinner, Main Course
American, Comfort Food
Tags: Chicken Dinner, Chicken Stroganoff, Creamy Chicken, Mushroom Stroganoff, one-pot meal
Chicken Mushroom Stroganoff
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 teaspoon paprika
- 1 cup chicken broth
- 1 cup sour cream
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- fresh parsley chopped, for garnish
- cooked egg noodles or rice for serving
Instructions
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add thinly sliced chicken breast in a single layer and sauté for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the browned chicken from the skillet and set aside.
- In the same skillet, add finely chopped onion and minced garlic. Cook for 3-4 minutes until the onion is soft and translucent.
- Add 2 cups of sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their juices have been released.
- Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
- Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Add the browned chicken back to the skillet. Reduce the heat to low and simmer for 10 minutes to meld the flavors.
- Remove the skillet from heat and gently stir in 1 cup sour cream and 1 teaspoon paprika. Mix until the sauce is smooth and creamy.
- Serve the Chicken Mushroom Stroganoff over cooked egg noodles or rice. Garnish with fresh chopped parsley.
