Dinner

Chicken Mushroom Stroganoff Recipe

ByAndria Russo October 23, 2025October 23, 2025

Introduction

Chicken Mushroom Stroganoff is a creamy, comforting dish perfect for a cozy dinner. Tender chicken pieces and sautéed mushrooms come together in a rich sauce with sour cream and savory seasonings. It’s simple to prepare yet full of flavor.

A close-up view of chicken mushroom stroganoff served in a white bowl. The dish has several layers: the base is creamy light beige sauce with a smooth texture, scattered with small green parsley bits. On top, there are golden brown seared chicken pieces showing a slightly crispy surface and tender white inside. Mixed throughout are slices of cooked mushrooms with a darker, soft appearance blending into the sauce. The whole dish looks rich and creamy with fresh herb garnishes on top. The scene is set 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 to coat evenly.
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 (165°F). Add the remaining tablespoon of oil if the pan becomes dry during the second batch. Set the 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 the liquid evaporates and they become nicely seared.
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 chicken to the pan and cook for another 2 minutes, stirring occasionally.
Step 6: Stir in the sour cream and let it warm through for about a minute. Avoid boiling to prevent curdling. Adjust seasoning with more salt and pepper if needed.

Tips & Variations

For extra depth, use a mix of cremini and shiitake mushrooms.
Serve over egg noodles, rice, or mashed potatoes for a complete meal.
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Add fresh parsley or thyme for a fresh herb finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or in the microwave, stirring occasionally to keep the sauce creamy. Avoid boiling when reheating to prevent the sour cream from curdling.

How to Serve

A close-up view of chicken mushroom stroganoff in a white bowl, showing two main layers: the first layer is creamy sauce with a smooth, light beige color and specks of black pepper, covering the entire bowl, and the second layer consists of chunky pieces of golden-brown seared chicken and sliced mushrooms with a soft, cooked texture mixed throughout the sauce. Small green herb pieces are sprinkled over the dish, adding a fresh contrast. The bowl sits on a white marbled surface, with a soft focus background that hints at a rustic setting. 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, cremini mushrooms work well, but you can substitute with button, portobello, or shiitake mushrooms depending on your preference.

Is it possible to make this dish dairy-free?

Yes, you can replace the sour cream with a dairy-free alternative such as coconut yogurt or cashew cream, though the flavor and texture may vary slightly.