Chicken Mushroom Stroganoff

So you’re craving something cozy, creamy, and just fancy enough to make your dinner guest (or yourself) feel sophisticated—but you’re not down for a culinary endurance test.

Chicken Mushroom Stroganoff. It’s warm, saucy, and suspiciously simple. Also, it pairs nicely with sweatpants.

Why This Recipe is Awesome

Because it tastes like you spent hours fussing but is actually stupidly easy. The sauce is silky without being fussy, mushrooms add umami depth, and chicken keeps it quick and guilt-free. Idiot-proof? Pretty much — even if you singe the onions, the sauce will still carry you to glory.

Ingredients You’ll Need

• 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite-sized strips — thighs = juicier, breasts = leaner.
• 8 oz (225 g) cremini or button mushrooms, sliced.
• 1 medium onion, thinly sliced.
• 3 cloves garlic, minced.
• 2 tbsp butter + 1 tbsp olive oil (or 3 tbsp butter if you’re feeling decadent).
• 1 cup (240 ml) chicken stock.
• 1 cup (240 ml) sour cream or Greek yogurt (for tang).
• 1 tbsp Dijon mustard.
• 1 tbsp Worcestershire sauce (optional but recommended).
• 1 tsp smoked paprika (or regular paprika).
• Salt and black pepper to taste.
• 1 tbsp fresh parsley, chopped (for finish).
• 2 tbsp flour (or 1 tbsp cornstarch mixed with 2 tbsp water) to thicken.
• Cooked egg noodles, rice, or mashed potatoes for serving.

Pro tip: Use room-temperature chicken so it sears evenly. Cold chicken = uneven cooking. Nobody wants that.

Step-by-Step Instructions

1. Prep everything first. Slice the mushrooms, chop the onion, mince the garlic, and cut the chicken. Cooking is faster (and less chaotic) when you’re not running for a knife mid-sauce.
2. Sear the chicken. Heat 1 tbsp butter + oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear 2–3 minutes per side until golden but not fully cooked. Remove and set aside.
3. Sauté the aromatics. Add remaining butter. Toss in onions and cook 4–5 minutes until soft and slightly caramelized. Add garlic and cook 30 seconds until fragrant. Don’t burn the garlic.
4. Cook the mushrooms. Add mushrooms and a pinch of salt. Sauté until they release liquid and turn golden, about 6–8 minutes. This is where the flavor gets real.
5. Make the sauce. Sprinkle flour over the veggies and stir 1 minute. Slowly pour in chicken stock while stirring to avoid lumps. Add Dijon, Worcestershire, and paprika. Bring to a simmer.
6. Finish the chicken. Return chicken to skillet. Simmer gently 5–7 minutes until chicken is cooked through and sauce thickens. Reduce heat to low.
7. Add the tang. Off the heat, stir in sour cream (or Greek yogurt). Taste and adjust salt/pepper. Reheat gently if needed — don’t boil after adding sour cream or it may split.
8. Serve. Spoon over egg noodles, rice, or mashed potatoes. Sprinkle with chopped parsley and maybe an extra crack of black pepper. Bam — dinner.

Nutritional facts

Nutrient (per serving)	Amount
Calories	420 kcal
Protein	34 g
Total Fat	20 g
Saturated Fat	8 g
Carbohydrates	22 g
Fiber	2 g
Sodium	560 mg
Sugar	4 g

This is a balanced-ish meal: good protein from the chicken, moderate carbs from your chosen base, and enough fat to keep the sauce luxurious. IMO, swap mashed cauliflower or a smaller portion of noodles if you’re watching calories, but don’t start living like a monk unless you want to. The mushrooms add fiber and vitamins; sour cream gives tang and creaminess without needing gallons of butter.

Common Mistakes to Avoid

• Overcrowding the pan. If mushrooms or chicken are jammed in, they steam instead of browning. Browning = flavor.
• Boiling after sour cream. High heat will curdle it. Stir gently and keep it low.
• Skipping the sear. Those golden edges add texture and depth. Don’t be lazy.
• Using watery mushrooms. If your mushrooms are soggy, pat them dry. Wet mushrooms = weak sauce.
• Adding salt too late. Season gradually and taste. You can always add more, but you can’t un-salt.

Alternatives & Substitutions

• Prefer lighter dairy? Use Greek yogurt (same amount) but fold it in off heat.
• No mushrooms? Try sun-dried tomatoes for a tangy twist — different vibe but still tasty.
• Want lower fat? Use chicken breast + reduced-fat Greek yogurt and serve over cauliflower mash.
• Gluten-free? Swap flour for cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Vegetarian swap? Use firm tofu or seared tempeh instead of chicken; keep the same technique.

FAQ (Frequently Asked Questions)

Can I use chicken breasts instead of thighs? Yeah — breasts work fine, just don’t overcook them. Thighs are more forgiving.
Will the sauce thicken if I skip the flour? It will, but not as much. Use cornstarch slurry or reduce longer.
Can I make this ahead? Kinda. Make the sauce and chicken, refrigerate, reheat gently. Texture’s best fresh.
What should I serve it with? Egg noodles are classic. Rice or mashed potatoes are equally crowd-pleasing. Vegetables on the side are smart.
Is sour cream necessary? It’s optional, but it gives that signature tang and silkiness. Greek yogurt is the healthier twin.
Can I freeze leftovers? Sort of — the texture of the cream changes after freezing. Freeze only if you accept a slight texture shift.
Spicy version? Add a pinch of cayenne or a chopped chipotle for heat.

Final Thoughts

This Chicken Mushroom Stroganoff is the kind of dish that makes weeknights feel celebratory without requiring a chef’s temper or a million steps. Simple technique + good ingredients = major payoff. Now go impress someone—or just yourself. Heat the pan, pour a glass of something nice, and enjoy the glorious, creamy result. You deserve it.