Creamy Chicken & Mushroom Stroganoff is a hearty, comforting dish that features tender pieces of chicken simmered in a rich, savory sauce filled with mushrooms, onions, garlic, and a hint of tangy sour cream. Perfect for cooler evenings or when you need a satisfying, home-cooked meal, this stroganoff is best served over egg noodles, rice, or mashed potatoes to soak up every drop of the creamy sauce.

Why You’ll Love This Recipe

This recipe offers a modern take on a traditional comfort food classic. The combination of juicy chicken, earthy mushrooms, and the luscious cream-based sauce creates a perfectly balanced dish that’s both indulgent and easy to make. With a preparation time of just over half an hour, it’s suitable for both weeknight dinners and special occasions. Its versatility in serving options and ability to reheat well also make it a convenient choice for leftovers or meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb chicken breast, cut into bite-sized pieces
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced (cremini or white button)
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup sour cream
1 teaspoon Dijon mustard
Fresh parsley, chopped (for garnish)

directions

Cook the Chicken
Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables
In the same skillet, melt the butter. Add diced onion and garlic, sautéing for 3–4 minutes until the onion becomes soft and fragrant. Add the mushrooms and cook for about 5 minutes, or until they release their moisture and begin to brown.
Make the Sauce
Sprinkle the flour over the mushroom mixture and stir for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, ensuring the mixture is smooth and lump-free. Let simmer for 2–3 minutes until slightly thickened.
Add Cream and Chicken
Stir in the heavy cream, sour cream, and Dijon mustard. Return the cooked chicken to the skillet. Reduce heat and simmer gently for 5–7 minutes, until the sauce thickens and the chicken is fully warmed through.
Serve
Garnish with chopped fresh parsley. Serve hot over mashed potatoes, rice, or egg noodles.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per serving: Approximately 520 kcal

Variations

Swap the protein: Use boneless chicken thighs, turkey, or even leftover roast chicken for a slightly different texture and flavor.
Add vegetables: Stir in baby spinach, peas, or chopped kale at the end of cooking for added nutrition and color.
Make it lighter: Substitute half-and-half for the heavy cream and Greek yogurt for sour cream.
Use wine: Add a splash of dry white wine to deglaze the pan before adding broth for an extra layer of flavor.
Spice it up: A pinch of smoked paprika or crushed red pepper flakes can add a subtle kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. If the sauce thickens too much, add a splash of broth or cream to loosen it. This dish is not ideal for freezing due to the cream-based sauce, which may separate upon thawing.

FAQs

Can I use pre-cooked chicken?

Yes, pre-cooked or leftover chicken can be added during the final simmering step. Reduce the simmering time accordingly to avoid overcooking.

What kind of mushrooms work best?

Cremini and white button mushrooms are ideal, but you can also use baby bellas or a mix of wild mushrooms for deeper flavor.

Can I make this dairy-free?

Use plant-based cream and sour cream substitutes, and ensure the butter is dairy-free or replace it with olive oil.

Is it okay to omit the flour?

The flour acts as a thickener. If omitted, the sauce will be thinner. You may use cornstarch slurry as an alternative.