Creamy Chicken Mushroom Stroganoff Recipe

If you’re craving a comforting, creamy dish that feels like a warm hug on a plate, you’re going to love this Creamy Chicken Mushroom Stroganoff Recipe. I absolutely love how the tender chicken mingles with earthy mushrooms and a luscious sauce — it’s quick to whip up but feels delightfully indulgent. Whether it’s weeknight dinner or a cozy weekend meal, you’ll find this recipe effortlessly impressive and utterly satisfying.

this …

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Mushroom Stroganoff Recipe plays a crucial role — from the tender chicken breast to the rich sour cream that wraps everything in silky goodness. When shopping, look for fresh cremini mushrooms for that meaty bite and stock up on good-quality chicken broth to deepen the flavor.

• Chicken breast: I prefer skinless, boneless chicken breast cut into thick slices or chunks for quick cooking and tender results.
• Salt & Black pepper: Basic seasonings that bring all the flavors to life.
• Paprika: Adds a subtle smoky warmth — don’t skip it, it really lifts the dish.
• Flour: Used to coat the chicken for a slight crust and later to thicken the sauce.
• Olive or avocado oil: Choose a neutral oil with a good smoke point for searing chicken and mushrooms.
• Cremini mushrooms: Their earthy flavor and firm texture are perfect here; button mushrooms can work in a pinch.
• Unsalted butter: Adds richness and helps build a luscious sauce base.
• Shallots: I love the mild sweetness they add compared to regular onions.
• Garlic: Freshly pressed for that punch of savoriness.
• Chicken stock/broth: This is the heart of your sauce—go for low sodium if you want better control over seasoning.
• Sour cream: The secret to that signature stroganoff creaminess with a touch of tang.
• Fresh parsley: Chopped and stirred last for a bright pop of color and freshness.
• Cooked egg noodles (optional): Classic pairing that catches every bit of sauce, but rice or mashed potatoes work well too.

Variations

I like to play around with this Creamy Chicken Mushroom Stroganoff Recipe depending on what I have on hand or who I’m cooking for. Personalizing this dish is part of the fun—you can make it lighter, richer, or swap sides to keep things interesting.

• Mushroom Mix: Sometimes I mix cremini with shiitake or portobello mushrooms to add deeper earthy flavors; it’s a simple upgrade that feels gourmet.
• Dairy Swap: For a lighter version, try substituting sour cream with Greek yogurt—but only add it off heat to prevent curdling.
• Herb Twist: Adding fresh dill instead of parsley gives the stroganoff a lovely, slightly different herbal note that my family adores.
• Spice Level: A pinch of smoked paprika or even a dash of cayenne can add a welcome warmth if you like a little kick.

How to Make Creamy Chicken Mushroom Stroganoff Recipe

Step 1: Prepare and Coat the Chicken

Start by tossing your chicken pieces in a bowl with salt, pepper, paprika, and about a quarter cup of the flour. This coating helps the chicken develop a beautiful golden crust and thickens the sauce later on. Make sure every piece is well-coated but not clumped together—that way you’ll get even searing without steaming the chicken.

Step 2: Sear Chicken Until Golden

Heat your oil in a large skillet over medium-high heat. Once it’s shimmering hot, add the chicken in batches so they don’t overcrowd the pan. I learned the hard way that overcrowding just steams the chicken instead of browning it. Let each piece get golden-brown on all sides—this locks in flavor and texture. It’s okay if the chicken isn’t fully cooked through right now since it will finish cooking in the sauce later.

Step 3: Cook the Mushrooms

Using the same pan, toss in the sliced mushrooms. If the pan looks dry, drizzle in a little more oil. Sauté the mushrooms until they start to turn golden — this deepens their flavor and adds terrific texture. Remove them with a slotted spoon and set aside with the chicken, or keep them separate if you want to manage textures precisely.

Step 4: Build the Sauce Base

Lower the heat to medium-low and add butter to the pan. Once melted, add the finely minced shallots and pressed garlic, sautéing just until fragrant—about a minute or so. Stir in the remaining flour, coating everything evenly and cooking it for roughly 30 seconds to get rid of the raw flour taste. This creates a roux that will thicken your sauce beautifully.

Step 5: Add Stock and Simmer

Slowly pour in the chicken stock, whisking constantly to avoid lumps. As you stir, you’ll see the sauce start to thicken nicely within a couple of minutes. Keep the heat gentle to avoid scorching. This step is where everything turns into that signature silky texture that makes stroganoff so irresistible.

Step 6: Combine Chicken, Mushrooms & Finish with Sour Cream

Return the seared chicken and mushrooms to the pan, letting them simmer gently in the sauce for 3 to 4 minutes. This allows the chicken to finish cooking and soak up all those wonderful flavors. Remove from heat and stir in the sour cream along with chopped fresh parsley. This final step is what makes the sauce luxuriously creamy with just the right hint of tang. Before serving, taste and adjust salt and pepper as you like.

Pro Tips for Making Creamy Chicken Mushroom Stroganoff Recipe

How to Serve Creamy Chicken Mushroom Stroganoff Recipe

Garnishes

I love topping this creamy chicken mushroom stroganoff with a sprinkle of freshly chopped parsley — it gives that bright, fresh contrast to the rich sauce. A little cracked black pepper finishing touch never hurts either. Sometimes, I add a dash of smoked paprika on top just before serving for a pop of color and warmth.

Side Dishes

Traditional buttery egg noodles are my go-to pairing because they’re perfect for scooping up the sauce. But if you want to switch things up, creamy mashed potatoes or even cauliflower rice make excellent low-carb alternatives. Roasted green beans or a simple arugula salad add a fresh, crisp counterpoint to the also hearty stroganoff.

Creative Ways to Present

For special occasions, I’ve served this loaf-style in mini cast iron skillets topped with a sprig of thyme for an elevated look. Sometimes I layer it over polenta rounds with a drizzle of truffle oil for a luxurious twist that guests love. Presentation can be as simple or fancy as you like—it all tastes amazing!

Make Ahead and Storage

Storing Leftovers

I usually put leftover stroganoff into an airtight container and refrigerate it right away. It keeps well for 3 to 4 days and actually tastes even better the next day because the flavors meld. Just be sure to separate noodles from the stroganoff if you’re saving them too, so they don’t get mushy.

Freezing

This recipe freezes surprisingly well. I let the stroganoff cool completely, then portion it into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge and gently reheat — I like to add a splash of broth or water if the sauce seems thick or a bit dry.

Reheating

Reheat leftovers on the stove over low heat, stirring frequently to avoid sticking. Adding a little extra broth or sour cream helps restore that fresh creamy texture. Avoid the microwave if you can—it tends to break the sauce and make the chicken rubbery.

FAQs

Final Thoughts

This Creamy Chicken Mushroom Stroganoff Recipe has become a staple in my home because it’s so straightforward yet incredibly delicious. Every time I make it, the comforting flavors remind me of cozy family dinners where everyone asks for seconds. I hope you give it a try—you’ll appreciate how easy it is to prepare a restaurant-quality dish that feels like a special treat any day of the week!

Print