This quick and easy chicken and mushroom stroganoff is a comfort food classic that’s ready in 20 minutes.
Seared chicken breast is smothered in a creamy stroganoff sauce combined with browned mushrooms. You can eat it alone or serve it up over egg noodles, mashed potatoes, or rice.
This is the best Mushroom Chicken Stroganoff!
While similar to it’s counterpart, beef stroganoff, chicken stroganoff is actually quicker and easier. You don’t have to tend the chicken the way you do with beef.
You get a similar flavor dish, with less work.
Chicken stroganoff is a creamy, delicious comfort food made in 20 minutes or less.
Mushrooms are browned in a skillet after seared chicken letting the flavor marry through the entire meal. You have a tangy, creamy gravy combined with browned mushrooms and juicy, tender chicken.
Stroganoff is perfect served over egg noodles, rice, or mashed potatoes. If you’re trying to stay low carb, it also goes really well over roasted cauliflower, broccoli, and cauliflower mash.
You can also serve it with a side of rolls or bread to help sop up the sauce. I really like it with parmesan garlic breadsticks.
Chicken Mushroom Stroganoff supplies needed
Mushroom Chicken Stroganoff ingredients
- boneless skinless chicken breasts – you’ll want to cut them into bite-size pieces so you can sear and cook them quickly
- avocado oil – it is a high smoke point oil that doesn’t change the flavor of the dish
- butter – I use unsalted butter since there is already plenty of salt in the meal
- garlic powder – you’ll use garlic cloves later in the dish, but it’s best to let the garlic powder sear with the chicken for extra flavor
- Salt and pepper to taste – use this to your liking
- shallot – shallot adds an onion flavor, but a bit milder
- baby bella mushrooms – little mushrooms with maximum flavor
- Worcestershire sauce – the salty taste of Worcestershire will add a depth of flavor to the gravy
- dijon mustard – a tangy touch to the stroganoff that gives it a unique flavor
- garlic – fresh garlic cloves pack a major flavor punch with the browned mushrooms
- chicken broth or chicken stock – use one that has a lot of flavors and you’ll have an excellent gravy
- sour cream – the creamy, tangy key ingredient to have the true stroganoff flavor
- paprika – you can use regular or smoked, they both work well
- white wine – any of your favorite white wines work really well here
Chicken Stroganoff Easy substitutions
chicken breast – this can also be made with boneless, skinless chicken thighs. If you use bone-in, you’ll need to adjust your cooking time and be sure to cook until it reaches 165°F internal temperature.
avocado oil – you can use any high smoke point oil. You want to be sure you’re able to get a good sear on the chicken without burning the oil.
baby bella mushrooms – you can substitute the baby bella mushrooms with cremini mushrooms
sour cream – you can substitute the sour cream with nonfat plain Greek yogurt or a splash of heavy cream. The sour cream gives it the quintessential stroganoff flavor, so I’d use it if you can.
white wine – the white wine gives it a delicious flavor, but you can omit it entirely if you prefer.
What can I use instead of sour cream in Stroganoff?
You can replace the sour cream with nonfat plain Greek yogurt or a splash of heavy cream.
Do I have to use white wine?
No, if you’d prefer to use extra broth or omit the wine entirely you can.
Can I use smoked paprika instead of regular paprika?
Yes, it’ll add a nice smoky flavor to the dish that will only enhance the flavor. Smoked paprika pairs well with the chicken and browned mushrooms.
How to make Chicken Mushroom Stroganoff
Detailed instructions and measurements to make this chicken and mushroom stroganoff are listed in the recipe card at the bottom of this page.
- Heat the avocado oil in a skillet over medium high heat. Once the oil begins to shimmer, add the chicken, garlic powder, salt, pepper, and paprika. Sear the chicken and cook through.
- Once the chicken has cooked through, remove from the skillet and set aside. Add the mushrooms and butter to the skillet. Sauté about 5 minutes. The mushrooms will not be done.
- Add in the shallot and garlic. Sauté until softened and the mushrooms are cooked through.
- Pour in the wine and de-glaze the pan. You want to lift all of the little brown bits from the bottom.
- Once the wine has reduced and you’ve de-glazed the pan, add in the chicken broth, Worcestershire sauce, and Dijon mustard. Mix to combine and bring to a simmer.
- When the sauce is simmering, stir in the sour cream. Mix to combine and add the chicken back to the skillet. Stir and serve over mashed potatoes, egg noodles, or rice. I like to sprinkle fresh thyme over ours as well.
One Pot Chicken Stroganoff recipe tips
To cut down on prep time, you can purchase pre-sliced mushrooms. You can also find minced garlic in the produce section.
Resist the urge to season the mushrooms with salt immediately. The pan will have salt leftover from searing the chicken and it can cause the mushrooms to release water preventing them from browning properly.
One Pot Chicken Stroganoff FAQs
Chicken stroganoff sauce is made up of sauteed mushrooms, butter, garlic, shallot, wine, broth, Worcestershire sauce, and dijon mustard.
If you want your stroganoff to be thicker, you can add a cornstarch slurry. Combine 1 tablespoon of cornstarch with 2 tablespoons of cold water. Mix until its smooth and slowly add to your stroganoff sauce.
You can make stroganoff in advance. Follow the storing and reheat instructions under “Storing Chicken Stroganoff”.
A dish is often considered a stroganoff when it has sauteed or cooked meat in a sour cream-based sauce. It usually has mushrooms, although some leave them out due to taste preference.
How to serve Chicken and Mushroom Stroganoff
We like serving our chicken and mushroom stroganoff (or any stroganoff for that matter) with:
- mashed potatoes
- egg noodles
- rice
It’s also great on it’s own. If you’re low carb, it’s fantastic over roasted cauliflower.
Easy Chicken Stroganoff storage
- Refrigerator: Allow the stroganoff to cool completely. Store in the refrigerator in an airtight container up to 4 days.
- Freezer: The stroganoff needs to completely cool. Add it to a freezer safe zip style bag. Lay it flat and spread evenly in the bag. Once frozen, it will last up to 6 months.
- Reheat: Add the chicken stroganoff to a microwave safe bowl and heat, covered for 90 seconds on 80% power. Stir and then continue to heat in 45 second increments until heated through. Be careful not to over heat because it will overcook the chicken.
If reheating from frozen, thaw the stroganoff first before following the directions above.
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Chicken and Mushroom Stroganoff
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1″ size pieces
- 3 tablespoons avocado oil
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon butter
- 7 ounces baby bella mushrooms sliced
- 1 shallot
- 3 cloves garlic minced
- ¼ cup white wine
- ⅔ cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- ½ cup sour cream
Instructions
- Heat the avocado oil in a skillet over medium high heat. Once the oil begins to shimmer, add the chicken, garlic powder, salt, pepper, and paprika. Sear the chicken and cook through.
- Add in the shallot and garlic. Sauté until softened and the mushrooms are cooked through.
- Pour in the wine and de-glaze the pan. You want to lift all of the little brown bits from the bottom.
- Once the wine has reduced and you’ve deglazed the pan, add in the chicken broth, Worcestershire sauce, and Dijon mustard. Mix to combine and bring to a simmer.
- When the sauce is simmering, stir in the sour cream. Mix to combine and add the chicken back to the skillet. Stir and serve over mashed potatoes, egg noodles, or rice. I like to sprinkle fresh thyme over ours as well.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
