Crispy, golden chicken nestled in a blanket of rich, earthy cream sauce – that’s the promise of this Creamy Chicken Mushroom Stroganoff. The subtle tang of Dijon mustard and the smoky whisper of paprika elevate the classic stroganoff flavors to new heights.
This recipe works because it balances speed and flavor. By browning the chicken first, you create a flavorful foundation for the sauce. Deglazing the pan with broth and sherry (or extra broth) loosens those browned bits, adding depth and complexity. The final addition of sour cream creates a luxurious, velvety texture that coats every strand of noodle or grain of rice. It’s perfect for a comforting weeknight dinner when you crave something satisfying but don’t want to spend hours in the kitchen.
Why you’ll love this Creamy Chicken Mushroom Stroganoff in 35 Minutes
- Ready in just 35 minutes, perfect for busy weeknights.
- Features a creamy, comforting sauce that’s packed with flavor.
- The combination of chicken and mushrooms creates a hearty and satisfying meal.
- Uses simple ingredients that you likely already have on hand.
- This Creamy Chicken Mushroom Stroganoff is a guaranteed crowd-pleaser, even picky eaters will love it!
- Easy to customize with your favorite vegetables or seasonings.
Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces sliced cremini mushrooms
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup dry sherry (optional, can substitute with more chicken broth)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
- 8 ounces egg noodles or rice, for serving
Chicken mushroom stroganoff makes every moment feel velvety. Tip: For a deeper, more umami flavor, consider adding a tablespoon of soy sauce or tamari (for gluten-free) along with the chicken broth.
How to make Creamy Chicken Mushroom Stroganoff in 35 Minutes
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
Step 2: Sauté the Vegetables
Add mushrooms and onion to the skillet and cook until softened and lightly browned, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Chef’s Tip: Don’t overcrowd the pan! If necessary, cook the mushrooms in batches to ensure they brown properly instead of steaming.
Step 3: Create the Sauce
Pour in chicken broth and dry sherry (if using), scraping up any browned bits from the bottom of the skillet. Stir in Dijon mustard and smoked paprika. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
Step 4: Finish the Stroganoff
Reduce heat to low and stir in sour cream until well combined. Do not boil. Return chicken to the skillet and heat through.
Chef’s Tip: Adding the sour cream at low heat is crucial to prevent it from curdling. Stir it in gently until fully incorporated.
Step 5: Serve
Serve the creamy chicken mushroom stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.
Tips for Success
- Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it’s no longer pink inside.
- Use a good quality sour cream: The better the sour cream, the richer and creamier the sauce will be.
- Adjust seasonings to taste: Don’t be afraid to add more salt, pepper, or paprika to suit your preferences.
- Deglaze the pan thoroughly: Scraping up those browned bits is essential for adding depth of flavor to the sauce.
Serving Suggestions
This Creamy Chicken Mushroom Stroganoff is delicious served over egg noodles or rice. It also pairs well with a simple green salad or steamed vegetables like broccoli or green beans. For a heartier meal, try serving it with some crusty bread for soaking up all that delicious sauce. If you are looking for more chicken recipes, you could try these chicken enchiladas too.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. You can also add a splash of milk or broth if the sauce becomes too thick. The flavors also develop even more overnight!
Frequently Asked Questions
- Can I freeze this? Freezing is not recommended as the sour cream may separate and become grainy upon thawing.
- Can I use a different type of mushroom? Absolutely! Feel free to experiment with different varieties of mushrooms, such as shiitake, oyster, or portobello.
- Is this recipe spicy? No, this recipe is not spicy. The smoked paprika adds a smoky flavor, but not heat. You can add a pinch of red pepper flakes if you prefer a bit of spice.
The beauty of this Creamy Chicken Mushroom Stroganoff lies in its simplicity and incredible flavor. It’s a dish that’s both comforting and satisfying, perfect for any night of the week. So gather your ingredients, follow the easy steps, and get ready to enjoy a restaurant-quality meal in the comfort of your own home. Let us know in the comments how yours turned out!
Creamy Chicken Mushroom Stroganoff in 35 Minutes
Indulge in the rich and comforting flavors of this chicken mushroom stroganoff. Tender chicken and earthy mushrooms are enveloped in a velvety, creamy sauce, perfect for a quick and satisfying weeknight meal. Serve over egg noodles or rice for a complete and heartwarming dish that the whole family will love. This recipe delivers restaurant-quality flavor without the fuss, creating a perfectly balanced creamy and savory experience. Get ready for a burst of deliciousness in every bite!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces sliced cremini mushrooms
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup dry sherry (optional, can substitute with more chicken broth)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
- 8 ounces egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Add mushrooms and onion to the skillet and cook until softened and lightly browned, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and dry sherry (if using), scraping up any browned bits from the bottom of the skillet. Stir in Dijon mustard and smoked paprika. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
- Reduce heat to low and stir in sour cream until well combined. Do not boil. Return chicken to the skillet and heat through.
- Serve the creamy chicken mushroom stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.
Notes
For a richer flavor, use a combination of cremini and shiitake mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. You can also add a splash of milk or broth if the sauce becomes too thick. For a lighter option, use plain Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg