Chicken and Mushroom Stroganoff

The aroma of sautéed mushrooms and garlic always fills my Texas kitchen on a busy weeknight, signaling comfort food is on the way. This Chicken and Mushroom Stroganoff is one of those recipes I’ve made countless times, adapting it over the years to suit my family’s tastes and my need for speed! It’s creamy, flavorful, and surprisingly easy to throw together, even with two little ones underfoot. You’ll get a delicious, satisfying meal on the table in under an hour, that the whole family will love. And who doesn’t love that?

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and reliably delicious. This Chicken and Mushroom Stroganoff ticks all those boxes! Here’s why it’s a winner in my house:

• One-Pan Wonder: Minimal cleanup is always a plus! This recipe primarily uses one large skillet, saving you precious time.
• Kid-Approved: The creamy sauce and mild flavors are generally a hit with kids. Plus, you can easily customize it to their preferences.
• Quick & Easy: From start to finish, this dish comes together in about 45 minutes, making it perfect for those hectic weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 2 cups chicken broth
• 1/2 cup sour cream (or Greek yogurt)
• 2 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked egg noodles, for serving

Ingredient Notes

Chicken: I prefer chicken breasts for this recipe, but chicken thighs would also work well. They’ll add a richer flavor but may require a bit longer to cook.

Mushrooms: Cremini mushrooms (also known as baby bellas) are my go-to for their earthy flavor, but you can use white button mushrooms if that’s what you have on hand. For an even more intense mushroom flavor, try a mix of different varieties.

White Wine: The white wine adds depth of flavor to the sauce. If you don’t have any on hand, you can substitute with an equal amount of chicken broth, but the flavor won’t be quite as complex.

Sour Cream: Sour cream adds the signature tang to stroganoff. Greek yogurt can be used as a healthier alternative.

Step-by-Step Instructions

Step 1: Prepare the Chicken. In a bowl, toss the chicken pieces with salt, pepper, and thyme. This simple seasoning enhances the natural flavor of the chicken. Set aside.

Step 2: Sauté Aromatics. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally. Then, add the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Mushrooms. Add the sliced mushrooms to the skillet and cook until they’ve released their moisture and are nicely browned, about 8-10 minutes. Don’t overcrowd the pan; give them space to brown properly.

Step 4: Brown the Chicken. Push the mushrooms and onions to one side of the skillet. Add the chicken to the other side and cook until browned on all sides and cooked through, about 6-8 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Deglaze the Pan. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. This adds a ton of flavor! Let the wine simmer for a few minutes to reduce slightly.

Step 6: Create the Sauce. In a small bowl, whisk together the chicken broth and flour until smooth. Pour this mixture into the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 3-5 minutes, stirring constantly.

Step 7: Finish the Stroganoff. Remove the skillet from the heat and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Be careful not to boil the sauce after adding the sour cream, as it can curdle.

Step 8: Serve. Serve the Chicken and Mushroom Stroganoff over cooked egg noodles. Garnish with fresh parsley, if desired.

Expert Tips from My Kitchen

• Don’t Overcrowd the Pan: When cooking the mushrooms and chicken, avoid overcrowding the skillet. This will prevent them from browning properly. Work in batches if necessary.
• Use a Thermometer: Ensure the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (74°C).
• Adjust the Sauce: If the sauce is too thick, add a splash of chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Kid-Friendly Tip: For picky eaters, you can chop the mushrooms into smaller pieces or even puree them into the sauce.
• Make Ahead: The stroganoff can be made ahead of time and reheated. The flavors actually meld together and improve overnight!
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little extra heat.
• Herbs: Try other fresh herbs like dill or chives for garnish instead of parsley.

Storage & Meal Prep

Storage: Store leftover Chicken and Mushroom Stroganoff in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to loosen the sauce. You can also microwave individual portions.

Make-Ahead: You can prepare the stroganoff a day or two in advance. Store it in the refrigerator and reheat before serving. Cook the noodles separately just before serving.

Substitutions & Variations

Gluten-Free: Use gluten-free flour to thicken the sauce and serve over gluten-free pasta or rice.

Dairy-Free: Substitute the sour cream with a dairy-free sour cream alternative or cashew cream. Use olive oil instead of butter.

Vegetarian: Replace the chicken with tofu or tempeh for a vegetarian option.

Beef Stroganoff: For a classic twist, substitute the chicken with beef sirloin strips. Brown the beef in the skillet before adding the onions and mushrooms.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, the flavors meld together beautifully when made a day or two in advance. Just store it in the refrigerator and reheat before serving. I recommend cooking the noodles separately right before you’re ready to eat.

How do I know when the chicken is cooked through?

The best way to ensure your chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of a piece of chicken; it should reach an internal temperature of 165°F (74°C).

Can I use different types of mushrooms?

Definitely! While I usually use cremini mushrooms, you can experiment with other varieties like shiitake, oyster, or even a mix. Each type will bring a slightly different flavor profile to the dish.

Can I freeze Chicken Stroganoff?

Yes, you can freeze it! Allow the stroganoff to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Is this recipe kid-friendly?

Yes, it is! The creamy sauce and mild flavors are usually a hit with kids. If you have picky eaters, you can chop the mushrooms into smaller pieces or even puree them into the sauce to make it less noticeable.

Can I use a different type of mustard?

Yes, you can substitute Dijon mustard with yellow mustard or even a grainy mustard for a slightly different flavor.

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