This Chicken Mushroom Stroganoff is creamy, comforting, and ready in just 30 minutes. Made with tender chicken, sautéed mushrooms, and a rich sour cream sauce, it’s a quick skillet dinner perfect for busy weeknights. Serve over pasta, rice, or mashed potatoes for a satisfying family meal. Discover the full recipe.
Ingredients
Here’s everything you’ll need to make this creamy chicken stroganoff.
Ingredients Table
| Ingredient | Amount |
|---|---|
| Chicken breasts, cut into pieces | 2 |
| Garlic powder | ½ tsp |
| Salt & black pepper | To taste |
| All-purpose flour (for dredging) | As needed |
| Olive oil | 3 Tbsp |
| Butter | 1 Tbsp |
| Cremini mushrooms, sliced | 8 oz |
| Onion, chopped | ½ medium |
| Dijon mustard | 1 Tbsp |
| Worcestershire sauce | 1 Tbsp |
| Garlic cloves, minced | 3 |
| Chicken broth | ⅔ cup |
| Full-fat sour cream | ½ cup |
Creamy Chicken Mushroom Stroganoff (Easy 30-Minute Dinner)
- Total Time: 30 mins
- Yield: 4 servings
Description
Creamy chicken mushroom stroganoff made with tender chicken, sautéed mushrooms, and sour cream sauce.
Ingredients
2 chicken breasts, cut into pieces
½ tsp garlic powder
Salt and pepper to taste
Flour for dredging
3 Tbsp olive oil
1 Tbsp butter
8 oz cremini mushrooms, sliced
½ medium onion, chopped
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
3 cloves garlic, minced
⅔ cup chicken broth
½ cup sour cream
Instructions
1. Season and dredge chicken.
2. Cook chicken until golden and set aside.
3. Sauté mushrooms and onion.
4. Add mustard, Worcestershire, and garlic.
5. Deglaze with broth and return chicken.
6. Stir in sour cream and serve.
Notes
Do not boil after adding sour cream.
Serve over pasta, rice, or potatoes.
Store leftovers refrigerated.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
Step 1: Season and Dredge the Chicken
Sprinkle the chicken pieces with garlic powder, salt, and black pepper. Lightly dredge each piece in flour, shaking off any excess.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in batches for about 3 minutes per side until golden brown and cooked through. Add the remaining oil if needed. Transfer cooked chicken to a plate and set aside.
Step 3: Sauté Mushrooms and Onion
In the same skillet, melt the butter. Add the mushrooms and onion and sauté for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
Step 4: Add Flavor
Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for 1 minute until fragrant.
Step 5: Deglaze the Pan
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Return the chicken to the pan and simmer for about 2 minutes.
Step 6: Finish the Sauce
Reduce heat to low and stir in the sour cream. Let the sauce warm gently without boiling. Adjust seasoning with additional salt and pepper if needed.
Helpful Tips
- Do not boil after adding sour cream
- Use full-fat sour cream for best texture
- Serve immediately for the creamiest sauce
Conclusion
This Chicken Mushroom Stroganoff is the perfect balance of comfort and convenience. With tender chicken, savory mushrooms, and a creamy sauce, it’s a dish that feels indulgent but is easy enough for weeknights. Whether served over noodles, rice, or potatoes, this stroganoff is sure to become a regular on your dinner menu.
Frequently Asked Questions (FAQ)
1. Can I make chicken stroganoff ahead of time?
Yes, store leftovers in the refrigerator for up to 3 days.
2. Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work very well.
3. What should I serve with chicken stroganoff?
Pasta, rice, egg noodles, or mashed potatoes are all great options.
4. Can I make this recipe keto-friendly?
Yes, skip the flour dredge and serve with low-carb sides.