I love how this dish feels like comfort food without being too heavy. The mushrooms add an umami richness, while the chicken keeps it light and protein-packed. It’s a perfect one-pan meal that comes together quickly, making it ideal for busy weeknights or when I want something hearty without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
Directions
I heat the olive oil in a large skillet over medium-high heat.
I add the chicken pieces and cook until browned and cooked through, about 5–7 minutes. I remove the chicken and set it aside.
In the same skillet, I sauté the diced onion until it becomes soft and translucent, about 3–4 minutes.
I add the garlic and mushrooms, cooking until the mushrooms release their moisture and turn golden brown, around 5–6 minutes.
I return the cooked chicken to the pan and stir everything together.
At this point, I usually add the stroganoff sauce (made with sour cream, broth, and seasonings) and simmer for another 5–7 minutes until everything is well combined and heated through.
I serve it hot over egg noodles, mashed potatoes, or rice for a comforting, filling meal.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I sometimes swap the chicken for ground turkey or rotisserie chicken to save time. For a vegetarian version, I leave out the chicken and double the mushrooms. If I’m looking for extra richness, I stir in a splash of heavy cream with the sour cream. Fresh herbs like thyme or parsley also give it a lovely finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium-low heat, adding a splash of broth or water if the sauce thickened too much. Microwaving also works, but I heat it in short bursts and stir often to keep the sauce from separating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I like using boneless, skinless thighs when I want juicier meat. They hold up well in the creamy sauce.
What type of mushrooms work best?
I usually use cremini or white button mushrooms, but baby bellas or even a mix of wild mushrooms give it more depth.
Can I freeze chicken mushroom stroganoff?
I don’t recommend freezing it because the sour cream sauce can separate, but it can be done if needed. Just reheat slowly and stir well.
What can I serve this with?
I typically serve it over egg noodles, but mashed potatoes, rice, or even crusty bread all work great to soak up the sauce.
How do I thicken the sauce?
If I want a thicker sauce, I stir in a slurry made with 1 teaspoon of cornstarch and 2 teaspoons of cold water and let it simmer until it thickens.
Conclusion
Chicken mushroom stroganoff is one of those comforting dishes I return to again and again. It’s simple, satisfying, and full of savory flavors that feel like a warm hug in a bowl. Whether I’m feeding the family or meal prepping for the week, this creamy dish always delivers.
