This Chicken Mushroom Stroganoff is a creamy one-pot wonder and is ready in under 30 minutes. Think classic stroganoff, but with tender chicken and savory mushrooms for a rich, comforting dinner.
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Why This Recipe Stands Out
Everyone loves a good stroganoff, and this Chicken Mushroom Stroganoff is a real winner. Not only is it incredibly delicious, but it's also:
- Quick and Easy: This recipe takes just 30 minutes to make, making it perfect for a quick weeknight dinner.
- Classic Flavors: The combination of chicken, mushrooms, and a creamy sauce is a classic for a reason.
- Versatile: We love serving this stroganoff over a bed of egg noodles, but it also tastes amazing with rice or even mashed potatoes.
- Easy to Make: This recipe is super easy to follow, making it perfect for even beginner cooks.
- Minimal Cleanup: It's easy, fast, and incredibly satisfying. What's best is that there's minimal cleanup involved afterward. Truly comfort food at its best!
Key Ingredients
- Shallots and Garlic – These aromatic alliums add a depth of flavor to our stroganoff. We thinly slice them to release their pungency and ensure they distribute evenly throughout the dish.
- Chicken Breast – We use chicken breast for its tender, lean meat. Cutting it into bite-sized pieces ensures it cooks quickly and evenly.
- Paprika and Smoked Paprika – These two types of paprika add a warm, slightly smoky flavor and a beautiful golden color to the dish.
- Shiitake Mushrooms – We thinly slice these mushrooms to add a rich, earthy flavor and a meaty texture to our stroganoff.
Substitutions and Variations
This chicken stroganoff recipe is already incredibly delicious as is, but here are a few variations and substitutions you could try to make it your own:
- Meat: If you don't have chicken breasts, you can use boneless skinless chicken thighs. They'll work just as well.
- Shallots: If you don't have shallots at home, you can substitute them with half of white or yellow onion.
- Worcestershire Sauce: To add a deep meaty yet savory flavor, you can add a teaspoon of Worcestershire sauce to your delicious chicken mushroom recipe.
- Pasta: I've used egg noodles, but feel free to use any type of pasta you like. From spaghetti to fettuccine, or even penne, the options are endless!
How to Make Chicken Mushroom Stroganoff
Step 1: Combine chicken, paprika, smoked paprika, salt, and pepper.
Step 2: Cook mushrooms in 1 tablespoon butter over medium-high heat for 5 minutes. Remove from heat.
Step 3: In the same pan, melt remaining butter, cook chicken 3-4 minutes per side. Add shallot, cook 3 more minutes.
Step 4: Add garlic, cook for 30 seconds, then return mushrooms. Add sour cream and Dijon mustard, cover, and simmer on low for 5 minutes.
Step 5: Sprinkle with parsley and serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Chicken Mushroom Stroganoff
Vegetables
- If you're looking to keep your meal low-carbohydrates, consider serving this stroganoff with a side of steamed or roasted vegetables. Broccoli, cauliflower, or a mix of your favorite veggies will work wonderfully.
- Asparagus is another great option. It pairs well with the creamy sauce and adds a nice pop of color to your plate.
Salads
- This Creamy Cucumber Salad would be a refreshing side to serve alongside chicken mushroom stroganoff.
- If you're looking for a heartier salad, try a side of Caesar salad or a classic garden salad.
Pasta and Rice
- For a more traditional pairing, you can serve this chicken mushroom stroganoff over a bed of egg noodles or any pasta of your choice.
- This Instant Pot Basmati Rice Recipe makes a perfect side for this dish.
Frequently Asked Questions
This stroganoff recipe has a similar taste to beef stroganoff but with the umami flavors of mushrooms along with chicken for a delightfully delicious meal.
To make this delicious chicken stroganoff spicier, add ¼ to ½ teaspoon of cayenne pepper to the sauce.
You probably used chicken broth and added too much of it. To thicken the stroganoff sauce, dilute 1 teaspoon of cornstarch in a ¼ cup of chicken broth and stir it into a sauce. Cook on a medium heat until the sauce thickens.
No, this recipe isn't vegan. But if you're looking for the tastiest vegan version of this popular dish, check out my Vegan Mushroom Stroganoff. It has the simplest ingredients and you won't even need to blend and make your own cashew cream for the classic texture.
Chicken stroganoff can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
Recipe
Chicken Mushroom Stroganoff
Ingredients
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- 4 oz Shiitake mushrooms thinly sliced
- 2 tablespoon butter
- 2 chicken breasts cut into bite size pieces
- 1 teaspoon paprika
- ¼ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 shallot thinly sliced
- 3 cloves garlic thinly sliced
- 1 ¼ - 1 ½ c sour cream see the notes
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a medium bowl combine chicken, paprika, smoked paprika, salt and pepper.
- Melt 1 tablespoon of butter in a large pan and over medium heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate.
- In the same pan, melt the remaining tablespoon of butter and cook chicken, 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes.
- Stir in garlic, give it another 30 seconds and return mushrooms back into the pan. Add sour cream along with Dijon mustard, cover with a lid and simmer on a low heat for 5 minutes.
- Sprinkle with the parsley and serve immediately. This recipe pairs beautifully with quick Baked Zucchini with Mozzarella.
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Joya Smith says
This was awful. Sour cream alone is not a sauce. And in one place it mentions cloves instead of garlic. That alone should have been a warning. The mustard gave it a nasty flavor. I had to throw this out. My family wouldn't eat it.
Brenda says
This was absolutely delicious. I loved this recipe. The flavors were amazing.
Iryna Bychkiv says
Brenda, thank you for your comment and 5-star rating! I'm happy you enjoyed this recipe!
Jim MacNee says
Recipe looks great - but watching the video - that looks more like leeks than shallots - what gives?
Iryna Bychkiv says
Leeks can be used as well:)
Clay Lovell says
Wow I was blown away with this recipe. I did add the worchestershire and red pepper flakes as well as some fresh thyme. but it is really GOOD! thanks.
Iryna Bychkiv says
Clay, thank you so much for your comment and 5-star rating! I'm happy you liked this Stroganoff recipe.
Susan Shannon says
Can you use yogurt rather than sour cream?
Iryna says
Yes. I recommend full-fat yogurt.