Creamy Chicken Mushroom Stroganoff

I make a mean Creamy Chicken Mushroom Stroganoff and about three spectacularly questionable kitchen decisions per batch. This is the kind of dinner that looks fancy enough to impress in-laws but comes together fast enough for weeknight survival. It’s comfort food with a tiny accent of grown-up: earthy mushrooms, tangy sour cream (or yogurt, if you like living dangerously), and tender chicken in a sauce that actually deserves to be mopped up with bread. Yes, this pan is probably too small. No, I won’t wash fewer dishes.

Once my husband tried to be helpful and thought “more garlic” meant dumping an entire jar in while I was distracted with the smoke alarm (long story). The kids debated whether mushrooms were vegetables or tiny chocolate discs and staged a full-on negotiation at the table. Meanwhile I learned two things: 1) never leave the garlic jar within reach, and 2) extra mushrooms do not, in fact, void the recipe. Confession: sometimes I use rotisserie chicken to skip the chopping and call it “efficiency.” He still brags about how I “ruined” dinner, then eats the whole thing.

Time-Saving Hacks

– Use pre-sliced mushrooms or your neighborhood grocery’s “I gave up” bag of mixed mushrooms. Feels wrong, works great.
– Rotisserie chicken = instant hero. No one needs to know you skipped the raw-chicken Tetris.
– One-pan method: cook everything in the same skillet and use a paper towel to save on scrubbing. Will you still have to wash one pan? Yes. Will it be fewer than three? Maybe.
– Sneaky thickeners: cornstarch slurry or a touch of instant mashed potato flakes if you’re out of patience. Nobody needs to know.

Serving Ideas

– Pile it over egg noodles like civilized people, or over rice if you’re pretending carbs are optional.
– Serve with a glass of wine if the kids drove you nuts today. Two glasses if they were unusually creative with spaghetti.
– Toasted sourdough on the side is non-negotiable—use it to sop up the sauce like a tiny, buttery mop.
– Keep it simple if you must: this dish shines without a 12-step plating ceremony.

What to Serve It With

– Egg noodles (classic and comforting)
– Mashed potatoes (because why not)
– Buttered rice or cauliflower rice (for the crunchy-kale crowd)
– Roasted green beans or a quick side salad for something pretending to be healthy

✔Tips & Mistakes

– Don’t overcrowd the pan when browning mushrooms—otherwise they steam and cry instead of caramelizing.
– Temper the sour cream/yogurt: pull a bit of hot sauce into the dairy before mixing it in to avoid curdling.
– If your sauce is too thin, simmer a minute or add a tiny cornstarch slurry. If it’s too thick, breathe and add a splash of stock.
– Overcook the chicken and you’ll get rubbery disappointment. Cook until just done, then rest.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat gently on the stove (low heat, splash of stock) so the cream doesn’t separate. Freezes fine for a month; thaw overnight in the fridge.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try beef strips if you’re feeling classic, use dairy-free sour cream for vegan vibes, or add a spoonful of Dijon for a tangy kick. Want mushrooms gone? Substitute roasted peppers and call it a “vegetable negotiation success.”

Frequently Asked Questions

Creamy Chicken Mushroom Stroganoff

This creamy chicken mushroom stroganoff is a delightful, rich dish perfect for a cozy dinner.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 lb boneless chicken thighs cut into bite-sized pieces
• ▢ 8 oz mushrooms sliced, any variety
• ▢ 2 cup chicken broth low sodium preferred
• ▢ 1 cup sour cream full fat for best flavor
• ▢ 1.5 tbsp olive oil
• ▢ 1 medium onion chopped
• ▢ 3 clove garlic minced
• ▢ 2 tbsp flour for thickening
• ▢ 1 tbsp Dijon mustard for added flavor
• ▢ 1 tsp paprika
• ▢ 0.5 tsp black pepper to taste
• ▢ 0.5 tsp salt to taste
• ▢ 12 oz egg noodles or pasta of choice

Instructions

Preparation Steps

• Cook the egg noodles according to package instructions, then set aside.
• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until fragrant.
• Add the chicken pieces to the skillet, cook until browned and cooked through.
• Stir in the mushrooms and cook until softened.
• Sprinkle the flour over the mixture, stir to combine, and cook for 1 minute.
• Pour in the chicken broth and bring to a simmer, let it thicken slightly.
• Stir in the sour cream, Dijon mustard, paprika, salt, and pepper. Mix well until creamy.
• Add the cooked noodles to the skillet, toss to coat in the sauce.
• Serve hot, garnished with parsley if desired.

Notes

For an extra flavor boost, add a splash of white wine or a sprinkle of fresh herbs when serving.