Creamy Chicken Mushroom Stroganoff is the kind of dish that feels luxurious yet comes together with weeknight simplicity. Tender pieces of chicken, deeply browned mushrooms, and a velvety, savory sauce create a comfort classic that appeals to family dinners, busy cooks, and anyone craving a hearty, satisfying meal.
This version elevates tradition with refined cooking techniques, smart substitutions, and chef-level flavor-building—resulting in a dish that is richer, smoother, and far more balanced than typical versions found online.
Why You Will Love This Recipe
- Ultra-creamy, velvety sauce
- Deep umami from properly browned mushrooms
- Adaptable for healthy, gluten-free, dairy-free, or low-carb diets
- Ready in 30–40 minutes
- Beginner-friendly but professional in results
Recipe Overview
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Difficulty: Easy–Medium
Servings: 4
Ingredients (With Expert Notes)
Main Ingredients
- Chicken breast or thighs (500g – sliced into strips)
Thighs stay juicier; breasts create a lighter dish. Either works beautifully. - Mushrooms (250–300g, sliced)
Cremini, baby bella, or a mix give deeper flavor than plain white mushrooms. - Onion (1 medium, finely diced)
Adds sweetness and body to the sauce. - Garlic (3–4 cloves, minced)
Essential aromatic for savory depth. - Chicken broth (1 cup)
Use a high-quality, low-sodium broth to control salt levels. - Sour cream or Greek yogurt (½ cup)
Sour cream gives classic richness; yogurt yields a lighter finish. - Heavy cream (¼ cup)
Balances the tanginess and makes the sauce silky. - Flour (1–2 tbsp)
For thickening; use cornstarch for gluten-free. - Butter (2 tbsp)
Adds richness and helps brown the mushrooms. - Olive oil (1 tbsp)
Prevents butter from burning. - Worcestershire sauce (1–2 tsp)
A flavor booster that adds umami and balance. - Dijon mustard (1 tsp)
Optional but highly recommended for depth. - Salt, pepper, and paprika (to taste)
- Fresh parsley (chopped, for garnish)
Step-by-Step Cooking Instructions (Advanced Technique)
1. Brown the Chicken
- Heat a large pan over medium-high heat.
- Add olive oil.
- Add chicken strips, season with salt & pepper, and sear until golden.
- Remove and set aside.
Pro Tip: Do not overcrowd the pan — overcrowding steams the chicken instead of browning it.
2. Build the Flavor Base
- Add butter to the same pan.
- Add mushrooms and cook until they release moisture and turn deep golden-brown.
- Add diced onion; cook until softened.
- Add garlic and sauté for 30 seconds.
Pro Tip: Browning mushrooms properly is the #1 key to a flavorful Stroganoff.
3. Create the Sauce
- Sprinkle flour over the mushroom mixture; stir for 1 minute.
- Slowly pour in chicken broth while whisking.
- Add Worcestershire sauce and optional Dijon mustard.
- Lower heat and let it simmer for 3–4 minutes.
Pro Tip: Adding broth slowly prevents lumps and allows the sauce to thicken evenly.
4. Add the Creaminess
- Reduce the heat to low.
- Stir in sour cream and heavy cream.
- Return the chicken to the pan and simmer for 5 minutes.
Chef Tip: Never boil the sauce after adding sour cream—it can split.
5. Finish & Serve
- Adjust seasoning.
- Add chopped parsley.
- Serve hot over noodles, rice, mashed potatoes, or bread.
Chef-Level Tips for the Best Stroganoff
✔ Use a wide pan for maximum browning.
✔ High heat at the start = deeper flavor.
✔ Don’t skip the mustard and Worcestershire — they create signature depth.
✔ If you want the sauce thicker, simmer uncovered for a few extra minutes.
✔ If too thick, add a splash of broth until perfect.
Variations (Make It Your Way)
1. Healthier Version
- Use Greek yogurt instead of sour cream.
- Skip heavy cream.
- Use olive oil instead of butter.
- Serve over zucchini noodles or quinoa.
2. Gluten-Free Version
- Replace flour with cornstarch slurry.
- Serve with gluten-free pasta or rice.
3. Low-Carb / Keto Version
- Increase mushrooms.
- Use full-fat sour cream and heavy cream.
- Serve over cauliflower rice.
4. Dairy-Free Version
- Use coconut cream instead of heavy cream.
- Use dairy-free yogurt instead of sour cream.
- Replace butter with plant-based alternatives.
5. One-Pot Version
- Add dry pasta directly to the sauce with extra broth.
- Simmer until pasta is cooked and sauce is thick.
What to Serve With Chicken Mushroom Stroganoff
- Buttered egg noodles
- Steamed rice
- Creamy mashed potatoes
- Crusty bread or garlic bread
- Sautéed green beans
- Roasted broccoli or asparagus
These sides soak up the sauce perfectly.
Storage & Reheating Instructions
Refrigerator
Store in an airtight container for 3–4 days.
Freezer
Best not to freeze due to dairy, but if needed:
Freeze without sour cream/cream and add after reheating.
Reheating
- Warm on low heat on the stove.
- Add a splash of broth to loosen the sauce.
Never boil—this prevents curdling.
Nutrition (Approximate Per Serving)
- Calories: 420–480
- Protein: 28–32g
- Carbs: 15–18g
- Fat: 25–30g
(Nutrition varies based on ingredients.)
Common Mistakes to Avoid
❌ Overcrowding mushrooms (prevents browning)
❌ Adding sour cream over high heat
❌ Using watery broth
❌ Cutting chicken too thick
❌ Skimping on seasoning
Frequently Asked Questions
Can I replace the chicken?
Yes—use beef strips, turkey, or even tofu.
Can I make this without mushrooms?
Yes, replace them with zucchini or extra onions.
How do I thicken the Stroganoff?
Simmer longer or add a small cornstarch slurry.
Can I add vegetables?
Yes—spinach, peas, or bell peppers work great.
Final Thoughts
This Creamy Chicken Mushroom Stroganoff goes beyond the basics to deliver restaurant-quality flavor in a fast, home-friendly recipe. With deep savory notes, a perfectly balanced creamy sauce, and endless customization options, it’s a reliable comfort dish that suits any season and any table.
