This chicken mushroom stroganoff simmers tender chicken and golden mushrooms in a creamy sour cream sauce and spoons it over soft egg noodles.
It cooks in a single skillet in about 30 minutes, so it works for busy weeknights when you want something warm and filling.
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Why This Chicken Mushroom Stroganoff Recipe Works
Browning the mushrooms until golden concentrates their savory flavor, which gives the sauce depth without needing beef or heavy stock.
A little flour cooked into the pan juices thickens the broth, so the sauce clings to the noodles instead of pooling.
Stirring in sour cream over low heat adds tang and silkiness while keeping the sauce smooth.
Ingredients for Chicken Mushroom Stroganoff
- 1 pound chicken breast, sliced into thin strips
- 8 ounces mushrooms, sliced, and 1 medium onion, chopped
- 2 cloves garlic, minced, and 1 tablespoon olive oil
- 2 tablespoons all purpose flour and 1 teaspoon paprika
- 1 cup low sodium chicken broth and 1 cup sour cream
- 12 ounces egg noodles
- 1/2 teaspoon salt, 1/4 teaspoon pepper, and fresh parsley for garnish
Chicken breast. Thin strips cook in minutes and stay tender, and slicing against the grain keeps each bite soft.
Mushrooms. Cremini or white mushrooms release liquid first and then brown, so give them room in the pan.
Flour and paprika. Flour thickens the sauce while paprika adds a warm color and a gentle, sweet pepper flavor.
Broth and sour cream. Low sodium broth builds the base, and full fat sour cream finishes it with tang and a creamy texture.
Egg noodles. Wide egg noodles soak up the sauce and cook quickly, so they are ready when the skillet is.
How to Make Chicken Mushroom Stroganoff
1. Cook the noodles Boil the egg noodles according to the package directions, drain well, and set them aside.
2. Saute the onion and garlic Heat the olive oil in a large skillet over medium heat and cook the onion and garlic for 2 to 3 minutes until fragrant and translucent.
3. Brown the mushrooms Add the mushrooms and cook 4 to 5 minutes, stirring now and then, until golden and their juices have cooked off.
4. Cook the chicken Push the vegetables aside, add the chicken to the empty space, and cook 5 to 6 minutes until it reaches 165 degrees F.
5. Add the flour Sprinkle the flour and paprika over everything and stir for about 1 minute so the flour cooks.
6. Simmer the sauce Pour in the broth, scrape up the browned bits, and simmer 2 to 3 minutes until slightly thickened.
7. Finish with sour cream Lower the heat, fold in the sour cream, season with salt and pepper, and serve over the noodles with parsley.
How to Serve Chicken Mushroom Stroganoff
Spoon the stroganoff over a bed of noodles and top it with fresh parsley. Warm fluffy homemade dinner rolls soak up extra sauce, and stovetop bacon green beans or air fryer asparagus add a green side. For a bigger plate, serve it with creamy Yukon gold mashed potatoes.
How to Store and Reheat Chicken Mushroom Stroganoff
Refrigerate leftovers within two hours in an airtight container for up to three days, storing the noodles separately if you can. Freeze the sauce for up to two months, then thaw it in the fridge. Reheat gently to 165 degrees F with a splash of broth, since sour cream sauces can separate over high heat.
Tips and Variations for Chicken Mushroom Stroganoff
Flag the allergens. This dish contains milk, wheat, and eggs from the noodles, so check labels and warn guests who avoid dairy or gluten.
Do not rinse raw chicken. Rinsing spreads bacteria around the sink, so pat the chicken dry with paper towels and cook it to 165 degrees F.
Slice evenly. Cut the chicken into strips of similar thickness so they all finish at the same time.
Give mushrooms space. Crowded mushrooms steam instead of browning, so cook them in two batches if your skillet is small.
Keep the sour cream gentle. Let the sour cream sit out while you cook, then stir it in off the boil so it does not curdle.
Thicken as needed. Add a little more flour or simmer longer for a thicker sauce, or thin it with broth.
Add vegetables. Carrots, bell peppers, or fresh herbs fit right in, and you can saute them with the onions.
Check trusted guidance. For general advice on storing leftovers safely, read the University of Minnesota Extension guide to storing leftovers before packing them away.
Frequently Asked Questions About Chicken Mushroom Stroganoff
What goes with chicken mushroom stroganoff?
Egg noodles are classic, and rice or mashed potatoes also work, with a simple green vegetable on the side.
How do I thicken chicken mushroom stroganoff sauce?
Simmer a little longer, or stir in a small slurry of flour and broth, then add the sour cream off the heat.
Can I make chicken mushroom stroganoff ahead of time?
Yes. Make the sauce a day ahead, then reheat gently and add fresh noodles and parsley before serving.
Can I use Greek yogurt instead of sour cream?
It works, but it curdles more easily, so use full fat yogurt and stir it in off the heat.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy and take a little longer, so cook them until they reach 165 degrees F.
Chicken Mushroom Stroganoff
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 lb chicken breast sliced into thin strips
- 8 oz mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp all purpose flour
- 1 tsp paprika
- 1 cup low sodium chicken broth
- 1 cup sour cream full fat
- 12 oz egg noodles
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Noodles. Boil the egg noodles until tender, drain, and set aside.
- Vegetables. Cook the onion and garlic in the oil for 2 to 3 minutes, then add the mushrooms and cook 4 to 5 minutes until golden.
- Chicken. Move the vegetables aside and cook the chicken 5 to 6 minutes until it reaches 165 degrees F.
- Sauce. Stir in the flour and paprika for 1 minute, then add the broth and simmer 2 to 3 minutes until thickened.
- Finish. Lower the heat, fold in the sour cream, and season with salt and pepper.
- Serve. Spoon over the noodles and garnish with parsley.
