Creamy Chicken Stroganoff with Mushrooms Recipe

If you’re on the hunt for a comforting dinner that feels a bit fancy but comes together quickly, you’re going to want to stick around for this one. My Creamy Chicken Stroganoff with Mushrooms Recipe is an absolute favorite in my house because it hits all the right notes—tender chicken, earthy mushrooms, and that luscious creamy sauce that just wraps everything in cozy deliciousness. Trust me, once you try this, it’ll become your go-to weeknight meal.

Ingredients You’ll Need

When I gather ingredients for this Creamy Chicken Stroganoff with Mushrooms Recipe, I always appreciate how well the flavors complement each other—the paprika and cayenne add just the right hint of warmth, while the mushrooms and sour cream bring that classic stroganoff soul. Here are a few tips to make sure you’re all set before you start cooking.

• Chicken breasts: Opt for boneless, skinless breasts cut into bite-sized pieces for even cooking.
• Garlic powder and onion powder: These dry spices build a foundation of flavor—fresh is great, but powders keep things quick and consistent.
• Paprika and cayenne pepper: A little kick without overpowering; adjust cayenne to your spice tolerance.
• Kosher salt and black pepper: Essential seasoning—don’t skip or skimp here.
• Olive oil: For cooking chicken and veggies, choose good quality for better flavor.
• Onion and garlic: Fresh always makes the sauce sing with aroma.
• Baby bella mushrooms: They add an earthy, meaty texture and a beautiful color.
• Unsalted butter: For richness and to create the roux—unsalted helps you control salt levels.
• All-purpose flour: This thickens the sauce to that signature stroganoff consistency.
• Chicken broth: Use low sodium if you want more control over saltiness.
• Worcestershire sauce: This little secret deepens the umami-rich flavor.
• Sour cream: Adds tang and creaminess—full fat makes for the best texture.
• Cooked egg noodles: Traditional and perfect for soaking up the sauce.
• Parsley (for garnish): Fresh parsley brightens up the dish visually and flavor-wise.

Variations

I love how versatile this Creamy Chicken Stroganoff with Mushrooms Recipe can be. Over the years, I’ve played around with different tweaks based on what I have at hand or my mood—there’s no single “right” way. Feel free to customize to your heart’s content!

• Mushroom Mix: Once, I swapped baby bellas for a combo of cremini and shiitake mushrooms, which gave it an even earthier, woodsy flavor my whole family totally adored.
• Dairy Substitute: For a lighter version, Greek yogurt can replace sour cream, but add it off heat to avoid curdling.
• Spice Level: If you prefer mild, reduce or leave out the cayenne; for extra zip, add a pinch of smoked paprika or chipotle powder.
• Protein Swap: Turkey breast or even plant-based chicken chunks work well if you want a change from chicken.

How to Make Creamy Chicken Stroganoff with Mushrooms Recipe

Step 1: Season and Sear the Chicken

Start by tossing your chicken chunks in a bowl with garlic powder, onion powder, paprika, cayenne, salt, and pepper. This combo gives the chicken an even coating of flavor that shines through at the end. When I first tried just seasoning chicken after cooking, I found the flavors didn’t penetrate as well. Next, heat two tablespoons of olive oil over medium heat in a large skillet until shimmering. Add the chicken in batches—crowding the pan causes steaming, not browning! Cook just until the chicken has a nice golden crust but isn’t fully cooked through yet. Then move it to a clean plate to rest; we’ll finish cooking later. This searing step adds a ton of flavor and texture.

Step 2: Sauté Onions, Garlic, and Mushrooms

In the same skillet, add the remaining two tablespoons of olive oil. Toss in your diced onion and cook until soft and translucent—this usually takes about 4-5 minutes. Add minced garlic and let it cook just until fragrant, about 30 seconds to a minute. The smell at this point will have your kitchen feeling so cozy. Now add the sliced mushrooms and cook until they turn a nice golden brown—this step takes around 6-8 minutes. You want to release their moisture and get a bit of caramelization going. Don’t rush this part; it builds a deep flavor base for the sauce.

Step 3: Make the Roux and Build the Sauce

Once the mushrooms look beautifully browned, toss in the butter and let it melt completely, scrapping up all those lovely browned bits on the pan’s bottom. Slowly sprinkle in the flour and stir continuously to avoid lumps—you’re aiming for a smooth paste here. This roux will thicken your sauce perfectly. Now pour in the chicken broth a little at a time while whisking steadily, followed by the Worcestershire sauce that adds an umami punch. Return the chicken along with any juices resting on the plate back to the skillet. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 7-10 minutes until the sauce thickens and the chicken is cooked through.

Step 4: Finish with Sour Cream and Serve

Turn off the heat and stir in the sour cream until the sauce turns irresistibly creamy and silky. This final step is where the stroganoff truly comes alive—you want to add the sour cream off the heat or on low to keep it from curdling. Now, plate it over a nest of warm, buttery egg noodles and sprinkle freshly chopped parsley on top for that pop of color and freshness. I absolutely love how this turns out—every bite is rich, balanced, and comforting.

How to Serve Creamy Chicken Stroganoff with Mushrooms Recipe

Garnishes

My go-to garnish is always freshly chopped parsley. It gives a fresh color contrast and a subtle herbal lift to the rich sauce. Sometimes, I add a sprinkle of smoked paprika or a few thinly sliced green onions for a little extra pizzazz and texture. These little touches make the dish feel thoughtfully plated, even on busy weeknights.

Side Dishes

I like serving this creamy chicken stroganoff over buttery egg noodles because they soak up the sauce beautifully. But if you want to mix things up, mashed potatoes or creamy polenta are equally dreamy. For veggies, a simple side of steamed green beans or a crisp cucumber salad adds a refreshing crunch that cuts through the richness perfectly.

Creative Ways to Present

For a special occasion, I’ve plated this dish by twirling the noodles into neat nests, then ladling the stroganoff on top, sprinkled with parsley and a lemon wedge on the side for a bright finish. Serving it in shallow bowls makes it cozy and inviting—like you want to dive right in. Adding toasted baguette slices alongside is another favorite I’ve grown to love for soaking up every last drop of that creamy sauce.

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, you can stash leftovers in an airtight container and refrigerate for up to 3-4 days. I usually wrap the container tightly with plastic wrap as an extra seal because I’ve found it keeps flavors fresher that way. When you dig back in, the sauce might thicken a bit, but that’s easy to fix during reheating.

Freezing

I’ve frozen this stroganoff a few times, and it holds up surprisingly well. Just cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Keep in mind, sour cream can sometimes change texture after freezing, so you might want to add a little fresh sour cream when reheating for that fresh creamy taste.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. Stir often until warmed through, then finish with a dollop of fresh sour cream if needed. Microwaving works, too, but watch the doneness carefully to avoid drying out the chicken.

FAQs

Final Thoughts

This Creamy Chicken Stroganoff with Mushrooms Recipe is one of those dishes that instantly makes me feel like I’m giving my family a warm kitchen hug. It’s easy enough for busy weeknights but impressive enough to serve friends and family without stress. I hope you enjoy making it as much as I do—there’s something truly special about that cozy creamy sauce combined with tender chicken and mushrooms that just never gets old. Give it a try and see how quickly it becomes a staple in your dinner rotation!

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