Creamy chicken stroganoff dish with tender mushrooms in a simple, yet flavorful sauce. It’s the ultimate comfort food to enjoy on a cold winter day!

Just like our Creamy Chicken Stew or One-Pot Chicken Stew, this chicken stroganoff is made with the simplest of ingredients.

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Chicken Stroganoff Recipe

This creamy chicken stroganoff reminds me so much of a meal my mom would make with sauteed bone-in chicken pieces, a ton of onions, mushrooms, and bay leaves, simmered in a creamy sour cream sauce.

These days, I make my own variation of the chicken stroganoff recipe. I sauté the onions, garlic, and mushrooms until tender. Instead of bone-in chicken pieces, I like to use boneless, skinless, chicken thighs. They’re quick to cook and always turn our super tender.

Before I add the sour cream, I like to create a liquid base by adding chicken stock and a little bit of flour. The flour acts as a thickening agent. Then I season the sauce with salt, paprika, bay leaf, and Worcestershire sauce.

Just like our easy chicken marsala recipe, this is an incredibly delicious and flavorful meal to serve over eggs noodles or mashed potatoes.

Close up side view of chicken stroganoff recipe

Mushroom Chicken Stroganoff Ingredients

You’ll find everything you need for this mushroom stroganoff recipe at your local grocery store. Check the recipe card for a complete list of ingredients and their amounts.

ingredients for chicken stroganoff.
  • Olive oil: Sautées the onions and garlic, creating a rich flavor.
  • Aromatics: Yellow onion and garlic.
  • Mushrooms: I like baby bella, but white mushrooms also work.
  • Chicken thighs: I use boneless, skinless chicken thighs, and cut them into strips. If preferred, boneless, skinless chicken breasts can be substituted.
  • Chicken stockCreates a creamy sauce.
  • All-purpose flour: This helps thicken the recipe.
  • Seasonings: Paprika, bay leaves, fresh parsley, kosher salt, and pepper.
  • Worcestershire sauce: Adds depth and a slightly smokey flavor.
  • Sour cream: Contributes to the signature tangy flavor and enhances the creaminess of the stroganoff sauce.

How to Make Chicken Stroganoff

  1. Cook the onions and garlic until soft. Add mushrooms and cook until lightly golden. Remove to a plate.
  2. In the same pan over medium-high heat, cook chicken until no longer pink.
  3. Create a slurry by whisking together the flour and chicken broth. Add the slurry to the chicken.
  4. Stir in the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce, and black pepper. Simmer over low heat for 20 minutes.
  5. In the end, stir in the sour cream and parsley. Discard the bay leaves before serving.
Step by step instructions on how to make chicken mushroom stroganoff

Variations of Chicken Stroganoff

Love chicken stroganoff recipe? Try our Mushroom Stroganoff, Chicken Meatball Stroganoff, or Ground Turkey Stroganoff.

Tips for Making the Best Mushroom Chicken Stroganoff

Before you get started, take a look at these tips to ensure you have success:

  • Use full-fat sour cream: High-quality sour cream will have a better flavor and creamier texture.
  • Avoid curdling: Remove the pan from the heat before you stir in the sour cream. Or, keep the pan on the stove, and add the sour cream, stirring constantly. Make sure the mixture doesn’t come to a boil!
  • Make your own stock: Try making your own chicken stock for an even richer taste.
  • Serve over noodles: Serve the stroganoff sauce over the noodles instead of mixing the ingredients together. Otherwise, the noodles will soak up all of the sauce.

What to Serve with Chicken and Mushroom Stroganoff

This chicken in stroganoff sauce is super tender, and flavorful, and the sauce is so good on its own. You can simply serve it with some crusty sourdough garlic bread and a green house salad.

Or serve it over anything that can soak up the sauce. Here are a few ideas:

chicken thigh stroganoff

How to Store Chicken Stroganoff with Mushrooms

Chicken stroganoff will keep in the fridge for 3 to 4 days in an airtight container.

How to Reheat Chicken Stroganoff

Reheat over medium-low heat until warmed through. Make sure not to boil it or the sauce can turn grainy.

I do not recommend freezing since sour cream sauce tends to separate after freezing.

Video: How to Make Chicken Stroganoff

If you try Chicken Stroganoff, please leave a star rating and let me know how you like the recipe in the comments below.

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Chicken Stroganoff - tender chicken is a simple, yet flavorful sauce. Served over cauliflower mash for low-carb option. | littlebroken.com @littlebroken

Mushroom Chicken Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Katya
  • Prep Time: 12 mins
  • Cook Time: 45 mins
  • Total Time: 57 mins
  • Yield: 4-5 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American

Description

Creamy chicken stroganoff dish with tender mushrooms in a simple, yet flavorful sauce. It’s the ultimate comfort food to enjoy on a cold winter day!


Ingredients

Units Scale
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced into half rings
  • 2 garlic cloves, minced
  • 8 oz. baby bella or white mushrooms, thinly sliced
  • 1 1/2 pounds boneless, skinless, chicken thighs, cut into strips
  • 1 1/2 cups chicken stock
  • 2 Tbsp. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup sour cream (full fat)
  • 2 Tbsp. fresh parsley, finely chopped
  • Fresh black pepper, to taste

Instructions

  1. In a large sauté pan, heat 3 tablespoons of oil over medium heat. Add onion and cook until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add mushrooms and cook until lightly golden, about 8-10 minutes. Make sure to not overcrowd the mushrooms or they will seep out and just simmer in their liquid instead of browning. Remove the mushroom mixture to a plate.
  3. Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the oil is hot, add chicken and cook for about 6 minutes or until no longer pink and lightly golden.
  4. While the chicken is cooking, create a slurry by whisking the flour into the chicken stock. Add the slurry to the chicken and with a wooden spoon scrape up all the bits from the bottom of the pan until released. The mixture will come to a quick simmer and lightly thicken.
  5. Stir in the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce, and black pepper, to taste. Reduce heat to low and simmer the chicken for 20 minutes, partially covered, stirring occasionally.
  6. Stir in the sour cream and parsley. Remove from the heat and discard the bay leaves. Serve over egg noodles or mashed potatoes.

Notes

  • Sour Cream: I’ve only made this recipe with sour cream so I can’t answer with certainty how it would turn out with a substitute. However, a handful of you used Greek yogurt in place of sour cream and it turned out fine. I would imagine it would also work with heavy cream/heavy whipping cream.
  • Leftovers: Store leftovers in an airtight container for up to 4 days. I do not recommend freezing since sour cream can separate.

Nutrition

  • Serving Size:
  • Calories: 463
  • Sugar: 4.9 g
  • Sodium: 857.3 mg
  • Fat: 24 g
  • Carbohydrates: 16.4 g
  • Protein: 45.6 g
  • Cholesterol: 136.9 mg