Creamy Chicken Stroganoff with Mushrooms

Creamy Chicken Stroganoff

Golden pieces of chicken and browned mushroom slices sit in a thick, tangy sour-cream sauce in this skillet stroganoff. Searing the chicken in batches gives it color without leaving it in the pan while the mushrooms cook. The chicken finishes in the sauce; sour cream goes in only after the chicken is cooked and the heat is off.

Serve the stroganoff from the skillet, with egg noodles cooked separately if you like.

Ingredients for Creamy Chicken Stroganoff

• 1 1/2 pounds boneless skinless chicken breasts, cut into roughly 1 1/2-inch pieces (680g)
• 12 ounces cremini mushrooms, thickly sliced (340g)
• 1 medium yellow onion, finely diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons neutral cooking oil
• 2 tablespoons unsalted butter (30g)
• 2 tablespoons all-purpose flour (15g)
• 1 1/2 cups low-sodium chicken broth, plus more if needed
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3/4 cup full-fat sour cream (180g)
• About 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon freshly ground black pepper, divided, plus more to taste
• 2 tablespoons chopped fresh parsley

Optional for serving: 8 ounces dry wide egg noodles, cooked separately.

Yield: 4 servings. Prep: 15 minutes. Cook: about 25–30 minutes. Total: about 40–45 minutes.

How to Make Chicken Stroganoff in a Skillet

1. Season the chicken: Pat the pieces dry and season with about half the salt and pepper. Reserve the rest for the sauce.
2. Sear in batches: Heat the oil in a 12-inch heavy skillet over medium-high heat. Add half the chicken, leaving space between pieces. Let it cook undisturbed briefly to develop golden patches, then turn to brown other sides. Transfer to a plate and repeat with the remaining chicken, about 8–10 minutes total. It will finish cooking in the sauce.
3. Brown the mushrooms: Add the butter and mushrooms to the skillet. Cook uncovered over medium-high heat, stirring periodically, until their released liquid has evaporated and the slices have browned edges. Add the onion and cook until softened, then stir in the garlic until fragrant. Allow about 8–10 minutes for this stage; reduce the heat to medium if the butter begins to smoke excessively.
4. Make the sauce: Reduce the heat to medium. Sprinkle the flour over the vegetables and stir for about 1 minute, until no dry flour remains. Gradually whisk in the broth, scraping up the browned bits from the skillet. Stir in the Dijon and Worcestershire sauce. Simmer for about 3–4 minutes, until the sauce is smooth and begins to coat a spoon.
5. Finish cooking the chicken: Return the chicken and any juices on the plate to the skillet. Simmer gently, uncovered, for about 3–5 minutes. Start checking early; the center of a large piece must reach 165°F (75°C). The sauce should coat the chicken and mushrooms but remain spoonable.
6. Add the sour cream: Turn off the heat and stir in the sour cream until smooth. Taste and add the remaining salt and pepper as needed. Scatter the parsley lightly over the skillet and serve promptly.

How to Brown the Chicken and Mushrooms

Wet chicken or a crowded skillet will steam instead of sear. Pat the pieces dry and leave space between them; if your skillet is smaller than 12 inches, sear in more batches and allow extra time. Setting the chicken aside while the mushrooms cook also keeps it from overcooking.

Mushrooms release liquid before they brown. Wait until the skillet looks mostly dry and the slices have browned edges before adding the onion. The broth will loosen the browned bits left in the pan and bring them into the sauce.

How to Keep the Sour-Cream Sauce Smooth

Finish cooking the chicken before adding the sour cream, then turn off the heat. Boiling the sauce afterward can make it look grainy or separated. If the sauce becomes too thick, stir in extra broth a tablespoon or two at a time. Reserved noodle water also works if you are serving noodles.

What to Serve with Chicken Stroganoff

Spoon individual portions over separately cooked egg noodles, mashed potatoes, or rice. A green vegetable or salad also works alongside it. Keep noodles out of the skillet so the browned chicken and mushroom slices remain distinct.

White button mushrooms can replace cremini; cook away their released liquid and let them brown. Boneless skinless chicken thighs can replace the breasts, but their cooking time may differ. Check a large piece for doneness rather than relying on the breast timing.

For another skillet dinner, try Creamy Spinach Garlic Chicken. For a different Dijon skillet sauce made with cream cheese, see Cream Cheese Chicken with Garlic-Dijon Skillet Sauce.

How to Store and Reheat Leftovers

Refrigerate leftover stroganoff in an airtight container for 3–4 days. Store noodles separately when practical. Reheat the chicken and sauce gently on the stovetop over low to medium-low heat, stirring occasionally without letting it boil. Add a splash of broth if the chilled sauce is too thick. For the microwave, use reduced power and short intervals.

Freezing is not preferred because the sour-cream sauce may become grainy or separate after thawing.

Nutrition

Approximate nutrition per serving, based on 4 servings of stroganoff without optional noodles: 470 calories, 43g protein, 26g fat, and 14g carbohydrates. Per 100g of finished stroganoff: approximately 115 calories, 11g protein, 6g fat, and 3g carbohydrates. Values will vary with evaporation and the ingredients used.