Introduction

This Creamy Chicken Mushroom Stroganoff is a comforting and delicious twist on the classic dish. With tender chicken, rich mushrooms, and a luscious sauce served over egg noodles, it’s perfect for a satisfying weeknight dinner.

Creamy Chicken Mushroom Stroganoff Recipe - Recipe Image

Ingredients

2 tablespoons olive oil
1 lb chicken breast (cut into bite-sized pieces)
Salt and pepper (to taste)
2 tablespoons unsalted butter
1 onion (finely diced)
3 garlic cloves (minced)
10 oz mushrooms (sliced)
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
2 teaspoons Dijon mustard
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon black pepper
8 oz egg noodles
2 tablespoons fresh parsley (chopped)

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook until golden brown. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, melt the butter and sauté the diced onion and minced garlic until fragrant and softened.
Step 3: Add the sliced mushrooms to the skillet and cook until they soften, about 5 to 7 minutes.
Step 4: Sprinkle the flour over the mushrooms and stir well to coat. Gradually pour in the chicken broth while stirring continuously to prevent lumps.
Step 5: Stir in the heavy cream, Dijon mustard, paprika, dried thyme, and black pepper. Allow the sauce to simmer until it thickens slightly.
Step 6: Return the cooked chicken to the skillet and toss gently to coat it evenly with the creamy sauce.
Step 7: Cook the egg noodles according to the package instructions, drain them, and then add to the skillet. Mix everything together well.
Step 8: Garnish with the chopped fresh parsley and serve warm.

Tips & Variations

For extra flavor, add a splash of white wine when sautéing the mushrooms before adding the flour.
You can substitute the chicken breast with tender strips of beef or turkey for a different twist.
Using cremini or baby bella mushrooms adds a deeper, earthier taste compared to button mushrooms.
Serve with a side of steamed green vegetables or a simple salad for a balanced meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and can add more tenderness and flavor. Adjust the cooking time accordingly to ensure they are cooked through.

Is it possible to make this dish dairy-free?

To make this recipe dairy-free, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute instead of heavy cream.

Creamy Chicken Mushroom Stroganoff Recipe

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★★★★★

4.9 from 116 reviews

This Creamy Chicken Mushroom Stroganoff is a comforting and flavorful dish featuring tender chicken breast cooked with mushrooms in a rich, creamy sauce made with heavy cream, Dijon mustard, and aromatic spices. Served over egg noodles and garnished with fresh parsley, it’s a perfect hearty meal for any night of the week.

Author: Lila
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Protein

1 lb chicken breast (cut into bite-sized pieces)

Dairy & Fats

2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup heavy cream

Vegetables

1 onion (finely diced)
3 garlic cloves (minced)
10 oz mushrooms (sliced)
2 tablespoons fresh parsley (chopped)

Pantry

Salt and pepper (to taste)
1 tablespoon all-purpose flour
1 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon black pepper
8 oz egg noodles

Instructions

Cook the chicken: Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then cook them in the skillet until golden brown on all sides. Remove the chicken from the skillet and set aside.
Sauté aromatics: In the same skillet, melt unsalted butter. Add finely diced onion and minced garlic and sauté until fragrant and translucent, about 2-3 minutes.
Cook mushrooms: Add sliced mushrooms to the skillet and cook until softened and lightly browned, approximately 5-7 minutes.
Add flour and broth: Sprinkle all-purpose flour over the mushrooms and stir thoroughly to coat them. Gradually pour in the chicken broth while continuously stirring to prevent lumps from forming in the sauce.
Create the creamy sauce: Stir in heavy cream, Dijon mustard, paprika, dried thyme, and black pepper. Continue to simmer the sauce until it thickens to a creamy consistency, about 5 minutes.
Combine chicken and sauce: Return the cooked chicken pieces to the skillet and toss well to coat them evenly with the creamy mushroom sauce.
Prepare noodles and combine: Cook egg noodles according to package instructions until al dente. Drain the noodles and then mix them into the skillet with the chicken and sauce, allowing the flavors to meld.
Garnish and serve: Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve the stroganoff warm for a satisfying meal.

Notes

For a lighter version, replace heavy cream with half-and-half or use a lower-fat cream alternative.
You can substitute chicken broth with vegetable broth for a slightly different flavor.
Adding a splash of white wine before the chicken broth can deepen the sauce’s flavor.
Use wide egg noodles or pappardelle for a more traditional stroganoff experience.
Leftovers keep well in the refrigerator for up to 3 days—reheat gently on the stovetop or microwave.

Keywords: Chicken Stroganoff, Creamy Chicken Mushroom, Comfort Food, Easy Dinner, One-Pan Meal