Chicken Stroganoff with Mushrooms is a creamy, rich, and satisfying dish that blends tender chicken with earthy mushrooms in a velvety sauce. This version of the classic Stroganoff is an absolute winner, offering a quick and delicious dinner that your whole family will love. The combination of chicken, mushrooms, and a creamy sauce made from sour cream creates a comforting meal perfect for any occasion.
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Why Chicken Stroganoff with Mushrooms is a Must-Try
If you’re craving a comforting, rich dish that’s both easy to make and utterly delicious, Chicken Stroganoff with Mushrooms is the perfect choice. This recipe brings all the familiar flavors of the classic Stroganoff, but with a lighter and more affordable twist using boneless, skinless chicken breasts. It’s quick to prepare, with minimal ingredients required, making it ideal for busy weeknights or special weekend meals. The creamy sauce brings depth and richness without being overwhelming, making this dish a real crowd-pleaser.
Ingredients for Chicken Stroganoff with Mushrooms
To make this easy Chicken Stroganoff with Mushrooms, you’ll need the following ingredients:
• Chicken Breasts: Lean protein that takes on the flavors of the sauce beautifully.
• Mushrooms: Provides a rich, earthy flavor and adds a lovely texture to the dish.
• Onion: Adds sweetness and depth of flavor.
• Garlic: Enhances the savory elements and complements the chicken and mushrooms.
• White Wine: A touch of dry white wine brings acidity and complexity to the sauce.
• Chicken Stock: A base that adds savory depth to the sauce.
• Mustard: Whole grain or Dijon mustard adds tang and brightness to the creamy sauce.
• Tomato Paste: Contributes to the rich color and subtle sweetness.
• Sour Cream: The creamy foundation of the sauce, bringing richness and smoothness.
• Parsley: Fresh parsley for a burst of color and freshness.
Alternative Ingredient Suggestions
If you’re looking to swap ingredients or need alternatives due to dietary preferences, here are some suggestions for Chicken Stroganoff with Mushrooms:
• Chicken Thighs: For a juicier, more flavorful version, swap out chicken breasts for boneless, skinless chicken thighs.
• Creme Fraiche: If sour cream is too tangy, you can substitute it with creme fraiche for a smoother, milder taste.
• No Wine?: If you prefer not to use white wine, you can replace it with apple juice mixed with a tablespoon of white wine vinegar for the same level of acidity.
Step-by-Step Instructions for Chicken Stroganoff with Mushrooms
- Prepare the ingredients: Slice the mushrooms, chop the onion, and mince the garlic. Cut the chicken breasts into bite-sized pieces.
- Brown the mushrooms: In a large pan, heat olive oil and butter over medium heat. Add the mushrooms and cook until golden and caramelized, about 5-7 minutes. Stir occasionally to prevent burning. Remove the mushrooms from the pan and set aside.
- Cook the chicken: In the same pan, add the chicken pieces along with a pinch of salt. Brown the chicken on all sides for 5-7 minutes.
- Deglaze with wine: Pour in the white wine, scraping the bottom of the pan to lift any brown bits. This will add extra flavor to the sauce.
- Simmer with stock and seasonings: Add chicken stock, mustard, tomato paste, and a bay leaf to the pan. Stir to combine and bring the mixture to a boil.
- Add the mushrooms back: Return the cooked mushrooms and onions to the pan. Lower the heat and let everything simmer for a few minutes.
- Make the sauce creamy: Stir in the sour cream and chopped parsley. Simmer the mixture on low heat for another 5 minutes, allowing the sauce to thicken to your desired consistency.
- Serve: Once the sauce has thickened, remove from heat. Serve the Chicken Stroganoff over rice, mashed potatoes, or egg noodles, and enjoy!
Tips & Tricks for Perfect Chicken Stroganoff with Mushrooms
- Don’t rush the mushrooms: Take your time to brown the mushrooms well. This step adds a deep, rich flavor to the dish and ensures they are caramelized rather than steamed.
- Use the right heat: Cook the sauce on low heat to prevent the sour cream from separating or curdling.
- Adjust the tang: If sour cream is too tangy for your liking, mix half sour cream and half double cream for a milder taste.
- Wine substitute: If you’re not using white wine, replace it with apple juice and a little vinegar for acidity.
Pairing Ideas and Variations for Chicken Stroganoff with Mushrooms
Chicken Stroganoff with Mushrooms pairs wonderfully with a variety of sides. Here are a few ideas to complete your meal:
- Rice: Serve over white or wild rice for a wholesome, fiber-packed option.
- Mashed Potatoes: The creamy sauce is perfect when paired with creamy mashed potatoes.
- Vegetables: Add steamed green beans, roasted asparagus, or a fresh salad to balance the richness of the dish.
- Pasta: For a more traditional Stroganoff twist, serve with egg noodles or another favorite pasta.
Make-Ahead and Storage Tips
Chicken Stroganoff with Mushrooms can be easily stored for later meals. It will keep in the refrigerator for 4-5 days in an airtight container. To reheat, gently warm it on the stovetop on low heat to avoid curdling the sauce.
Why Chicken Stroganoff with Mushrooms is a Family Favorite
This creamy Chicken Stroganoff with Mushrooms is not just easy to make, but also a great way to introduce a comforting dish to your dinner rotation. It’s the perfect balance of flavor, richness, and simplicity, with options to customize based on your preferences. Whether you’re feeding a family or hosting a dinner party, this dish is sure to impress. With its creamy sauce, tender chicken, and savory mushrooms, it’s a dish that’ll quickly become a family favorite.
Conclusion: Why You’ll Love Chicken Stroganoff with Mushrooms
Chicken Stroganoff with Mushrooms is a comforting, rich, and delicious meal that’s sure to become a staple in your recipe collection. With its tender chicken, savory mushrooms, and creamy sauce, this dish strikes the perfect balance between simple ingredients and extraordinary flavors. Whether you’re preparing a weeknight dinner or impressing guests, this easy-to-make recipe will never disappoint. Pair it with your favorite sides, and enjoy a dish that’s both satisfying and full of flavor!
FAQs About Chicken Stroganoff with Mushrooms
1. Can I use chicken thighs instead of breasts for Chicken Stroganoff?
Yes! Chicken thighs can be a great substitute for chicken breasts in this recipe. They are juicier and tend to stay more moist during cooking. You can use boneless, skinless chicken thighs for the same delicious results.
2. Can I make Chicken Stroganoff with Mushrooms ahead of time?
Absolutely! You can prepare Chicken Stroganoff a day in advance. Store it in an airtight container in the refrigerator, and simply reheat it on low heat before serving. The flavors will have even more time to develop, making it even more delicious.
3. Can I use a different type of cream for the sauce?
Yes, you can substitute sour cream with double cream (heavy cream) or creme fraiche if you prefer a milder or richer flavor. Just be sure to cook on low heat to avoid curdling the cream.
More Relevant Recipes
PrintChicken Stroganoff with Mushrooms
Chicken Stroganoff with Mushrooms is a creamy, rich dish made with tender chicken, savory mushrooms, and a smooth, flavorful sauce. This dish is perfect for a quick weeknight dinner or a comforting meal to share with family and friends.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 125g / 1 cup chestnut mushrooms, sliced
- 1/2 tsp salt
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup dry white wine
- 1/3 cup chicken stock
- 1 tsp whole grain mustard
- 1 tbsp tomato paste
- 1 bay leaf
- 1 cup sour cream
- 1 tbsp chopped parsley
Instructions
- Heat the olive oil and butter in a large pan over medium heat. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Stir occasionally to avoid burning.
- Remove the mushrooms from the pan and set aside.
- Add the chicken pieces to the same pan, season with salt, and cook until browned on all sides, about 5-7 minutes.
- Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it cook for 2 minutes.
- Add the chicken stock, mustard, tomato paste, and bay leaf. Stir to combine, then return the mushrooms and onions to the pan.
- Bring the mixture to a boil, then reduce the heat to low and simmer for a few minutes.
- Stir in the sour cream and chopped parsley. Let it simmer for another 5 minutes or until the sauce thickens to your desired consistency.
- Remove from heat and serve over rice, mashed potatoes, or egg noodles.
Notes
- Don’t rush the mushroom-browning step, as this adds a lot of flavor.
- If you prefer a milder sauce, substitute half the sour cream with double cream (heavy cream).
- If you’re not using wine, substitute with apple juice and white wine vinegar.
- Chicken thighs can be used instead of breasts for a juicier option.
- If reheating, warm on low heat to avoid curdling the sour cream.
