Chicken Stroganoff

To me, there isn’t anything much better than chicken and mushrooms in a rich creamy sauce, slathered on tender pasta. I mean, really. Well, to be honest, mushrooms aren’t the only veggie I like to combine with creamy chicken and pasta.

More than a few recipes illustrate my love for creamy pastas, like creamy chicken and asparagus pasta, chicken Florentine with spinach, chicken marsala pasta (yup, mushrooms in that one, too!), and chicken alfredo with broccoli. If I’m feeling a little more in the mood for spice, I love this creamy Cajun chicken pasta or Instant Pot Buffalo chicken pasta.

I think you’ll agree that this healthier take on classic beef stroganoff is a winner. Give it a try for dinner tonight and see what you think!

Creamy Chicken Stroganoff

It sounds fancy but it’s not difficult to make. This recipe really does come together in thirty minutes. Maybe forty-five minutes if your husband isn’t home to keep the kids occupied. Maybe an hour if you have four kids instead of two, but I don’t know anything about that so I’m just going on my imagination and what I’ve been told.

This recipe is healthier than traditional beef stroganoff. Using chicken instead of beef makes this recipe a bit lighter. Adding lots (and lots!) of mushrooms increases the nutritional content, and there’s a bare minimum of sour cream, just enough to give the impression of a rich creamy sauce.

Ingredient Notes

• Chicken: In this recipe, boneless skinless chicken breasts take the place of the beef in traditional stroganoff. Boneless skinless chicken is easy to prep, cooks quickly, and is a good source of lean protein.
• Mushrooms: Look for ordinary white mushrooms, or substitute cremini mushrooms. According to the Mushroom Council, cremini mushrooms (also known as crimini, brown mushrooms, or baby bella mushrooms) are simply more mature white mushrooms, and have a more robust flavor.
• Onion: A regular yellow cooking onion is fine for this recipe. Cooking onions are smaller and more finely textured, and keep well in your pantry.
• Dry White Wine: Look for varieties like chardonnay, sauvignon blanc, or a dry pinot grigio. It’s best to avoid sweet wines like white zinfandel for cooking because they add a sweet flavor that doesn’t go well with savory dishes.
• Sour Cream: Sour cream is slightly tangy, and is an essential element of traditional stroganoff.
• Dijon Mustard: A creamy Dijon mustard works best. A grainy or whole seed mustard will be noticeable in the smooth sauce. Dijon enhances the tangy aspect and is a classic ingredient of stroganoff.
• Dried Thyme Leaves: If you happen to have fresh thyme, by all means use that, but dried thyme is just fine, too.
• Chicken Broth: Look for low or no-sodium broth, if possible.
• All-Purpose Flour: The sauce is thickened with a bit of flour.
• Egg Noodles: Stroganoff is traditionally served with tender egg noodles, which are cooked separately. Try whole wheat egg noodles to increase nutrition.
• Fresh Parsley: A handful of chopped parsley adds a bright green herbal note which balances the richness of the sauce. Save some for a pretty garnish, too.

How To Make Chicken Stroganoff

Make side dishes. Decide what you’re going to serve with the stroganoff (noodles, rice, potatoes) and get that cooking first so it will be ready when the stroganoff is.

Prep mushrooms.To clean the mushrooms, lightly brush the dirt off with a damp paper towel or mushroom brush. A very quick rinse is okay, too, but don’t let the mushrooms soak in water because mushrooms absorb water like a sponge. If the mushrooms are large, cut them into halves or quarters.

Prep the chicken. Cut the chicken into bite-sized pieces that will cook quickly. Always use a separate cutting board when prepping raw meat to avoid cross-contamination. Consider using a non-porous cutting board made out of acrylic or plastic that is dishwasher safe. Season the chicken with salt and pepper.

Prep the vegetables. Chop the onion and arrange the other ingredients nearby so you can easily grab them when needed.

Cook chicken. Heat a splash of olive oil in a large skillet and cook the chicken, stirring infrequently so it browns nicely on both sides.

Cook vegetables. Remove the chicken from the pan, and add the onions and mushrooms to the skillet. Cook until the onions are softened and the mushrooms are cooked to your liking.

Make a roux. Sprinkle the flour into the pan, and stir it around, until the vegetables are well-coated, cooking for another couple of minutes.

Add liquids. Return the chicken to the pan and add the wine. Increase the heat to high, letting the wine reduce by about half. Stir in the broth. The mixture should thicken up slightly in a couple of minutes.

Finish up. Remove the skillet from the heat. Let the mixture cool for a few minutes before slowly stirring in the sour cream, mustard, and parsley. Letting it cool is important because if it’s too hot when you add the sour cream, it will curdle.

Serve. Your chicken stroganoff is ready to serve! Doesn’t it smell delicious?

Arrange egg noodles on each plate and top it with a few spoonfuls of the stroganoff. Garnish with fresh parsley and dig in! And don’t forget, you have an open bottle of white wine to enjoy too!

FAQs

Serving Suggestions

Carbs: Traditionally, stroganoff is served on tender egg noodles, particularly in the United States. It could be served with other types of pasta or mashed potatoes. I often serve it with rice, either white rice or brown rice, or low-carb cauliflower rice.
Sides: Because stroganoff can be somewhat rich, a crisp salad makes a nice contrast. Try a crispy kale salad with poppyseed dressing and dried cranberries, a classic arugula salad with lemon vinaigrette, or Brussels sprouts salad with apples and walnuts.

Add More Veggies

A large red bell pepper, sliced or chopped, can take the place of half the mushrooms (8 oz.). The red peppers add great flavor and nutrition, and they look beautiful. If you like greens, add few handfuls of dark green baby spinach or baby kale. Stir the tender leaves in at the end of the cooking time so they retain their beautiful color.

More Recipes You’ll Enjoy

If you enjoy mushrooms, you may want to try one of these recipes, too.

• Cream of Mushroom Chicken
• Chicken with Creamy Mushroom Sauce
• Creamy Chicken Spaghetti (one pan, lots of variations)
• Chicken Marsala Pasta (also one pan!)
• Creamy Tuscan Mushrooms (served over pasta)
• White Wine Chicken, Mushrooms and Bacon

Make-Ahead Ideas

I find that washing and slicing the mushrooms is probably the most time-consuming component of the recipe. The good news is that you can easily take care of the mushrooms a day ahead so they are ready to go when you’re ready to cook.

It helps if you have all the ingredients prepped before you begin cooking. Once you get started, the recipe moves along fairly quickly and you’ll be glad you have everything at your fingertips.

Storage & Reheating Tips

Refrigerate: If you have leftovers, store the stroganoff and noodles separately. Refrigerate for up to 3 days.

Freeze: If you plan on freezing a portion of your chicken stroganoff, it’s best to freeze it before adding the sour cream. Sour cream tends to separate when it’s frozen and thawed. Thaw the stroganoff overnight in the refrigerator, heat it until warmed through, then stir in the sour cream.

Reheat: When you reheat leftover chicken stroganoff, use gentle heat. High heat tends to curdle the sauce. It won’t taste different but it will look less appetizing. Individual portions can be reheated in the microwave at medium power (50%), stirring frequently until warmed through.