Name: Chicken Mushroom Stroganoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, finely diced; 1 cup mushrooms, thinly sliced; 1 pound skinless, boneless chicken breasts, sliced into thin strips; 1 teaspoon Greek seasoning; ½ teaspoon freshly ground black pepper; 12 ounces egg noodles; ½ cup chicken broth; ½ cup milk; ½ teaspoon Worcestershire sauce; ½ cup sour cream; 2 tablespoons all-purpose flour; 1 tablespoon chopped fresh parsley (optional, for garnish)

Why You’ll Love This Recipe

I love this recipe for its simplicity and depth of flavor. The combination of sautéed onions, mushrooms, and seasoned chicken creates a savory base, while the creamy sauce ties everything together beautifully. It’s a versatile dish that’s perfect for weeknight dinners or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons unsalted butter
1 medium onion, finely diced
1 cup mushrooms, thinly sliced
1 pound skinless, boneless chicken breasts, cut into slender strips
1 teaspoon Greek seasoning
½ teaspoon freshly ground black pepper
12 ounces egg noodles
½ cup chicken broth
½ cup milk
½ teaspoon Worcestershire sauce
½ cup sour cream
2 tablespoons all-purpose flour
1 tablespoon freshly chopped parsley (optional, for garnish)

Directions

In a heavy skillet, I melt the butter over medium heat. I add the diced onion and sliced mushrooms, reducing the heat slightly, and cook until the onions are translucent and the mushrooms have softened, about 5 minutes.
I season the chicken strips with Greek seasoning and black pepper, then add them to the skillet. I cook the chicken over medium heat, stirring regularly, until it’s evenly browned on all sides, approximately 5 minutes.
While the chicken cooks, I bring a large pot of lightly salted water to a boil. I add the egg noodles and cook them until tender yet firm to the bite, about 10 minutes. After draining, I set them aside.That Oven Feelin+1Allrecipes+1
Into the skillet with the chicken, I pour the chicken broth, milk, and Worcestershire sauce. I gradually stir in the sour cream, adding one tablespoon at a time to prevent curdling. In a separate small bowl, I whisk a small amount of the sauce with the flour until smooth, then return this mixture to the skillet, stirring it into the rest of the sauce. I simmer the sauce until it has thickened, approximately 5 minutes.
I serve the stroganoff over the prepared egg noodles, garnished with freshly chopped parsley if desired.

Servings and Timing

This recipe yields 4 servings. Preparation takes about 20 minutes, cooking time is approximately 25 minutes, totaling around 45 minutes from start to finish.

Variations

I sometimes swap the chicken for turkey strips or even tofu for a vegetarian twist. Experimenting with different mushroom varieties like portobello or shiitake adds unique flavors. For a dairy-free version, I use almond milk or coconut cream instead of regular milk and sour cream.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, I do so gently on the stove or in the microwave, adding a splash of milk if the sauce needs thinning. If I plan to freeze the dish, I store the sauce separately from the noodles to maintain the best texture upon reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless chicken thighs for a juicier result. Just ensure they’re cut into similar-sized strips for even cooking.

What type of mushrooms work best?

I prefer cremini or button mushrooms for their mild flavor, but feel free to experiment with shiitake or portobello for a more robust taste.

Can I make this dish ahead of time?

Absolutely. I often prepare the sauce ahead and store it separately from the noodles. When ready to serve, I reheat the sauce gently and cook fresh noodles.

Is there a gluten-free option?

Yes, I use gluten-free egg noodles and substitute the all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.

Can I add vegetables to this dish?

Certainly. I sometimes add spinach, peas, or bell peppers for added nutrition and color. I just ensure they’re cooked until tender before serving.

Conclusion

Chicken Mushroom Stroganoff is a comforting and versatile dish that I enjoy making for both casual dinners and special occasions. Its creamy sauce, tender chicken, and flavorful mushrooms create a satisfying meal that’s sure to please. Whether I stick to the classic recipe or explore variations, it’s a dish that never disappoints.