Quick Chicken and Mushroom Stroganoff Recipe That Wows

Cooking a delectable chicken and mushroom stroganoff requires some serious culinary magic that will transport you straight to comfort food heaven.

Creamy sauces have always been my weakness, especially when they blend tender protein with earthy mushroom goodness.

Weeknight dinners demand something special, and this recipe delivers extraordinary flavor without complicated techniques.

Rich, velvety textures dance across your palate with each carefully prepared bite.

My grandmother’s European influences shine through in this classic dish that feels both nostalgic and contemporary.

Seasonings like paprika and fresh thyme elevate simple ingredients into something truly memorable.

You’ll want to gather everyone around the table and savor every delicious spoonful of this hearty meal.

Why Chicken Mushroom Stroganoff Is Pure Comfort

• Craft an Easy Meal: Slow cooker magic transforms simple ingredients into a hearty, delicious dinner without complicated cooking techniques.
• Hands-Off Cooking Delight: Minimal prep work means you can walk away and let the slow cooker do all the heavy lifting while you tackle other tasks.
• Crowd-Pleasing Comfort Food: Creamy, rich stroganoff with tender chicken and mushrooms creates a universally loved dish that satisfies everyone from kids to adults.
• Nutrition in a Bowl: Protein-packed chicken, nutrient-dense mushrooms, and a balanced sauce make this a wholesome meal that doesn't compromise on flavor or health.

What You’ll Need For Chicken Mushroom Stroganoff

• Chicken Breasts: Tender meat that forms the protein base of the stroganoff dish.

• Mushrooms: Earthy fungi that add rich, savory depth to the stroganoff sauce.

• Onion, Garlic: Foundational ingredients that provide a robust flavor base for the dish.

• Chicken Broth: Flavorful liquid that helps create the sauce and keeps the chicken moist.
• Worcestershire Sauce: Tangy condiment that adds complexity and depth to the overall flavor.
• Dijon Mustard: Sharp condiment that provides a subtle tang and enhances the sauce.

• Sour Cream: Creamy ingredient that adds richness and a smooth texture to the stroganoff.

• Dried Thyme, Salt, Pepper: Essential herbs and spices that enhance and balance the dish's flavor.

• Fresh Parsley: Bright herb that adds color and a fresh note to the final presentation.

• Egg Noodles: Traditional pasta that serves as the perfect base for serving the stroganoff.

How To Make Chicken Mushroom Stroganoff Slow And Easy

Step 1: Awaken the Aromatics

Heat olive oil in a skillet over medium heat. Toss in diced onions and minced garlic, dancing them around until they turn soft and fragrant. Their sizzling sounds will make your kitchen smell incredible.

Step 2: Assemble the Flavor Makers

• Sliced chicken breasts
• Sliced mushrooms
• Chicken broth
• Worcestershire sauce
• Dijon mustard
• Dried thyme
• Salt
• Black pepper

Gently swirl everything together so each ingredient gets cozy with its neighbors.

Step 3: Let Magic Happen

Cover the slow cooker and let it work its wonder. Cook on low for 6-8 hours or high for 3-4 hours. The chicken will become melt-in-your-mouth tender, ready to be shredded with minimal effort.

Step 4: Create Creamy Goodness

Thirty minutes before serving, introduce sour cream to the mix. Stir thoroughly, allowing the sauce to transform into a luxurious, velvety embrace.

Step 5: Prepare Noodle Bed

Cook egg noodles according to package directions. Drain and set aside, waiting to cuddle with the stroganoff.

Step 6: Plate and Celebrate

Ladle the chicken and mushroom creation over noodles. Sprinkle chopped parsley on top for a fresh, vibrant finish. Dive into comfort on a plate!

Tips For Rich Chicken Mushroom Stroganoff Flavor

• Minimize Moisture for Perfect Mushrooms: Pat mushrooms dry before slicing to prevent excess water and ensure they brown beautifully in the skillet.
• Boost Flavor with Seasoning Layers: Use both fresh and dried herbs to create deeper, more complex taste profiles in your stroganoff.
• Choose Right Chicken for Tenderness: Select boneless, skinless chicken breasts with similar sizes to guarantee even cooking and consistent texture.
• Make It Dairy-Free Friendly: Swap sour cream with coconut cream or cashew cream for a lactose-free alternative that maintains creamy consistency.
• Control Sauce Thickness Smartly: If sauce seems too thin, mix a tablespoon of cornstarch with cold water and stir into the slow cooker during the last 30 minutes of cooking.

Fun Variations On Chicken Mushroom Stroganoff

• Low-Carb Cauliflower Rice Option: Replace egg noodles with riced cauliflower for a lighter, keto-friendly version that cuts down on carbohydrates while maintaining the creamy stroganoff flavor.
• Dairy-Free Alternative: Swap sour cream with coconut cream or cashew cream to create a plant-based, lactose-free stroganoff that still delivers rich, creamy textures.
• Vegetarian Mushroom Swap: Substitute chicken with firm tofu or plant-based chicken alternatives, using additional mushroom varieties like portobello or shiitake to enhance the umami flavor profile.
• Gluten-Free Adaptation: Use gluten-free tamari instead of Worcestershire sauce and serve over quinoa or zucchini noodles to make the recipe suitable for those with gluten sensitivities.

Top Pairings For Chicken Mushroom Stroganoff

• Pair with Crisp White Wine: Select a chardonnay or pinot grigio with bright acidity to cut through the creamy stroganoff, balancing the rich, savory flavors perfectly.
• Complement with Crusty Bread: Serve warm, crusty French or sourdough bread to soak up the delicious sauce, adding delightful texture and extra comfort to the meal.
• Boost with Fresh Side Salad: Create a light arugula or mixed green salad with lemon vinaigrette to provide a refreshing contrast to the hearty stroganoff, cleansing the palate between bites.
• Enhance with Roasted Vegetables: Add roasted asparagus or Brussels sprouts with a touch of garlic and olive oil to introduce a caramelized, slightly crunchy element that complements the creamy dish.

Smart Storage For Chicken Mushroom Stroganoff

• Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days. Cool completely before storing to prevent bacterial growth.
• Transfer stroganoff to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Label with date and contents. Freeze for up to 2-3 months. Avoid freezing egg noodles separately.
• Pour stroganoff into a skillet over medium-low heat. Add a splash of chicken broth to restore moisture. Stir occasionally and heat until temperature reaches 165°F. Warm noodles separately to prevent overcooking.
• Place portion in microwave-safe dish.

Chicken Mushroom Stroganoff FAQs Solved

• What makes chicken stroganoff different from beef stroganoff?

Traditional beef stroganoff uses beef strips, while this version uses chicken breasts, offering a lighter protein option with similar creamy, savory flavors.

• Can I use a different type of mushroom?

Yes, you can substitute button mushrooms with cremini, shiitake, or portobello mushrooms. Each variety will add a unique flavor and texture to the dish.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, use gluten-free Worcestershire sauce, replace egg noodles with gluten-free noodles, and ensure your chicken broth is gluten-free.

Chicken and Mushroom Stroganoff Recipe

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4.6 from 37 reviews

• Total Time: 6–8 hours 10 minutes (low) or 3–4 hours 10 minutes (high)
• Yield: 4 1x

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Description

Hearty chicken and mushroom stroganoff brings comfort from Russian kitchens straight to your dinner table. Creamy sauce, tender chicken, and earthy mushrooms blend into a luxurious meal you’ll savor with each delightful bite.

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Ingredients

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Protein:

• 1.5 pounds (680 grams) chicken breasts, sliced

Vegetables:

• 8 ounces (226 grams) mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced

Seasonings and Liquids:

• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup sour cream

Serving Ingredients:

• 8 ounces (226 grams) egg noodles
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare aromatics by heating olive oil in a skillet over medium heat. Sauté diced onions and minced garlic for 3-4 minutes until translucent and fragrant.
2. Transfer sautéed aromatics to slow cooker. Add sliced chicken breasts, mushrooms, chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Gently mix ingredients to ensure even distribution.
3. Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Chicken should become tender and fully cooked, easily shreddable with a fork.
4. Thirty minutes before serving, stir in sour cream until well incorporated. Replace lid and allow sauce to warm through, creating a creamy consistency.
5. During final cooking stage, prepare egg noodles according to package instructions, typically 7-10 minutes. Drain noodles and set aside.
6. Plate stroganoff over prepared egg noodles. Garnish with freshly chopped parsley for added color and subtle herbal notes.
7. Serve immediately while warm, allowing diners to enjoy the rich, comforting flavors of this hearty dish.

Notes

• Customize meat choices by swapping chicken with turkey, beef, or plant-based protein for diverse dietary needs.
• Reduce sodium by using low-sodium chicken broth and monitoring salt quantities during seasoning.
• Elevate creaminess by experimenting with Greek yogurt or cashew cream as alternative sour cream substitutes for dairy-free preferences.
• Create a gluten-free version by replacing egg noodles with zucchini noodles, cauliflower rice, or gluten-free pasta alternatives.

• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Russian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 100 mg