Creamy Chicken Stroganoff with Mushrooms Recipe

Ingredients

• 454 g (1 pound)chicken breasts, cut into 2.5 cm chunks
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 2.5 ml (1/2 teaspoon)paprika
• 1.25 ml (1/4 teaspoon)cayenne pepper
• 2.5 ml (1/2 teaspoon)kosher salt
• 5 ml (1 teaspoon)ground black pepper
• 60 ml (4 tablespoons), dividedolive oil
• 1 smallonion, diced
• 3 clovesgarlic, minced
• 150 g (2 cups)sliced baby bella mushrooms
• 57 g (4 tablespoons)unsalted butter
• 32 g (4 tablespoons)plain flour
• 475 ml (2 cups)chicken stock
• 15 ml (1 tablespoon)Worcestershire sauce
• 80 g (1/3 cup)sour cream
• To servecooked egg noodles
• To garnishfresh parsley

Instructions

1. 1

   Season the chicken

   In a bowl, combine the chicken chunks with the garlic powder, onion powder, paprika, cayenne, salt and black pepper. Mix until the chicken is evenly coated.

2. 2

   Sear the chicken

   Heat 30 ml (2 tablespoons) of olive oil in a large frying pan over medium-high heat. Cook the chicken in batches to avoid crowding, for about 3–4 minutes on each side or until golden and cooked through. Transfer it out of the pan and set aside.

3. 3

   Cook the vegetables

   Add the remaining 30 ml (2 tablespoons) of olive oil to the same pan. Add the onion and garlic and sauté for about 2 minutes, until fragrant. Add the mushrooms and cook for a further 5–7 minutes, until they have released their moisture and browned.

4. 4

   Make the roux

   Push the vegetables to one side of the pan. Add the butter to the cleared space and let it melt, then sprinkle in the flour. Whisk constantly for about 2 minutes to cook the flour and form a roux.

5. 5

   Thicken the sauce

   Gradually whisk in the chicken stock, mixing thoroughly to prevent lumps, then stir in the Worcestershire sauce. Bring to a gentle simmer and cook for about 3–5 minutes, until the sauce thickens.

6. 6

   Finish the stroganoff

   Return the chicken to the pan and stir it into the sauce and vegetables. Heat through for a couple of minutes, then take the pan off the heat and gently fold in the sour cream until smooth and creamy. Do not let the sauce boil after adding the sour cream.

7. 7

   Serve with noodles

   Spoon the stroganoff over cooked egg noodles, garnish with freshly chopped parsley and serve straight away.

What is chicken stroganoff?

Stroganoff is a dish associated with Russian cooking, traditionally made with meat in a creamy, tangy sauce. This American-style version uses chicken breast, mushrooms and sour cream, served over egg noodles.

The method builds flavour in one pan: browned chicken and mushrooms form the savoury base, while a butter-and-flour roux thickens the stock into a sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 43g protein, 78g carbs, 32g fat.

Chicken provides most of the protein, while the noodles and flour supply much of the carbohydrate. Olive oil, butter and sour cream contribute most of the fat; serve with a generous side of vegetables to balance the meal.

Seasoning the chicken

Even coating: toss the chicken with the garlic powder, onion powder, paprika, cayenne, salt and pepper before it goes into the pan. This distributes the seasoning across the pieces rather than leaving it all in the sauce.

Batch cooking: leave space around the chicken as it sears. If the pan is crowded, the pieces are more likely to steam than turn golden.

Getting the mushrooms right

Browned mushrooms: give them 5–7 minutes after adding them to the onion and garlic. They first release moisture; cooking until that moisture evaporates helps them colour and concentrates their savoury flavour.

Same pan: keep the browned bits from searing the chicken in the pan as you cook the vegetables. They add depth to the finished sauce.

Making a smooth sauce

Cook the roux: whisk the flour into the melted butter for about 2 minutes before adding stock. This cooks the flour and helps it thicken the sauce.

Add stock gradually: whisk as you pour to help the liquid blend into the roux without lumps. Simmer gently for 3–5 minutes, until the sauce thickens.

Adding sour cream

Off the heat: return the chicken to the sauce and warm it through first, then take the pan off the heat before folding in the sour cream. Gentle finishing keeps the sauce smooth.

Avoid boiling: once the sour cream is added, do not bring the sauce back to a boil, as it may curdle.

Serving the stroganoff

Egg noodles: spoon the creamy chicken and mushroom sauce over cooked noodles just before serving so they catch the sauce without sitting in it for too long.

Fresh parsley: scatter chopped parsley over the top for a fresh contrast. A simple green vegetable or salad can round out the plate.

Recipe notes & tips

• Cut the chicken into evenly sized chunks so they cook at a similar rate.
• Sear the chicken in batches if the pan is not large enough to leave space between pieces.
• Let the mushrooms cook until their released moisture has mostly evaporated before making the roux.
• Whisk the stock in gradually to keep the sauce smooth.
• Take the pan off the heat before folding in the sour cream.
• Cook the egg noodles while the sauce simmers so they are ready to serve together.

Variations

• Milder sauce: leave out the cayenne for a gentler seasoning.
• More mushrooms: increase the mushrooms and cook them until browned before making the roux.
• Thigh meat: use chicken thigh chunks instead of breast and cook them through before setting them aside.
• Herb finish: add chopped parsley just before serving for a fresh, herbal note.
• Other pasta: serve the stroganoff over another cooked pasta shape if egg noodles are unavailable.

Common mistakes to avoid

• Crowded pan: the chicken can steam rather than brown; sear it in batches.
• Pale mushrooms: stopping before their moisture cooks away leaves them less browned; give them the full 5–7 minutes.
• Lumpy sauce: adding stock too quickly can make lumps; pour it in gradually while whisking.
• Raw-tasting flour: skipping the roux cooking time can leave a floury flavour; whisk it with the butter for about 2 minutes.
• Boiling after sour cream: high heat can make the sauce curdle; fold in the sour cream off the heat.
• Overcooked chicken: prolonged simmering can dry out the chunks; return them to the pan only to heat through.

How to store

Refrigerate leftover stroganoff in a covered container for up to 3 days, storing the noodles separately if possible. Reheat gently in a pan over low heat, stirring and adding a little stock if the sauce has thickened; avoid boiling. Cooked noodles can be refrigerated separately and reheated until hot.

Frequently asked questions