Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe

I absolutely love sharing this Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe because it’s one of those cozy, satisfying meals that comes together beautifully without any fuss. The creamy sauce is rich with flavor, and those tender mushrooms add so much depth—you’ll find that it’s perfect for a weeknight dinner when you want something comforting yet fresh. Whenever I make this, it feels like a little celebration on the dinner table.

This recipe works amazingly well for family dinners or even meal prep since the flavors develop even better the next day. Plus, it’s flexible enough to pair with a variety of noodles or veggie alternatives, making it a crowd-pleaser. Once you try this Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe, I bet it’ll become a go-to in your kitchen like it is in mine!

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Ingredients You’ll Need

Each ingredient in this Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe plays an important role. I always love the earthy flavor the cremini mushrooms bring, while the sour cream creates that signature creamy texture. Quick tip: fresh herbs like thyme really elevate this dish, so don’t skip them!

• Water: Helps thin the sauce and blend the flavors perfectly.
• Sour Cream: Adds richness and that classic Stroganoff tang.
• All-purpose flour (or gluten-free flour): Thickens the sauce for a luscious finish.
• Chicken bouillon: Boosts flavor; I recommend Better Than Bouillon for depth.
• Sweet Paprika: Adds warmth and subtle smoky notes to the sauce.
• Ground chicken: Lean protein that absorbs the sauce wonderfully.
• Kosher salt: Enhances all the other flavors.
• Black pepper: For a gentle kick tailored to your taste.
• Chopped onion: Brings sweetness and aroma as it softens.
• Tomato paste: Adds a hint of umami and balances the creamy sauce.
• Sliced cremini mushrooms: My favorite type for their earthy richness.
• Worcestershire sauce: Adds a subtle savory depth that you’ll notice even if you don’t add much.
• Fresh thyme: Infuses a lovely herbal note during cooking.
• Chopped parsley: A fresh garnish to brighten the dish.
• Noodles or veggie noodles: Choose your favorite to serve this over for a complete meal.

Variations

I love tweaking this Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe here and there to suit whatever mood I’m in. You can easily swap ground chicken for turkey or even lean beef if you like. Don’t be afraid to experiment with different herbs and types of mushrooms either!

• Ground Turkey: I tried turkey once for a lighter twist, and it still soaked up all that creamy sauce beautifully.
• Vegetarian Version: Use lentils or plant-based meat substitutes for a meat-free option that’s equally satisfying.
• Gluten-Free: Just sub in gluten-free flour and noodles to make it friendly for gluten-sensitive folks.
• Extra Veggies: Adding bell peppers or spinach stirred in at the end gives a pop of color and nutrition.

How to Make Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe

Step 1: Blend the Creamy Sauce Base

Start by blending the water, sour cream, flour, chicken bouillon, and sweet paprika until completely smooth. This step is key because it ensures your sauce will be silky without any lumps. I usually blend it just for 20 seconds—long enough to mix it fully but not so long that it gets too frothy.

Step 2: Brown the Ground Chicken

Heat a large skillet over high heat and add a little oil or nonstick spray. Toss in the ground chicken with kosher salt and cook it while breaking it apart into small pieces. You’ll want it to brown nicely, which usually takes about 5 minutes—this builds flavor from the start. Avoid stirring too often so the chicken can develop those tasty little caramelized bits.

Step 3: Sauté Onions and Tomato Paste

Lower the heat to medium and add the onions and tomato paste to the skillet. Stir everything until the onions become soft and translucent, about 4 to 5 minutes. This step adds a subtle sweetness and depth to the sauce that you’ll appreciate once everything’s combined.

Step 4: Add Mushrooms, Herbs, and Worcestershire Sauce

Next, stir in the sliced mushrooms, sprinkle the fresh thyme sprigs, and splash in the Worcestershire sauce. The mushrooms will begin to release their earthy moisture, which melds beautifully with the creamy sauce.

Step 5: Pour Sauce and Simmer Until Tender

Pour your blended sauce over everything in the pan and bring it to a boil. Then cover and reduce the heat to low, letting it cook gently for 35 to 45 minutes. This slow simmer is where all those flavors come together and the chicken becomes tender. Don’t rush this step; patience here really pays off.

Step 6: Final Touches and Serve

Once cooked, discard the thyme sprigs, sprinkle with fresh parsley, and serve over your favorite noodles. I love egg noodles for the classic feel, but veggie noodles are perfect when you want to keep it lighter. You’ll be amazed at how effortlessly this dish impresses!

How to Serve Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe

Garnishes

I always top this Stroganoff with chopped fresh parsley because it adds a bright, fresh note that cuts through the richness. Sometimes, I’ll sprinkle a little extra sweet paprika for color, or if I’m feeling fancy, a dollop of sour cream on top. These simple touches make the dish look as good as it tastes.

Side Dishes

Classic egg noodles are my go-to with this recipe, but if you want to keep things light, spiralized zucchini or sweet potato noodles are excellent. A crisp green salad or steamed green beans round out the meal nicely without competing with the creamy sauce.

Creative Ways to Present

For special occasions, I like serving this Chicken Stroganoff in shallow bowls topped with a sprinkle of toasted breadcrumbs for texture. Another fun idea is to pile it atop mashed cauliflower or roasted potatoes for a rustic twist. Personal touches like these take a simple dinner up a notch and make guests feel extra cared for.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers in an airtight container and usually they keep really well up to 4 days. When I make this on a weekend, it becomes my weekday lifesaver—just a quick reheat for a satisfying dinner after a busy day.

Freezing

Personally, I’ve frozen this chicken stroganoff a few times with great results. Just let it cool completely, portion it out, and store in freezer-safe containers. When thawed, the sauce holds up nicely, but I recommend reheating gently to keep it creamy rather than breaking apart.

Reheating

I reheat leftovers over low heat on the stovetop, stirring often, adding a splash of water or broth if the sauce seems too thick. This keeps everything creamy and prevents the chicken from drying out. Microwaving works too, but I prefer the stovetop for the best texture.

FAQs

Final Thoughts

This Chicken Stroganoff with Mushrooms and Creamy Sauce Recipe holds a special place in my kitchen because it’s both comforting and effortless at the same time. I hope you’ll enjoy making it as much as I do—and that it brings a little extra warmth and joy to your dinner table. Trust me, once you try it, you’ll have a new favorite that’s ready whenever you need that perfect home-cooked hug in a bowl.

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