Quick and easy chicken and mushroom stroganoff, perfect for a great weeknight dinner. This one has a wonderfully tangy sauce that is delightfully different from the classic version!

chicken and mushroom stroganoff in skillet

Why I love this chicken and mushroom stroganoff

This chicken stroganoff is deliciously different from the beef version, with a bit of paprika, tomato paste and a splash of vinegar, in addition to sour cream. It’s delightfully tangy.

The egg noodles and mushrooms add extra heartiness, so you don’t need to start with a lot of chicken.

As written, this chicken stroganoff is a perfect “for two” recipe. (But don’t worry if you’re feeding more. Simply use the scaling buttons on the Recipe Card to double or triple!

Ingredients and Substitutions

Chicken – you can use either boneless, skinless chicken breast or 2 to 3 boneless skinless chicken thighs.

Mushrooms – I love cremini mushrooms in this stroganoff, but button mushrooms will work just fine. I prefer to buy whole mushrooms and slice them myself, as I can cut them a little thicker, plus you get the different shapes from the rounded bits. The 8 oz. specified is a standard grocery tray of mushrooms.

Tomato Paste – the tubes of tomato paste are perfect for the small amount of tomato paste that is used in this dish.

White wine vinegar – white wine vinegar is suggested. If you only have regular white vinegar, use a little less, as it is a bit more harsh in flavour.

Sour Cream – you can use any sour cream. I prefer full fat, but use what you prefer. Lower-fat sour cream will create a less creamy sauce.

Horseradish – this is the jarred, creamy horseradish sauce. It’s optional. Use it if you have it or omit it if you don’t.

Step-by-Step Photos

  1. Start by browning the mushrooms. Don’t rush this step or crowd the pan. Be patient and let them cook until nice and golden. Add the shallot and garlic and cook a few minutes longer to soften, then remove the mushroom mixture to a bowl.
  2. In the same skillet, cook the chicken, then add the paprika and tomato paste and cook briefly.
  3. Add the chicken broth and vinegar to the pan.
  4. Return the mushroom mixture to the pan and simmer together for a few minutes.
  5. Lower the heat under the pan to low and add the sour cream and horseradish, if using.
  6. Add the cooked egg noodles to the skillet and cook together for a couple of minutes before serving.

Top Tip!

Don’t crowd the pan when cooking the mushrooms, or they will steam, rather than brown. If doubling the recipe, you might want to do them in batches. Be patient and let them cook until well browned. It should take 5-7 minutes. This one step makes all the difference in the finished dish.

chicken and mushroom stroganoff in skillet

Serving Suggestions

All this chicken stroganoff needs is a green vegetable. Green beans, broccoli or broccolini is always nice, or serve it simply with a side salad.

Get the Recipe: Chicken and Mushroom Stroganoff

An easy and delicious skillet dinner, this chicken stroganoff is full of flavour, with a delightfully tangy sauce.
5 stars from 4 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3 servings

Ingredients

  • 8 oz whole cremini or button mushrooms, sliced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • Salt and freshly ground pepper
  • 1 clove garlic, diced
  • 1 small shallot, diced or about 3 Tbsp of diced onion
  • 1 Tablespoon extra virgin olive oil
  • 1 medium boneless skinless chicken breast, or 2-3 boneless skinless chicken thighs, cut into bite sized pieces
  • 1 Tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 1/2 cup chicken broth
  • 1 Tablespoon white wine vinegar, use a little less (about 2 tsp) if using regular white vinegar
  • 1/3 cup sour cream
  • 1/2 teaspoon creamy horseradish sauce, optional
  • 1 1/4 cups dry egg noodles, (a heaping 1 cup measure)
  • Salt and freshly ground pepper
  • Chopped parsley, for serving

Instructions
 

  • Tip! This base recipe makes 2 larger or 3 smaller servings. To serve more, use the "2X" button on this Recipe Card to automatically double the ingredients.
  • Start water boiling for egg noodles. When boiling, salt the water and add the egg noodles. Cook according to package directions.
  • Tip! If doubling recipe, you may want to do the mushrooms in two batches to avoid over-crowding the pan. When over-crowded, the mushrooms end up steaming in the moisture, rather than browning.
    Meanwhile, heat oil and butter in a skillet over medium to medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until really nice and golden, about 5-7 minutes (don't rush this step, as you want the nice and dry and golden). Add the garlic and shallot and cook with the mushrooms another couple of minutes, until softened. Remove the mushroom mixture to a bowl and set aside.
  • Add a bit more olive oil to the same pan over medium heat. Add the chicken and cook until it is cooked through and no longer pink. Sprinkle with paprika and add the tomato paste to the pan. Stir together and cook a minute or so while continuing to stir. Add the chicken broth and vinegar to the pan and return the mushrooms to the pan. Stir to combine well, and allow to simmer together for a couple of minutes.
  • Tip! Be sure to keep the heat under the pan low after you add the sour cream, to avoid the sour cream splitting in the sauce.
    Reduce heat under pan to low. Stir in the sour cream and horseradish, if using.
  • When noodles are cooked, drain well and add to the skillet. Toss to combine and cook a couple of minutes together. Taste and season with additional salt and pepper, as needed. Serve garnished with chopped parsley.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe, including serving suggestions, substitution suggestions and step-by-step photos. 
Cuisine: American, Canadian
Course: Main Course
Serving: 1serving, Calories: 437kcal, Carbohydrates: 30g, Protein: 22g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 243mg, Potassium: 1055mg, Fiber: 2g, Sugar: 5g, Vitamin A: 701IU, Vitamin C: 5mg, Calcium: 102mg, Iron: 2mg
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