This quick and easy chicken and mushroom stroganoff recipe can be whipped up in just 30 minutes, making it perfect for busy weeknights.
The creamy sauce is made with creme fraiche, giving it a unique and tangy flavour that sets it apart from traditional stroganoff recipes that use sour cream.
With tender chunks of chicken and earthy mushrooms, this easy chicken stroganoff recipe is a hearty and satisfying meal that the whole family will love. You can also use leftover roast chicken too!
Serve over rice, pasta, noodles, or even mashed potatoes.
✔️ Why should you try it?
- This chicken mushroom stroganoff can be made in just 30 minutes, making it perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.
- It's a great recipe for batch cooking and freezing.
- You can also use leftover roast chicken instead of fresh chicken breast pieces. Simply shred the leftover chicken and add it to the stroganoff towards the end of the cooking.
Chicken - 3 chicken breasts cut into bite-size pieces. You can also use leftover roast chicken instead.
Mushrooms - I used chestnut mushrooms but feel free to experiment with other types of mushrooms.
Onion - 1 onion, finely chopped.
Garlic - 2 cloves of garlic, peeled and chopped finely.
Stock - 300ml of chicken stock made from a chicken stock pot or stock cube.
Tomato Puree - 1 tablespoon of tomato paste adds a richness to the dish.
Smoked Paprika - the addition of smoked paprika really helps boost the flavour.
Dried Italian Herbs - for extra flavour!
Mustard - Dijon mustard gives the dish a tangy kick to it. Swap for wholegrain if that's all you have.
Creme Fraiche - creme fraiche was used instead of the traditional soured cream to achieve the creamy smooth sauce.
Salt & Pepper - for seasoning.
Parsley - for garnish and a pop of colour.
Thickening Granules - useful if you need to thicken the sauce at the end of cooking. Alternatively, use a cornflour and water paste and whisk it in.
"Best chicken stroganoff I've ever had! The whole family enjoyed it." ⭐⭐⭐⭐⭐ Kylie
Learn how to make chicken stroganoff in a few easy steps!
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: In a large frying pan or shallow casserole, fry the onion and garlic until soft (about 4 minutes).
Two: Turn the heat up and add the chicken pieces (if using fresh chicken breast) and mushrooms. Cook until the chicken changes colour, stirring often.
Three: Add the tomato puree, chicken stock, smoked paprika, dried Italian herbs and mustard. Simmer for 10 minutes on a medium heat.
Four: Stir through the crème fraiche (and leftover roast chicken if using), season with salt and pepper, and garnish with chopped parsley. If the sauce needs thickening, sprinkle in 2 tablespoons of thickening granules. Alternatively, use a cornflour and water paste and whisk it into the pan. Serve with more paprika.
- If you can't find creme fraiche, you can use sour cream or Greek yogurt instead.
- Add a splash of white wine to the sauce for extra flavour. This is optional, but it adds a nice depth of flavour and richness to the dish.
🍴 Serving suggestions
There are many ways to serve chicken & mushroom stroganoff. Here are a few ideas!
One classic option is to serve it over egg noodles, which is a traditional pairing that complements the creamy sauce and tender chicken.
You can also serve it over rice or mashed potatoes for a heartier meal.
Leftovers are tasty on a jacket potato!
"I stumbled across Beth when looking for a recipe for chicken and mushroom stroganoff. It was delicious and I found the recipe so easy to follow. I especially like the way that the ingredients are listed at each step. I’ve looked at some of her other recipes and will definitely be trying them." Catherine
- Replace the chicken with beef strips for a classic beef stroganoff. You can use sirloin or flank steak for this recipe.
- Omit the chicken and use mushrooms or tofu as the main protein source.
- Add a tablespoon of wholegrain mustard to the sauce for a tangy twist.
- Use a mix of mushrooms and add some fresh spinach to the sauce.
- Cook some bacon until crispy and add it to the stroganoff towards the end of the cooking time for a smoky and delicious flavour boost.
Store - store chicken mushroom stroganoff in an airtight container in the fridge for up to 3 days.
Reheat - in the microwave or on the hob.
Freeze - once the stroganoff has cooled down, transfer it to a freezer-safe container and freeze for up to 3 months. When you're ready to eat it, defrost it overnight in the fridge and then reheat it in the microwave.
Traditional beef stroganoff has its origins in mid-19th century Russia and was named after Count Pavel Aleksandrovich Stroganoff a Russian aristocrat who was born in Paris. The original beef stroganoff recipe was derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoff's chef named after his benefactor.
Chicken stroganoff has been a more recent adaptation in response to people eating less red meat.
A traditional stroganoff sauce is made with onions, mushrooms, stock, soured cream and mustard. In this version, I've substituted the traditional soured cream with crème fraiche and I've also added smoked paprika and garlic for extra flavour.
Yes, you can use crème fraiche in stroganoff. In fact, some stroganoff recipes (like this one) call for creme fraiche instead of sour cream. Creme fraiche is a tangy and creamy dairy product that's similar to sour cream, but it has a slightly different flavour and texture. It's made by fermenting cream with bacteria, which gives it a tangy flavour and a thicker texture than sour cream.
Yes, you can cook chicken and mushroom stroganoff in a slow cooker. Place all of the ingredients (apart from the creme fraiche and parsley in your slow cooker basin and cook on a low heat for 6 hours. Stir in the creme fraiche for the last 30 minutes of cooking and leave the lid off to thicken the sauce.
More easy dinner recipes you might like:
- Slow Cooker Chicken Fajitas
- Pork Stroganoff
- Creamy Crème Fraiche Chicken
- Garlic Butter Chicken
- Easy Sausage Casserole for Kids
- Savoury Mince
- Sticky Sausage Traybake
- Keema Matar
- Slow Cooker Pulled Beef
- Chicken and Chorizo Risotto
- Lamb and Apricot Tagine
More easy chicken recipes to try!
Easy Chicken and Mushroom Stroganoff Recipe
- Kitchen Scales
- Chopping Board
- Measuring Jug
- Measuring Spoons
- Shallow Casserole
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 2 Garlic Cloves chopped
- 3 Chicken Breasts cut into bitesize pieces (or use 200-300g of leftover cooked chicken)
- 200 g Chestnut Mushrooms sliced
- 1 tablespoon Tomato Puree
- 300 ml Chicken Stock
- 1 teaspoon Dijon Mustard
- 1 tablespoon Smoked Paprika
- 1 teaspoon Italian Herb Seasoning
- 250 ml Crème Fraiche or use soured cream
- 1 tablespoon Parsley chopped
- 2 tablespoon Thickening Granules or use a cornflour and water paste to thicken.
- In a large frying pan or shallow casserole, fry the onion and garlic until soft (about 4 minutes).1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves
- Turn the heat up and add the chicken pieces (if using fresh chicken breast) and mushrooms. Cook until the chicken changes colour, stirring often.3 Chicken Breasts, 200 g Chestnut Mushrooms
- Add the tomato puree, chicken stock, smoked paprika, dried Italian herbs and mustard. Simmer for 10 minutes on a medium heat.1 tablespoon Tomato Puree, 300 ml Chicken Stock, 1 teaspoon Dijon Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Italian Herb Seasoning
- Stir through the crème fraiche (and leftover roast chicken if you're not using fresh chicken breast pieces), season with salt and pepper, and garnish with chopped parsley. If the sauce needs thickening, sprinkle in 2 tablespoons of thickening granules. Alternatively, use a cornflour and water paste (cornflour slurry) and whisk it into the pan. Serve with more paprika.250 ml Crème Fraiche, 1 tablespoon Parsley, 2 tablespoon Thickening Granules