Mushroom and Chicken Stroganoff is rich, velvety and satisfying. It's a classic comfort food recipe that combines tender chicken, earthy mushrooms and a luscious creamy sauce. Ready in 30 minutes and just five ingredients! This is an easy chicken stroganoff recipe. Scroll down for the details.
Much like another one of my favorite chicken recipes, Crusted Chicken Romano, it doesn't require fancy spices or complicated ingredients.
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🥘 Ingredients to Have on Hand
In addition to using just five ingredients - not counting salt, pepper and olive oil, here's another way this recipe is helpful on a busy night: You don't need to dice the chicken tenders before cooking.
- Chicken Tenders or Chicken Breast: I like to use chicken tenders to help ensure the thickness of each piece of chicken is consistent. But you can certainly slice a chicken breast or two instead.
- Cream of Mushroom Soup: This helps boost the flavor of the mushroom and chicken stroganoff.
- Onion Soup Mix: One envelope is all you need. If you'd rather use a scratch-made substitute, scroll down to the Recipe FAQs for those details.
- Sour Cream: The ingredient that helps create the silky, creaminess of the sauce!
- Fresh Mushrooms: Use any variety of fresh mushrooms!
A wonderful side salad to serve with this recipe is leafy greens topped with homemade Blue Cheese Vinaigrette, it's delicious. If you enjoy chicken recipes that use chicken tenders, be sure to try my Buttermilk Crispy Chicken Strips.
⭐ Why Melinda Love's Mushroom and Chicken Stroganoff
It's super easy to make. You don't even need to dice the chicken before you start cooking. Once the chicken is cooked, the chicken breaks apart easily in the skillet or pan using a spoon or spatula.
Quick enough for a delicious weeknight meal. It's ridiculously easy to prepare Mushroom and Chicken Stroganoff it's a quick meal to make after getting home from work.
The sauce is incredibly delicious! It tastes like it's been simmering on the stove for hours.
Want to start with an appetizer? The flavors in Simple Artichoke Dip are a great first round and fun to serve with crackers while the stroganoff is simmering.
📋 Step-by-Step Instructions
Step 1: Heat one tablespoon of olive oil in a large skillet on the stove over medium heat until the oil gets hot and starts to shimmer.
Step 2: Add chicken tenders to the skillet and simmer in the hot oil until the chicken is partially cooked.
Step 3: Sprinkle the envelope of onion soup mix on the chicken, add the mushrooms and simmer for 10 minutes, or until the chicken is fully cooked and is easy to break apart.
Pro Tip: One envelope of Lipton Onion Soup Mix is all you need. Keep the second envelope of the soup mix on hand for the next time you make this!
We want the sauce to be thick and creamy, not watery. I like to use Cream of Mushroom Soup for this recipe, but Cream of Chicken Soup is a tasty substitute.
Pro Tip: This recipe calls for one 10.5-ounce can of Cream of Mushroom Soup. Use the whole can, undiluted, don't add any water.
Step 4: Add the can of Cream of Mushroom Soup and stir until combined. Cover and reduce heat to low. Be careful not to scorch the sauce. Continue cooking for about 10 more minutes.
Step 5: Remove the lid from the skillet and stir in the sour cream. Continue cooking over medium heat until the sour cream is piping hot, but not boiling.
🍗 How to Serve Mushroom and Chicken Stroganoff
Serve your chicken stroganoff by spooning it over pasta - such as egg noodles, cooked rice, mashed potatoes, baked potatoes, toast or roasted veggies like broccoli, Brussels sprouts or cooked green beans.
Sprinkle dried parsley on top of each serving and add freshly ground black pepper, as an optional garnish.
Pro Tip: Toast is a great option to serve with Mushroom and Chicken Stroganoff, especially on a busy night.
💭 Recipe FAQs
As an option, combine ¼ cup dried onion flakes, ½ teaspoon of pepper and salt - to taste, and 1- 2 teaspoons of low sodium soy sauce.
This will replicate the flavor of onion soup mix from the box, but the packaged mix also includes a thickening agent, so you may need to add a ½ teaspoon of cornstarch to achieve the same consistency.
Yes, I recommend using whole milk Greek yogurt as a substitute because it is the closest to sour cream in flavor and texture. In general, yogurt has less fat than sour cream which makes it more likely to curdle over high heat. Watch the temperature as you stir it in and bring it to a piping hot, but not boiling serving temperature.
There are many variations of stroganoff but the flavor combination dates back to the 1800s and has a link to Russian history. Generally speaking, a stroganoff means meat is sautéed with onion and cooked in a sauce of sour cream, and seasonings, and usually includes mushrooms. This recipe takes a few shortcuts by using dried onions from the soup mix and a can of soup to create the sauce. 
Slow Cooker Option
Mushroom and Chicken Stroganoff is easily adapted to the slow cooker.
Step 1: Place the raw chicken tenders, the onion soup mix, fresh mushrooms and a can of cream of mushroom soup in a 4 or 4.5-quart slow cooker.
Step 2: Set the slow cooker to low and cook for about 6 hours. Lift the lid, stir to combine everything and use a large, sturdy spoon to break the cooked chicken into bite-sized pieces.
Step 3: Add the sour cream, stir and replace the lid. Cook on low for another 20-30 minutes or until the sauce is hot.
🍄 How to Choose Mushrooms for Stroganoff
It doesn't matter which variety of mushrooms you use. You'll have great results as long as the mushrooms are fresh, not canned.
I like using sliced, white mushrooms in this recipe, but cremini mushrooms or baby portobello are also delicious options. Slice or dice the mushrooms into bite-sized pieces depending on their size.
Pro Tip
As an option, you can double up on the mushrooms, use about half the amount of chicken - 1 pound instead of 2 pounds - and create a mushroom stroganoff recipe.
🥡 Storage for Leftovers
Store Mushroom and Chicken Stroganoff leftovers covered in the refrigerator in an airtight container and enjoy within 3-5 days.
Reheat leftover chicken stroganoff by placing it in a covered, heat-proof baking dish in the oven at 275° F for about 40 minutes. Or, heat in the microwave on a covered plate or in a skillet on the stove over medium-high heat for a few minutes - be careful not to scorch the sauce on the bottom of the pan.
🍲 More Chicken Recipes
I love how adaptable chicken is and each recipe has a unique flavor. Dutch Oven Chicken is a tried and true recipe in my house, and so is Spicy Chicken Alfredo Sauce. Here are a few more chicken recipes that I think you'll love.
If you tried this Mushroom and Chicken Stroganoff or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I look forward to hearing from you!
Recipe
K Har says
Easy and delicious!
Melinda O'Malley Keckler says
Thank you!
Julie says
I love this delicious recipe! Super quick and easy to make when your schedule is tight and I also have left overs for the week!
Melinda O'Malley Keckler says
Thank you for coming back and leaving such a nice review Julie, and for the five star rating for my chicken stroganoff recipe!
Kim Benedict says
Ur recipe calls for one can mushroom soup but #4 step says cream of chicken- I am using cream
Of mushroom with garlic undiluted-
Melinda O'Malley Keckler says
Great catch, thank you Kim! I've adjusted step 4 in the recipe instructions. I've used both soup variations in the recipe, but the cream of mushroom is a family favorite. I'm eager to hear how it turned out using the cream of mushroom with garlic soup. Sounds tasty!