Mushroom and Chicken Stroganoff is rich, velvety, and deeply satisfying. This classic comfort dish combines tender chicken, earthy mushrooms, and a creamy sauce that feels indulgent but comes together quickly. Ready in about 30 minutes with just a handful of pantry staples, it’s an ideal weeknight meal when you want something comforting without a lot of fuss.
🥘 Ingredients to Have on Hand
This recipe uses just five main ingredients (not counting salt, pepper, and olive oil) and is forgiving on prep. You don’t need to pre-dice chicken tenders—once cooked they break apart easily in the pan, saving time on busy evenings.
- Chicken tenders or chicken breast: Chicken tenders cook evenly because they’re uniform in thickness. If you prefer, slice chicken breast into 1-inch strips.
- Cream of mushroom soup: Adds body and mushroom flavor to the sauce. Cream of chicken soup can be used as a tasty substitute.
- Onion soup mix: One envelope seasons the dish and provides concentrated onion flavor. A homemade substitute is possible (see FAQs).
- Sour cream: Stirred in at the end to make the sauce silky and tangy.
- Fresh mushrooms: Any fresh variety works—white, cremini, or baby portobello all make great choices.
A crisp green salad or roasted vegetables make excellent accompaniments. Toast or egg noodles are classic vehicles for the sauce.
⭐ Why this Mushroom and Chicken Stroganoff Works
Simple and approachable. No need for unusual spices or long prep—this is comfort food made easy.
Fast enough for weeknights. Most of the work happens right in one skillet, and the entire dish is done in about 30 minutes.
Deep, comforting flavor. The sauce tastes rich and slow-simmered even though it comes together quickly thanks to the concentrated flavors in the soup mix and canned soup.
📋 Step-by-Step Instructions
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers.
Step 2: Add chicken tenders to the skillet and cook in the hot oil until the pieces are partially cooked.
Step 3: Sprinkle the onion soup mix over the chicken, add the mushrooms, and simmer for about 10 minutes, or until the chicken is fully cooked and breaks apart easily into bite-sized pieces.
Pro Tip: One envelope of onion soup mix is enough to season the dish. If you prefer to avoid packaged mixes, see the FAQ for a homemade lower-sodium option and a note about adding a little cornstarch to match the box mix’s thickening effect.
Step 4: Add one 10.5-ounce can of cream of mushroom soup (undiluted) and stir until fully combined. Cover the skillet, reduce the heat to low, and cook about 10 minutes more—avoid scorching.
Step 5: Remove the lid and stir in 2 cups of sour cream. Warm the mixture over medium heat until the sour cream is hot but not boiling. Taste and add salt and pepper as needed.
🍗 How to Serve Mushroom and Chicken Stroganoff
Spoon the stroganoff over cooked egg noodles, pasta, rice, mashed potatoes, or toasted bread. Roasted vegetables also pair beautifully. Garnish with dried parsley and a few grinds of black pepper if desired.
Quick serving tip: Toast is a great, simple accompaniment when time is limited.
💭 Recipe FAQs
Is there a substitute for the onion soup mix with less sodium? Yes. Combine 1/4 cup dried onion flakes with 1/2 teaspoon black pepper, salt to taste, and 1–2 teaspoons low-sodium soy sauce. To mimic the box mix’s thickening, add 1/2 teaspoon cornstarch if needed.
Can I use yogurt instead of sour cream? Whole-milk Greek yogurt is the closest substitute in texture and flavor. Because yogurt can curdle at high heat, warm it gently and avoid boiling after adding it to the sauce.
What is stroganoff? Stroganoff typically describes meat sautéed with onions and mushrooms, finished in a creamy sauce often containing sour cream. This version streamlines the process by using a flavored soup mix and canned soup to create a quick, creamy sauce.
Slow Cooker Option
This dish adapts well to a slow cooker.
- Place raw chicken tenders, one envelope onion soup mix, fresh mushrooms, and one 10.5-ounce can of cream of mushroom soup in a 4–4.5 quart slow cooker.
- Cook on low for about 6 hours. Break the cooked chicken into bite-sized pieces with a sturdy spoon.
- Stir in sour cream, cover, and cook on low another 20–30 minutes until hot.
🍄 How to Choose Mushrooms for Stroganoff
Fresh mushrooms give the best flavor and texture—avoid canned mushrooms for this recipe. White button, cremini, or baby portobello all work well. Slice or chop to bite-sized pieces depending on their size.
Pro Tip
If you love mushrooms, double the mushrooms and reduce the chicken to about 1 pound to make a mushroom-forward stroganoff.
🥡 Storage for Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently: in a 275°F oven covered for about 40 minutes, in a skillet over medium heat while stirring often, or in the microwave on low power to avoid curdling or scorching the sauce.
🍲 More Chicken Recipes
Chicken is versatile and works in many comforting recipes. Try Dutch Oven Chicken, Spicy Chicken Alfredo, Cashew Chicken Stir-Fry, or a creamy Chicken Spaghetti for other weeknight meal ideas.
If you make this Mushroom and Chicken Stroganoff, please share how it turned out and any tweaks you liked—recipes improve with real-world testing, and simple adjustments can make this dish your own.
Recipe
Mushroom Chicken Stroganoff
Serves: 6 • Prep time: 5 minutes • Cook time: 25 minutes • Total time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken tenders (or chicken breasts sliced into 1″ strips)
- 1 envelope onion soup mix (or homemade substitute)
- 8 ounces fresh mushrooms, sliced
- 1 10.5-ounce can cream of mushroom soup (undiluted)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2 cups sour cream
Instructions
- Heat olive oil in a large skillet until it shimmers.
- Add chicken and cook until partially done.
- Sprinkle onion soup mix over the chicken, add mushrooms, and simmer about 10 minutes until chicken is cooked through and breaks into bite-sized pieces.
- Stir in the can of cream of mushroom soup, cover, reduce heat to low, and cook 10 more minutes.
- Remove lid and stir in sour cream. Heat until hot but not boiling. Adjust seasoning and serve over noodles, rice, potatoes, toast, or vegetables.
Notes
Cream of chicken soup can replace cream of mushroom soup if preferred. Serve with egg noodles or a potato casserole for a classic pairing.
Nutrition (approx.)
Calories: 400 kcal per serving. Nutritional values are estimates and can vary based on brands and portion sizes.