Chicken Mushroom Stroganoff

This quick and easy Chicken Stroganoff is made without any “cream of” soups for a cozy dinner that readers call, “my FAVORITE recipe,” “My mind is BLOWN. It tastes amazing,” and “This was a hit! My family loved it!”

I’ve perfected and modernized this dish to deliver tender, juicy chicken coated in a luxuriously creamy, tangy, and deeply flavorful sauce that rivals any restaurant version. This foolproof recipe will guide you step-by-step to stroganoff perfection—guaranteed to become a family favorite!

Watch: How to Make Chicken Stroganoff

up close of juicy Chicken Stroganoff in a white bowl


 

Why You’ll Love My Chicken Mushroom Stroganoff

I’ve experimented with different cooking techniques, ingredients, ingredient ratios, etc., to bring you an easy-to-master crowd pleaser!  Here’s why it’s the best:

  • ZERO CANNED SOUPS! Many Stroganoff recipes use cream of mushroom soup to create the sour cream gravy, but this recipe eliminates the mystery canned soup and creates a dreamy, creamy from-scratch sauce.
  • FROM-SCRATCH SAUCE: The sauce is made with an easy roux, beef broth, aromatics, cream cheese, sour cream and layers of seasonings that create a complexity of flavor that tastes like its been simmering for hours but took you minutes!
  • SAUCY: Many recipes only use 2 cups of broth which is barely worth the effort but this recipe makes enough sauce to accompany 16 ounces of egg noodles.
  • MY CREAMY SECRET: The cream cheese with the sour cream makes this Stroganoff sauce otherworldly divine. The cream cheese adds subtle richness so the sauce is comforting but not overwhelming.  The  sour cream adds a mild tanginess and silky creaminess.
  • ADEPTLY SEASONED:  No bland chicken stroganoff here! Ingredients like Worcestershire and beef bouillon contribute to the depth of flavor without overwhelming it, leaving you craving bite after bite after bite…
 bowl of easy Chicken Stroganoff
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Chicken Mushroom Stroganoff ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

  • Chicken: Use boneless, skinless chicken breasts or thighs depending on personal preference. If using breasts, take extra care not to overcook.
  • Olive Oil and Butter: Using both olive oil and butter ensures the chicken sears beautifully without burning while adding rich flavor to the sauce.
  • Aromatics: One small yellow onion and four minced garlic cloves infuse the dish with aromatic depth. You may substitute with one teaspoon onion powder and one teaspoon garlic powder in a bind.
  • Mushrooms: Use baby bella (cremini) mushrooms which are the more mature version of the white button mushroom and therefore are more intensely flavored and add deeper flavor.
  • Flour: This thickens the sauce to create a luxuriously creamy texture.
  • Beef Broth: Use 3 cups of low-sodium beef broth for a savory base that’s richer than chicken broth.
  • Worcestershire Sauce: Adds a tangy, slightly sweet depth to enhance the savory flavors.
  • Beef Bouillon: Use 1 ½ teaspoons of powder, base (like Zoup! or Better Than Bouillon) or 1 ½ teaspoons crushed cubes to enrich the sauce.
  • Herbs and Spices: A well-rounded blend of dried parsley, paprika, ground mustard, oregano, thyme, and a touch of red pepper flakes for layers of complexity and a subtle kick.
  • Cream Cheese: Just two ounces of very soft, full-fat cream cheese melts seamlessly into the sauce for a rich, smooth, creamy finish.
  • Sour Cream: A ½ cup of full-fat sour cream adds tang and creaminess while resisting curdling. If you use less fat, it is more likely to curdle.
  • Egg Noodles: Serve over 16 oz. of egg noodles for the ultimate hearty, comforting meal.
showing how to make Chicken Stroganoff by slicing mushorroms

How to make chicken Stroganoff

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

STEP ONE – COOK CHICKEN:

  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and season with ¼ teaspoon salt and ¼ teaspoon pepper. Don’t go for extra golden coloring, we just want the chicken cooked through and NOT overcooked so it stays tender.  Remove chicken to a plate.
showing how to make Chicken Stroganoff by cooking thinly sliced chicken and seasoning with salt and pepper

STEP TWO – COOK ONIONS AND MUSHROOMS

  • To the now empty skillet, melt 2 tablespoons butter with 2 tablespoon olive oil over medium high heat. The butter and olive oil both add flavor and the olive oil keeps the butter from burning.  Cook onions for 2 minutes then add the mushrooms and cook until they turn golden, about 6 minutes.  They key to maximum flavor is to not rush browning the mushrooms.  You want to cook them until nice and golden and beautifully caramelized.
showing how to make Chicken Stroganoff by caramelizing mushrooms and onions

STEP THREE – MAKE SAUCE

  • Add flour and garlic and cook, while stirring for 1 minute – it will be thick!  Cooking the flour first eliminates the raw flour taste.  Next, turn heat to low and slowly stir in beef broth followed by all of the seasonings.  Bring to a boil then reduce to a gentle simmer until thickened (but not too thick), about 5 minutes.  Keep in mind that both the cream cheese and the sour cream will make the sauce thicker so you don’t want to simmer to end goal consistency at this point.
showing how to make Chicken Stroganoff by adding powdered mustard, dried parsley, paprika, dried thyme, dried oregano to Stroganoff Sauce

STEP FOUR – ADD CREAM CHEESE

  • Reduce heat to low and whisk in cream cheese until melted.  Make sure your cream cheese is very soft before adding it to the Chicken Stroganoff, this will help it melt better (see section below on cream cheese).
showing how to make Chicken Stroganoff by adding cream cheese to Stroganoff Sauce

STEP FOUR – ADD SOUR CREAM

  • Add sour cream and stir until combined.  You can add more or less sour cream depending on how tangy you would like your Chicken Stroganoff.
showing how to make Chicken Stroganoff by stirring our cream or Greek yogurt into Stroganoff Sauce

STEP FIVE – ADD CHICKEN

  • Add chicken back to pot and warm through, about 1 minute.  
showing how to make Chicken Stroganoff by adding chicken back to Stroganoff sauce

STEP SIX – SEASON TO TASTE

  • As with all recipes, season to taste with additional salt and pepper if desired or add additional sour cream if desired.  
up close of creamy Chicken Stroganoff with Greek yogurt

Tips For Making The Best Chicken Stroganoff Recipe

up close of juicy Chicken Stroganoff in a white bowl

Chicken Stroganoff Recipe Variations

CAN I LEAVE THE MUSHROOMS OUT?

Mushrooms are considered a quintessential part of Chicken Stroganoff, but yes, you can certainly omit the mushrooms if you prefer – it is YOUR Chicken Stroganoff!

The beauty of making Chicken Stroganoff at home is you can customize it any way you want.   You can also add any additional vegetables you like such as carrots, zucchini, potatoes, etc.

If you have some mushroom lovers and some mushroom haters at home, you can sauté some mushrooms on the side and just add them to the plates of the of the mushroom lovers.

Can I Use Greek Yogurt in Chicken Stroganoff?

Yes, you can use Greek Yogurt instead of sour cream in Chicken Stroganoff.  I recommend ½ cup of 2% Greek yogurt — at room temperature, anything with less fat has a problem melting and becoming smooth.  Room temperature Greek yogurt is KEY to prevent curdling. 

If you use Greek yogurt, it will still taste delicious, but don’t expect it to taste the exact same as the sour cream version. 

Chicken and Mushroom Stroganoff Serving Suggestions

Chicken Stroganoff is traditionally served on wide egg noodles but is delicious with  anything that hold sauce such as mashed potatoes, rice or polenta.  For low carb options, serve Chicken Stroganoff over zoodles, cauliflower rice or cauliflower mash.
As far as sides, this Beef Stroganoff is delicious with:

top view of Chicken Stroganoff on top of egg noodles

a fork eating Chicken Stroganoff from a white bowl with egg noodles

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bowl of easy Chicken Stroganoff v

Chicken and Mushroom Stroganoff

Chicken Stroganoff with juicy chicken, luxuriously creamy, flavorful sauce made in less than 40 minutes without any cream soup! This Chicken Stroganoff is your favorite Beef Stroganoff turned into a budget friendly weeknight meal BUT tastes decadent enough for special occasions. It reheats like a dream for make ahead lunches and dinners throughout the week.  You can even freeze this Chicken Stroganoff without the dairy then simply add it when you reheat.  This Chicken Stroganoff recipe is traditionally served over a bed of noodles but is fabulous with mashed potatoes, rice, and even low carb zoodles and cauliflower mash!
Servings: 6 -8 servings
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes

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Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts or thighs cut into 1/4” thin strips then 2” piece*
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 2 tablespoons butter
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 10 oz. baby bella/cremini mushrooms sliced 1/4″ thick
  • 1/4 cup flour
  • 3 cups low sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons beef bouillon powder (or base)
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH paprika, ground mustard
  • 1/4 tsp EACH dried oregano, dried thyme, red pepper flakes
  • 2 oz. cream cheese, very soft (full fat melts better)
  • 1/2 cup sour cream (full fat is less likely to curdle)
  • 16 oz. egg noodles for serving

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook just until cooked through. Remove to a plate.
  • To the now empty skillet, melt 2 tablespoons butter with 2 tablespoon olive oil over medium high heat. Add onions and cook 2 minutes then add the mushrooms and cook until they turn golden, about 6 minutes.
  • Add flour and garlic and cook, while stirring for 1 minute.
  • Turn heat to low and slowly stir in beef broth followed by all of the seasonings and ¼ teaspoon additional pepper.
  • Bring to a boil then reduce to a gentle simmer until thickened (but not too thick), about 5 minutes.
  • Reduce to low and whisk in cream cheese until melted (it will take about 5 minutes if you really want it all melted – it will still taste good if its spotty). Add sour cream and stir until combined. Add chicken back to pot and warm through, about 1 minute.
  • Serve over egg noodles/pasta of choice or mashed potatoes, rice, etc. Garnish with fresh parsley if desired.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!
*You can substitute shredded rotisserie chicken and toss with ¼ teaspoon salt and pepper.  You will need about 3 cups.

How do I keep my Sour Cream from Curdling?

I have never had a problem with sour cream curdling in Chicken Stroganoff.  Here are a few helpful tips:
  • Use room temperature sour cream – just get it out when you start slicing your chicken
  • Use full fat sour cream
  • Don’t increase heat above low
  • Stir until completely melted – little specks will continue to melt when stirred gently over heat

How do I keep my Cream Cheese from Curdling?

When people see little specks of cream cheese in a dish, they think it is curdling but it is NOT curdling, it is the exact opposite – it just hasn’t melted yet!   Your Stroganoff sauce would have to be scalding hot in order for the cream cheese to curdle. To help your cream cheese melt:
  • Use full fat cream cheese:  You are welcome to use less fat, but be aware your sauce will be spotty.
  • Cut cream cheese into pieces: This will ensure your cream cheese softens evenly and you aren’t left with a hard center.
  • Soften cream cheese:  I soften my cream cheese in the microwave to the point the pieces begin to melt into each other.
  • Whisk!  As the cream cheese melts, it will break up into lots of little pieces.  You can continue to whisk for about 5 minutes until all these pieces melt (I promise they melt eventually), but it will still taste just as good with some spotty cream cheese pieces.

Can I Use Greek Yogurt in Chicken Stroganoff?

Yes, you can use Greek Yogurt instead of sour cream in Chicken Stroganoff.  I recommend ½ cup of 2% Greek yogurt — at room temperature, anything with less fat has a problem melting and becoming smooth.  Room temperature Greek yogurt is KEY to prevent curdling.  If you use Greek yogurt, it will still taste delicious, but don’t expect it to taste the exact same as the sour cream version. 

HOW TO FREEZE CHICKEN STROGANOFF

You can freeze Chicken Stroganoff WITHOUT the cream cheese or sour cream, otherwise the sauce will separate when reheated and the texture will be unpleasant.  To Freeze:
  1. Cook Chicken Stroganoff according to directions up to the point of adding the cream cheese and sour cream.  Add the chicken back to the sauce but do NOT add sour cream or cream cheese.
  2. Let Stroganoff cool completely in the refrigerator.
  3. Add Stroganoff to a a freezer safe container or freezer size bag, seal, label and freeze.
  4. When ready to eat, thaw overnight in the refrigerator.
  5. Heat on LOW in the slow cooker for 1-2 hours or until warmed through on the stove.
  6. Stir in cream cheese until melted followed by sour cream.
 

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24 Comments

  1. 2pots2cook says

    Guys, you are really great ! Thank you !

    • Elisa says

      Would I be able to add a little bit of white wine to this recipe? Would it go in right before the broth? Thank you all of your recipes have been absolutely delicious.

      • Jen says

        Yes! Add 1/4 cup dry white wine to deglaze the pan after the mushrooms start to turn golden. Cook 2 to 3 minutes until the alcohol cooks off and the mushrooms are deeply golden. Enjoy!

  2. Sippie says

    Whatever recipe I tried from Jen/Carlsbad, it is always never disappointing. Lots of flavor guaranteed.

    • Jen says

      Thank you so much Sippie! I’m excited for you to try this one!

  3. Michelle says

    This is so good. My husband asked where I got the recipe, he really likes it too. Looking forward to having leftovers tomorrow. I’ve made several of your recipes and they have all been delicious.

    • Jen says

      Thanks for taking the time to comment Michelle! I’m so pleased you have been enjoying my recipes and this was another winner! I hope you continue to find more favorites!

  4. Heather Torre says

    This was another winner! I can never go wrong with your recipes; they are always family favorites!

    • Jen says

      I LOVE hearing that, thank you so much Heather!

  5. Amber says

    I made this tonight and the taste was AMAZING. The only problem I had (and as a relatively new cook, I have this problem frequently) was that my sauce didn’t seem to thicken up as much as I would’ve liked. Any suggestions to help with this next time (because I have a feeling I’ll be making this a lot!)?

    • Jen says

      I’m thrilled you loved it so much Amber, thank you! To thicken the sauce, you can try simmering for longer and/or at a higher heat – that should do the trick. If all else fails you can make a cornstarch slurry by whisking 1 tablespoon cornstarch in 3 tablespoons water then add it to the simmering sauce and continue to simmer until thickened. I hope that helps!

  6. Amber says

    I made this for the second time tonight and this is now one of my FAVORITE recipes. The first time I made it with sour cream, but tonight decided to try Greek yogurt (2%) instead. My mind is BLOWN. It tastes amazing. Thank you so much for your recipes—they have changed my life in the kitchen!

    • Jen says

      YAY! I love that this Chicken Stroganoff is a new favorite and works great with Greek yogurt! Thank you so much for making my recipes, I’m honored you are enjoying them so much!

  7. Lissette says

    This was a hit! My family loved it and my mom hates anything ‘creamy’ or ‘pasta’ like! The flavor on this dish really stands out, very distinctive in taste. I paired mine with egg noddles and asparagus. Overall, easy and tasty recipe. Thanks!

    • Jen says

      You are so welcome Lisette, I’m so pleased even your creamy critic loved this chicken stroganoff!

  8. Angie Distefano says

    Made this tonight & it was delicious!!! I appreciate the helpful tips & suggestions too! My husband was reluctant as usually isn’t a stroganoff fan, however he loved it! I think the beef broth along with fact there’s no canned soups involved, made a big difference. I served with No Yolk dumpling sized noodles .

    • Jen says

      Awesome Angie, I’m thrilled this chicken stroganoff recipe was a hit, even with your husband – the ultimate compliment! Thank you!

  9. Mary Ann says

    I am new to your recipes and just absolutely love them. I really appreciate the time and work that must go into
    these recipes, I sit for hours when I’m off just reading them. They have turned me into a ‘gourmet’ cook. I never look at another website now and have told so many people about you. Do you have a cook book ??

    • Jen says

      Thank you for your super thoughtful comment Mary Ann! I’m honored you’re loving my recipes and that they’ve turned you into a gourmet cook! I don’t have a cookbook or plans for one (I prefer sharing online) but I’ll be sure to let my readers know if anything changes. Thanks so much for taking the time to comment and make my day!

  10. Natalia says

    These chicken strogonoff is so good, Jen. I served with rice pilaf, brussels sprouts and a salad!!! So yummy!!!

    • Jen says

      That sounds like the perfect meal Natalia! I’m so pleased it was a hit!

  11. Ashley says

    This was amazing! A huge hit with the whole family!

    • Jen says

      I love hearing that, thanks so much Ashley!