Imagine a dish that delivers the comforting richness of a classic Stroganoff while keeping cleanup to a single pan. One-Pan Creamy Mushroom and Chicken Stroganoff does exactly that, marrying tender chicken, earthy mushrooms, and a velvety sauce in a quick, no‑fuss dinner that feels gourmet.
What makes this recipe stand out is the way the mushrooms are sautéed until golden, releasing deep umami that infuses the sauce. A splash of dry white wine and a dollop of sour cream create a silky finish without the need for a heavy hand.
This dish is perfect for busy families, weeknight warriors, or anyone craving a restaurant‑quality meal without the hassle. Serve it on a cozy night in, after a long day at work, or as the centerpiece of a casual dinner party.
The process is straightforward: sear the chicken, caramelize the mushrooms, whisk together a quick sauce, then let everything finish together in the same skillet. In under an hour you’ll have a hearty, comforting plate that looks as good as it tastes.
Why You'll Love This Recipe
One‑Pan Simplicity: All the flavor‑building steps happen in a single skillet, so you spend less time washing dishes and more time enjoying the meal.
Rich, Creamy Sauce: The combination of sour cream, broth, and a splash of wine creates a luxurious sauce that clings perfectly to each bite.
Umami Boost: Sautéed mushrooms add a deep, earthy flavor that elevates the dish beyond a typical chicken Stroganoff.
Flexible Pairings: Serve over egg noodles, rice, or cauliflower mash—whatever you have on hand, the sauce adapts beautifully.
Ingredients
The foundation of this Stroganoff is fresh, high‑quality ingredients that work together to create layers of flavor. Tender chicken breasts provide lean protein, while a mix of cremini and button mushrooms delivers a robust earthiness. The sauce hinges on a balance of dairy richness, savory broth, and a hint of acidity from wine, all rounded out with classic seasonings. Fresh herbs at the end add a burst of brightness that lifts the dish.
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb)
- 12 oz mixed mushrooms, sliced (cremini + button)
- 1 medium yellow onion, diced
Sauce Components
- 1 cup low‑sodium chicken broth
- ½ cup dry white wine (or extra broth)
- ¾ cup sour cream (room temperature)
- 2 teaspoons Dijon mustard
Seasonings & Garnish
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Each component plays a specific role: the olive oil provides a clean sear, the smoked paprika adds a subtle depth, and the Dijon mustard brightens the sauce. The sour cream gives the classic Stroganoff silkiness without becoming curdled, while the wine lifts the overall flavor profile. Together they create a balanced, comforting dish that’s both hearty and elegant.
Step-by-Step Instructions
Preparing the Ingredients
Begin by patting the chicken breasts dry with paper towels; moisture hinders browning. Slice the mushrooms evenly, dice the onion, and mince the garlic. Season the chicken on both sides with salt, pepper, smoked paprika, and dried thyme. Let the seasoned chicken rest for 10 minutes at room temperature so the flavors penetrate and the meat cooks evenly.
Searing the Chicken
- Heat the Pan. Place a large, deep skillet over medium‑high heat. Add 2 tablespoons olive oil and wait until the oil shimmers, about 2 minutes. This temperature is hot enough to sear without smoking.
- Sear the Breasts. Lay the chicken breasts in the pan, giving each piece space. Cook without moving for 4‑5 minutes until a golden crust forms. Flip and sear the other side another 4‑5 minutes. The goal is color, not full doneness, because the chicken will finish cooking with the sauce.
- Remove and Set Aside. Transfer the seared chicken to a plate and tent with foil. This keeps it warm while you build the sauce and prevents it from overcooking.
Building the Mushroom‑Onion Base
- Sauté Aromatics. Reduce heat to medium. Add the diced onion to the same pan; stir for 2‑3 minutes until translucent. Add the sliced mushrooms and a pinch of salt; cook for 5‑6 minutes, stirring occasionally, until they release their moisture and turn golden.
- Incorporate Garlic. Add the minced garlic and cook for 30 seconds, just until fragrant. Over‑cooking garlic can cause bitterness, so keep a close eye on it.
Creating the Creamy Sauce
- Deglaze. Pour ½ cup dry white wine into the pan, scraping the browned bits from the bottom with a wooden spoon. These “fond” pieces carry intense flavor that enriches the sauce.
- Add Liquid. Stir in 1 cup chicken broth and bring the mixture to a gentle simmer. Let it reduce for 3‑4 minutes; this concentrates the flavors and begins thickening the base.
- Finish with Cream. Reduce heat to low and whisk in ¾ cup sour cream and 2 teaspoons Dijon mustard. The low heat prevents the dairy from curdling while creating a glossy, velvety texture.
Finishing the Dish
Nestle the seared chicken breasts back into the skillet, spooning sauce over each piece. Reduce the heat to low, cover, and let simmer for 8‑10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This gentle finish ensures the meat stays juicy while absorbing the mushroom‑cream sauce. Finally, sprinkle 2 tablespoons fresh parsley over the top for a pop of color and freshness.
Tips & Tricks
Perfecting the Recipe
Pat the Chicken Dry. Moisture prevents a proper sear. A quick pat with paper towels gives a golden crust and locks in juices.
Use a Heavy‑Bottomed Skillet. Cast iron or stainless steel distributes heat evenly, ensuring mushrooms brown without steaming.
Don’t Overcrowd. If your pan feels cramped, cook the chicken in batches. Overcrowding traps steam and yields a soggy texture.
Temper the Sour Cream. Adding a spoonful of hot sauce to the sour cream before stirring prevents curdling.
Flavor Enhancements
For an extra layer of depth, stir in a teaspoon of Worcestershire sauce with the broth. A squeeze of fresh lemon juice right before serving brightens the sauce, while a pinch of smoked sea salt adds a subtle, lingering smokiness.
Common Mistakes to Avoid
Avoid stirring the sauce vigorously once the sour cream is added; gentle folding keeps it smooth. Also, resist the urge to add the chicken back too early—let the sauce thicken first, or the chicken will release moisture and dilute the flavor.
Pro Tips
Finish with Butter. Swirl a tablespoon of cold butter into the sauce just before serving for an ultra‑luxurious sheen.
Use Fresh Herbs. Fresh thyme or tarragon can replace dried thyme for a more fragrant profile.
Pre‑Slice Mushrooms. Cutting them uniformly ensures even browning and consistent texture.
Rest Before Slicing. Let the chicken rest 5 minutes after cooking; this redistributes juices for a moist bite.
Variations
Ingredient Swaps
Replace chicken with turkey cutlets, pork tenderloin, or firm tofu for a vegetarian twist. Swap cremini mushrooms for shiitake or portobello for a deeper umami punch. If you prefer a sweeter note, drizzle a teaspoon of maple syrup into the sauce instead of honey.
Dietary Adjustments
For gluten‑free meals, ensure the broth and mustard are certified gluten‑free. Use dairy‑free sour cream (coconut or cashew based) to keep it dairy‑free. Keto diners can substitute the wine with extra broth and serve the Stroganoff over cauliflower rice or shirataki noodles.
Serving Suggestions
Classic egg noodles soak up the creamy sauce beautifully, but you can also serve the dish over buttery mashed potatoes, steamed rice, or a bed of sautéed spinach for a lighter option. A crisp cucumber‑dill salad adds a refreshing contrast to the rich main.
Storage Info
Leftover Storage
Allow the Stroganoff to cool to room temperature (no more than two hours), then transfer it to an airtight container. Refrigerate for up to 4 days. For longer keeping, portion into freezer‑safe bags or containers, seal tightly, and freeze for up to 3 months. Label with the date to track freshness.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of broth or milk to restore creaminess. Stir frequently until warmed through, about 5‑7 minutes. In the oven, cover the dish with foil and bake at 350°F for 15‑20 minutes. Microwaving works for single servings—heat in 30‑second intervals, stirring between, and finish with a dollop of fresh sour cream.
Frequently Asked Questions
This One-Pan Creamy Mushroom and Chicken Stroganoff delivers restaurant‑level comfort with minimal cleanup. By searing the chicken, caramelizing mushrooms, and finishing with a silky sour‑cream sauce, you get depth, richness, and a beautiful presentation in just 35 minutes. Feel free to experiment with the suggested swaps or adjust the seasoning to match your palate. Serve hot, garnish with fresh parsley, and enjoy a satisfying, hearty meal that will quickly become a family favorite.
