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Top down of chicken stroganoff in a pan

Creamy Chicken Stroganoff with Mushrooms

Julia Frey of Vikalinka
Chicken breasts cooked with onion and mushrooms in sour cream sauce.
4.92 from 35 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Russian
Servings 4 people
Calories 340 kcal


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup/125g chestnut mushrooms
  • 0.5 tsp salt
  • 1 onion small, chopped
  • 2 cloves garlic minced
  • 1 lbs chicken breasts skinless, boneless
  • 0.5 tsp salt
  • ¼ cup/70 ml white wine dry
  • ⅓ cup/85 ml chicken stock
  • 1 tsp whole grain mustard
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 cup/250ml sour cream or smetana
  • 1 tbsp parsley chopped


  • Heat the oil and butter in a large and deep pan and brown sliced or halved if small chestnut mushroom over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process. Add chopped onion and garlic and cook over lower heat for 5 minutes longer. Remove to a separate plate and set aside. 
  • To the same pan add bite-sized sliced chicken breasts with a pinch of salt and brown on all sides over high heat for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits. Then add the chicken stock, mustard, tomato paste and bay leaf.
  • Return the onions and mushrooms back to the pan,  bring everything to a boil and then lower the heat, add the sour cream and chopped parsley and let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency. 



You can use ½ cup of sour cream or creme fraiche and ½ cup of double cream/whipping cream if you find the taste of sour cream too strong. 


Calories: 340kcalCarbohydrates: 7gProtein: 27gFat: 21gSaturated Fat: 9gCholesterol: 112mgSodium: 364mgPotassium: 709mgSugar: 4gVitamin A: 620IUVitamin C: 6.5mgCalcium: 81mgIron: 0.8mg
Keyword chicken stroganoff, stroganoff recipe
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