Chicken Stroganoff with Sour Cream and Mushrooms
A fragrant and simple option for a hearty everyday dinner. The ideal stroganoff is made with mushrooms and chicken. The mushroom and sour cream combination has long been popular, and when paired with lean chicken breast fillet, it becomes a tasty and light dinner for the whole family.
Updated : 11 May, 2026
Easy
About 30 min.
Ingredients
500 grams
Chicken fillet
250 grams
Champignon
1
Onions
1
Garlic
200 grams
Sour cream
1 teaspoon
Tomato paste
1 tablespoon
Wheat flour
1 teaspoon
Salt
to taste
Ground black pepper
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make chicken stroganoff? Prepare the ingredients. Use chicken breast fillet, though you can also use other boneless chicken meat. If the meat is frozen, thaw it first. Use fresh button mushrooms, though frozen ones will also work. The sour cream is 15% fat. If your sour cream is richer or if you have less of it, you can add a little hot water or broth at the final stage of cooking. For seasoning I use ground black pepper, but you can add other spices.
Step 2
Take a deep skillet or a heavy-bottomed pot with a lid. Peel the onion and garlic. Chop the garlic finely and cut the onion into half-rings. Place the skillet over high heat and warm the vegetable oil in it. Add the onion and garlic and cook for a few minutes until the onion turns translucent. Instead of fresh garlic, you can use dried garlic and add it later, at the stage when you add salt.
Step 3
Rinse the mushrooms under cold running water to remove any dirt and debris. Slice the mushrooms. Add them to the skillet with the onion and garlic and cook for 5-10 minutes, depending on the size of the mushroom slices.
Step 4
Rinse and dry the chicken breast fillet. Cut the chicken across the grain into long strips and coat them with flour on all sides. You can do this by dredging each piece in flour in a bowl. Or you can place the sliced chicken in a bag, add the flour, and shake the closed bag several times so the chicken is evenly coated.
Step 5
Add the floured chicken to the skillet with the mushrooms and cook over medium heat until the chicken changes color. If you want the mushroom slices to keep their shape better, you can cook the chicken in a separate skillet first and then add it to the mushrooms.
Step 6
Add the sour cream, tomato paste, salt, and ground black pepper to the skillet and stir. Lower the heat, cover the skillet with a lid, and let the stroganoff simmer for about 15 minutes.
Step 7
Serve the chicken stroganoff with sour cream and mushrooms hot. As a side dish, you can offer boiled pasta, mashed potatoes, or grain-based dishes. When serving, sprinkle the chicken and mushrooms with chopped fresh parsley, dill, or basil.
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