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30-Minute Chicken & Mushroom Stroganoff

This stroganoff recipe comes together in about 30 minutes, but it tastes like it's been cooking all day!
Author 5 Minutes for MOm


  • 3 cups cooked chicken breast shredded
  • 3 tablespoons olive oil
  • 1 large onion sliced
  • 3 cloves of garlic minced
  • 8- ouncs baby bella mushrooms sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 32- ounces chicken stock
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/4 - 1/2 cup sour cream
  • 1/4 cup fresh Italian parsley chopped


  1. Place a large skillet on the stove over medium-high heat, and add the olive oil.
  2. When the oil is hot, add the mushrooms and sauté for 2 to 3 minutes or until lightly browned.
  3. Add the onion and cook for 3 to 4 minutes or until the onion is lightly browned and softened.
  4. Add all of the seasonings and the garlic, and cook for 1 to 2 minutes or until fragrant.
  5. Add the chicken, and toss well to combine.
  6. Add the stock, and bring to a simmer.
  7. Simmer for approximately five minutes to blend the flavors and slightly reduce the liquid.
  8. While the sauce is simmering, whisk together the cornstarch and water until smooth.
  9. Slowly pour the cornstarch mixture into the pan, stirring constantly.
  10. Turn the heat down to medium-low and continue stirring until the sauce has thickened.
  11. Remove the pan from the heat, add the sour cream and parsley, and stir to combine.
  12. Taste and adjust the salt and pepper to your liking.
  13. Serve over egg noodles, mashed potatoes, or rice.