Chicken Stroghanoff

Article first published as Chicken Stroghanoff on Blogcritics.
We had some random cool day this summer that had me craving comfort food. Normally, comfort food would equate to spending a lot of time preparing a dish but in this case, you can certainly have a comforting meal in less than 30 minutes (if that!). With some chicken and mushrooms on hand, I was glad to come across this recipe for Chicken Stroghanoff. Browned chicken breasts is dressed with a creamy mushroom sauce and served atop sour cream and chive mashed potatoes. Quick comfort food is possible!

Similar to beef stroghanoff, this chicken version is just as delicious and even faster to prepare. Both the chicken and sauce can be made in one skillet which makes clean up easy. I've seen versions for similar dishes made in a crockpot, which is a great way to enjoy when you don't want to warm up your kitchen using the stovetop. To make in a crockpot, brown the chicken and place in the crockpot. Brown the shallots and cook the mushrooms in the same skillet and also place in the crockpot. Add the remaining ingredients except the sour cream to the crockpot and cook on low for 6-8 hours. Just before serving, stir in the sour cream and allow to warm through.

Chicken Stroghanoff
recipe adapted from One Perfect Bite

1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt, more if needed
1/4 teaspoon freshly ground black pepper, more if needed
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 cup minced shallots
8 ounces sliced mushrooms
1/4 cup Marsala wine
1 (10.5-oz.) can condensed chicken broth, undiluted
1 teaspoon Dijon mustard
1 teaspoon minced fresh tarragon, plus 6-8 sprigs for garnish
1/4 cup sour cream

Season chicken with salt and pepper. Heat oil and butter in large skillet over medium heat until it shimmers. Add the chicken and cook until lightly browned on each side. Transfer chicken to a baking sheet and place in the preheated oven to finish cooking.

Meanwhile, to the same skillet, add 2 teaspoons oil and heat up until hot. Add shallots and cook, stirring, until they're a light golden color, about 3 minutes. Add mushrooms and cook until slightly softened.

Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Boil until liquid is reduced by half, about 1 minute. Add chicken stock, stir, and boil until the liquid begins to thicken to a syrup consistency, about 2 minutes. Reduce the heat and whisk in the mustard and minced tarragon. Simmer for 3 minutes.

Turn off heat and whisk in sour cream, stirring until smooth. Turn heat to low, taste and salt/pepper more if necessary.

Remove chicken from oven and add  it to the pan. Serve on top of noodles, mashed potatoes or rice.


  1. mmm this looks so delicious! I havnt had mashed pots in far too long, simple bangers n mash with lashings of gravy is one of my favourite meals so im pretty sure this meal would go down very well! :)

  2. This looks great! I can't wait to try it! :)

  3. This look absolutely delicious! I can't wait to serve it up to the family.

    Thanks for the crockpot version, I've returned to school full time, commute an hour one way, so have very long days. This is going to be a great one.

  4. I love the changes that you made to the recipe. Your version sounds delicious. Thank you so muchfor the link. It is really appreciated. I hope you have a wonderful evening. Blessings...Mary

  5. Such a wonderful combination of flavours! I love cooking chicken with mushrooms, Dijon mustard and Marsala wine... it never disappoints!
    - Brittany

  6. I love how this recipe allows you to mash all your food together - yum

  7. I love this! So nice when I want stroganoff, but don't have beef! :)

  8. So, you put the chicken in the oven. For how long and at what temperature?

  9. I made this tonight for dinner. It's absolutely delicious! In fact, my husband said, "This may be the best meal you've ever made". :)