Chicken stroganoff with champignons


We have found this delicious and easy-to-make recipe of Chicken Stroganoff with white champignons at Lemon Blossom’s website. We can’t wait to share with you this recipe by a freat chef Kathy! Go and check this and many other recipes at the link!

Chicken Stroganoff is made with tender chicken and mushrooms cooked in a creamy and decadent sauce. This mouthwatering Stroganoff recipe takes about 40 minutes to make and it’s the perfect comfort food dish for a weeknight meal!

Chicken Stroganoff over egg noodles in a white bowl.

There’s nothing better than a creamy chicken and noodles dish. This hearty Chicken Stroganoff recipe delivers so much flavor and is always a big hit at dinner time. I totally get why everyone loves Chicken Stroganoff,  juicy chicken pieces smothered in a tasty and creamy mushroom sauce, served over tender egg noodles is absolutely an amazing meal! Trust me your family will love it!

Creamy Chicken Stroganoff in a skillet

I always have boneless skinless chicken breasts in my freezer, so having simple and tasty chicken breast recipes handy are a must for me. Boneless chicken breasts cook fairly quickly and chicken dinners are always welcome at my house.

To make this Stroganoff recipe I use simple and fresh ingredients (no can of mushroom soup to make the sauce), just some chopped onions, garlic, and mushrooms. Although I used white mushrooms to make this dish, you can use cremini or portobello mushrooms as well.

Ingredients to make Chicken Stroganoff on a cutting board.


  • Season the chicken pieces with salt, pepper, dried thyme, paprika and garlic powder.
  • In a large skillet saute the chicken. Remove it from the skillet (the chicken may not be cooked through, don’t worry, it will finish cooking in the sauce).
  • In the same skillet, melt some butter. Saute the onions, garlic and mushrooms. Add the remaining butter and flour and cook for a minute.
  • Stir in the broth, mustard and Worcestershire sauce. Return the chicken to the skillet and simmer.
  • At this point, you can cook the egg noodles.
  • Add the sour cream to the sauce and season to taste with salt and pepper.

Chicken Stroganoff with creamy mushrooms on a white bowl.l


  • 1 pound boneless skinless chicken breast, cut thinly into bite size pieces
  • Salt and ground black pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 8 ounces white mushrooms (cremini, baby bellas and portobellas can be used)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 8 ounces egg noodles cooked and drained
  • 2/3 cup sour cream
  • Salt and ground black pepper to taste
  • Chopped parsley for garnishing


  • Place the chicken into a bowl. Season he chicken with salt, pepper, thyme, paprika and garlic powder. Set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium – high heat. Working in two batches, add the chicken and cook for about 5 minutes or until they start to turn golden brown, stirring as needed. Add the remaining oil as needed through the cooking process. Remove the chicken from the skillet.
  • In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until slightly soft, about 2 minutes. Add the garlic and cook for about a minute. Add the mushrooms and saute, stirring until they begin to brown, about 4 minutes.
  • Add the remaining 1 tablespoon of butter to the skillet, when melted stir in the flour. Stir until all the ingredients seem incorporated. Cook the mixture for about 1 – 2 minutes.
  • Add half of the broth slowly while stirring. When incorporated, add the remaining broth. Stir in the mustard and Worcestershire sauce, Return the chicken to the pan and bring to a gentle simmer. Cook for about 5 – 6 minutes, or until the chicken is cooked through. The sauce will thickened as you simmer.
  • Add the sour cream and stir well to combine. Simmer for an additional 2 minutes, making sure the sauce doesn’t boil. Add salt and pepper to taste and remove from the heat. Serve over hot egg noodles and garnish with chopped parsley.