Name: Creamy Dreamy Chicken & Mushroom Stroganoff with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 chicken breasts, sliced into strips; 1 onion, chopped; 2 cloves garlic, minced; 2 cups mushrooms, sliced; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 1/4 cup white wine (optional); 1 cup chicken broth; 1/2 cup sour cream; 1/2 cup heavy cream; 2 cups cooked rice (white or brown); Fresh parsley, chopped (for garnish)

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If you're looking for a dish that's both comforting and rich in flavor, this Creamy Dreamy Chicken & Mushroom Stroganoff with Rice is the perfect recipe. Tender chicken, earthy mushrooms, and a luscious creamy sauce come together to create an unforgettable meal. Served over fluffy rice, it’s the ideal dinner for any cozy night in.

Creamy Dreamy Chicken & Mushroom Stroganoff with Rice

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

2 chicken breasts, sliced into strips

1 onion, chopped

2 cloves garlic, minced

2 cups mushrooms, sliced

1 teaspoon paprika

½ teaspoon dried thyme

¼ teaspoon black pepper

¼ cup white wine (optional)

1 cup chicken broth

½ cup sour cream

½ cup heavy cream

2 cups cooked rice (white or brown)

Fresh parsley, chopped (for garnish)

Directions

Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until browned and cooked through. Once done, remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.

Add the sliced mushrooms and cook for 5 minutes, letting them release their moisture and become golden brown.

Stir in the paprika, thyme, and black pepper. Then pour in the white wine (if using), letting it cook for about 2 minutes to reduce slightly.

Add the chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to allow the sauce to thicken slightly.

Lower the heat and stir in the sour cream and heavy cream. Cook for an additional 2-3 minutes, stirring until the sauce is creamy and well combined.

Return the cooked chicken to the skillet, tossing to coat it in the sauce. Cook for another 2 minutes to heat everything through.

Serve the creamy chicken and mushroom stroganoff over the cooked rice. Garnish with fresh parsley before serving.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

Swap the protein: I love using chicken in this recipe, but you could easily swap it for turkey, pork, or even beef if you prefer.

Add extra veggies: Try adding some spinach or peas to the mix for added color and nutrients.

Dairy-free option: For a dairy-free version, you could use coconut cream instead of heavy cream and a dairy-free sour cream alternative.

Storage/Reheating

To store leftovers, I recommend keeping the creamy chicken and mushroom stroganoff in an airtight container in the fridge for up to 3 days. When you're ready to enjoy it again, reheat it in a skillet over low heat, adding a splash of chicken broth or water to loosen up the sauce if it’s thickened too much. You can also microwave it in 30-second intervals, stirring in between.

FAQs

Can I make this recipe ahead of time?

Yes! I love how easy it is to prepare ahead of time. You can make the stroganoff and store it in the fridge for up to 3 days. Just reheat it when you're ready to serve.

Can I use frozen chicken breasts for this recipe?

Frozen chicken breasts can work, but it’s best to thaw them before cooking for the best texture. If you're in a pinch, you can cook the chicken from frozen, but it will take longer to cook through.

What other sides can I serve with this stroganoff?

This dish is great served with a side of steamed veggies, roasted potatoes, or even a crisp green salad. I personally enjoy it with a side of garlic bread for some extra comfort.

Can I skip the wine in the recipe?

Yes! The wine adds a depth of flavor, but if you prefer to skip it, you can just use extra chicken broth. The dish will still taste fantastic.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and rice. Just be sure to check that your sour cream and other ingredients don’t contain any hidden gluten.

Conclusion

This creamy chicken and mushroom stroganoff with rice is one of those dishes that always hits the spot. It's rich, flavorful, and satisfying while being easy enough to prepare for a weeknight dinner. The combination of tender chicken, earthy mushrooms, and a creamy sauce over rice makes for a meal that’s perfect for any occasion. If you're looking to treat yourself to a comforting and delicious dinner, this is the recipe you’ve been waiting for!

Recipe:

Creamy Dreamy Chicken & Mushroom Stroganoff with Rice

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This creamy chicken and mushroom stroganoff with rice is the perfect comforting dish. Tender chicken, earthy mushrooms, and a luscious creamy sauce combine to create an unforgettable meal. Served over fluffy rice, it’s perfect for a cozy night in.

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms and cook for 5 minutes, letting them release their moisture and become golden brown.
Stir in the paprika, thyme, and black pepper. Pour in the white wine (if using), letting it cook for about 2 minutes to reduce slightly.
Add the chicken broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to allow the sauce to thicken slightly.
Lower the heat and stir in the sour cream and heavy cream. Cook for an additional 2-3 minutes, stirring until the sauce is creamy and well combined.
Return the cooked chicken to the skillet, tossing to coat it in the sauce. Cook for another 2 minutes to heat everything through.
Serve the creamy chicken and mushroom stroganoff over the cooked rice. Garnish with fresh parsley before serving.