Chicken Mushroom Stroganoff

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Quick & Lean Chicken Mushroom Stroganoff with Hot buttered rice and steamed asparagus. There’s something about chicken and mushrooms in a creamy gravy that is so classic, so essential, that it’s no surprise that this recipe is so immensely popular. All you have to do is taste it. One bite. Then another. Then repeat until there’s nothing left!

Also goes well with Oven Roasted Broccoli, Sauteed Spinach & Garlic or Roasted Asparagus.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal!


  • 2 tsp. vegetable oil, divided
  • 1 lb. boneless, skinless chicken breast halves
  • 12 oz. (about 3 3/4 c.) fresh white mushrooms, sliced
  • 1 c. thinly sliced onion
  • 1/2 c. reduced-fat sour cream
  • 1/4 c. chicken broth or water
  • 2 Tbsp. chopped fresh dill or 2 tsp. dried
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper


  1. In a large nonstick skillet over medium heat, heat 1 tsp. of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 min. Remove chicken; cover to keep warm.
  2. In same skillet heat remaining 1 tsp. of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 min.
  3. Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper. Add reserved chicken; cook until heated through, about 5 min.
  4. Serve over rice, if desired with steamed asparagus.