My Cajun-style chicken and mushroom stroganoff transforms the beloved classic into a bayou-flavor-blasting dish that hits the happy spot, y'all. Chicken breast pieces, submerged into a quick briny marinade that tenderizes them in minutes. Then, they're added to a sour cream-based sauce with browned veggie bits, garlic, and pops of Creole mustard. Finally, finished off with cooked pasta or zoodles, this deliciously versatile dish is ready in about one hour. Yep and yay...

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And the Two Harmoniously Become One, Y'all...
This chicken and mushroom stroganoff recipe starts with deep base notes that are indicative of Cajun cuisine and later marries them with the traditional cream sauce that hails from Russia.
This technique injects a sassy south Louisiana twang into each classic, comforting bite. Perfectly balanced with a silky smooth finish, this recipe is beginner-easy with pro-level perks. For sure.
Ingredient Essentials & Substitutions
- Boneless skinless breasts pair perfectly with the creamy, saucy chicken and mushroom stroganoff. Each piece soaks in a salt-laden marinade for just 10 to 15 minutes. However, this small time frame softens each bite, creating a meaty, melt-in-your-mouth texture that makes this dish restaurant-quality.
- I used sliced cremini mushrooms because they were the freshest ones that I could buy at the store that day. Substitute white mushrooms with ease as they won't change the taste or texture of the dish in any noticeable way.
- Chopped onion, green bell pepper, and celery are the Cajun trinity whose browning process injects authentic south Louisiana flavor into this easy stroganoff recipe. So, use them and the garlic for optimal results.
- The chicken broth, sour cream, and cream cheese form the saucy base of this dish. The trio work really well together and make this chicken and mushroom stroganoff taste exactly as it should. You can substitute light sour cream and cream cheese, but it will change the taste and texture a bit.
- The small pop of Creole mustard in each bite makes this dish a true Cajun/Russian fusion. You can substitute any coarse ground mustard that you have on hand, though. The taste will be slightly different but the body of the dish will be on point.
- Dried parsley and paprika stick to the drained chicken pieces. So, they do add flavor to the dish. However, you can skip them if necessary, without drastically altering the taste of the prepared chicken and mushroom stroganoff.
- Cooked, drained pasta is the perfect complement to this dish. But, if you want to lighten the meal then using broiled zucchini noodles works very well. You can also eat it over rice or cauliflower rice.
How to Make Chicken and Mushroom Stroganoff
Start the recipe by submerging the chicken breast pieces into the salty marinade.
Now, pour the raw trinity veggies and the oil or butter into a skillet, and get it going over medium-high heat.
When the veggies are about halfway browned, add the drained chicken pieces and continue to cook until no more pink remains.
Now, add the sliced raw mushrooms and cook down for a few more minutes.
Then, stir in the garlic and lower the fire.
Sprinkle the all-purpose flour over the mixture, then stir to combine.
Finally, stir the chicken and mushroom stroganoff sauce ingredients into the skillet, and cook until done.
And that's it, y'all!!
This chicken and mushroom stroganoff has BIG flavors that make it look like you spent all day in the kitchen. The quick-marinated chicken is super tender and juicy. And the sauce, y'all, it's magnificent!! So creamy, rich, and flavorful with pieces of soft mushrooms and Creole mustard flavor-pops that take the whole scrumptious dish over the top of the top!! Indeed.
Share with those who also take the time to surprise you with something exciting and spectacular every now and then. And see y'all on the yum side...
Other Scrumptious Chicken Dishes
Chicken and Mushroom Stroganoff
Ingredients
For the Marinated Chicken
- 2 large chicken breasts, cut into bite-sized pieces about 1 ½ pounds
- 2 cups chicken broth Swanson is gluten free
- 1 tablespoon salt I used Himalyan
- 2 teaspoons dried parsley flakes
- 2 teaspoons paprika
For the Chicken and Mushroom Stroganoff
- 4 tablespoons oil or butter
- 1 medium-sized yellow onion, chopped
- 1 large green bell pepper, chopped
- 3 washed and trimmed celery ribs, chopped
- 8 ounces raw mushrooms, sliced
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour I use Great Value gluten free AP flour, and this GF flour is also really good
- 1 cup chicken broth
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon Creole mustard I love and use Zatarain's
- black pepper and cayenne pepper to taste
- cooked pasta, for serving I use Barilla gluten free fettuccine
- broiled zoodles, for serving, see recipe card notes
Instructions
- Cover the chicken pieces with the marinade ingredients in a bowl. Set aside.
- Begin to brown the chopped onion, bell pepper, and celery in the oil or butter over medium-high heat. (I used a 12-inch cast iron skillet but you can also use a Dutch oven or pot).
- When the veggies are about halfway browned, drain the chicken, then add the chicken pieces to the skillet.
- Cook, stirring often, until the chicken cooks through.
- Add the mushrooms to the skillet, and continue cooking until they soften, about 5 additional minutes.
- Stir the garlic into the skillet, and cook for one more minute.
- Reduce the heat to medium.
- Add the broth, sour cream, cream cheese, Creole mustard, black pepper, and cayenne pepper to the skillet, and stir until the mixture is very well combined.
- Cook for an additional 10 minutes, stirring occasionally, or until the sauce thickens and a digital thermometer inserted into the chicken pieces reads at least 165 degrees Fahrenheit.
- Serve with cooked pasta or broiled zuchinni noodles.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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