Skip to Content

Chicken Stroganoff with Mushrooms and Peas

This Chicken Stroganoff with Mushrooms and Peas tastes like something you’d order from your favorite bistro, but without the hefty price tag. Impress your loved ones with your culinary skills and enjoy a cozy night in together.

Hey everyone! Today, I want to share a recipe that’s become a real winner in my house – Chicken Stroganoff with Mushrooms and Peas. It’s one of those dishes that’s not only super easy to make but also incredibly delicious. It’s a tasty twist on a classic dish.

Why Chicken Stroganoff?

So, here’s the deal – if you love comfort food but want something a bit lighter than the usual beef stroganoff, this chicken version is where it’s at. It’s got all the good stuff: tender chicken, earthy mushrooms, and sweet peas come together harmoniously in a creamy sauce that just screams comfort. Whether you’re cooking for picky eaters or adventurous foodies, Chicken Stroganoff is a crowd-pleaser.

Who needs takeout when you can whip up a restaurant-quality meal right in your own kitchen? This Chicken Stroganoff tastes like something you’d order from your favorite bistro, but without the hefty price tag. Impress your loved ones with your culinary skills and enjoy a cozy night in together.

If you’re lucky enough to have leftovers, Chicken Stroganoff tastes just as delicious the next day. Pack it up for lunch or enjoy it for dinner all over again – it’s like getting a bonus meal without any extra effort.

And the best part? It’s easy to make, so you can spend less time in the kitchen and more time enjoying good food with good company. Give it a try – you won’t be disappointed!

It’s a meal that’s bound to become a regular in your recipe rotation.

What can you serve with this Chicken Stroganoff with Mushrooms and Peas?

  • Serve with Your Favorite Side: While egg noodles or rice are classic accompaniments, feel free to get creative with your sides. Mashed potatoes, quinoa, or even crusty bread are all delicious options.  Also, roasted vegetables, steamed broccoli, green beans, or a simple salad.

Some tips:

  • Sear the Chicken Well: Before removing the chicken from the skillet, make sure it’s nicely browned on all sides. This adds flavor and texture to the dish.
  • Use Low-Sodium Chicken Broth: If you’re watching your sodium intake, opt for low-sodium chicken broth. You can always adjust the seasoning later if needed.
  • Adjust the Consistency of the Sauce: If the sauce is too thick, you can add a little more chicken broth to thin it out. If it’s too thin, let it simmer for a bit longer to reduce and thicken.
  • Add Peas at the End: Frozen peas cook quickly, so add them towards the end of the cooking process to prevent them from becoming mushy.
  • Season Thoughtfully: Taste the dish before serving and adjust the seasoning with salt and pepper as needed. Remember, you can always add more, but you can’t take it away!


  • To store chicken stroganoff, transfer it to an airtight container and refrigerate it within two hours of cooking.
  • The dish can be stored in the refrigerator for up to three days. If you need to store it for a longer period, consider freezing it.
  • When freezing, transfer the chicken stroganoff to a freezer-safe container and label it with the date.
  • It can be stored in the freezer for up to three months. To prevent freezer burn, make sure to remove as much air as possible from the container before freezing.

To reheat Chicken Stroganoff:

  • Microwave: Place the chicken stroganoff in a microwave-safe dish and heat it on high for 2-3 minutes, stirring occasionally, until it is heated through. If the dish seems dry, you can add a splash of chicken broth or cream to moisten it up.

How can I make a healthier version of chicken stroganoff?

If you’re looking to make a healthier version of chicken stroganoff, you can substitute the pasta with cauliflower rice or zucchini noodles. These low-carb options are a great way to cut down on calories and add more vegetables to your diet.

Add more vegetables like bell peppers and zucchini to the dish and serve over whole wheat noodles or brown rice.

If you LOVE this Chicken Stroganoff with Mushrooms and Peas recipe, try this French Onion Chicken Breast OR this Cheddar Bay Biscuit Chicken Pot Pie!


Feel free to join the Sparkles of Yum Recipe Swap Facebook group! A fun place to find and share all of your favorite recipes.

You can save recipes online and access them on ANY device! Just click the "Save" button on the recipe or the small heart to the right.

© 2024 Sparkles of Yum. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Sparkles of Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Chicken Stroganoff with Mushrooms and Peas

Chicken Stroganoff with Mushrooms and Peas

Yield: About 4 servings

This Chicken Stroganoff with Mushrooms and Peas tastes like something you'd order from your favorite bistro, but without the hefty price tag.


  • 2 chicken breast, sliced lengthwise in half to make 4
  • 1 teaspoon paprika, plus more for topping
  • salt and fresh ground pepper 
  • 12 oz  mushrooms, sliced (white or bella)
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons of butter, divided
  • 2 tablespoons of all-purpose flour
  • 1 cup of low-sodium chicken broth
  • 1/4 cup white wine or more chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup of sour cream
  • 1 cup of frozen peas
  • Salt and pepper, to taste
  • 12 ounces wide egg noodles


  1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain and cover.
  2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes.  Add the garlic about the last minute so it doesn't burn. Remove to a plate and set aside.
  3. Add the 1 tablespoon butter, season the chicken, with paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, until the chicken browns, about 4-5 minutes on each side. The chicken should have an internal temperature of 165ºF in the thickest part. Remove from skillet and set aside.
  4. Add the remaining tablespoon butter, when melted add 2 tablespoons flour and stir until thickened. Slowly pour in chicken broth and add white wine while stirring until smooth then turn down to a gentle simmer.
  5. Add Worcestershire sauce and Dijon mustard. Stir in the sour cream and season with salt and pepper to taste and a little more paprika. Continue simmering add the mushroom, onions and the chicken back to the skillet.
  6. Add frozen peas and stir in sour cream. 
  7. Add cooked egg noodles and stir to coat with gravy.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 455Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 116mgSodium 693mgCarbohydrates 40gFiber 5gSugar 6gProtein 29g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Love this recipe?

Follow me on Pinterest for even more, and don't forget to pin it for everyone that you know!


Chicken Stroganoff with Mushrooms and Peas
Skip to Recipe