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crock pot chicken stroganoff
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5 from 1 vote

5-Ingredient Skillet Chicken Stroganoff

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6 to 8 servings
Author: Gwen


  • 4 skinless boneless chicken breast halves cut into strips
  • 1 to 1 1/2 pounds sliced portabella mushrooms
  • 3 tablespoons butter optional
  • 1 to 2 packages Italian- style salad dressing mix
  • 1 1/2 to 2 cups chicken broth
  • 1 to 1 1/2 block cream cheese diced into chunks
  • 2 or 3 tablespoons cornstarch + 1/3 cup cold water optional, but needed for a thicker sauce


  • Butter or grease your skillet and toss in the chicken strips and cook over medium heat for a couple minutes.
  • Flip the chicken, add the mushrooms, and pour in at least half the chicken stock.
  • Sprinkle with the Italian seasoning packets and stir.
  • Toss in the diced cream cheese squares and cover the skillet; allow to cook for 3 to 5 minutes.
  • Remove the lid and stir. Check for doneness (If you're new to cooking you can check chicken for doneness by cutting at least one of the largest strips in half. It's done when it's no longer pink in the middle.).
  • Taste test.
  • Decide if you want more sauce. If you do, add more broth.
  • Decide if you want a thicker sauce. If you do, then add the cornstarch slurry (Also if you're new to cooking or don't know what the word "slurry" means you make it as follows: Mix the 1/3 cold water with 2 to 3 tablespoons of cornstarch in a separate bowl. Mix until very well combined.).
  • If you opted to add the corn starch slurry then stir it in the sauce and allow to cook for a couple minutes.
  • Serve alone, with pasta, with rice or spaghetti squash (my low carbing readers).