Ree Drummond’s Chicken Stroganoff Recipe: Brandied Mushroom Sauce That Melts Into Every Bite

Ree Drummond’s chicken stroganoff recipe transforms weeknight dinners into cozy, restaurant-worthy meals with just a few simple ingredients. The brandied mushroom sauce—rich, velvety, and packed with umami—is the secret weapon that makes this dish unforgettable.

I’ve adapted her approach to ensure the sauce clings perfectly to tender chicken and absorbs into every strand of egg noodle.

What sets this stroganoff apart is the balance of flavors: earthy mushrooms, warm brandy, and a touch of sour cream create depth without overpowering the dish. The chicken cooks quickly in a skillet, then simmers in the sauce until it’s fork-tender, while the mushrooms release their natural sweetness.

This method delivers restaurant-quality results in under 30 minutes, making it ideal for busy families or anyone craving comfort food.

The sauce is where the magic happens—it starts with sautéed mushrooms and onions, then builds into a luscious, slightly tangy cream base. A splash of brandy (or a non-alcoholic substitute) adds a sophisticated touch, while fresh dill brightens the finish.

The result? A dish so hearty and flavorful, it’ll become your new go-to for cold evenings or lazy Sundays.

Serve it over buttery egg noodles for the classic experience, or swap in rice or gluten-free pasta for modern twists. The leftovers reheat beautifully, too—just stir in a splash of milk or cream to keep the sauce silky. Here’s how to make it perfectly every time.

Ingredients for ree drummond chicken stroganoff

The secret to this restaurant-worthy stroganoff lies in these 13 carefully chosen ingredients.

The mushrooms and onions form the sauce’s velvety base, so prioritize freshness. White button mushrooms are ideal for their mild flavor and texture, but cremini or shiitake add depth if you prefer. For onions, Yellow Delicious works best—avoid sweet varieties like Vidalia. The garlic should be fresh, never jarred, as its potency fades dramatically. For the best quality, shop at Whole Foods or your local specialty grocer, where produce is often fresher than standard supermarket offerings. If using pre-sliced mushrooms, pat them dry thoroughly to prevent excess moisture in the sauce.

No brandy? Apple juice or vegetable broth mimics the caramelized depth without alcohol. Substitute heavy cream with half-and-half or coconut milk for a lighter version, though texture will differ. Fresh dill is non-negotiable for that signature brightness—dried dill at one-third the amount is a poor substitute. For the flour, all-purpose works best; bread flour can make the sauce gummy. The egg noodles should be fresh or dried, but avoid pre-cooked varieties—they absorb sauce poorly. If you’re gluten-sensitive, gluten-free egg noodles work equally well, though texture may vary slightly.

Store fresh mushrooms and onions in paper bags in the refrigerator for up to 5 days. Garlic keeps best in a cool, dark place for 6-12 months. The brandy-infused sauce can be made 2 days ahead and reheated gently on the stove—just add a splash of cream or milk to restore silkiness. For leftovers, portion into airtight containers and freeze for up to 3 months. The noodles should be cooked al dente and tossed with sauce immediately to prevent sticking.

Step-by-step instructions for ree Drummond’s chicken stroganoff

Here’s the method—rich, brandied mushrooms and tender chicken create a velvety sauce that clings perfectly to egg noodles.

Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips for even cooking. Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until foaming. Add the chicken strips in a single layer, leaving space between each piece to prevent steaming. Cook undisturbed for 3-4 minutes until the edges turn golden brown and the chicken releases easily from the pan.

Season immediately with ½ teaspoon of the freshly ground black pepper and ½ teaspoon of the diamond crystal kosher salt, then transfer the chicken to a plate. The residual heat will carry the cooking through while you build the sauce. If the pan begins to smoke, reduce heat slightly—you want a gentle sizzle, not charring. This step develops the deep, savory foundation for your stroganoff.

In the same skillet, add the remaining 1 tablespoon unsalted butter and melt over medium heat. Add the 1 whole yellow onion, sliced thinly, and cook for 5 minutes until softened and translucent. Stir in the 8 oz white button mushrooms, sliced into ¼-inch pieces, and cook for another 6-8 minutes until they release their moisture and begin to brown.

Push the mushrooms to one side of the pan and add the 4 minced garlic cloves to the empty space. Cook for 30 seconds until fragrant—this prevents burning while infusing the sauce with aromatic depth. Sprinkle the 1 tablespoon all-purpose flour over the mushrooms and stir vigorously for 1 minute to coat evenly. This creates a light roux that will thicken the sauce beautifully.

Pour in the ¼ cup brandy and immediately scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all the concentrated flavor from the chicken and mushrooms. Let the brandy simmer for 2-3 minutes until reduced by half and slightly thickened. The alcohol will cook off, leaving behind a rich, caramelized essence.

Reduce the heat to medium-low and stir in the 1 cup heavy cream. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly. Here’s the thing—you want it creamy but not heavy. If it thickens too much, whisk in 1-2 tablespoons of water to reach your desired consistency. Return the chicken strips to the skillet and toss gently to coat them in the sauce.

Remove the skillet from heat and stir in the ½ cup sour cream. The contrast between the warm sauce and cool sour cream creates a silky, tangy finish. Season with the remaining ½ teaspoon diamond crystal kosher salt and ¼ teaspoon freshly ground black pepper. Taste and adjust—this is where you fine-tune the balance of richness and acidity. The sauce should coat the back of a spoon but still flow smoothly.

While the sauce simmers, cook the 8 oz egg noodles according to package instructions in a separate pot of salted boiling water. Drain and set aside, reserving ½ cup of the pasta water. This starchy liquid is your secret weapon for adjusting the sauce consistency if needed.

Gently fold the cooked egg noodles into the chicken and sauce mixture. Toss until every strand is fully coated and heated through. If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta water to loosen it. The noodles should glisten with sauce but not feel soggy. This is the moment that matters—properly combined, the dish achieves that signature stroganoff texture where each bite delivers creamy sauce and tender chicken.

Transfer the stroganoff to serving plates and garnish with the ¼ cup chopped fresh dill. The bright, herbal notes cut through the richness of the cream and brandy, adding a fresh finish. Serve immediately while the noodles are still warm and the sauce maintains its luxurious consistency. Real talk: this dish doesn’t reheat well, so enjoy it fresh from the stove.

The result should be a velvety, brandied mushroom sauce that clings to each noodle, with tender chicken strips peeking through. Each bite delivers layers of flavor—savory chicken, earthy mushrooms, a hint of brandy warmth, and the tangy finish from the sour cream. Don’t skip the fresh dill; it’s what elevates this classic dish from good to exceptional.

Common mistakes when making great ree drummond chicken stroganoff

Overcooking the Chicken

One of the biggest mistakes is letting the chicken strips cook too long in the pan. When you sear them for 3-4 minutes until golden, they should be just cooked through—not rubbery or dry.

I’ve seen home cooks walk away and let them sit in the pan too long, especially when building the sauce. The chicken will absorb the brandy and cream, but if it’s overcooked, it becomes tough.

Keep a close eye on it and remove it as soon as it releases easily from the pan. 🔥

Skipping the Deglaze

That browned bit at the bottom of your pan—don’t ignore it! When you pour in the ¼ cup brandy, scrape up every last bit with a wooden spoon. Those caramelized bits are packed with flavor that’ll make your sauce taste like it simmered for hours, not minutes.

I learned this the hard way—once, I rushed and missed it, and the sauce tasted flat. Take that extra 30 seconds to deglaze properly.

Using Low-Quality Mushrooms

Fresh, meaty mushrooms are non-negotiable for this dish. Pre-sliced mushrooms from the plastic tray often release too much water, diluting your sauce. I always buy whole white button mushrooms and slice them myself—just ¼-inch thick.

If they’re old or rubbery, they’ll turn your sauce into a watery mess. For the best texture, pat them dry with a paper towel before cooking. 🍄

Adding Sour Cream Too Early

Here’s where most people mess up: adding sour cream while the sauce is still hot. The acid in the sour cream will curdle when combined with hot liquids, turning your silky sauce into a lumpy disaster.

Always stir in the ½ cup sour cream off the heat—this keeps the sauce smooth and creamy. I’ve ruined more stroganoffs than I’d like to admit by ignoring this rule. Patience here pays off.

Ignoring the Pasta Water

That starchy pasta water you drain? Don’t toss it—it’s your secret weapon for adjusting sauce consistency. If your stroganoff sauce seems too thick after combining with noodles, add 1-2 tablespoons of the reserved pasta water to loosen it.

I’ve seen cooks struggle with clumpy, dry noodles because they didn’t use this trick. Keep a small cup of that pasta water handy while cooking—it’s the difference between a perfect stroganoff and a sad one. 💡

Over-Salting the Sauce

It’s easy to go overboard with salt, especially when you’re seasoning the chicken and sauce separately. Taste as you go! Start with the 1 teaspoon kosher salt called for in the recipe, but adjust gradually. The brandy and sour cream already add complexity, so you don’t need to overdo it.

I’ve had guests complain about overly salty stroganoff because the cook didn’t taste-test along the way. Trust your palate—season in layers, not all at once.

Frequently asked questions