Oh my gosh, you have to try this One-Pot Chicken, Pumpkin & Mushroom Stroganoff, it’s my go-to comfort food when I want something creamy, hearty, and straightforward to make. I first threw this together on a chilly fall evening when I was craving stroganoff but wanted to use up some pumpkin from my CSA box. The result? Absolute magic! The pumpkin melts into the sauce, making it velvety smooth, while the mushrooms add that earthy depth we all love in stroganoff. Best part? Just one pot means more time enjoying dinner and less time scrubbing dishes. Trust me, your family will beg for seconds!
Why You’ll Love This One-Pot Chicken, Pumpkin & Mushroom Stroganoff
Let me tell you why this recipe has become a staple in my kitchen:
- One-pot wonder, only one dish to clean (hallelujah!)
- Weeknight lifesaver, Ready in just 40 minutes from start to finish
- Creamy dreaminess, that sour cream swirl creates the most luscious sauce
- Perfect flavor balance, Sweet pumpkin, earthy mushrooms, and savory chicken in every bite
- Leftovers taste even better. The flavors develop beautifully overnight
Seriously, what’s not to love?
Ingredients for One-Pot Chicken, Pumpkin & Mushroom Stroganoff
Here’s everything you’ll need for this cozy dish. I promise it’s all simple stuff you might already have! The magic happens when these humble ingredients come together:
- 1 lb chicken breast, cut into bite-sized pieces (thighs work great too!)
- 2 cups pumpkin, peeled and diced (about 1-inch cubes)
- 8 oz mushrooms, sliced (I love cremini, but buttons work fine)
- 1 tbsp olive oil, for that perfect sauté
- 1 onion, chopped (yellow or white works best)
- 2 garlic cloves, minced (fresh is key for flavor!)
- 1 tbsp paprika, sweet or smoked, your choice
- 1 cup chicken broth, low-sodium if you’re watching salt
- 1 cup sour cream, full-fat for maximum creaminess
- 1 tbsp Dijon mustard, trust me, it makes the sauce pop
- Salt and pepper, to taste, of course
That’s it! Now let’s make some magic in that pot.
Equipment Needed
You’ll be shocked at how little you need for this recipe. Grab:
- Large pot, the bigger the better (I use my trusty 5-quart Dutch oven)
- Wooden spoon, for stirring without scratching your pot
- Cutting board & knife, for prepping those veggies and chicken
See? Told you it was simple! Now let’s get cooking.
How to Make One-Pot Chicken, Pumpkin & Mushroom Stroganoff
Okay, here’s where the magic happens, and it’s easier than you think! Just follow these simple steps, and you’ll have the coziest, most comforting stroganoff in no time. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step carefully.
Step 1: Brown the Chicken
First, heat that olive oil in your big pot over medium heat. You want it nice and hot but not smoking. Add your chicken pieces (don’t crowd them!) and let them get beautifully golden brown, about 5 minutes total. Don’t worry about cooking them all the way through yet; we’ll finish them later. Once they’ve got that gorgeous color, scoop them out and set them aside on a plate. All those brown bits left in the pot? That’s flavor gold!
Step 2: Sauté Onion and Garlic
In that same pot (no washing needed, bonus!), toss in your chopped onion and minced garlic. Oh, that sizzle! That smell! Cook them for about 2 minutes, stirring often, until they’re soft and fragrant. I always take a big whiff at this point; nothing says “dinner’s coming” like the smell of garlic and onions cooking.
Step 3: Cook Pumpkin and Mushrooms
Now for the veggies! Add your diced pumpkin and sliced mushrooms to the pot. Give them a good stir to coat with all that flavorful oil and onion mixture. Cook them for about 5 minutes, stirring occasionally, until they start to soften slightly but still hold their shape. The mushrooms will release some liquid, and that’s exactly what we want!
Step 4: Combine and Simmer
Time to bring everything together! Sprinkle in the paprika (it’ll make your kitchen smell amazing), then pour in the chicken broth and add the Dijon mustard. Stir well to combine all those flavors. Now return your browned chicken to the pot, along with any juices that collected on the plate. Let everything simmer gently for about 10 minutes, just until the pumpkin is tender and the chicken is cooked through. Give it an occasional stir while you admire how gorgeous it looks!
Step 5: Finish with Sour Cream
Here’s the secret to that dreamy stroganoff texture: Remove the pot from the heat before stirring in the sour cream. This keeps it from curdling and gives you the smoothest, creamiest sauce ever. Stir it in gently until everything is beautifully coated. Finally, taste and season with salt and pepper as needed. I always sneak a bite at this point, quality control, you know!
Tips for Perfect One-Pot Chicken, Pumpkin & Mushroom Stroganoff
After making this dish dozens of times, I’ve learned a few tricks that make all the difference:
- Watch the pumpkin, you want it tender but not mushy! Test with a fork at 8 minutes
- Sour cream hack: For an extra creamy sauce, let it come to room temperature first
- Taste before serving. The flavors develop as it cooks, so adjust the seasoning last
- Thickness control, add broth if too thick, simmer longer if too thin
- Don’t skip the browning. Those golden chicken bits add SO much flavor
Follow these simple tips, and you’ll have stroganoff perfection every time!
Variations for One-Pot Chicken, Pumpkin & Mushroom Stroganoff
This recipe is super flexible! Here are my favorite ways to mix it up when I’m feeling creative or need to use what’s in my fridge:
- Butternut squash instead of pumpkin works beautifully and tastes almost identical
- Greek yogurt for sour cream, Lighter but still creamy (just stir in slowly!)
- Turkey or pork are great chicken alternatives that cook the same way
- Add spinach, toss in a handful at the end for extra greens
- Spice it up, A pinch of cayenne or red pepper flakes if you like heat
See? Endless possibilities for this cozy dish!
Serving Suggestions
This stroganoff begs to be served over something that soaks up all that creamy sauce! My go-to is egg noodles, but it’s equally amazing with:
- Fluffy rice, the perfect sauce catcher
- Crusty bread, for mopping up every last drop
- Mashed potatoes, Ultimate comfort food combo
Don’t forget a sprinkle of fresh parsley or dill on top for that pop of color and freshness. Dinner is served!
Storage and Reheating
Leftovers (if you’re lucky enough to have any!) keep beautifully in an airtight container in the fridge for up to 3 days. When reheating, just warm it gently on the stove over low heat; microwaving can make the sour cream separate. I often add a splash of broth or water to loosen the sauce if needed. This stuff tastes even better the next day, the flavors really settle in!
Nutritional Information
One serving of this comforting One-Pot Chicken, Pumpkin & Mushroom Stroganoff packs about 350 calories, with 32g of protein to keep you satisfied. You’ll get 18g of carbs (thanks to that sweet pumpkin) and 16g of fat (hello, creamy sour cream!). These estimates can vary based on your specific ingredients, like using low-fat sour cream or extra veggies. But let’s be real, this dish is all about cozy deliciousness, not counting every calorie! For more recipe ideas, check out recipes online.
Frequently Asked Questions
Can I use turkey instead of chicken?
Absolutely! Turkey works wonderfully in this recipe, just cut it into similar-sized pieces. I’ve used both breast and thigh meat with great results. The cooking time stays about the same too. Turkey gives it a slightly heartier flavor that’s perfect for autumn. If you are looking for other poultry options, you might enjoy this one-pot turkey dish.
How do I make this dairy-free?
Easy peasy! Swap the sour cream for coconut cream or a dairy-free yogurt alternative. Just make sure whatever you use is unsweetened. The sauce won’t be quite as thick, but it’ll still be deliciously creamy.
Can I freeze leftovers?
Honestly, I don’t recommend it; the sour cream tends to separate when thawed. But it keeps beautifully in the fridge for up to 3 days! Just reheat gently on the stove with a splash of broth. For other great freezer-friendly meals, look into our pasta recipes.
What if my pumpkin isn’t cooking fast enough?
No worries! Just cut your pumpkin into smaller cubes next time. For now, pop the lid on for the last few minutes of simmering; the steam will help soften it up faster.
One-Pot Chicken, Pumpkin & Mushroom Stroganoff
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add onion and garlic. Sauté for 2 minutes until fragrant.
- Add pumpkin and mushrooms. Cook for 5 minutes until slightly softened.
- Stir in paprika, chicken broth, and Dijon mustard. Return chicken to the pot.
- Simmer for 10 minutes until pumpkin is tender and chicken is cooked through.
- Remove from heat and stir in sour cream. Season with salt and pepper.
Notes
