Go Back

Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles coated in a silky, tangy sour cream and mushroom sauce. Golden chicken strips and mushrooms run throughout the creamy, golden-brown bowl for a fast weeknight chicken dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
Mushroom sauce base
  • 2 tbsp butter
  • 1 onion Medium, diced.
  • 8 oz cremini mushrooms Sliced.
  • 3 cloves garlic Minced.
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
Noodles & garnish
  • 12 oz egg noodles Cooked according to package directions.
  • Fresh dill or parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Heat butter in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, turning as needed, until golden and cooked through; remove to a plate.
Sauté mushrooms and onion
  1. Add the diced onion and sliced mushrooms to the same skillet. Cook for 5-6 minutes over medium-high heat until golden, then add minced garlic and cook for 1 minute until fragrant.
Thicken with flour and broth
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while scraping up all browned bits from the bottom of the skillet.
Build the stroganoff sauce
  1. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes over medium heat until the sauce thickens.
Finish with sour cream and combine
  1. Remove the skillet from the heat and stir in the sour cream until the sauce is smooth. Return the cooked chicken to the skillet and stir to coat.
Serve
  1. Serve the stroganoff over the cooked egg noodles. Garnish with fresh dill or parsley and finish with cracked pepper if desired.

Notes

For the silkiest tangy sauce, remove the skillet from the heat before stirring in sour cream so it stays smooth. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because sour cream can break when thawed. For a lighter option, use low-fat sour cream and reduce the butter by 1 tablespoon.