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 browned mushroom pieces show throughout this quick one-pan stroganoff.
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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook and sear the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat butter in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, until golden and cooked through, then remove.
Sauté mushrooms and onion
  1. In the same pan, cook the onion and sliced mushrooms for 5-6 minutes over medium-high heat until golden. Add the minced garlic and cook for 1 minute.
Thicken the sauce
  1. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, scraping up all browned bits, and stir until smooth.
Simmer and finish with sour cream
  1. Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens. Remove from heat and stir in sour cream until smooth, then return the chicken to the pan.
Serve
  1. Serve the chicken stroganoff over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: keep the pan off the heat when stirring in sour cream so it stays silky instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended for the sour-cream sauce. For a lighter option, use reduced-fat sour cream with the same amount to keep the tangy flavor.