Chicken Stroganoff Recipe tastes rich, savory, and silky thanks to tender chicken, earthy mushrooms, and a tangy sour cream sauce. It works for busy cooks who want comfort food on the table in about 35 minutes, and it fits date night just as well. I first cooked it on a chilly weeknight, and my kids now call it fancy chicken noodles.
Why Chicken Stroganoff Recipe Is Worth It
Chicken Stroganoff Recipe brings big flavor with simple steps and one skillet. You sear juicy chicken, brown mushrooms, and swirl in a creamy, lightly tangy sauce that clings to every noodle. The balance of paprika, Dijon, and Worcestershire keeps it savory, cozy, and not heavy.
If you need dependable weeknight meals, this one checks the boxes. Pantry staples handle most of the work, and a little technique makes it taste like you fussed all afternoon.
Pure comfort in a bowl, silky sauce on every noodle, and the family asked for seconds. ★★★★★
Ingredients You Need
- 10 ounces wide egg noodles
- 1.5 pounds boneless skinless chicken breasts, sliced into thin strips (or use thighs for extra juiciness)
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini or baby bella mushrooms, sliced (pre-sliced saves time)
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour (use 2 teaspoons cornstarch for gluten-free)
- 1 cup low sodium chicken broth or stock (Better Than Bouillon works great for quick depth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream, room temp if possible (Greek yogurt works in a pinch)
- 2 tablespoons cream cheese, optional for extra body
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Lemon wedge, optional to brighten the sauce at the end
Notes and easy swaps:
- Use pre-sliced mushrooms, minced garlic from a tube, and bouillon paste when the clock runs tight.
- Skip mushrooms if you must, and bump up the onions with a handful of frozen peas.
- Add 1/4 cup dry white wine or dry sherry after the mushrooms for a bistro vibe.
Equipment:
- Large 12-inch skillet
- Pot for noodles
- Tongs and wooden spoon
- Cutting board and chef’s knife
- Measuring cups and spoons
- Small bowl for tempering sour cream
Quick Tips & substitutions
- Pat chicken dry, then slice thin so it browns fast and stays tender.
- Season the chicken before searing to build flavor from the start.
- Brown mushrooms until they give up their liquid and take on color for deep flavor.
- Temper sour cream with a few spoonfuls of hot sauce from the pan, then stir it in on low heat to prevent curdling.
- No flour on hand? Use a cornstarch slurry, 2 teaspoons cornstarch mixed with 2 tablespoons cold water.
- Want extra creamy? Stir in cream cheese or a splash of heavy cream at the end.
- No mushrooms? Swap in diced zucchini or extra onions and a handful of peas.
- Dairy-light swap: use half sour cream and half Greek yogurt.
- Gluten-free path: cornstarch thickener and gluten-free noodles or rice.
- Short on time? Use leftover cooked chicken, warm it in the sauce for 2 minutes at the end.
How to Make Chicken Stroganoff Recipe
Prep the chicken and boil noodles
- Bring a large pot of salted water to a boil for egg noodles.
- In a bowl, toss chicken strips with paprika, salt, and pepper.
Sear the chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken in a single layer and sear until golden and just cooked through, about 3 to 4 minutes. Work in batches if needed.
- Transfer chicken to a plate and keep the tasty browned bits in the skillet.
Cook mushrooms and aromatics
- Add onion and mushrooms to the skillet with a pinch of salt. Cook, stirring, until mushrooms brown and most moisture cooks off, 6 to 8 minutes.
- Stir in garlic for 30 seconds.
- Sprinkle flour over the veggies and stir for 1 minute to cook out the raw taste.
Build the sauce
- Whisk in broth, Worcestershire, and Dijon. Scrape up the browned bits.
- Simmer over medium heat until the sauce thickens slightly, about 3 to 4 minutes.
Finish with sour cream and chicken
- In a small bowl, mix sour cream with a few spoonfuls of the hot sauce from the skillet to temper.
- Stir tempered sour cream back into the skillet on low heat. Add cream cheese if using.
- Return chicken and any juices to the pan. Simmer gently for 2 minutes, then season to taste and stir in parsley and a light squeeze of lemon if you like.
Cook noodles and serve
- Boil egg noodles until al dente, then drain and toss with a little butter or olive oil.
- Spoon the chicken stroganoff over noodles and shower with more parsley.
Variations
- Chicken thigh stroganoff: use boneless skinless thighs and sear 1 to 2 minutes longer.
- Without mushrooms: add extra onions and a cup of peas or diced zucchini near the end.
- Wine-kissed: deglaze the pan with 1/4 cup dry white wine after cooking the mushrooms, then add broth.
- Creamy-dreamy: fold in an extra 1/4 cup sour cream or 2 more tablespoons cream cheese.
- Herb switch: try dill or chives instead of parsley for a classic nod.
- Low carb: serve over cauliflower mash or roasted spaghetti squash.
Ways to Serve
- Over buttered egg noodles, mashed potatoes, or fluffy rice.
- With a crisp green salad, roasted green beans, or steamed broccoli.
- Garnish with parsley, dill, or chives and a few paprika sprinkles.
- Pair with a dry white wine like Pinot Grigio, a light red like Pinot Noir, or sparkling water with lemon.
Storage
Let the stroganoff cool, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on low heat and add a splash of broth or water to loosen the sauce. Sour cream can split if you boil it, so keep the heat low and stir often. If you plan to freeze, hold back the sour cream and add it after reheating for the best texture.
Chicken Stroganoff Recipe
Chicken Stroganoff Recipe is a rich, savory, and silky one-skillet chicken and mushroom dish in a tangy sour cream sauce, perfect over egg noodles for a cozy, 35-minute comfort meal.
Ingredients
Instructions
- Bring a large pot of salted water to a boil for the egg noodles.
- In a bowl, toss the sliced chicken breasts with the kosher salt, sweet paprika, and black pepper until evenly coated.
- Heat the olive oil and butter in a large 12-inch skillet over medium-high heat.
- Add the chicken in a single layer and sear until golden and just cooked through, about 3 to 4 minutes, working in batches if needed. Transfer the chicken to a plate, leaving the browned bits in the skillet.
- Add the sliced onion and mushrooms to the skillet with a pinch of salt. Cook, stirring occasionally, until the mushrooms are browned and most of their moisture has cooked off, 6 to 8 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the onions and mushrooms and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- Whisk in the chicken broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Simmer over medium heat until the sauce thickens slightly, about 3 to 4 minutes.
- In a small bowl, place the sour cream and whisk in a few spoonfuls of the hot sauce from the skillet to temper it.
- Reduce the skillet heat to low and stir the tempered sour cream into the sauce until smooth. Add the cream cheese if using and stir until melted and fully incorporated.
- Return the seared chicken and any collected juices to the skillet. Simmer gently for about 2 minutes, then stir in the chopped parsley and adjust seasoning with additional salt and pepper to taste. Add a light squeeze of lemon juice if desired.
- While the sauce finishes, cook the egg noodles in the boiling water according to package directions until al dente. Drain and toss with a little butter or olive oil.
- Serve the chicken stroganoff spooned over the egg noodles and garnish with extra parsley if desired.
Notes
Nutrition Information
Approximate per serving (4 servings): 640 calories; fat 28 g; saturated fat 11 g; carbohydrates 55 g; fiber 3 g; sugars 6 g; protein 43 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (4 servings): 640 calories; fat 28 g; saturated fat 11 g; carbohydrates 55 g; fiber 3 g; sugars 6 g; protein 43 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.