This Chicken Stroganoff is a creamy chicken and mushroom dinner made with tender bites of chicken, savory mushrooms, egg noodles, and a tangy sour cream sauce. It has all the comforting flavor of classic stroganoff, but this easy chicken version is ready in about 30 minutes, making it one of our favorite weeknight dinners.
We’ve been making this recipe for years, and a few simple steps make a big difference. Browning the seasoned chicken first builds extra flavor in the skillet, the mushrooms cook down until tender and savory, and Worcestershire, thyme, and sour cream give the sauce plenty of flavor without making it complicated. The creamy sauce comes together in one skillet, then gets tossed with tender egg noodles for a filling family dinner.
Our kids love this pasta dinner because the flavors are simple and familiar, and we love that it uses everyday ingredients we usually have on hand. Serve it with a simple vegetable or salad, and if you love stroganoff, be sure to try our Chicken Noodle Casserole, Beef Stroganoff, and Hamburger Stroganoff.
Why You’ll Love It + Why It Works:
- 30-Minute Dinner. Tender chicken, mushrooms, and creamy sauce come together quickly for an easy weeknight meal.
- Family Favorite. The mild, creamy sauce and egg noodles make this one our kids ask for again.
- Hearty + Filling. Chicken and noodles make it satisfying enough for a full dinner.
- Golden Chicken Adds Flavor. Browning the chicken creates savory bits in the pan that help flavor the sauce.
- Sour Cream Adds Tang. Stirring it in at the end gives stroganoff its classic creamy, slightly tangy finish.
Chicken Stroganoff Ingredients
Chicken
- Olive oil (2 tablespoons, divided): Helps brown the chicken and sauté the vegetables while adding subtle flavor and preventing sticking. Vegetable oil can also be used.
- Chicken breasts (1 pound, cut into 1 inch chunks): Cook quickly and soak up the creamy sauce, making the chicken tender and satisfying. Boneless skinless thighs can also be used and will stay especially tender and juicy.
- Garlic powder (1 teaspoon): Seasons the chicken evenly and adds mellow garlic flavor throughout the dish.
- Onion powder (1 teaspoon): Boosts savory depth so the onion flavor comes through even before the fresh onion cooks down.
- Paprika (½ teaspoon): Adds mild warmth and color, giving the chicken classic sweet-smoky notes.
- Cayenne pepper (¼ teaspoon): Brings a light kick that balances the richness of the sauce.
- Salt (1 teaspoon, divided): Seasons in layers, ensuring the chicken, mushrooms, and sauce each have proper saltiness.
- Ground black pepper (1 teaspoon, divided): Adds a peppery bite that keeps the creamy sauce lively.
Stroganoff
- Cremini mushrooms (2 cups, sliced): Contributes umami and a meaty texture that defines stroganoff.
- Onion (1 small, chopped): Builds sweetness and body.
- Garlic (3 cloves, minced): Provides fresh aromatic punch, brightening the creamy garlic-studded sauce.
- Butter (4 tablespoons): Forms the base of the roux, giving the butter-rich sauce its silky mouthfeel.
- All-purpose flour (4 tablespoons): Thickens the sauce so the flour-based roux clings to every noodle.
- Low-sodium chicken broth (2 cups): Supplies savory liquid and lets you control the salt. You can also use chicken stock.
- Dijon mustard (1 tablespoons), optional: Adds tang and savory depth to the sauce.
- Worcestershire sauce (1 tablespoon): Adds tangy, savory depth that makes the Worcestershire flavor linger pleasantly.
- Fresh thyme leaves (½ teaspoon): Brings gentle herbal notes that keep the thyme flavor bright.
- Egg noodles (1 pound, cooked and drained): The traditional base, and the noodles hold the creamy sauce beautifully.
- Sour cream (⅓ cup, plus more for garnishing): Adds tang and richness, giving the sour cream finish that classic stroganoff taste. Full-fat plain Greek yogurt can work in a pinch, but sour cream gives the smoothest texture and most classic stroganoff flavor.
- Fresh parsley (chopped, optional): Adds color and freshness, and the parsley finish lightens each bite.
- extra veggies: Saute firmer veggies like carrots and broccoli along with the mushrooms. Softer vegetables like peas and corn can be added toward the end.
How to Make Chicken Stroganoff
PREP. In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
CHICKEN. Place 1 pound of cut chicken into a bowl. Season with 1 teaspoon of garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, and ½ teaspoon of salt and ½ teaspoon black pepper; toss to combine.
- Add the chicken in a single layer, working in batches if needed. Cook until deeply golden on the outside, then transfer to a plate. The chicken does not need to be cooked through at this point. Let them develop a deep golden sear before turning. Remove from the pan and transfer to a plate.
SAUCE. Add the remaining 1 tablespoon olive oil and mushrooms. Cook until the mushrooms release their liquid, the liquid cooks off, and they begin to brown. Add the onion and cook until softened, then stir in the garlic and cook until fragrant. Scrape up any browned bits from the bottom of the skillet as the vegetables cook.
Add 4 tablespoons butter and 4 tablespoons all-purpose flour and cook, whisking constantly, for about 1 minute.
SLOWLY add 2 cups chicken broth, whisking to create a smooth sauce. Add 1 tablespoon Dijon mustard, if using, 1 tablespoon Worcestershire sauce, ½ teaspoon fresh thyme, and the remaining salt and pepper. Simmer until the sauce is smooth and thick enough to coat the back of a spoon.
COMBINE. Toss in the chicken, turn the heat down to medium-low, and continue to cook for 5-8 minutes. Simmer until the chicken reaches 165°F in the center. Add 1 pound cooked egg noodles and stir until combined. Cook for 2 more minutes, add any extra salt and pepper to taste. Remove the skillet from the heat, then stir in the sour cream until smooth and garnish with fresh parsley, if desired.
If the sauce becomes too thick after adding the noodles, stir in a splash of chicken broth.
Kristyn’s Recipe Tips
- Cook the chicken in batches so that it has room to sear instead of steaming.
- Go low and slow on the roux, whisk the butter and flour for a minute before adding broth to keep the sauce smooth. See How to Make Roux for tips.
- Instead of mixing in egg noodles, you can serve the stroganoff gravy over mashed potatoes, baked potatoes, or rice.
Chicken Stroganoff Recipe
Ingredients
Chicken
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts, cut into 1 inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
Stroganoff
- 2 cups cremini mushrooms, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon worcestershire sauce
- ½ teaspoon fresh thyme leaves
- 1 pound egg noodles, (whole wheat or regular) cooked and drained
- ⅓ cup sour cream, plus more for garnishing
- fresh parsley, chopped (optional)
Instructions
- In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
- Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
- Add the chicken in a single layer, working in batches if needed. Cook until deeply golden on the outside, then transfer to a plate. The chicken does not need to be cooked through at this point. Let them develop a deep golden sear before turning. Remove from the pan and transfer to a plate.
- Add the remaining 1 tablespoon olive oil and mushrooms. Cook until the mushrooms release their liquid, the liquid cooks off, and they begin to brown. Add the onion and cook until softened, then stir in the garlic and cook until fragrant. Scrape up any browned bits from the bottom of the skillet as the vegetables cook.
- Add butter and all-purpose flour and cook, whisking constantly, for about 1 minute. SLOWLY add 2 cups chicken broth, whisking to create a smooth sauce. Add 1 tablespoon Dijon mustard, if using, 1 tablespoon Worcestershire sauce, ½ teaspoon fresh thyme, and the remaining salt and pepper. Simmer until the sauce is smooth and thick enough to coat the back of a spoon.
- Toss in the chicken, turn the heat down to medium-low. Continue to cook for 5-8 minutes or simmer until the chicken reaches 165°F in the center. Add the egg noodles and stir until combined. Cook for 2 more minutes.
- Add salt and pepper to taste. Remove the skillet from the heat, then stir in the sour cream until smooth and garnish with fresh parsley, if desired.
Notes
- Cook the chicken in batches so that it has room to room so it sear instead of steaming.
- Go low and slow on the roux, whisk the butter and flour for a minute before adding broth to keep the sauce smooth. See How to Make Roux for tips.
- Instead of mixing in egg noodles, you can serve the stroganoff gravy over mashed potatoes, baked potatoes, or rice.
Nutrition
Recipe FAQ
Sour cream can separate if it gets too hot. Remove the skillet from the heat or keep it on very low before stirring in the sour cream, and do not let the sauce boil afterward.
The roux and noodles both continue thickening the sauce as it sits. Stir in a splash of chicken broth until it reaches the consistency you like.
Yes. Leave them out and add a little extra onion, or substitute another vegetable your family likes.
Prepare the chicken and sauce, but leave out the noodles. Cool completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring well. Cook fresh noodles separately and combine before serving.
Leftovers can be stored in an airtight container(s) in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat in the microwave or in a saucepan on the stove.
Complete The Meal
Sides
Roasted Green Beans
17 mins
Easy Fruit Salad Recipe
1 hr 20 mins
Arugula Salad
10 mins
Oven Roasted Vegetables
35 mins
Desserts
Easy Lemon Bars
50 mins
Fruit Tart
50 mins
Easy No Bake Cheesecake
6 hrs 30 mins
Chocolate Mousse
2 hrs 20 mins
Pasta Dinners
Collections
This post was originally published October 2017.
Alright this was great and easy and quick to make it came together quickly and the tast was awsome 👌
I’m so happy you liked it! Quick and easy is the best kind of meal!
Hello. Can you tell me how much dried thyme to use as I do not have fresh. Thanks so much. Love your recipes.
I followed the recipe pretty closely but next time I will leave out the cayenne pepper. Thought it took away from the other flavors. But don’t hesitate to make this! 👍
what can you substitute for sour cream
A great substitute would be plain greek yogurt.
Easy and my husband loved it. Will make again real soon.