This chicken stroganoff is a creamy, comforting, and weeknight friendly meal! It’s the kind of cozy pasta dinner everyone asks for again. It comes together with simple pantry staples, so you can make it anytime without a special trip. Not to mention it’s ready in about 30 minutes, it is a reliable win for even the pickiest eaters.
Tender chicken, savory mushrooms, and a silky sauce come together fast, it feels special without any fuss. The sauce clings to every noodle for that twirlable, restaurant-style bite. One pan keeps cleanup easy, and leftovers reheat beautifully for lunch.
If you love this, try my Chicken Noodle Casserole, Beef Stroganoff, and Hamburger Stroganoff.
Why we think you’ll love it:
- 30 minute meal. It’s on the table in a jiffy, a perfect easy dinner for busy nights!
- So filling. Pasta dishes are always hearty, but the added chicken makes this even more filling!
- A crowd favorite. Our kids love this dish, the flavors are simple and delicious, and who doesn’t love pasta?!
Chicken Stroganoff Ingredients
Chicken
- Olive oil (2 tablespoons, divided) – Olive oil 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) – Chicken breasts cook quickly and soak up the creamy sauce, making the chicken tender and satisfying. Boneless skinless chicken thighs are another good choice that you can use.
- Garlic powder (1 teaspoon) – Garlic seasons the chicken evenly and adds mellow garlic flavor throughout the dish.
- Onion powder (1 teaspoon) – Onion boosts savory depth so the onion flavor comes through even before the fresh onion cooks down.
- Paprika (½ teaspoon) – Paprika adds gentle warmth and color, giving the chicken classic sweet-smoky notes.
- Cayenne pepper (¼ teaspoon) – Cayenne pepper brings a light kick that balances the richness of the sauce.
- Salt (1 teaspoon, divided) – Salt seasons in layers, ensuring the chicken, mushrooms, and sauce each have proper saltiness.
- Ground black pepper (1 teaspoon, divided) – Black pepper adds a peppery bite that keeps the creamy sauce lively.
Stroganoff
- Ground black pepper (1 teaspoon, divided) – Pepper adds a bite that keeps the creamy sauce lively.
- Cremini mushrooms (2 cups, sliced) – Mushrooms contribute umami and a meaty texture that defines stroganoff.
- Onion (1 small, chopped) – Onion builds sweetness and body.
- Garlic (3 cloves, minced) – Garlic provides fresh aromatic punch, brightening the creamy garlic-studded sauce.
- Butter (4 tablespoons) – Butter forms the base of the roux, giving the butter-rich sauce its silky mouthfeel.
- All-purpose flour (4 tablespoons) – Flour thickens the sauce so the flour-based roux clings to every noodle.
- Low-sodium chicken broth (2 cups) – Broth supplies savory liquid and lets you control the salt. You can also use chicken stock.
- Worcestershire sauce (1 tablespoon) – Worcestershire sauce adds tangy, savory depth that makes the Worcestershire flavor linger pleasantly.
- Fresh thyme leaves (½ teaspoon) – Thyme bring gentle herbal notes that keep the thyme flavor bright.
- Egg noodles (1 pound, cooked and drained) – Egg noodles are the traditional base, and the noodles hold the creamy sauce beautifully.
- Sour cream (⅓ cup, plus more for garnishing) – Sour cream adds tang and richness, giving the sour cream finish that classic stroganoff taste. Plain Greek yogurt can also work.
- Fresh parsley (chopped, optional) – Fresh parsley 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.
- Place the seasoned chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate.
SAUCE. Mix in the remaining 1 tablespoon of oil to the skillet, and then add 2 cups of sliced mushrooms and cook until brown, about 4 minutes. Stir in the onion, and 3 cloves minced garlic, and stir occasionally until they are soft and translucent.
Add 4 tablespoons butter and 4 tablespoons all-purpose flour. Whisk continuously taking care not to burn.
SLOWLY add 2 cups chicken stock, whisking to create a smooth sauce. Add 1 tablespoon Worcestershire sauce, ½ teaspoon fresh thyme, and the remaining ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer and allow the sauce to thicken.
COMBINE. Toss in the chicken, turn the heat down to medium-low, and continue to cook for 5-8 minutes. Add 1 pound cooked egg noodles and ⅓ cup sour cream and stir until combined. Cook for 2 more minutes, add any extra salt and pepper to taste, then remove from the heat and garnish with fresh parsley, if desired.
- Garnish with some freshly chopped parsley and enjoy immediately!
Kristyn’s Recipe Tips
- 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.
Chicken Stroganoff Recipe
Video
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.
- Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
- Add the remaining tablespoon of oil to the skillet, and then add the mushroom and cook until brown, about 4 minutes. Then, add the onion, and garlic and stir occasionally until they are soft and translucent.
- Add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
- Toss in the chicken, turn the heat down to medium-low. Continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes.
- Add salt and pepper to taste, then remove from the heat and garnish with 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the recipe, but do not add the pasta. Place the sauce in an airtight container, labe itl, and freeze for up to 3 months. Thaw in the fridge. While the noodles cook, slowly heat the gravy and complete the meal as listed.
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
Fruit Salad Recipe
1 hr 20 mins
Arugula Salad
10 mins
Oven Roasted Vegetables
35 mins
Desserts
Lemon Bars Recipe
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.