Chicken Stroganoff

This Homemade Chicken Stroganoff is perfect for dinner any night of the week. Its full of flavor and is made start to finish in under 40 minutes!

We’ve always loved Beef Stroganoff, but chicken and mushrooms gives this dish a different (and still delicious!) flavor profile. It’s perfect for a quick and easy dinner.

Chicken Stroganoff served over a bowl of egg noodles

Easy Chicken Stroganoff

Hi there! Natalie from Life Made Simple here today!

I always struggle with what to make for dinner during the week, how about you? That’s where this chicken stroganoff comes in.

It only takes 40 minutes start-to-finish and it’s so filling and delicious, you’ll want to lick your plate clean – our 2 year old did!

We’ve realized our kids love anything with pasta and a good sauce, and that’s what this recipe has. Add some chicken and you make it even more healthy and get some protein in too – WIN!

How to Make Chicken Stroganoff

Begin by gathering your ingredients and then follow these directions to make this hearty pasta.

CHICKEN. To start you’ll want to cut and season about a pound of chicken breasts. Once you brown the chicken, transfer it to a plate and make the sauce.

SAUCE. I like to start by browning my mushrooms. I get them nice and dark, then I add the shallot, onion and garlic. For added flavor you can pour in a few tablespoons of white wine but it’s totally optional (it does cook off).

Next comes the butter and flour. Cook it for a minute or two then whisk in your chicken broth until a smooth sauce forms. Add the worcestershire sauce, thyme, salt and pepper and simmer until it thickens.

COMBINE. Toss in the chicken and cook for about 5 minutes so that it gets thoroughly cooked throughout. Pour in the egg noodles and sour cream and cook until everything is combined.

*Note: Once you add the egg noodles, they will begin to absorb the moisture in the sauce. If you like your stroganoff to be extra saucy, I suggest either reducing the amount of added noodles, or serving the sauce and noodles separatelyto pour on right before eating.

GARNISH & SERVE. Garnish with some freshly chopped parsley and enjoy immediately!

Additions and substitutions:

This dish is super delicious and easy to customize to your specific tastes. Some ideas include: 

  • You can use different chicken cuts or even turkey.
  • Add some of your family’s favorite veggies. Saute firmer veggies like carrots and broccoli along with the mushrooms. Softer vegetables like peas and corn can be added toward the end.
  • Feel free to omit mushrooms.
  • Not just for noodles! You can also pour this stroganoff over rice, cauliflower rice, or mashed potatoes.
Chicken mushroom stroganoff simmering in a pan on the stove

Storage Tips

You can make the gravy ahead of time and put it in the freezer to use on a busy day. I would even suggest doubling the recipe so you’ve got two meals on hand. Complete steps 1-4, add the chicken to the gravy and place the mix in an airtight container. Label and freeze for up to 3 months.

When you’re ready to use just thaw in the fridge. While your noodles are being cooked slowly heat the gravy in a separate pan and finish Step 5. 

Leftovers can be STORED in an airtight container in the fridge for 3-4 days. Be aware that the noodles may continue to soak up the gravy, but it will still taste delicious. REHEAT in the microwave or in a saucepan on the stove.

Easy Chicken Stroganoff on top of egg noodles in a white bowl

Our family loved this easy, flavorful, and filling meal. It’s definitely something we’ll be making over & over again. I hope you’ll enjoy this chicken stroganoff too!

For more stroganoff/noodle recipes, check out:

Chicken Stroganoff Recipe

4.9 from 28 votes
This Homemade Chicken Stroganoff is perfect for dinner any night of the week. Its full of flavor and is made start to finish in under 40 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 567 kcal
Author Lil’ Luna



  • 2 tbsp olive oil divided
  • 1 lb chicken breasts cut into 1 inch chunks
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tsp salt divided
  • 1 tsp ground black pepper divided


  • 2 cup cremini mushrooms sliced
  • 1 shallot minced
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 2 tbsp white wine (optional)
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 tbsp worcestershire sauce
  • ½ tsp fresh thyme leaves
  • 1 lb egg noodles (whole wheat or regular) cooked and drained
  • cup sour cream plus more for garnishing
  • fresh parsley chopped (optional)


  • 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 the remaining tablespoon of oil to the skillet, and then add the mushroom and cook until brown, about 4 minutes. Then, add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then 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 and 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.

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About the Author

Natalie Dicks

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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  1. This is great because my daughter actually has a beef allergy so the traditional beef stroganoff is a no-no for us. Thanks!

    1. Oh, I’m so glad you found this, then. It’s a great recipe for those that don’t or can’t eat beef. Hope you enjoy!!

  2. This is definitely going on the menu for next week. This dish looks delicious. Thanks for sharing.

  3. I was wondering if omitting the mushrooms is an option. My family is not a fan of them and I didn’t know how it would affect the flavor of the dish. I’ve made beef stroganoff and used cream of mushroom soup, but never fresh mushrooms.

    1. Of course it is an option:) I’m not a fan either…I used to pick them out of dishes my mom put them in…maybe I still do;)

  4. We just finished eating the chicken stroganoff, and all I can say is OMG!! we loooooooved it. Even my picky 2 year old. It is perfect since we don’t eat beef. Thank you so much!

    1. You are so welcome, Maria! It is one of our favorites and yes, picky kids love this recipe!! Thanks!

    1. Thank you Liz! I’m glad you like the recipes! Let me know which ones you try and are your favorites! I’d love to hear!

      1. I ended up using boneless skinless chicken thighs. It was super yummy. I would highly recommend to anyone on a budget. I bought them skin on and bone in and did the work myself.

        1. Thank you for letting us know! That is a great budget saving tip!! It’s worth the extra work:)

  5. 4 stars
    This was a tasty dish. Lighter than beef. I used chicken thighs with the fat trimmed off of it. I also added a can of condensed golden mushroom soup (Campbell’s) to add a bit more richness to it.

    1. Sounds delish! We love stroganoff at our house and it’s so nice having the variety! Thanks for sharing!

  6. 4 stars
    I tried this last night and my daughter really liked it, but it seemed like once I added in the egg noodles that all the sauce got soaked up. Is this normal? I followed the recipe exactly, so not sure if that’s what is supposed to happen or if I should have sauce left to pour over. I personally like a lot of sauce, so was a little bummed it all got soaked up. Any advice would be greatly appreciated 🙂

    1. Unfortunately, once you add the noodles, it will get soaked up. You could always put a little sauce aside, to add more on top:) Or, serve it over the noodles. I’m glad your daughter liked it!! We love it at our house! Thanks so much for trying this recipe!

  7. This looks fabulous. I’m heading to the mountains early next month & going to make this up to the point of adding the noodles & sour cream & & complete it up there & serve it the first night with crusty French bread.

  8. 5 stars
    Really good dinner! We added just a bit more sour cream and some shredded parmesan. It would also be wonderful with some frozen peas mixed in at the end. We will definitely make this again 🙂

  9. 4 stars
    Thanks for this recipe, it was delicious! I used boneless, skinless thighs (cut in half) and chicken breasts cut lengthwise (someone doesn’t like breast and someone doesn’t like thighs). I didn’t cut the meat into smaller pieces though. I didn’t have sour cream on hand and it still turned out great!

  10. My son has been asking for this I will make it for him soon, but can I leave out the thyme. your recipies looks so delicious thank you

  11. This recipe looks delicious. I happen to have all ingredients on hand (love when that happens!) and am making this tonight. My what-to-make-for-dinner problem has been solved!! ????

  12. 5 stars
    Just found this recipe today. Had everything on hand and made for dinner. Thank you, followed exactly and it was perfect. This is a keeper

  13. Is it okay to substitute sour cream with double cream or plain yoghurt?
    Can I also substitute the chicken broth with chicken stock?

    1. So sorry, to have not gotten back to you. I was out of town all weekend. So, what did you end up doing? I hope it turned out for you!

  14. 5 stars
    Hi there! I absolutely love stroganoff recipes and can’t seem to get enough of it during the cooler months. I was wondering though if your recipe would be one that I could make ahead and freeze? I’m having my first baby in about 2 weeks and while the hubby has offered to help in the kitchen to take something off of my plate, he’s not one for following recipes! If not I’ll just have to get my fix before our little one makes an appearance. Thank you so much!

  15. My family loves chicken straganoff so I’m anxious to try your recipe! A tip for those who don’t have sour cream: you can use whipping cream or plain yogurt. Also try it over rice. My family prefers stroganoff over rice rather than noodles. (((Hugs)))

  16. I found this on Pinterest and it looks AMAZING! I bought all the ingredients and am going to make it tonight! Thanks so much!

    1. This recipe is from a contributor, but I don’t see why it couldn’t! Let me know what you think!

    1. It’s pretty dark on my screen. It could be a setting on your computer. I’m sorry it’s so light.

  17. 5 stars
    Thank you so much for your kindness in sharing this recipe, just what I am looking for, it looks great and I am sure it will taste smashing as well. The broad ribbon noodles are just perfect for the chicken dish. We do enjoy veggies so I might add small florets of broccoli or even asparagus tips all the goodness in one plate. I think I shall follow your blog it looks great. Go well with the blessings of the Lord. Au revoir….

    1. Awe, thank you Elize!! I hope you will follow! I’d love to know what you think of this recipe & others you may try!

  18. 5 stars
    This was SO good! I made it for dinner last night and we all loved it- even my 3 somewhat picky kids (although they let my husband and I eat their mushrooms!). 🙂 Thanks for a great, easy recipe. It’s definitely one that will be going on the menu some more.

    One variation that I made…I used sliced button mushrooms instead of cremini and omitted the thyme. It was cheaper this way and still got a 5 star review from all of us.

    1. This is a contributors post, but I don’t think it really matters what size. I would think a small one, but if you like more, you could always do a bigger one 🙂 Hope that helps!

  19. 5 stars
    What a great option, other than hamburger or steak. I never thought to use chicken, but I am so glad I tried! It was so good!! I will use the recipe again!

  20. 5 stars
    Beef stroganoff has always been our go to recipe for dinner but if your looking to change things up this chicken stroganoff is just as good! If you dont like mushrooms just leave them them out. Sure to please the whole family.

  21. 5 stars
    just perfect, really great flavour and made enOugh to freeze fOR a couple lunches. Used chicken thiGhs just becausE thats what we had and it was great. Will makenagsin for sure!

  22. 5 stars
    Love this!! I have made it many times now. My husband is a sauce guy so unusually double the sauce portion.

  23. 5 stars
    delicious! MY children even ate it. I made it vegetarian. Left out the chicken and used “better than” no chicken bouillon instead of chicken stock. This recipe will for sure go into our dinner rotation!

  24. 5 stars
    Pasta and chicken are always a hit at my house. I am constantly looking for new chicken recipes and this one did NOT disappoint! Adding it into the dinner rotation.

    1. Sorry, this recipe is from a contributor, but I would guess a scoop that’s about 1 1/2 cups size.

  25. 5 stars
    Family absolute loved it. Kids asked for Thirds. The nutr facts almost gave me a heart ache tho. Thats not per serving is it? thats total calories for the entire patch? If not there Goes my diet! Lol

  26. 5 stars
    Oh my gosh, this is absolutely delish! the seasoning for the chicken was really good, and added a lot of flavor. I followed the recipe exactly, except i felt that 1 lb of noodles might overwhelm the sauce. i used 5 oz of noodles and 5 oz of gluten free pasta because that was what I had. that seemed like a better amount, although i think the next time I would just serve the chicken and noodles separately. Also, even though I had bought already trimmed chicken tenders, which should’ve cut down on the prep time, it took me somewhat longer than 10 minutes. Can’t say why. I’m a seasoned (pun intended) cook! but other than that, it was terrific and i will be making it again soon! THank you!

  27. this looks delicious ! can this be made ahead and reheated for company or just make up to the sauce and add the chicken to heat before serving

  28. 5 stars
    My mom made home cooked meals every night for us. Beef stroganoff was one of her quick, easy go-to’s. The meal was so comforting to me, but I dislike beef and always have. I found this recipe a few years back and it has been an absolute HIT every time I make it and it always satisfies my stroganoff cravings. I tweek it a little every time.

  29. 3745 mg of sodium????!!!!! is that correct? Recipe looks good and I want to try it but just curious about the sodium.

  30. Hi! I realize sour cream is a usual ingredient in stroganoff, but if my family doesn’t like it, is there anything with which you might substitute it? Thank you very much – this looks delicious!

    1. Usually plain yogurt is a great substitute, equal measurements. I have not tried with this recipe, though.

    2. I have made this so many times with canned coconut milk in place and just used the thicker portion of it that is settled on the top of the can… it works great! My son can’t eat sour cream for lactose reasons and I use canned coconut milk all the time to replace it. It doesn’t curdle like the yogurt does

  31. Absolutely delicious.

    I have shared this recipe many times and made many times.

    Do yourself a favour and try this!

  32. 5 stars
    This is perfect comfort food. We love regular beef stroganoff but I think we preferred this over the beef counterparts we’ve had!! Delicious!!