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
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.
Was looking to make something different with Chicken and found this recipe. My husband and I both loved it and will definitely make it again..
Delish and easy
Hands down the best Chicken Stroganoff recipe I’ve ever made. This one is a keeper. THANK YOU!
Aw, I’m so glad you enjoyed the recipe. Thank YOU for giving it a try!
Absolutely delicious !
This is perfect comfort food. We love regular beef stroganoff but I think we preferred this over the beef counterparts we’ve had!! Delicious!!
Oh that makes me so happy to hear! Glad that the stroganoff was a hit!
This was quite wonderful.
Thank you!! So glad you enjoyed the stroganoff!
Delicious. A staple
Thank you!! So glad you enjoy the recipe!
Absolutely delicious.
I have shared this recipe many times and made many times.
Do yourself a favour and try this!
Thanks so much for sharing! I’m glad to hear this is one of your go-to’s!
Honestly good! Left out the garlic, hubby does not like it, still tates amazing
I’m so happy you enjoyed it! Thanks for sharing!
What a nice change from hamburger stroganoff. My family loved it! I always have chicken, so this will be a new go-to.
I’ve made this twice. It has so much flavor you won’t miss the beef. Excellent!
I agree!! Thank you for saying that!
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!
Usually plain yogurt is a great substitute, equal measurements. I have not tried with this recipe, though.
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
That is such a great tip! Thanks for sharing that!
Amazing, never would I have thought to make stroganoff with Chicken! This has been added into our meal rotation.
I hadn’t either! Glad you liked it! Thank you for letting me know!
3745 mg of sodium????!!!!! is that correct? Recipe looks good and I want to try it but just curious about the sodium.
624 mg. per serving, but I don’t see what a serving size is.
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.
I am glad you found this recipe 🙂 It’s one of my go-to’s!! Thank you!
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
Thank you, it is! Yes, to either of those 🙂 Enjoy!!
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!
Oh, I love to hear that! Thank you so much for sharing that!
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
What is the serving size for this meal?
Sorry, this recipe is from a contributor, but I would guess a scoop that’s about 1 1/2 cups size.
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.
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!
Yay!! Glad it was a hit! Thanks for sharing your changes.
Love this!! I have made it many times now. My husband is a sauce guy so unusually double the sauce portion.
So glad you both love it! Love the sauce portion too!
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!
Glad to hear that! Thank you & great idea to use for lunches!
Sounds yummy bUt saw nutrition panel. Is it right 3403 calories per serving?
3500 calories per serving? Is that right?
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.
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!
My family loved your beef stroganoff recipe and this one was just as good. I especially loved the fresh mushrooms.
This is by far one of my most favorite Stroganoff recipes!
Yay!! I am glad to hear that! Thank you for letting me know!
Amazingly tasty recipe. It’s become a go to for chicken breasts! I reccomend it to everyone!
Thank you so much for sharing that!! Glad you liked it!
What size shallot do you recommened? Small, medium?
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!
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.
Thanks Lydia!! Yeah, not everyone likes mushrooms! I’m glad they liked it!!
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….
Awe, thank you Elize!! I hope you will follow! I’d love to know what you think of this recipe & others you may try!
Do you think it would be okay to freeze this recipe?
I haven’t, but I’m sure it would be ok. Enjoy!
Why are the recipe ingredients and directions so light; hard to see; had to increase font size.
It’s pretty dark on my screen. It could be a setting on your computer. I’m sorry it’s so light.
I’m in the middle of making this right now. It is SOOOO delicious. Thanks for sharing the recipe.
How did you like it? I hope it was a hit. Thanks so much for trying it!
Could this be done in the crockpot?
This recipe is from a contributor, but I don’t see why it couldn’t! Let me know what you think!
I found this on Pinterest and it looks AMAZING! I bought all the ingredients and am going to make it tonight! Thanks so much!
Isn’t stroganoff amazing?! Love all the different ways to make it. Hope you like it!!
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)))
Thanks for the tips!! Let me know what you think! Thank you!
So do you cook the noodles before hand or not
Yes, the noodles are cooked and drained 🙂 Enjoy and thanks for stopping by!
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!
That’s so exciting!!! This recipe is from one of my contributors, Natalie at http://lifemadesimplebakes.com/. I personally haven’t tried, so you may want to ask her. She would know better!! Good luck to you and enjoy your baby (when he/she comes) 🙂
Please reply as I’m about to begin
Is it okay to substitute sour cream with double cream or plain yoghurt?
Can I also substitute the chicken broth with chicken stock?
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!
Hi
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
So glad you liked it!! Love when I have everything on hand for a recipe 🙂 Thanks so much!!
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!! ????
Love when I have all ingredients on hand!! Thanks so much for stopping by!
This is a fantastic recipe. Would have never thought to make a chicken stroganoff! Easy recipe and overall delicious!
Thank you so much! Love the variations for stroganoff!!
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
Of course!! You can add whatever spices you like 🙂 Hope he likes it!!
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!
Yay! So glad you liked it! Thanks for sharing 🙂 And, giving it a try!
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 🙂
I’ll have to try that! Sounds delicious! Thanks for sharing!
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.
This would be great!! Hope you love it!! Thanks for letting me know and giving it a try!
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 🙂
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!
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.
Sounds delish! We love stroganoff at our house and it’s so nice having the variety! Thanks for sharing!
I don’t have chicken breast on hand can I use boneless skinless chicken thighs?
You could use whatever chicken you have on hand:) Let me know what you use and how you like it!
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.
Thank you for letting us know! That is a great budget saving tip!! It’s worth the extra work:)
Thank you for all the nice recipes.
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!
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!
You are so welcome, Maria! It is one of our favorites and yes, picky kids love this recipe!! Thanks!
The most delicious recipe ever!
We absolutely love stroganoff at our home! So happy you like it!!
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.
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;)
Love the Chicken Stroganoff recipe. Thank you and have a Great Week.
This is definitely going on the menu for next week. This dish looks delicious. Thanks for sharing.
Thanks so much for stopping by! I hope you gave it a try and loved it!!
This is great because my daughter actually has a beef allergy so the traditional beef stroganoff is a no-no for us. Thanks!
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!!