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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles coated in a silky sour cream and mushroom sauce, plus visible golden chicken strips throughout. A one-pan weeknight chicken dinner with creamy texture and tangy flavor, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
Sauté base and thickener
  • 2 tbsp butter
  • 1 onion Medium, diced.
  • 8 oz cremini mushrooms Sliced.
  • 3 garlic Minced.
  • 2 tbsp all-purpose flour
Stroganoff sauce
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 12 oz egg noodles Cooked, for serving.
  • 0.25 fresh dill or parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Heat the butter in a large skillet over medium-high heat, then cook the chicken for 5-6 minutes until golden and cooked through; remove to a plate.
Sauté vegetables
  1. In the same pan, cook the diced onion and sliced mushrooms over medium-high heat for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Build the sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to cook off the raw taste. Gradually pour in the chicken broth, scraping up all browned bits from the pan.
Thicken and finish
  1. Stir in the Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens. Turn off the heat and stir in the sour cream until smooth, then return the cooked chicken to the pan to rewarm.
Serve
  1. Serve the stroganoff over the cooked egg noodles and garnish with fresh dill or parsley. Top with a quick crack of pepper if desired for extra contrast.

Notes

Pro tip: when stirring in sour cream, keep the heat off or very low so it stays silky instead of breaking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop until warmed through. Freezing: not recommended for best sour cream texture. Dietary swap: use gluten-free all-purpose flour to keep the sauce thickener gluten-free.