Get ready to savor a creamy, comforting Chicken Stroganoff that's easy to make and full of rich flavors. This dish combines tender chicken, mushrooms, and a tangy sour cream sauce served over tender egg noodles for a satisfying meal.
This chicken and mushroom stroganoff features simple ingredients like boneless chicken breasts, fresh mushrooms, and a homemade sauce enhanced with Dijon mustard and Worcestershire for depth. Our family loves this dish for busy weeknight dinners. Ready in just 30 minutes, it's hearty, flavorful, and an easy go-to when you want a comforting meal without the wait.
If you enjoyed this chicken stroganoff recipe, check out our budget-friendly stroganoff with ground beef and classic beef stroganoff.
Jump to:
Why You'll Love This Recipe
- Simple Ingredients: This chicken stroganoff with mushrooms is made with everyday pantry staples that are easy to find.
- Comfort Food Classic: A creamy, satisfying dish that warms you up from the inside out.
- Versatile: Enjoy stroganoff over noodles, rice, or mashed potatoes to suit your preference.
- Kid-Approved: Mild flavors and creamy texture make it a hit with kids and adults alike.
Ingredients
- Egg Noodles: Choose wide egg noodles for the best texture in this easy chicken stroganoff recipe. Cook them to al dente to prevent mushiness when combined with the sauce.
- Chicken Breasts: Use boneless, skinless breasts cut into bite-sized pieces for even cooking and quicker browning.
- Butter: Butter adds richness and helps sauté the chicken and vegetables, creating a flavorful base for the sauce.
- Brown Mushrooms: Select fresh, firm brown mushrooms for earthiness and texture. Slice them evenly and sauté until tender to release their moisture and deepen the sauce's flavor.
- Chicken Broth: Use low-sodium chicken broth to control saltiness in the sauce. It adds depth and moisture, making the sauce flavorful without overpowering the other ingredients.
- Extra Flavor: Worcestershire sauce adds a tangy, umami boost that enhances the richness of the sauce while Dijon mustard Adds subtle sharpness and complexity.
- Sour Cream: Provides the creamy tang that defines stroganoff. Use full-fat sour cream for the best texture and flavor, and stir it in gently to avoid curdling.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Herb-Infused Stroganoff: Stir in fresh herbs like parsley, dill, or thyme at the end for a bright, fresh flavor boost.
- Creamy Dairy-Free Stroganoff: Use coconut cream or a cashew-based cream instead of sour cream for a dairy-free version of this recipe. It still delivers creaminess with a subtle nutty flavor.
- Spicy Flavor: Add a dash of hot sauce or crushed red pepper flakes to give this best chicken stroganoff recipe a bold, flavorful twist with a spicy kick.
- Mushroom Medley Mix-In: Boost the umami by mixing different mushrooms, such as cremini, shiitake, or oyster mushrooms, with the brown mushrooms. This variation adds depth and a gourmet touch to the dish.
For more chicken and pasta combinations with tons of flavor, try this chicken Parmesan pasta or this chicken fajita pasta!
How to Make Stroganoff with Chicken
This easy chicken stroganoff comes together quickly with just one skillet and a pot of noodles. Before you start, bring the chicken to room temperature and cook the egg noodles according to package directions, then set them aside.
- Step 1: Season the Chicken. Cut the chicken into bite-sized pieces and pat them dry. Season with salt, pepper, Italian seasoning, and thyme to build flavor right from the start.
- Step 2: Sear the Chicken. Melt butter in a large skillet and cook the chicken in a single layer until golden on both sides and fully cooked. Cook in batches if needed to avoid overcrowding the pan. Transfer the chicken to a plate once done.
- Step 3: Sauté the Vegetables. In the same skillet, melt more butter and add the diced onion. Cook until softened, then stir in the mushrooms and garlic. Let everything cook down until tender and aromatic.
- Step 4: Make the Sauce. Whisk together the chicken broth, flour, and Worcestershire sauce. Pour into the skillet with the vegetables, bring to a gentle boil, then lower the heat and let it simmer until the sauce thickens.
- Step 5: Combine and Serve. Add the chicken back into the skillet and stir in the sour cream and Dijon mustard. Let it heat through for a minute or two, then serve over the cooked egg noodles with a cucumber tomato salad on the side.
Hint: Save some pasta water
If the sauce thickens too much, a splash of reserved pasta water can help loosen it without thinning the flavor.
Expert Tips
- Cook Noodles Just to Al Dente. They'll soften slightly when topped with sauce, so undercooking slightly helps keep the texture just right.
- Deglaze the Skillet After Cooking the Chicken. Don't wipe out the pan, those browned bits add tons of savory flavor to the sauce, enhancing what might be the best chicken stroganoff recipe you've tried.
- Slice Mushrooms Evenly for Consistent Cooking. Uneven slices can lead to some mushrooms being undercooked or overdone. Aim for uniform thickness so they sauté properly and develop flavor.
- Use Room Temperature Sour Cream to Prevent Curdling. Cold sour cream can separate when added to a hot sauce. Let it sit out while you prep the rest of the recipe for a smooth finish.
- Whisk Flour into the Broth Before Adding to the Pan. This prevents lumps and ensures a silky, evenly thickened sauce, with no need to make a separate roux.
Serving Suggestions
Enjoy this dish with complementary sides that add brightness and soak up every bit of the creamy sauce.
- For a quick and easy weeknight family meal, pair it with crisp veggie sides like oven roasted potatoes and carrots, or creamy cucumber salad to balance the richness.
- Serve over garlic mashed potatoes with some baked garlic knots to soak up the sauce!
Storage Directions
- Storing: Leftover stroganoff keeps well in an airtight container in the refrigerator for 3-5 days. Store the noodles and sauce separately if possible to prevent sogginess.
- Reheating: For best results, reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. You can also microwave it in short bursts, stirring between each interval to heat evenly.
- Make Ahead: You can prep the chicken and mushroom sauce a day in advance and store it in the fridge. When ready to serve, reheat the sauce gently and boil the noodles fresh, making this recipe for chicken stroganoff an easy option for stress-free weeknight dinners or meal prep.
Recipe FAQs
Wide pasta like pappardelle or fettuccine, or even rice or mashed potatoes, can be great alternatives to egg noodles.
It's best to freeze the chicken and mushroom sauce without the noodles, as pasta can become mushy when thawed. Store the sauce in an airtight, freezer-safe container for up to three months. Thaw in the fridge overnight and gently reheat on the stove.
Yes, you can! Cook the chicken, mushrooms, onions, and seasonings in the slow cooker on low for 4-6 hours. Add the sour cream and mustard near the end, about 15-30 minutes before serving, to keep the sauce creamy and prevent curdling. Serve over freshly cooked noodles for the best texture.
More Chicken Dinner Recipes
We would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Chicken Stroganoff Recipe
Equipment
Ingredients
Noodles
- 12 ounce egg noodles
Chicken
- 1 ½ pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- 2 tablespoons butter
Stroganoff Sauce
- 2 tablespoons butter
- 1 cup yellow onion (diced)
- 8 ounce brown mushrooms (sliced)
- 3 teaspoons garlic (minced)
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ cup sour cream
- 1 teaspoon Dijon mustard
Instructions
- Cook egg noodles to al dente per directions on the package. Drain and set aside.
- Season the sliced chicken bites with salt, black pepper, Italian seasoning, and thyme.
- In a large skillet, heat two tablespoons of butter over medium-high heat. Place chicken bites in a single layer, cooking for about 3 minutes per side without stirring. Ensure they are just browned and no longer red. Cook the chicken in two batches to avoid overcrowding the pan. Once browned, transfer the chicken to a plate and cover to keep it warm.
- Reduce heat to medium, add remaining butter, and melt. Then add onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan, and continue cooking until they have softened, about 4 minutes.
- Add chicken broth, flour, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
- Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
- Add the cooked chicken back to the skillet when the mushroom gravy thickens, then stir in sour cream and Dijon mustard! Cook for 1-2 minutes until chicken is warmed through.
- Serve over-cooked egg noodles, and enjoy!
Notes
- Season the chicken well before cooking to build layers of flavor throughout the dish.
- Deglaze the skillet with chicken broth after cooking the chicken to capture all those tasty browned bits.
- Use room temperature sour cream when adding it to the sauce to keep it smooth and prevent curdling.
- Store leftover sauce separately from noodles in the fridge for up to 4 days and reheat gently for the best texture.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Leave a Reply