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Easy Chicken Stroganoff

Easy chicken stroganoff with silky sour cream mushroom sauce and golden chicken strips. Wide egg noodles are coated in a tangy, creamy chicken noodle finish—ready for a quick weeknight chicken dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat butter in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
Sauté onion and mushrooms
  1. In the same skillet, cook the onion and mushrooms over medium-high heat for 5-6 minutes until golden. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Build the stroganoff sauce
  1. Sprinkle all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in chicken broth while scraping up all browned bits from the pan.
  2. Stir in Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Remove the skillet from the heat and stir in sour cream until smooth and creamy. Return the cooked chicken to the pan to warm through.
  2. Serve the creamy chicken stroganoff over cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: keep the sour cream off the heat until the end so it stays silky—stir it in after simmering, then return the chicken just to warm. Refrigerate leftovers in an airtight container for up to 3 days; freeze the chicken and sauce only for up to 2 months (add fresh-cooked noodles when reheating for best texture). For a lighter option, use low-fat sour cream while keeping the same technique.