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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles in a silky, tangy sour cream and mushroom sauce. Golden chicken strips and mushrooms are cooked in one skillet, then simmered into a creamy, lightly thickened broth coating the noodles.
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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
  • 1.5 lb boneless skinless chicken breasts
  • 0.1 Salt to taste
  • 0.1 pepper to taste
  • 0.1 garlic powder to taste
  • 0.1 smoked paprika to taste
Sauté and sauce
  • 2 tbsp butter
  • 1 onion medium, diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
Serve
  • 12 oz egg noodles cooked
  • 0.1 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 to taste. Cook in butter in a large skillet over medium-high heat for 5-6 minutes, turning as needed, until golden and cooked through, then remove to a plate.
Cook vegetables
  1. Add the diced onion and sliced mushrooms to the same pan and cook over medium-high heat for 5-6 minutes, until golden. Stir in the minced garlic and cook for 1 minute until fragrant.
Thicken sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, scraping up all browned bits from the pan.
Simmer stroganoff
  1. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Remove from the heat and stir in the sour cream until smooth, then return the chicken to the pan. Serve the creamy chicken mixture over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: After simmering, remove the pan from the heat before adding sour cream so it stays silky and doesn’t split. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove or in short microwave bursts until warmed through. Freezing is not recommended for best sour cream texture. For a lower-fat option, use low-fat sour cream and choose reduced-sodium chicken broth.