I can’t get enough of this creamy chicken stroganoff, with tender bites of chicken and a rich mushroom sauce that tastes like it took all day. It’s the kind of dinner that disappears fast.
I’m obsessed with this Easy Chicken Stroganoff because it hits that rich, creamy, savory spot without acting fussy about it. I get tender bites of chicken breasts, a pile of mushrooms, and that glossy sauce that clings to every noodle like it knows exactly what it’s doing.
But the real pull is the tangy little kick running through all that creaminess. So good.
I love how it feels weeknight-fast but still tastes like I put serious effort in, which is honestly my favorite kind of dinner. And leftovers?
I’m not sharing if I can help it. Not even pretending tonight.
Ingredients
- Chicken keeps it filling, cozy, and weeknight-friendly without feeling too heavy.
- Salt and pepper wake everything up.
Basic, but totally necessary.
- Olive oil or butter helps brown the chicken and adds that first layer of flavor.
- Onion turns sweet and soft, giving the sauce a comfy homemade vibe.
- Mushrooms bring that savory, almost meaty bite.
I’m always adding extra.
- Garlic makes the whole pan smell amazing.
Plus, it’s never a bad idea.
- Flour helps the sauce thicken so it actually hugs the noodles.
- Chicken broth keeps the sauce savory without making it too rich.
- Dijon adds a little tang, so the creamy sauce doesn’t taste flat.
- Worcestershire gives it depth.
Basically, it’s the secret little flavor boost.
- Sour cream makes it creamy, tangy, and classic stroganoff-style.
- Egg noodles are soft, buttery, and perfect for catching all that sauce.
- Parsley adds freshness and color, so the bowl doesn’t look too beige.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, thinly sliced
- 8 ounces mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream or whole milk (optional for extra richness)
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped for garnish
How to Make this
1. Season chicken pieces with salt and black pepper.
2. Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat, add chicken in a single layer, and cook until golden and just cooked through, about 4 to 6 minutes; remove chicken to a plate.
3. Add remaining 1 tablespoon olive oil or butter to the skillet, reduce heat to medium, and add the sliced onion; cook until softened, about 4 minutes.
4. Add sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
5. Stir in minced garlic and cook 30 seconds until fragrant.
6. Sprinkle 2 tablespoons all purpose flour over the vegetables, stir to combine, and cook 1 minute to remove raw flour taste.
7. Gradually whisk in 1 1/2 cups low sodium chicken broth, then add 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce; bring to a simmer and cook until sauce thickens, about 3 to 5 minutes.
8. Return the cooked chicken to the skillet, simmer 2 to 3 minutes to heat through and meld flavors; taste and adjust salt and black pepper.
9. Remove skillet from heat, stir in 1/2 cup room temperature sour cream and, if using, 1/4 cup heavy cream or whole milk until smooth and creamy. Do not boil after adding sour cream.
10. Meanwhile cook 8 ounces egg noodles according to package directions, drain, divide among plates, spoon stroganoff over the noodles, and garnish with 2 tablespoons chopped fresh parsley.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Medium pot for boiling egg noodles
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon
7. Whisk
8. Measuring cups and spoons
9. Fine-mesh colander or strainer
FAQ
Easy Chicken Stroganoff Recipe Substitutions and Variations
- Chicken: substitute boneless turkey breast cut to bite size or firm tofu (press and brown) for a vegetarian option.
- Sour cream: use plain Greek yogurt or crème fraîche at room temperature for similar tang and creaminess.
- All purpose flour: replace with cornstarch or arrowroot powder (mix with cold water 1:1 for a slurry) to thicken the sauce.
- Egg noodles: swap with wide pasta, fettuccine, rice, or creamy mashed potatoes to serve the stroganoff over.
Pro Tips
1. Pat the chicken pieces very dry and season just before cooking to get a golden crust; cook in batches so the pan is not crowded and you get good browning instead of steaming.
2. Let the mushrooms brown until their liquid has mostly cooked off; that caramelization adds a deep savory flavor that makes the sauce sing.
3. After sprinkling the flour, cook it a full minute and whisk in the broth gradually, scraping up the browned bits from the bottom of the pan for extra depth.
4. Temper the sour cream by stirring a few tablespoons of the hot sauce into it first, then mixing it back into the skillet off the heat so the sauce stays silky and does not separate.
5. Use some reserved pasta cooking water or a splash of broth to loosen the sauce if it becomes too thick, and finish with a quick squeeze of lemon or a little extra mustard if the dish needs brightness.
Easy Chicken Stroganoff Recipe
I can’t get enough of this creamy chicken stroganoff, with tender bites of chicken and a rich mushroom sauce that tastes like it took all day. It’s the kind of dinner that disappears fast.
4
servings
717
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Medium pot for boiling egg noodles
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Tongs or slotted spoon
7. Whisk
8. Measuring cups and spoons
9. Fine-mesh colander or strainer
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
-
Salt and black pepper to taste
-
2 tablespoons olive oil or butter
-
1 medium yellow onion, thinly sliced
-
8 ounces mushrooms, sliced (cremini or button)
-
3 cloves garlic, minced
-
2 tablespoons all purpose flour
-
1 1/2 cups low sodium chicken broth
-
1 tablespoon Dijon mustard
-
1 teaspoon Worcestershire sauce
-
1/2 cup sour cream, room temperature
-
1/4 cup heavy cream or whole milk (optional for extra richness)
-
8 ounces egg noodles
-
2 tablespoons fresh parsley, chopped for garnish
Directions
- Season chicken pieces with salt and black pepper.
- Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat, add chicken in a single layer, and cook until golden and just cooked through, about 4 to 6 minutes; remove chicken to a plate.
- Add remaining 1 tablespoon olive oil or butter to the skillet, reduce heat to medium, and add the sliced onion; cook until softened, about 4 minutes.
- Add sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Sprinkle 2 tablespoons all purpose flour over the vegetables, stir to combine, and cook 1 minute to remove raw flour taste.
- Gradually whisk in 1 1/2 cups low sodium chicken broth, then add 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce; bring to a simmer and cook until sauce thickens, about 3 to 5 minutes.
- Return the cooked chicken to the skillet, simmer 2 to 3 minutes to heat through and meld flavors; taste and adjust salt and black pepper.
- Remove skillet from heat, stir in 1/2 cup room temperature sour cream and, if using, 1/4 cup heavy cream or whole milk until smooth and creamy. Do not boil after adding sour cream.
- Meanwhile cook 8 ounces egg noodles according to package directions, drain, divide among plates, spoon stroganoff over the noodles, and garnish with 2 tablespoons chopped fresh parsley.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 460g
- Total number of serves: 4
- Calories: 717kcal
- Fat: 26.5g
- Saturated Fat: 9.4g
- Trans Fat: 0.05g
- Polyunsaturated: 3g
- Monounsaturated: 8.5g
- Cholesterol: 179mg
- Sodium: 280mg
- Potassium: 743mg
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 4g
- Protein: 61g
- Vitamin A: 400IU
- Vitamin C: 3mg
- Calcium: 53mg
- Iron: 2.8mg
