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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles coated in a silky, tangy sour cream and mushroom chicken sauce. Golden chicken strips and sautéed cremini mushrooms cook together in one skillet 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 Cloves, minced.
  • 2 tbsp all-purpose flour
Sauce
  • 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.
  • 0.5 fresh dill or parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Cook the chicken in the butter in a large skillet over medium-high heat for 5-6 minutes until golden and cooked through, then remove.
Sauté the vegetables
  1. Add the onion and 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.
Make the stroganoff sauce
  1. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while scraping up all browned bits.
  2. Stir in Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Remove the pan from the heat and stir in the sour cream until smooth. Return the chicken to the pan and warm briefly to combine.
  2. Serve the creamy stroganoff over the cooked egg noodles. Garnish with fresh dill or parsley.

Notes

Pro tip: Scrape the browned bits from the skillet when you add the broth—this is where the sauce picks up deep flavor. Store leftovers in the fridge up to 3 days; reheat gently to avoid breaking the sour cream. Freezing is not recommended because sour cream can separate after thawing. For a dairy-free swap, use a sour-cream style plant alternative and warm at low heat so it stays smooth.