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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 cremini mushrooms are simmered into a creamy, golden-brown skillet sauce 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.5 Salt To taste.
  • 0.5 pepper To taste.
  • 0.5 garlic powder To taste.
  • 0.5 smoked paprika To taste.
Sauté base 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
Noodles and garnish
  • 12 oz egg noodles Cooked.
  • 1 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, then cook them in the butter in a large skillet over medium-high heat for 5-6 minutes until golden and cooked through. Remove the chicken to a plate.
Sauté mushrooms and aromatics
  1. Add the onion and sliced mushrooms to the same pan and cook over medium-high heat for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute.
Build the creamy sauce
  1. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, scraping up all browned bits, then stir until smooth.
Finish with tangy sour cream
  1. Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens. Remove from heat and stir in the sour cream until smooth, then return the chicken to the pan.
Serve
  1. Serve the stroganoff over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: simmer the sauce just until thickened, then remove from heat before stirring in sour cream to keep it silky. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove with a splash of broth if needed. Freezing is not recommended because sour cream can break during thawing. For a lower-fat option, use light sour cream (and reduce chicken broth slightly if the sauce thins).