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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. Juicy golden chicken strips and browned mushrooms create a creamy, weeknight-friendly one-pan stroganoff texture.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips and season with salt, pepper, garlic powder, and smoked paprika to taste.
Seasonings
  • Salt To taste; season chicken and adjust sauce if needed.
  • pepper To taste; season chicken and adjust sauce if needed.
  • garlic powder To taste; season chicken.
  • smoked paprika To taste; season chicken.
Vegetables and aromatics
  • 2 tbsp butter For cooking chicken and sautéing vegetables.
  • 1 onion 1 medium, diced.
  • 8 oz cremini mushrooms Sliced.
  • 3 cloves garlic Minced.
Sauce base
  • 2 tbsp all-purpose flour Helps thicken the broth sauce.
  • 1.5 cup chicken broth Use to deglaze and build the sauce.
  • 1 tbsp Worcestershire sauce Adds savory depth.
  • 1 tbsp Dijon mustard Adds tang to the creamy sauce.
  • 1 cup sour cream Stir in off heat until smooth to keep it silky.
Pasta and garnish
  • 12 oz egg noodles Cooked before serving.
  • Fresh dill or parsley for garnish Optional garnish; dill preferred for a fresh finish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Heat the 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 mushrooms and onion
  1. Add the diced onion and sliced mushrooms to the same skillet and cook for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute, stirring to prevent scorching.
Build the sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while scraping up all browned bits from the pan.
  2. Stir in the 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 the sour cream until smooth. Return the chicken to the pan and warm through briefly.
  2. Serve the stroganoff over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: keep the sour cream step off the heat so the sauce stays silky; stir until fully smooth before returning the chicken. Refrigerate leftovers in an airtight container up to 3 days; reheat gently (low heat, splash of broth if needed). Freezing is not recommended because sour cream can break when thawed. For a lighter option, use low-fat sour cream and keep simmer time to avoid thinning the sauce.