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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles in a silky tangy sour cream and mushroom chicken sauce. Golden chicken strips and sautéed cremini mushrooms are simmered into a thick, creamy gravy 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
Sauce base
  • 2 tbsp butter
  • 1 onion Medium, diced.
  • 8 oz cremini mushrooms Sliced.
  • 3 garlic Cloves, 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 (per package directions).
  • 0.25 fresh dill or parsley For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook and brown the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Cook in butter in a large skillet over medium-high heat for 5-6 minutes, stirring until golden and cooked through, then remove to a plate.
Sauté mushrooms and onions
  1. In the same pan, cook the diced onion and sliced mushrooms over medium-high heat for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute until fragrant.
Make the creamy 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.
Simmer and thicken
  1. Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens. Remove from heat to keep the dairy silky.
Finish with sour cream and serve
  1. Stir in the sour cream until smooth, then return the chicken to the pan. Serve the creamy mushroom chicken sauce over cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: Remove the pan from heat before stirring in sour cream to prevent curdling, then rewarm gently with the chicken. Store leftovers in the fridge up to 3 days; reheat on the stovetop over low heat with a splash of broth if needed. Freezing is not recommended due to sour cream texture. For a lighter option, use low-fat sour cream for a similar tangy sauce.