Easy Chicken Stroganoff Recipe

Name: Easy Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 pounds chicken thighs (boneless skinless); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon pepper; 3 tablespoons all purpose flour; 1 tablespoon olive oil; 3 tablespoons butter (unsalted); 12 ounce mushrooms (sliced); 1 medium onion (diced); 3 garlic cloves (minced); 2 cups chicken broth; 1 cup heavy cream; ½ cup sour cream; 1 ½ tablespoons Worcestershire sauce; 1 tablespoon dijon mustard; 12 ounce egg noodles (cooked according to package); Fresh parsley (chopped (optional))

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This easy chicken stroganoff recipe is the ultimate comfort food that my whole family loves. Ready in less than 30 minutes, it’s the perfect weeknight dinner for anyone making stroganoff for the first time or the fifteenth!

A cast iron skillet filled chicken stroganoff garnished with chopped herbs while a wooden spoon rests off to the side.

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Creamy Chicken Mushroom Stroganoff

If you grew up on traditional beef stroganoff, you’ll love this creamy chicken stroganoff version. I’ve made classic slow cooker beef stroganoff plenty of times, but this is the one I make when I want something other than red meat, or I have chicken defrosted in the fridge and I need delicious comfort food that is easy to make at the end of the day!

This simple chicken stroganoff has the yummiest creamy mushroom sauce and it’s all done in one skillet. You just can’t beat tender chicken in the infamous stroganoff sauce. It’s stayed tried and true for a reason, and it all comes down to taste. You’re going to love it!

What to Serve with Chicken Stroganoff

Egg noodles are the most classic choice, but not the only choice. It is also good with a different pasta like penne, fusilli, fettuccine, or farfalle pasta are a good substitute. Whether gluten-free, whole wheat, or regular.

You could also serve it over brown rice, white rice, or mashed potatoes.
For a low-carb side, zucchini noodles, spaghetti squash, cauliflower mash, or cauliflower rice are excellent options.

A wooden spoon lifting a portion of chicken stroganoff.

Chicken Stroganoff Ingredients Notes

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts.

Ingredients for chicken stroganoff laid out include boneless chicken thighs, baby bella mushrooms, wide egg noodles, chicken broth, heavy cream, sour cream, Worcestershire sauce, dijon mustard, avocado oil, flour, butter, sweet onion, garlic cloves, onion powder, garlic powder, paprika, and salt.

Chicken thighs: Boneless skinless chicken thighs are my favorite cut of chicken to use for this recipe. The dark meat is super flavorful and keeps nice and moist.
Seasoning: Garlic powder, onion powder, paprika, salt, and pepper.
All-purpose flour: Coating the chicken in flour helps to sear it and give it a bit of crust around the edges. It also helps to thicken the sauce when it all comes together.
Unsalted butter: We use oil to cook the chicken, but then we add butter to the skillet to start the base of the sauce. This gives it a ton more flavor.
Sliced mushrooms and aromatics: Mushrooms, diced onions, and minced garlic cloves are sautéed in butter before adding any liquid.
Chicken broth: Use either homemade or store-bought broth.
Heavy cream and sour cream: Both of these give the sauce a thick and creamy richness; however, the sour cream also gives it the signature tang. Use low fat or full fat sour cream.
Worcestershire sauce: For a depth of flavor.
Dijon mustard: Adds a bit zip!
Egg noodles: Cooked according to package directions.
Fresh parsley: An optional garnish.

Variations/ Substitutions

I use chicken thighs most often, but it’s possible to use skinless chicken breasts, chicken tenderloins, or even ground chicken or turkey if preferred.
Substitute plain Greek yogurt for sour cream, if you’d like. Keep in mind it does have a higher chance of curdling, just because it has less fat than sour cream.
Swap the heavy cream for a can of cream of mushroom or cream of chicken soup. These are higher in sodium, so you may want to use less salt when seasoning the chicken.
You can also substitute some of the chicken stock for dry white wine for extra flavor.

How to Make Homemade Chicken Stroganoff

A pot filled with noodles submerged in boiling water.

Step 1: Cook the noodles separately and cook the stroganoff as it boils!

Five raw, seasoned chicken thighs arranged in a row on a cutting board.

Five pieces of raw chicken thighs coated in flour are arranged on a cutting board.

Step 2: Pat the chicken dry with a paper towel and season with onion powder, garlic powder, paprika, salt, and pepper on both sides. Then, sprinkle the flour on both sides. Gently press the flour into the chicken to make sure it sticks.

A cast-iron skillet containing five seasoned, cooked chicken thighs.

Five seasoned and grilled chicken breasts arranged in a line on a speckled cutting board.

Step 3: Cook the chicken in heated oil in a large skillet over medium heat. Good a nice sear on both sides, cooking for 7-10 minutes, flipping halfway.

Once golden brown and no longer pink in the middle, transfer the chicken to a plate or board to allow it to rest. Once the juices have settled, cut the chicken into bite-size pieces (about 1-inch cubes).

A black cast iron skillet with melted butter.

A cast iron skillet filled with cooked mushrooms, diced onions, and chopped garlic.

Step 4: To the same skillet, melt the butter over medium-high heat and cook the mushrooms and onions for 4-5 minutes until softened. Stir occasionally, and then add the garlic and sauté for another couple of minutes.

A cast iron skillet with sautéed mushrooms and onions with chicken broth being poured into the skillet.

heavy cream is being poured into a black cast iron skillet filled with cooked mushrooms and chicken broth.

Step 5: Slowly pour in the chicken broth, a little at a time. As you stir, use a wooden spoon to deglaze the skillet and scrape any browned bits off the bottom of the pan.

Cast iron skillet of mushroom and sauce, topped with a dollop of sour cream.

A cast iron skillet filled with creamy sauce containing mushrooms and chicken, topped with a portion of uncooked pasta.

Step 6: Stir in the heavy cream. Remove the skillet from the heat and then stir in the sour cream. Add the Worcestershire sauce and Dijon mustard. Stir to combine.

A cast iron skillet filled chicken stroganoff garnished with chopped herbs.

Step 7: Add the chicken back into the sauce and gently toss to coat. Then add the cooked noodles in as well and stir.

Garnish with fresh parsley if desired and serve with a slice of crust bread.

The best part is soaking up all of that yummy sauce!

A fork holding a bite of chicken stroganoff over a white bowl.

Tips

If you want to thin the sauce a bit, mix in broth or cream, a tablespoon at a time.
To thicken it, slowly pour in a cornstarch slurry. In a small bowl, whisk 1 tablespoon of cornstarch and a tablespoon of cold water. Drizzle it in while the sauce simmers over low heat. Stir often to blend it completely. It will thicken shortly.
Be sure to stir the sour cream in after removing it from the heat, or it may curdle and have lumps. It is still edible but the texture will change slightly. I like using full-fat sour cream, as the higher the fat content, the lower the chance of it curdling.
Use an instant-read thermometer to test the internal temperature of the chicken. It should be 145°F before it’s ready to come out of the pan. It will continue rising as it sits and will end at a safe-to-consume temperature of 165°F once it gets back into the pan with the sauce.
If you taste the sauce and think to yourself, it doesn’t taste like grandma’s recipe. Try a pinch of nutmeg!

How to Store Leftovers

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: You can freeze chicken stroganoff for up to 3 months. If you don’t have to, I’d say try and avoid it, because once it thaws, the texture may change.

Reheat: Reheat it in the microwave or on the stovetop, adding a little extra splash of broth or cream if necessary to loosen it up.

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FAQ’s

Can I make stroganoff without mushrooms?

Absolutely! If you don’t love mushrooms, leave them out. If you want the flavor of mushrooms without the texture, you could always swap the cream for cream of mushroom soup.

Chicken Stroganoff