Easy Chicken Stroganoff

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

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 chicken dinner for anyone making stroganoff for the first time or the fifteenth!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 728kcal

Author Sherri Hagymas

Ingredients

For the Chicken

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

For the sauce

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)

Instructions

Bring a large pot of water to boil and cook the egg noodles according to package instructions.
12 ounce egg noodles
Then pour into a colander in the sink to drain.
Season both sides of the chicken with the onion powder, garlic powder, paprika, salt, and pepper.
1.5 pounds chicken thighs, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon pepper
Then sprinkle the flour on both sides of the thighs as well and gently press it so it sticks.
3 tablespoons all purpose flour
Add the oil to a large skillet and heat over medium heat.
1 tablespoon olive oil
Place the chicken in the skillet and cook for 4-6 minutes. Then flip it over and cook the other side for an additional 3-4 minutes, until golden brown and not longer pink in the center and the internal temperature reaches 145° F with a meat thermometer. (Cooking time may vary depending on the size of each thigh)
Place the cooked chicken to a plate or chopping board and allow it to rest before slicing.
Add the butter to the same skillet and melt over medium high heat. Then add the sliced mushrooms and onions and saute for 4-5 minutes until they begin to soften, stirring occasionally.
3 tablespoons butter, 12 ounce mushrooms, 1 medium onion
Then add the minced garlic and sauté for an additional 1-2 minutes.
3 garlic cloves
Slowly add in the chicken broth a little at a time, stirring and scraping any brown bits off the bottom of the skillet with a wooden spoon.
2 cups chicken broth
Stir the heavy cream and heat for about 5 minutes, stirring occasionally.
1 cup heavy cream
Remove the skillet from the heat and then add in the sour cream, Worcestershire sauce, and dijon mustard and sitr to combine well.
½ cup sour cream, 1 ½ tablespoons Worcestershire sauce, 1 tablespoon dijon mustard
Dice the cooled chicken thighs into 1-inch cubes (or slice it into strips)
Add in the cooked noodles and chicken then gently toss to coat.
Garnish with fresh chopped parsley if you'd like.
Fresh parsley
Serve and enjoy with a slice of crusty bread to soak up the yummy sauce.

Notes

Use boneless, skinless chicken breasts, chicken tenderloins, or even ground chicken or turkey if you'd like.

Use a different kind of noodle like penne, fusilli, fettuccine, etc. (gluten free or regular). Or serve it over brown or white rice or mashed potatoes.

Swap the heavy cream for a 10.5 ounce can of cream of mushroom or cream of chicken soup. (you may want to use less salt when seasoning the chicken if you do use a cream soup)

To thin the sauce, mix in a tablespoon broth or heavy cream at a time.

To thicken the sauce, make a cornstarch slurry by whisking 1 tablespoon cornstarch with 1 tablespoon of cold water together and then adding to the sauce. Heat on low heat and stir often until it thickens.

Be sure to stir the sour cream in after removing 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

Substitute plain Greek yogurt for the sour cream if you'd like.

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

Nutrition