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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles coated in a silky, tangy sour cream and mushroom sauce. Golden chicken strips stay visible throughout a creamy, golden-brown bowl made in one skillet.
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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 and seasonings
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.25 Salt To taste.
  • 0.25 pepper To taste.
  • 0.25 garlic powder To taste.
  • 0.25 smoked paprika To taste.
Sauté base and sauce
  • 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.
  • 0.25 Fresh dill or parsley for garnish For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook chicken
  1. Season chicken strips with salt, pepper, garlic powder, and smoked paprika to taste, then cook in butter in a large skillet over medium-high heat for 5-6 minutes until golden and cooked through.
  2. Transfer the cooked chicken strips to a plate and set aside while you cook the vegetables.
Build the mushroom sauce
  1. In the same skillet, cook diced onion and sliced cremini mushrooms over medium-high heat for 5-6 minutes until golden.
  2. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown too much.
  3. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to lightly cook the flour.
  4. Gradually pour in chicken broth while scraping up all browned bits from the pan, then stir until smooth.
  5. Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Remove the skillet from the heat and stir in sour cream until smooth and fully combined.
  2. Return the chicken to the pan and stir to coat, then serve over cooked egg noodles.
  3. Garnish with fresh dill or parsley and top with cracked pepper if desired.

Notes

Pro tip: add sour cream after the sauce has simmered and removed from heat so it stays silky and doesn’t split. Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because the sour cream sauce can break after thawing. For a dairy-light swap, use low-fat sour cream and expect a slightly thinner sauce.