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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. Golden chicken strips and browned mushroom-onion flavor simmer into a creamy sauce that clings to every bite.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts, cut into strips
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
Base
  • 2 tbsp butter
  • 1 onion, diced medium
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth
Sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
Noodles and garnish
  • 12 oz egg noodles, cooked
  • Fresh dill or parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat 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 vegetables and build the sauce
  1. In the same skillet, cook the onion and mushrooms over medium-high heat for 5-6 minutes until golden. Stir in the minced garlic and cook for 1 minute.
  2. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while scraping up all browned bits.
  3. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens.
Finish and serve
  1. Remove the skillet from heat and stir in the sour cream until smooth. Return the cooked chicken to the pan.
  2. Serve the stroganoff over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: keep the heat off before adding sour cream—stir it in off the burner to prevent curdling and keep the sauce silky. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat, adding a splash of broth if needed. Freezing is not recommended for best texture. For a lighter option, swap sour cream for reduced-fat sour cream and choose low-sodium chicken broth.