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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles and a silky, tangy sour cream mushroom sauce. Pan-seared chicken strips and browned aromatics create a creamy golden bowl in under 40 minutes.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
Aromatics and sauce base
  • 2 tbsp butter
  • 1 onion Medium, diced.
  • 8 oz cremini mushrooms Sliced.
  • 3 garlic 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.
  • Fresh dill or parsley For garnish.

Equipment

  • 1 Cast iron skillet

Method
 

Cook and sear the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat the 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 mushrooms and onions
  1. Add the diced onion and sliced mushrooms to the same skillet and cook for 5-6 minutes until golden. Stir in the minced garlic and cook for 1 minute, until fragrant, scraping up any browned bits.
Build the creamy stroganoff sauce
  1. Sprinkle the flour over the vegetables and stir for 1 minute to coat. Gradually pour in the chicken broth while scraping the pan, then stir in the Worcestershire sauce and Dijon mustard.
Simmer and finish with sour cream
  1. Simmer the sauce for 4-5 minutes until it thickens, then remove the skillet from the heat. Stir in the sour cream until smooth, then return the cooked chicken to the pan.
Serve
  1. Serve the stroganoff over cooked egg noodles and garnish with fresh dill or parsley. Add cracked pepper if desired and serve right away so the noodles stay coated.

Notes

Pro tip: take the skillet off the heat before stirring in sour cream so it stays silky and doesn’t split. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on low until warmed through (add a splash of broth or water if needed). Freezing isn’t recommended because sour cream can change texture. For a lighter option, use reduced-fat sour cream (and full-fat butter) to keep the sauce creamy without excess richness.