Chicken Stroganoff
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This chicken stroganoff recipe was one of those dinners that surprised me a little, I knew it would be good, but I didn’t expect to keep sneaking bites straight from the skillet. It’s super creamy, full of flavor, and feels like classic comfort food without being heavy or fussy.
Chicken Stroganoff
Chicken Stroganoff
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If you’ve ever made our ground beef stroganoff, this is the same cozy idea, just swapped with tender chicken and mushrooms. It comes together quickly, uses ingredients I almost always have on hand, and feels like something you’d happily make on a weeknight and serve to company.
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Honestly, this chicken mushroom stroganoff might be one of my favorite ways to dress up plain chicken.
Ingredients You’ll Need
You don’t need anything fancy here, just simple pantry and fridge staples:
- Salt and pepper
- Egg noodles
- Butter
- Chicken
- Yellow onion
- Mushrooms
- Flour
- Chicken broth
- Worcestershire sauce
- Sour cream
Step By Step Directions
- Start by cooking the egg noodles according to the package directions. Drain them and set them aside while you make the sauce.
- While the noodles cook, melt a tablespoon of butter in a large skillet and cook the chicken, seasoning it with salt and pepper. Once it’s cooked through and lightly browned, remove it from the pan and set it aside.
- Add the remaining butter to the skillet, then toss in the diced onion and sliced mushrooms. Let them cook until the onions are soft and the mushrooms are browned and tender, this is where a lot of the flavor builds.
- Sprinkle the flour over the vegetables and cook for a minute or two, stirring constantly. Add the chicken back to the pan, pour in the chicken broth, and stir in the Worcestershire sauce. Let everything simmer until the sauce thickens into that creamy, stroganoff-style gravy.
- Once the sauce has thickened, remove the skillet from the heat and stir in the sour cream until smooth. Serve the chicken stroganoff over the cooked egg noodles and add a little extra black pepper if you like.
A Quick Note (Because This Was Really Good)
This chicken stroganoff is rich without being heavy, and the balance of the creamy sauce with the savory mushrooms is exactly what I want in a comfort-food dinner. It’s one of those meals that feels cozy and satisfying, but still simple enough to make on a busy weeknight, which is probably why it disappeared so fast around our table.
Tips & Easy Variations
- Stir the sour cream in after removing the pan from the heat to keep the sauce smooth.
- Chicken thighs work great if you prefer darker meat.
- Add a splash of broth when reheating leftovers to loosen the sauce.
- This is one of those recipe stroganoff chicken dinners that tastes even better the next day.
- Make it baked: Mix the finished chicken stroganoff with the egg noodles, transfer to a baking dish, top with shredded cheese and buttered breadcrumbs, and bake until hot and bubbly.
Storage & Leftovers
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I don’t recommend freezing this one, since creamy sauces tend to separate.
Other Awesome Stroganoff Recipes
- Crock Pot Meatball Stroganoff Recipe
- Beef Stroganoff Sloppy Joes Recipe
- Curry Ground Beef Stroganoff
- Easy Stroganoff with Ground Beef Recipe
- See all our stroganoff recipes!
How to Make Chicken Stroganoff
Chicken Stroganoff Recipe
Ingredients
- 12 ounces egg noodles
- 3 tablespoons butter divided
- 1 ½ pounds chicken breast cut into bite size pieces
- 1 yellow onion diced
- 8 ounces mushrooms sliced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- 1 tablespoon worcestershire sauce
- ½ cup sour cream
- salt and pepper
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- While the noodles are cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken, season with salt and pepper, and cook until the chicken is cooked through, about 7 to 8 minutes. Remove the chicken from the pan and set aside.
- Melt the remaining 2 tablespoons of butter, add the onion and the mushrooms and cook until the onions are translucent and the mushrooms are browned and tender, about 5 minutes.
- Sprinkle in the flour and cook, stirring, about 1 to 2 minutes.
- Return the cooked chicken to the pan, add the worcestershire sauce and pour in the chicken broth. Cook, stirring occasionally, until the sauce has thickened, about 5 to 10 minutes.
- Remove from heat and stir in the sour cream.
- Serve over egg noodles.
Notes
- Stir the sour cream in after removing the pan from the heat to keep the sauce smooth and prevent curdling.
- Chicken thighs can be used instead of chicken breasts for a richer, more tender result.
- Use full-fat sour cream for the creamiest sauce.
- Leftovers reheat well with a small splash of chicken broth to loosen the sauce.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Enameled cast iron – Perfect for these delicious one-pot meals. From stove top to oven!
- White serving bowls – Love a simple serving dish! This one is perfect for holiday meals.
- Wooden spatula – My wooden spatulas are my absolute favorite to stir with. I don’t know why, but I feel like a real cook when I use them.
More Chicken Dinners You’ll Love!
- Bruschetta Chicken Pasta Recipe
- BBQ Chicken Pasta Salad
- Mustard Chicken Recipe
- Cheez It Chicken Recipe
- Buffalo Chicken Stuffed Shells Recipe
- Recipe for Chicken Marry Me Tortellini
- See all our easy chicken recipe ideas!
Frequently asked questions
Yes! Make the sauce and chicken ahead, then cook fresh noodles just before serving.
You can, but use full-fat Greek yogurt and stir it in off the heat to prevent curdling.
This chicken stroganoff is one of those dinners that checks all the boxes — comforting, flavorful, and easy enough for a busy night. The creamy sauce, tender chicken, and mushrooms come together in a way that feels classic and familiar, and it’s a recipe I know I’ll keep coming back to when I want something cozy without a lot of effort.
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