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Easy Chicken Stroganoff

Easy chicken stroganoff with silky sour cream and mushroom sauce that coats wide egg noodles for a tangy, creamy finish. Golden chicken strips stay visible throughout the creamy golden-brown bowl, made in one skillet for a fast weeknight chicken dinner.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Cook in the butter in a large skillet over medium-high heat for 5-6 minutes until golden and cooked through, then remove.
Sauté vegetables
  1. Add the diced onion and sliced mushrooms to the same pan. Cook over medium-high heat for 5-6 minutes until golden, then add the minced garlic and cook 1 minute.
Thicken the sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while scraping up all browned bits.
Finish stroganoff sauce
  1. Stir in the Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens. Remove from heat and stir in the sour cream until smooth, then return the chicken to the pan.
Serve
  1. Serve the chicken stroganoff over the cooked egg noodles. Garnish with fresh dill or parsley and crack more pepper if desired.

Notes

Pro tip: keep the sour cream off the heat until the sauce is thick, then stir it in off the burner for a smooth, creamy texture. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid curdling. Freezing: yes, but the sour cream may slightly separate after thawing—stir thoroughly while reheating. For a lighter swap, use reduced-fat sour cream (same volume) to keep the tangy flavor with fewer calories.