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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles in a silky tangy sour cream mushroom sauce. Pan-seared golden chicken strips and mushrooms simmer into a creamy, spoon-coating dinner sauce for quick weeknight flavor.
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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 and seasonings
  • 1.5 lb boneless skinless chicken breasts, cut into strips
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
Sauté base and sauce
  • 2 tbsp butter
  • 1 onion, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves 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 the chicken
  1. Season the 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; remove to a plate with the juices left behind.
Sauté the vegetables
  1. In the same pan, cook the diced onion and sliced cremini mushrooms over medium-high heat for 5-6 minutes until golden.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant and just starting to brown.
Build the stroganoff sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste.
  2. Gradually pour in the chicken broth while scraping up all the browned bits from the pan.
  3. Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Remove the pan from the heat and stir in the sour cream until smooth and fully incorporated.
  2. Return the cooked chicken to the pan and stir to coat in the creamy sauce.
  3. Serve the stroganoff over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

For the silkiest sour cream sauce, keep the pan off-heat when adding sour cream and stir until smooth before returning the chicken. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on low, adding a splash of broth if needed. Freezing is not recommended because sour cream can break after thawing. For a lighter option, use low-fat sour cream for a similar tangy flavor.