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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. Quick weeknight chicken dinner method builds flavor in one skillet, so golden chicken strips and browned mushrooms are visible in every creamy bowl.
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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
  • 0.25 salt, pepper, garlic powder, and smoked paprika to taste Use a light even coating across the chicken.
Sauté base
  • 2 tbsp butter
  • 1 medium onion, 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 Stir in off heat to keep it smooth.
Noodles and garnish
  • 12 oz egg noodles, cooked
  • 0.5 fresh dill or parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook and rest the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. 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.
Sauté mushrooms and build the base
  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.
Thicken the stroganoff sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, scraping up all browned bits.
  2. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes until the sauce thickens.
Finish creamy and serve
  1. Remove the skillet from the heat and stir in the sour cream until smooth. Return the cooked chicken to the pan.
  2. Serve the chicken stroganoff over the cooked egg noodles. Garnish with fresh dill or parsley.

Notes

For the smoothest sour cream sauce, remove the skillet from heat before stirring it in, then return the chicken afterward. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid curdling. Freezing is not recommended due to the sour cream texture after thawing. For a lighter option, use reduced-fat sour cream (same amount) for a still-tangy sauce.