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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles coated in a silky, tangy sour cream mushroom sauce. Golden chicken strips and browned pan flavors make this one-pan chicken pasta dinner ready for busy weeknights.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into strips
Salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Butter
  • 2 tbsp butter
Onion and mushrooms
  • 1 medium onion diced
  • 8 oz cremini mushrooms sliced
Garlic and flour
  • 3 garlic cloves minced
  • 2 tbsp all-purpose flour
Broth and seasonings
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
Sour cream and noodles
  • 1 cup sour cream
  • 12 oz egg noodles cooked
Garnish
  • 0.5 tbsp 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. Heat butter in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until golden and cooked through.
  2. Remove the browned chicken from the skillet and set it aside. Keep any browned bits in the pan for flavor.
Make the mushroom sauce
  1. Add the diced onion and sliced mushrooms to the same skillet. Cook for 5-6 minutes over medium-high heat until golden, stirring as needed.
  2. Add the minced garlic and cook for 1 minute over medium-high heat until fragrant. Stir to prevent burning.
  3. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Cook until the flour begins to lightly toast.
  4. Gradually pour in the chicken broth while scraping up all browned bits from the bottom of the skillet. Stir until smooth.
  5. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes over medium heat until the sauce thickens.
Finish and serve
  1. Remove the skillet from heat and stir in the sour cream until smooth. Return the chicken to the pan and stir to coat.
  2. Serve the stroganoff over the cooked egg noodles. Garnish with fresh dill or parsley.

Notes

Pro tip: simmer the sauce just until it thickens, then remove from heat before adding sour cream so it stays silky. Store leftovers in the fridge up to 3-4 days; reheat gently on the stovetop or microwave with a splash of broth if needed. Freezing isn’t ideal because sour cream can break when thawed and reheated. If you want a lighter option, use reduced-fat sour cream for a similar tangy flavor.