EASY CHICKEN STROGANOFF RECIPE

Craving a dinner that’s both comforting and quick to make? Imagine tender pieces of chicken nestled in a rich, creamy sauce, all served over a bed of perfectly cooked noodles. This Chicken Stroganoff recipe delivers all that and more, offering a flavorful and satisfying meal you can have on the table in under an hour – I promise you’ll absolutely love it!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

For the Stroganoff Sauce:

• 1 tablespoon butter
• 1 medium onion, chopped
• 8 oz sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup sour cream
• 1/4 cup dry white wine (optional, but adds great flavor!)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup chopped fresh parsley, for garnish

For Serving:

• 1 lb egg noodles or pasta of your choice
• Salt, for pasta water

Let’s Talk Chicken Prep

Okay, before we dive into the cooking process, let’s chat about the chicken. I always find that cutting the chicken into even-sized pieces helps it cook evenly. Nobody wants some pieces overcooked while others are still pink! Also, don’t skimp on the seasoning. Salt, pepper, garlic powder, and paprika are my go-to blend for a reason. It adds a delicious savory flavor that complements the creamy sauce perfectly. If you’re feeling adventurous, a little onion powder or smoked paprika wouldn’t hurt either!

Step-by-Step Instructions

Get Started:

1. Cook the noodles according to package directions in salted water. Drain well and set aside.

Cook the Chicken:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add the chicken pieces to the skillet and season with salt, pepper, garlic powder, and paprika.
3. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Make the Stroganoff Sauce:

1. In the same skillet, melt butter over medium heat.
2. Add the chopped onion and cook until softened, about 3-5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This helps to thicken the sauce.
6. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
7. Bring the sauce to a simmer and cook until it thickens slightly, about 3-5 minutes.
8. Stir in the sour cream, white wine (if using), Dijon mustard, and Worcestershire sauce. Reduce heat to low and simmer for another 2-3 minutes, stirring occasionally.
9. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or even a dash of hot sauce if you like a little kick!

Combine and Serve:

1. Return the cooked chicken to the skillet with the sauce.
2. Stir to coat the chicken evenly in the sauce.
3. Serve the Chicken Stroganoff over the cooked egg noodles.
4. Garnish with fresh parsley.
5. Enjoy immediately!

The Secret to a Perfect Sauce

Okay, let’s be real. The sauce is where the magic happens in Chicken Stroganoff. A few tips from me to you: First, don’t skip browning the mushrooms! This step adds so much depth of flavor. Second, make sure you cook the flour with the butter and veggies for a full minute. This cooks out the raw flour taste and helps the sauce thicken properly. And finally, don’t boil the sauce after you add the sour cream. High heat can cause the sour cream to curdle, and nobody wants a grainy stroganoff. Low and slow is the way to go!

Variations and Substitutions

One of the things I love most about Chicken Stroganoff is how easily you can customize it. Don’t have egg noodles? No problem! Serve it over rice, mashed potatoes, or even zucchini noodles for a lighter option. Not a fan of mushrooms? Bell peppers or spinach would be delicious substitutes. You can also swap out the chicken for turkey or even tofu for a vegetarian version. And if you’re looking to spice things up, a pinch of red pepper flakes or a dash of cayenne pepper will do the trick!

Serving Suggestions

Chicken Stroganoff is a complete meal on its own, but a few simple sides can take it to the next level. A fresh green salad is always a great choice to balance out the richness of the dish. Steamed broccoli or green beans are also delicious and healthy options. And if you’re feeling fancy, a crusty loaf of bread is perfect for soaking up all that delicious sauce!

Make-Ahead Tips

Want to get ahead of the game? You can prep the chicken and chop the vegetables a day in advance. Store them in separate containers in the refrigerator. You can also make the stroganoff sauce ahead of time, but I recommend adding the sour cream just before serving to prevent it from separating. When you’re ready to eat, simply reheat the sauce, add the chicken, and cook the noodles. Dinner is served!

Storing Leftovers

Lucky enough to have leftovers? Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm on the stovetop over low heat. You might need to add a splash of chicken broth or milk to loosen the sauce if it has thickened too much. Just be sure not to overcook it, or the chicken can become dry.

Other Creamy & Delicious Recipes

If you are a fan of creamy chicken dishes, you will definitely enjoy my Creamy Parmesan Chicken Rigatoni. Or, if you’re looking for a dish packed with veggies, then you have to try my Creamy Chicken Spinach Penne. Looking to switch up the protein? Then you’ll love this Ground Beef Stroganoff recipe. For a quick skillet meal, check out my Chicken Buttery Noodle Skillet. And if you’re craving something truly comforting, my Creamy Chicken And Rice or Creamy Chicken Soup are guaranteed to hit the spot!

Troubleshooting Tips

Sometimes, things don’t go according to plan in the kitchen. Don’t worry; I’ve got you covered! If your sauce is too thick, add a little more chicken broth or milk to thin it out. If it’s too thin, whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Simmer for a few minutes until thickened. If your sour cream curdles, don’t panic! It won’t affect the taste, but if you want to smooth it out, you can try whisking in a tablespoon of heavy cream.

Final Thoughts

There you have it – my easy and delicious Chicken Stroganoff recipe. I hope you enjoy making it as much as I do! It’s a perfect weeknight meal that’s sure to please the whole family. So go ahead, give it a try, and let me know what you think. Happy cooking!

Easy Chicken Stroganoff

Amelia Chen-Morrison

This Chicken Stroganoff recipe delivers a comforting and flavorful meal ready in under an hour. Tender chicken pieces are nestled in a rich, creamy sauce and served over a bed of perfectly cooked noodles. It’s a satisfying dish perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Equipment

• Large skillet
• Pot for pasta
• Colander
• Measuring spoons
• Measuring cups
• Cutting board
• Knife
• Whisk
• Spatula

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 tablespoon butter
• 1 medium onion, chopped
• 8 oz sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup sour cream
• ¼ cup dry white wine optional
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ¼ cup chopped fresh parsley, for garnish
• 1 lb egg noodles
• Salt, for pasta water

Instructions

 

• Cook the noodles according to package directions in salted water. Drain well and set aside.
• In a large skillet, heat olive oil over medium-high heat.
• Add the chicken pieces to the skillet and season with salt, pepper, garlic powder, and paprika.
• Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, melt butter over medium heat.
• Add the chopped onion and cook until softened, about 3-5 minutes.
• Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
• Bring the sauce to a simmer and cook until it thickens slightly, about 3-5 minutes.
• Stir in the sour cream, white wine (if using), Dijon mustard, and Worcestershire sauce. Reduce heat to low and simmer for another 2-3 minutes, stirring occasionally.
• Taste and adjust seasonings as needed.
• Return the cooked chicken to the skillet with the sauce.
• Stir to coat the chicken evenly in the sauce.
• Serve the Chicken Stroganoff over the cooked egg noodles.
• Garnish with fresh parsley.
• Enjoy immediately!

Notes

For a richer flavor, don’t skip browning the mushrooms. Ensure the flour is cooked with the butter and veggies for a full minute to eliminate raw flour taste. Avoid boiling the sauce after adding sour cream to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk if the sauce thickens too much. Variations include serving over rice, mashed potatoes, or zucchini noodles, and substituting mushrooms with bell peppers or spinach. Chicken can be swapped for turkey or tofu.