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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. Pan-seared chicken strips and browned mushrooms make a creamy, golden-brown bowl of stroganoff ready for a quick weeknight 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 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
  • 2 tbsp butter
  • 1 onion Medium, diced.
  • 8 oz cremini mushrooms Sliced.
  • 3 cloves garlic Minced.
Stroganoff 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.
  • Fresh dill or parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat the butter in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
Cook the vegetables
  1. In the same skillet, add the diced onion and sliced mushrooms. Cook for 5-6 minutes until golden, then add the minced garlic and cook for 1 minute.
Thicken the sauce with flour and broth
  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.
Simmer and add tangy sour cream
  1. Stir in 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 stroganoff over the cooked egg noodles and garnish with fresh dill or parsley. Top with extra cracked pepper if desired for a fresh, bright finish.

Notes

Pro tip: scrape the skillet well when adding broth so the browned bits dissolve into a richer sauce. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid breaking the sour-cream texture. Freeze not recommended for best creaminess. For a lighter option, use low-fat sour cream and swap half the butter for olive oil.