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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-cooked chicken strips stay golden while the creamy golden-brown sauce thickens quickly for a weeknight-friendly pasta 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken strips
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
Vegetables and sauce base
  • 2 tbsp butter
  • 1 onion medium, 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 and remove 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 to a plate.
Cook the mushrooms and build the sauce
  1. Add the onion and mushrooms to the same pan and cook over medium-high heat for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute, stirring until fragrant and glossy.
  2. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to coat. Gradually pour in the chicken broth while scraping up all browned bits from the pan so the sauce turns smooth.
  3. Stir in Worcestershire sauce and Dijon mustard. Simmer the sauce for 4-5 minutes until it visibly thickens and clings to the spoon.
Finish with sour cream and serve
  1. Remove the pan from the heat and stir in the sour cream until smooth. Return the cooked chicken to the pan and stir to coat the golden chicken strips in the creamy sauce.
  2. Serve the creamy chicken stroganoff over the cooked egg noodles. Garnish with fresh dill or parsley so the top looks bright and speckled with herbs.

Notes

Pro tip: keep the pan off the heat when stirring in sour cream to prevent it from breaking—then warm just enough to coat. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove or microwave with a splash of broth. Freezing isn’t recommended because sour cream can change texture after thawing. For a lighter option, use reduced-fat sour cream for a similar tang and creamy body.