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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. Golden chicken strips and mushrooms cook right in the same skillet for a quick weeknight chicken 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: 610
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.
  • 2 tbsp all-purpose flour
Sauce
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
Noodles and finish
  • 12 oz egg noodles Cooked.
  • Fresh dill or parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook and season the chicken
  1. Season chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat a large skillet with the butter over medium-high heat, cook the chicken for 5-6 minutes until golden and cooked through, then remove.
Sauté the vegetables
  1. In the same skillet, add the diced onion and sliced mushrooms and cook for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute.
Make the creamy mushroom sauce
  1. Sprinkle the 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, then simmer for 4-5 minutes until the sauce thickens. Remove from heat, 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.

Notes

Pro tip: remove the skillet from heat before stirring in sour cream to prevent curdling and keep the sauce silky. Refrigerate leftovers in an airtight container for up to 3 days; freeze the chicken sauce (without noodles) for up to 2 months and reheat gently, then spoon over freshly cooked egg noodles. For a lighter option, use reduced-fat sour cream for the same tangy flavor with slightly less richness.