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Easy Chicken Stroganoff

Easy chicken stroganoff with golden chicken strips, tender mushrooms, and wide egg noodles coated in a silky, tangy sour cream sauce. A one-pan weeknight method that builds flavor from browned bits and finishes with smooth sour cream.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into strips
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.5 garlic powder to taste
  • 0.5 smoked paprika to taste
Sauté base
  • 2 tbsp butter
  • 1 onion medium, diced
  • 8 oz cremini mushrooms sliced
  • 3 garlic cloves, minced
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
  • 0.25 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 to taste. 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.
Build the mushroom base
  1. In the same pan, cook the diced onion and sliced mushrooms for 5-6 minutes until golden. Add the minced garlic and cook for 1 minute.
Thicken and simmer the sauce
  1. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while scraping up the browned bits.
  2. Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce thickens.
Finish with sour cream and serve
  1. Remove the pan from heat and stir in the sour cream until smooth, then return the chicken to the pan to coat. Serve over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: when the sauce is simmering, keep it at a steady low bubble so the flour thickens without turning gritty—then remove from heat before adding sour cream for a smooth finish. Store leftovers in the refrigerator up to 3 days; freeze yes (up to 2 months) but gently reheat on low to prevent separation. For a lighter option, use low-fat sour cream while keeping the same technique for smoothness.