Chicken Stroganoff
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Creamy, savory, and ready in under 30 minutes, this Chicken Stroganoff is weeknight comfort done right. Tender chicken, savory mushrooms, and onions simmer in a rich, velvety sauce finished with sour cream and served over egg noodles. It’s cozy without being heavy, familiar without being boring, and exactly the kind of dinner that makes everyone happy to sit down.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN STROGANOFF
- Fast, one-skillet dinner
- Creamy without feeling rich or heavy
- Uses simple, pantry-friendly ingredients
- Classic comfort food flavors
- Reheats beautifully for leftovers
Chicken Stroganoff
This is one of those dinners I make when I want something comforting, but I don’t want to drag it out all night.
It comes together quickly, but it still feels like real food… the kind you sit down to, not just grab and go.
We’ve made a lot of stroganoff over the years.
From our crockpot beef stroganoff (when we want something slow and hands-off) to the ground beef stroganoff that’s been on repeat for busy weeknights.
This recipe for chicken stroganoff fills a different spot. It’s lighter, faster, and still has that creamy, savory sauce everyone loves.
Spoon it over noodles, sprinkle a little parsley, and dinner’s done without a lot of effort!
And if you love stroganoff as much as we do, the Creamy Beef Stroganoff with Egg Noodles from our cookbook is another favorite.
Classic, cozy, and absolutely worth pulling out when you want the full comfort-food experience.
INGREDIENT NOTES
- Chicken Breasts: Cut into bite-size pieces so they cook quickly and stay tender.
- Mushrooms: Crimini add deeper flavor, but white mushrooms work just fine.
- Flour: Lightly coats the chicken and helps thicken the sauce later.
- Chicken Stock: Forms the backbone of the creamy chicken stroganoff sauce. Use a good one! I like Kitchen Basics.
- Sour Cream: Adds tang and creaminess. Always stir this in off the heat (or it will curdle).
VARIATIONS
Extra Mushrooms: Double up if you’re a mushroom fan!
Garlic-Lover: Add an extra clove or two.
Creamier: Add a splash of heavy cream along with the sour cream.
No Noodles: Serve creamy chicken stroganoff over rice or mashed potatoes.
Herb Switch: Swap the thyme for parsley or a pinch of dill.
SERVING SUGGESTIONS
- Spoon hot chicken and mushroom stroganoff over tender egg noodles.
- Finish with extra black pepper if you’d like.
- Add a simple green salad on the side.
- Make the meal even heartier with garlic green beans or rosemary roasted onions.
- Great with crusty bread to catch the sauce.
CHICKEN STROGANOFF RECIPE FAQ
Yes. The meat will be slightly richer but just as tender.
The texture is creamy and spoonable, not at all gluey.
This one’s best served fresh, but leftovers reheat well. Store the chicken and mushroom stroganoff separately from the egg noodles so they don’t become soggy.
Greek yogurt is usually a good sub for sour cream, but not when it comes to chicken stroganoff. The lower fat content can cause it to curdle, and you’ll lose the signature tang of the dish.
This chicken stroganoff recipe works because it layers thickening and flavor in stages.
Coating the chicken lightly in seasoned flour creates surface starch that later helps thicken the sauce without needing a heavy roux.
Browning the chicken and vegetables develops flavor through the Maillard reaction, which becomes part of the sauce once the stock is added.
Cooking the flour briefly in the pan allows the starch granules to hydrate evenly when liquid is introduced, preventing lumps.
Sour cream is stirred in off heat so its milk proteins stay stable, giving the sauce richness and tang without breaking.
The result is a smooth, cohesive sauce that clings to the noodles instead of pooling at the bottom of the plate.
DONNA’S PRO TIPS
- Cut the chicken evenly so it cooks at the same rate.
- Let mushrooms release their moisture before adding chicken. This ensures browning, not steaming.
- Scrape up any bits from the bottom of the pan after adding the stock.
- Cook the flour for a full minute to avoid a raw flavor.
- Simmer gently. Boiling can tighten the sauce.
- Always add sour cream off the heat for the smoothest finish.
TOOLS NEEDED
- Large Skillet: A wide surface helps everything brown and simmer evenly.
- Mixing Bowl: For seasoning the chicken evenly.
- Wooden Spoon or Spatula: For stirring without tearing the chicken.
- Pot for Noodles: Cook those while the sauce simmers.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy chicken stroganoff in 25 minutes
- One-skillet dinner
- Tender chicken and mushrooms
- Sauce thickened naturally with flour
- Sour cream added off heat
- Great over egg noodles
- Comfort food made easy
Chicken Stroganoff
Ingredients
- 4 tablespoons all-purpose flour, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 3 tablespoons unsalted butter, divided
- 1/2 medium yellow onion, diced (about ¾ cup)
- 8 ounces crimini mushrooms, sliced
- 1 tablespoon minced garlic, about 3 cloves
- 1/2 teaspoon dried thyme
- 2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 8 ounces egg noodles, cooked and drained
- Fresh parsley, chopped, for garnish
Instructions
- SEASON CHICKEN: In a small bowl, mix together 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon paprika, and ¼ teaspoon fresh ground black pepper. Add the chicken to a mixing bowl, sprinkle with the seasoning mixture, and toss until evenly coated.
- COOK VEGETABLES: Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes, until slightly softened. Add the sliced mushrooms and cook for another 2 minutes, until they release their moisture.
- BROWN CHICKEN: Push the vegetables to the sides of the skillet and add the chicken to the center. Cook for 2 minutes, flip, and cook another 2 minutes, until lightly browned. The chicken does not need to be cooked through at this stage.
- ADD AROMATICS: Make a small space in the center of the skillet. Add the remaining 1 tablespoon unsalted butter, minced garlic, and dried thyme. Cook for about 30 seconds, until fragrant.
- BUILD SAUCE: Sprinkle the remaining 2 tablespoons flour over the skillet and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups chicken stock and add 1 tablespoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- SIMMER: Let the sauce simmer for 5 minutes, stirring occasionally, until thickened and the chicken is cooked through.
- FINISH: Remove the skillet from the heat and stir in ½ cup sour cream until smooth. Taste and add additional salt if needed.
- SERVE: Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2018, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Omg this was soooo yummmy!!!! I didn't whisk the flour in correctly, my mushrooms got caught in my whisk so I gave up whisking. Unfortunately, my sauce was thin on the noodles, but it had amazing flavor!
This stroganoff had such a good flavor, I think I actually prefer this to a beef one. Will be making this one again soon.