Creamy Chicken Stroganoff is a quick and easy comforting pasta dish recipe with chicken and mushrooms, all robed in a creamy gravy, ready in just 25 minutes.
I love snacking on raw mushrooms, which may be a little weird, but I think everyone can agree that mushrooms sliced up and sauteed in butter are quite divine. They are amazing in sauces because of all the flavor they provide like in this super easy, creamy chicken stroganoff recipe.
Hello again! Melanie here from Garnish & Glaze to bring you a delicious, easy, and quick recipe for your family. Creamy pasta dishes like Tomato Chicken Florentine and this Chicken Stroganoff are some of my favorite meals to make for my family because of how quick they are but also because they’re yummy and filling. Dinner on the table in just 25 minutes, my friends.
Helpful Tips to make Creamy Chicken Stroganoff:
- Have everything measured, cut, and ready to add. This meal comes together pretty quickly so it’s important, just like with any recipe, to have all your ingredients measured and ready to add at the appropriate time.
- Be sure to use a large 12-inch skillet. Since you’re cooking the onions, mushrooms, and chicken together in the pan, you need to make sure there is room for everything to be able to touch the bottom and cook evenly.
- Start heating up your water for the noodles before you start cooking anything. This way you’ll be able to toss in the noodles into the boiling water during the last 5 minutes while stroganoff is thickening. You want your noodles done at the same time or just slightly after your stroganoff is done cooking but never before. No one wants to eat cold noodles that are all stuck together.
What you will need to make Creamy Chicken Stroganoff:
- Large Cast Iron Skillet– Cooking with cast iron can be intimidating at first but it creates the most beautiful and perfect browning on meats and in this case, mushrooms.
- Quality Knives– In this recipe you won’t be chopping a lot, especially if you buy pre-sliced mushrooms but anytime you need to cut, chop, or slice, good quality knives make it easier and safer. You can help prolong the quality of your knives by honing them regularly.
- Cutting Board– A big good solid cutting board is a necessity. I have many cutting boards but always come back to this one. Just make sure you practice food safety and cut all your veggies on it before raw meat.
With love from our simple kitchen to yours.
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Creamy Chicken Stroganoff
- 4 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pound boneless chicken breasts, cubed
- 3 tablespoons butter, divided
- 1/2 cup yellow onion, diced
- 8 ounces crimini mushrooms, sliced
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- fresh parsley
- 8 ounces egg noodles , cooked
- In a small dish, mix together 2 tablespoons flour, salt, paprika, and black pepper. Place the chicken in a bowl and sprinkle the seasoning mixture on and toss until evenly coated. Set aside.
- Melt 2 tablespoons butter over medium-high heat in a large skillet. Add the onions and cook for 2 minutes and then add in the
- mushrooms and cook another 2 minutes.
- Push the mushrooms and onions to the sides of the pan and add the chicken in the middle. Let cook 2 minutes and then flip and
- cook another 2 minutes or until browned (doesn’t need to be cooked through). Make a spot in the middle of the pan, add the remaining tablespoon butter, garlic, and thyme. Cook 30 seconds or until fragrant.
- Whisk in the remaining 2 tablespoons flour and cook for a minute. Add the chicken broth and Worcestershire sauce and bring to a simmer. Cook for 5 minutes until slightly thickened. Turn off heat and stir in the sour cream.
- Serve stroganoff over egg noodles.
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.
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