Chicken Stroganoff is the kind of recipe that turns an ordinary Tuesday into something worth sitting down for. This creamy, savory dish comes together in just 30 minutes and tastes like it simmered all afternoon. I started making this for my family on busy weeknights, and it never fails to get clean plates all around.
Growing up, Stroganoff always felt like a special occasion meal. When I finally worked out a chicken version that fits into our weeknight routine, it became a true game-changer. Tender chicken, silky mushroom sauce, and a touch of Dijon over soft egg noodles — it hits every comfort food note. It is rich without being heavy, and the whole kitchen smells incredible while it cooks. This one is a keeper!
Table of Contents
Ingredients for Chicken Stroganoff
I have made this recipe more times than I can count, and the ingredient list has stayed pretty much the same since the first batch I tested. Using good-quality chicken and fresh mushrooms really does make a noticeable difference in the final flavor.
- 10 oz dry egg noodles
- 4 tbsp unsalted butter, divided — I always split this into two portions before I start so the cooking process stays smooth
- 1½ lbs boneless, skinless chicken breasts, cubed — Pro tip: cut the chicken into even, bite-size pieces so every piece cooks at the same rate
- 1 tsp kosher salt, divided
- 1 tsp ground black pepper, divided
- 2 yellow onions, diced — dice these fine so they melt right into the sauce
- 10 oz cremini mushrooms, sliced — In my experience, cremini mushrooms have far more flavor than white button mushrooms in this dish
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅔ cup sour cream, room temperature — My preference is to pull the sour cream out 20 minutes before cooking so it blends in without curdling or breaking the sauce
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
I recommend reading through all the steps before you start cooking. The timing moves quickly once you get going, and having everything prepped and ready makes the whole process feel effortless.
Step 1: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, usually 8 to 10 minutes. Drain and set aside. Starting the noodles first means everything finishes around the same time.
Step 2: While the noodles cook, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the cubed chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook for 6 to 7 minutes, turning occasionally, until the pieces are golden on the outside and no longer pink in the center. Remove from the skillet and set aside on a plate. Do not overcrowd the pan — cook in batches if needed, or the chicken will steam instead of brown.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the sliced mushrooms and cook for another 5 to 7 minutes until they are tender and lightly golden. Do not rush this step. Properly cooked mushrooms are key to building a rich, deep sauce flavor.
Step 4: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the raw flour smell cooks off. This is what thickens the sauce, so do not skip it.
Step 5: Pour in the chicken broth slowly, scraping up all the golden bits from the bottom of the pan. Those browned bits are packed with flavor and go right into the sauce.
Step 6: Reduce the heat to medium-low. Stir in the sour cream, Dijon mustard, cooked chicken, and the remaining ½ teaspoon each of salt and pepper. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens. If it gets too thick, add a small splash of chicken broth to loosen it up. Avoid boiling once the sour cream is in, as high heat can cause it to separate.
Step 7: Stir in the chopped fresh parsley and serve immediately over the warm egg noodles.
What to Serve with Chicken Stroganoff
This dish already brings a lot to the table, so the best sides are simple ones that balance the creamy richness with a little freshness, color, or crunch.
Steamed or Roasted Green Beans: One of the best sides for Chicken Stroganoff is a simple green vegetable. Try our Easy Chicken Breast and Green Beans for a flavor pairing that works perfectly — or just steam a handful of green beans and season them lightly with salt and a squeeze of lemon. The fresh, slightly crisp texture cuts right through the richness of the sauce.
Garden Salad with Vinaigrette: A light salad dressed with a bright lemony vinaigrette works beautifully alongside this recipe. The acidity balances the creaminess of the dish and keeps the whole meal from feeling too heavy.
Roasted Broccoli: Sheet pan broccoli roasted at high heat gets a little charred on the edges, which pairs wonderfully with the savory mushroom sauce. For an easy sheet-pan side to keep dinner simple, take a look at our Garlic Butter Chicken and Broccoli — the garlic butter notes are a natural match here.
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Crusty Bread or Garlic Bread: A thick slice of crusty bread is perfect for scooping up every last bit of that creamy sauce. Our Easy Garlic Bread with Sliced Bread comes together in minutes and is exactly the kind of side that makes a weeknight dinner feel a little more special. My family always fights over the last piece.
Glazed Carrots: Lightly sweet glazed carrots add a gentle contrast to the savory flavors in this Chicken Stroganoff and make the plate feel more balanced and colorful, especially on a cold evening.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I recommend storing the sauce and noodles separately when possible, since noodles tend to soak up the sauce as they sit.
To reheat, warm the Chicken Stroganoff gently on the stovetop over low heat, adding a small splash of chicken broth to loosen the sauce back up. The microwave works too — just heat in 60-second intervals and stir between each one.
Pro tip: The sauce freezes well for up to 2 months without the noodles. Freeze it flat in a zip-lock bag, then cook fresh noodles when you are ready to serve. It makes for an incredibly easy dinner on nights when you have nothing planned. If you love creamy saucy chicken dinners like this one, our Creamy Tuscan Chicken and Creamy Spinach Chicken are two more recipes worth saving.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in this recipe and stay extra juicy. The cook time stays about the same, but thighs are a little more forgiving if you leave them in the pan a minute or two longer.
Can I make Chicken Stroganoff ahead of time?
You can make the sauce up to 2 days ahead and store it in the fridge. Cook fresh noodles when you are ready to serve. Reheat the sauce gently over low heat and add a splash of chicken broth to loosen it back up.
What can I substitute for sour cream?
Full-fat Greek yogurt works as a swap in a pinch and gives a similar tangy creaminess. Just like sour cream, make sure it is at room temperature before stirring it into the hot sauce to avoid curdling.
Conclusion
Chicken Stroganoff is one of those recipes that delivers big comfort with very little effort. Creamy sauce, tender chicken, and hearty egg noodles come together in just 30 minutes, making it a perfect weeknight dinner the whole family will love. Give it a try tonight and see how quickly it earns a permanent spot in your dinner rotation. Happy cooking!
Chicken Stroganoff
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, about 8 to 10 minutes. Drain and set aside.
- While the noodles cook, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 6 to 7 minutes, turning occasionally, until golden and no longer pink in the center. Do not overcrowd the pan — cook in batches if needed. Remove from skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the sliced mushrooms and cook for another 5 to 7 minutes until tender and lightly golden.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the raw flour smell cooks off.
- Pour in the chicken broth slowly, scraping up all the golden bits from the bottom of the pan.
- Reduce heat to medium-low. Stir in the sour cream, Dijon mustard, cooked chicken, and the remaining 1/2 teaspoon each of salt and pepper. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens. Do not let it boil once the sour cream is added, as this can cause the sauce to separate.
- Stir in the chopped fresh parsley and serve immediately over the warm egg noodles.
