Chicken Stroganoff

Chicken Stroganoff recipe is an easy, savory dinner with a creamy and flavorful sauce!

EASY CHICKEN STROGANOFF RECIPE

I have been feeling a little uninspired until I made this One-Pan Ground Beef Stroganoff and thought I should make a chicken version.

It’s no secret that you guys love chicken dinners!  This one can all be done on the stove top and is a true 30 minute meal.

I have this traditional beef stroganoff but this homemade chicken stroganoff is such an easy dinner and the ultimate comfort food.

INGREDIENTS

• CHICKEN BREASTS – You can use boneless chicken thighs as well. Make sure it’s cut into bite size pieces.
• OLIVE OIL
• BUTTER
• YELLOW ONION
• MUSHROOMS – I use sliced button mushrooms but you can use cremini mushrooms or baby bella mushrooms.
• BEEF BROTH – I like Better than Boullion. You can also use chicken broth or chicken stock since this is a chicken dish but I like the flavor of beef.
• GROUND MUSTARD
• PAPRIKA
• GARLIC CLOVES
• WORCESTERSHIRE SAUCE – I love the flavor this gives the dish.
• SOUR CREAM – Greek yogurt can be substituted. This makes the stroganoff sauce creamy.
• EGG NOODLES – Any pasta will do but wide egg noodles are the traditional option. For a low-carb option serve over zucchini noodles or cauliflower rice.

HOW TO MAKE THIS

1. In a large pot of salted water, cook egg noodles according to package instructions.
2. In a medium bowl, combine the flour, ground mustard, paprika, salt and pepper. Add the chicken and toss to coat.
3. In a large skillet, heat the olive oil over medium high heat. Add the chicken and brown on all sides for about 4-5 minutes. Remove chicken and transfer to a plate. Chicken will continue to cook later in the sauce.
4. In the same skillet as the chicken was cooked, add the butter and the onions. Cook for one minute and then add the mushrooms. Cook for 5-6 minutes or until mushrooms are brown and tender. Add the garlic and 1 tablespoon of all-purpose flour; cook another 30 seconds.
5. Slowly pour the beef broth in and add the Worcestershire getting the browned bits on the bottom of the pan. Cook over medium-high heat for 4-5 minutes or until mixture thickens. Stir in the sour cream and add the chicken back to the pan. Continue to simmer until sauce reaches desired thickness. Add salt and pepper to taste. Serve over cooked egg noodles and garnish with parsley. Store leftovers in the fridge in an airtight container.

OTHER CHICKEN DINNERS

• One-Pan Garlic Butter Chicken
• Teriyaki Chicken
• Chicken Broccoli and Rice
• One-Pan Chicken Tortilla Bake
• Creamy ChickenNoodle Skillet
• Buffalo Chicken and Potatoes
• One-Pan Chicken Fajita Rice
• Slow Cooker Italian Chicken
• One-Pan Teriyaki Chicken and Rice
• Creamy Chicken and Spinach

Chicken Stroganoff

5 from 2 votes

Chicken Stroganoff recipe is an easy, savory dinner with a creamy and flavorful sauce!

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Servings: 4 servings

Ingredients

NOODLES:

• 12 ounces egg noodles

CHICKEN COATING:

• 2 tablespoons all-purposed flour
• 1 teaspoon ground mustard
• 1 teaspoon ground paprika
• 1/2 teaspoon kosher salt and pepper
• 1 lb boneless skinless chicken breasts, cubed into bite sized pieces

GRAVY:

• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 cup diced yellow onion
• 8 ounces sliced Cremini mushrooms, (or white button mushrooms)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 2 cups low-sodium beef broth
• 1 tablespoons Worcestershire sauce
• 1/2 cup sour cream

Equipment

large skillet

Instructions

 

• In a large pot of salted water, cook egg noodles according to package instructions.
• In a medium bowl, combine the flour, ground mustard, paprika, salt and pepper. Add the chicken and toss to coat.
• In a large skillet, heat the olive oil over medium high heat. Add the chicken and brown on all sides for about 4-5 minutes. Remove chicken and transfer to a plate. Chicken will continue to cook later in the sauce.
• In the same skillet as the chicken was cooked, add the butter and the onions. Cook for one minute and then add the mushrooms. Cook for 5-6 minutes or until mushrooms are brown. Add the garlic and 1 tablespoon of flour; cook another 30 seconds.
• Slowly pour the beef broth in and add the Worcestershire. Cook over medium high heat for 4-5 minutes or until mixture thickens. Whisk in sour cream and add chicken. Continue to cook until sauce reaches desired thickness. Add salt and pepper to taste. Serve over cooked egg noodles.

Cuisine: American, german

Course: All Recipes, Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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