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Easy Chicken Stroganoff

Easy chicken stroganoff with wide egg noodles coated in a silky, tangy sour cream sauce and golden chicken strips. A quick one-pan method cooks chicken, mushrooms, and sauce together for creamy, comforting sour cream chicken pasta in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb boneless skinless chicken breasts Cut into strips.
  • 0.5 salt To taste.
  • 0.5 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 Minced.
  • 2 tbsp all-purpose flour
Creamy sauce
  • 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
  • 1 sheet pan

Method
 

Cook the chicken
  1. Season the chicken strips with salt, pepper, garlic powder, and smoked paprika. Heat 2 tablespoons 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.
Sauté mushrooms and build the sauce
  1. Add the diced onion and sliced cremini mushrooms to the same skillet and cook for 5-6 minutes until golden. Stir in the minced garlic and cook for 1 minute.
  2. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, scraping up all browned bits.
  3. Stir in Worcestershire sauce and Dijon mustard. Simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Remove the skillet from the heat and stir in the sour cream until smooth. Return the cooked chicken to the pan.
  2. Serve the stroganoff over the cooked egg noodles and garnish with fresh dill or parsley.

Notes

Pro tip: Keep the sour cream step off the boil—remove from heat first so it stays silky. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave until warmed through. Freezing isn’t recommended because sour cream can break after thawing. For a lighter option, use low-fat sour cream (or plain Greek yogurt) while stirring in off-heat for a similar tangy texture.