With the same great flavor as beef stroganoff, this Easy Chicken Stroganoff Recipe is creamy, hearty, and satisfying. Serve with egg noodles for a quick dinner recipe any night of the week!
What’s in This Easy Chicken Stroganoff Recipe?
We love finding ways to mix up classic recipes, and this easy chicken stroganoff is no exception! We’re swapping chicken for beef in this traditional recipe. It’s just as creamy, flavorful, and comforting as the original, with that signature sauce we know and love.
- Noodles: While traditional stroganoff is served with egg noodles, feel free to use your favorite kind of noodles (or even mashed potatoes) for this chicken stroganoff.
- Butter: Unsalted butter makes the sauce rich and silky.
- Chicken: We like lean boneless, skinless chicken breasts for a healthier alternative, but thighs will also work.
- Onions: Yellow onions add an earthy and sweet flavor to this stew. White, sweet, or Vidalia onions will also work, but don’t use red onions.
- Mushrooms: Cremini mushrooms are the classic choice, but shiitake will also work.
- Flour: All-purpose flour helps thicken up the sauce.
- Broth: Low-sodium chicken broth forms the flavorful base of the sauce.
- Sour Cream: Makes the sauce rich and creamy. For a lighter alternative, use plain Greek yogurt instead.
- Mustard: Dijon mustard adds a hint of tanginess to the sauce.
- Parsley: Adds a pop of color and freshness.
Variations on Easy Chicken Stroganoff
This easy chicken stroganoff recipe is a great way to use up leftover chicken. Skip steps 2 and 3, add shredded or cubed cooked chicken in step 7, and simmer until warmed through.
Instead of mushrooms, use an equal amount of chopped zucchini or squash.
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How to Store and Reheat
Cream-based recipes don’t freeze well and become grainy when thawed and reheated.
For best taste and texture, store leftover easy chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low or in the microwave until warmed through.
Notes from the Test Kitchen
To ensure the sauce doesn’t curdle, we like to bring the sour cream to room temperature, add it off the heat, and stir vigorously!
Easy Chicken Stroganoff Recipe
Ingredients
- 10 ounces dry egg noodles
- 4 tablespoons unsalted butter divided (½ stick)
- 1½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon kosher salt divided
- 1 teaspoon ground black pepper divided
- 2 yellow onions diced
- 10 ounces cremini mushrooms sliced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅔ cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the egg noodles according to the package directions. Drain and set aside.10 ounces dry egg noodles
- While the noodles cook, melt 2 tablespoons of butter in a skillet set over medium-high heat.4 tablespoons unsalted butter
- Add the chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside.1½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Melt the remaining butter in the same skillet. Sauté the onion until translucent, about 5 minutes. Add the mushrooms and cook until softened, about 5-7 minutes.2 yellow onions, 10 ounces cremini mushrooms
- Add the flour and cook for 1-2 minutes, stirring constantly.¼ cup all-purpose flour
- Add the broth, scraping up any brown bits from the bottom of the pan.2 cups low-sodium chicken broth
- Stir in the sour cream, mustard, cooked chicken, and remaining salt and pepper. Simmer for 5 minutes until thickened.⅔ cup sour cream, 1 tablespoon Dijon mustard
- Stir in parsley and serve over noodles.2 tablespoons chopped fresh parsley
Notes
- For an even creamier sauce, add an additional ¼ cup sour cream in step 7.
How to Make Easy Chicken Stroganoff Step by Step
Cook the Noodles: Cook 10 ounces of egg noodles according to the package directions. Drain and set aside.
Cook the Chicken: While the noodles cook, melt 2 tablespoons of unsalted butter in a skillet set over medium-high heat. Add 1½ pounds of boneless, skinless chicken breasts cut into bite-sized pieces and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside.
Make the Sauce: Melt the remaining 2 tablespoons of unsalted butter in the same skillet. Sauté 2 diced yellow onions until translucent, about 5 minutes. Add 10 ounces of sliced cremini mushrooms and cook until softened, about 5-7 minutes. Add ¼ cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, then add 2 cups of low-sodium chicken broth, scraping up any brown bits from the bottom of the pan.
Thicken the Sauce: Stir in ⅔ cup of sour cream, 1 tablespoon of Dijon mustard, cooked chicken, and the remaining ½ teaspoon each of salt and pepper. Simmer for 5 minutes until thickened. Stir in 2 tablespoons of chopped fresh parsley and serve over the cooked noodles.
Delicious
Thank you!
I enjoyed this recipe soo much. Easy to make and packed with flavor!!
Thanks for stopping by, Albert!