My quick and easy chicken stroganoff delivers all the creamy, comforting flavor of the classic beef version without the extra fat. Loaded with tender chicken, savory mushrooms, and a rich sour cream and Dijon mustard sauce, it’s a family-friendly dinner ready in just 30 minutes. My kids love digging into a big bowl over chewy egg noodles, and I love that it sneaks in a serving of mushrooms without complaints!
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Chicken Mushroom Stroganoff with Egg Noodles
I love finding ways to mix up classic recipes, and this simple chicken stroganoff is no exception! I swap chicken for beef in this classic recipe for a leaner, faster-cooking version that’s just as creamy and satisfying.
Sautéing the onions and mushrooms first brings out deep, savory flavors, while the sour cream and Dijon mustard create that signature rich sauce. Perfect for busy weeknights, this chicken and mushroom stroganoff comes together in one skillet and over egg noodles, making dinner both simple and comforting.
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Avoid Dry Chicken in Your Stroganoff
To keep the chicken tender and juicy, cook it just until no longer pink in the center before removing it from the pan, then finish cooking it in the sauce. This technique locks in moisture and prevents the chicken from drying out.
Chicken Stroganoff Recipe
Ingredients
- 10 ounces dry egg noodles (*)
- 4 tablespoons unsalted butter (½ stick, divided)
- 1½ pounds boneless, skinless chicken breasts (cubed**)
- 1 teaspoon kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
- 2 yellow onion (diced)
- 10 ounces cremini mushrooms (sliced***)
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ⅔ cup sour cream (room temperature****)
- 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 onion, 10 ounces cremini mushrooms
- Add the flour and cook for 1-2 minutes, stirring constantly, until it no longer smells raw.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
- Toss the cooked egg noodles with a little butter to prevent sticking.
- Cut chicken into even-sized pieces to ensure they cook evenly.
- Sauté the mushrooms until golden and moisture evaporates–this prevents watery sauce.
- Letting the sour cream reach room temperature prevents sauce from separating. You can also temper the sour cream with a little hot broth before adding to the pan to prevent curdling.
- For an even creamier sauce, add an additional ¼ cup sour cream in step 7.
- The sauce should coat the back of a spoon. If it’s too thick, add a splash of extra broth. If it’s too thin, continue simmering until thickened to your liking.
- Properly cooked chicken should reach 165°F internally.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Stroganoff Step by Step
Boil the Noodles: Cook 10 ounces of egg noodles in a pot of boiling water according to the package directions. Drain and set aside. I like to toss them with just a touch of butter to keep them from sticking together while I make the stroganoff.
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 cubed boneless, skinless chicken breasts and season with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper. Cook until the chicken is golden and no longer pink in the center. It does not need to be fully cooked through at this point–it will finish cooking later in the sacue. Remove from the skillet and set aside.
Make the Sauce: Melt the remaining 2 tablespoons of unsalted butter in the same skillet (no need to wipe out). Sauté 2 diced yellow onions until translucent, about 5 minutes. Add 10 ounces of sliced cremini mushrooms and cook until softened and all moisture has evaporated, about 5-7 minutes. Add ¼ cup of all-purpose flour to create a roux and cook for 1-2 minutes, stirring constantly, until no longer raw smelling. This will help thicken the sauce. Then, add 2 cups of low-sodium chicken broth, scraping up any brown bits from the bottom of the pan. This process is known as deglazing, and it adds a ton of flavor to the sauce!
Thicken the Sauce: Stir in ⅔ cup of room-temperature sour cream, 1 tablespoon of Dijon mustard, the partially cooked chicken pieces, and the remaining ½ teaspoon each of salt and pepper. Simmer for 5 minutes, or until the chicken is cooked through to 165°F and the sauce has thickened to your liking. It should coat the back of a spoon. Stir in 2 tablespoons of chopped fresh parsley and serve your chicken stroganoff hot over the cooked egg noodles.
How to Store, Freeze, and Reheat
Store leftover 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. I do not recommend freezing this dish, as the sauce tends to curdle once thawed.
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