Chicken Stroganoff Recipe

4.84 from 6 votes

This chicken stroganoff is a quick, family-friendly twist on the classic beef version. Tender chicken and meaty mushrooms are cooked in a rich sour cream and Dijon mustard sauce, all ready in just 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 732kcal

Author: Becky Hardin

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

Video

Notes

*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.

**Boneless, skinless chicken thighs also work. Or use rotisserie chicken (add in step 7) to save time.

***Cremini mushrooms are the classic choice, but shiitake will also work.

****For a lighter alternative, use plain Greek yogurt instead.

Tips:

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.

Crockpot Instructions: Add the chicken, onions, mushrooms, flour, and chicken broth to a slow cooker. Stir well, then cook on LOW for 3-4 hours or HIGH for 2 hours. Stir in sour cream and Dijon mustard just before serving.

Storage: Store chicken stroganoff in an airtight container in the refrigerator for up to 3 days.

Nutrition