Easy Chicken Stroganoff – The Ultimate Weeknight Comfort Food

If there’s one recipe that delivers full-on comfort, creamy indulgence, and family-approved flavor without hours in the kitchen, it’s Easy Chicken Stroganoff. This recipe transforms simple chicken breast, earthy mushrooms, and a rich, velvety sauce into a dinner masterpiece — all in under 40 minutes. Perfect for busy weeknights or cozy weekends, this easy chicken stroganoff is proof that comfort food doesn’t have to be complicated.

This dish is a lighter twist on the traditional beef stroganoff that originated in 19th-century Russia. While classic versions use strips of beef cooked with onions and sour cream, this chicken version brings the same creamy, savory flavor with leaner protein and a faster cooking time. Pair it with buttery egg noodles or fluffy mashed potatoes, and you’ve got a meal that satisfies every craving.

Why You’ll Love This Chicken Stroganoff

• Quick and Easy: Ready in under 40 minutes with minimal prep.
• Rich, Creamy Sauce: Made with sour cream, broth, and garlic for the perfect consistency.
• Family Favorite: Even picky eaters can’t resist the cozy, mild flavors.
• Versatile: Serve with noodles, rice, or even cauliflower mash for a low-carb twist.
• Budget-Friendly: Uses everyday ingredients without sacrificing flavor.

This is the kind of recipe that feels restaurant-quality but is secretly weeknight-easy. Whether you’re feeding a crowd or meal-prepping for the week, this creamy chicken stroganoff never disappoints.

Ingredients

• 2 tablespoons olive oil or butter
• 1 pound boneless, skinless chicken breasts (cut into strips or cubes)
• Salt and black pepper, to taste
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini or white mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ¾ cup sour cream (or Greek yogurt for a lighter version)
• 1 teaspoon paprika
• 12 ounces egg noodles, cooked and drained
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Chicken:
   Cut chicken breasts into thin strips or bite-sized cubes. Season lightly with salt and pepper.
2. Sear the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly golden, about 4–5 minutes per side. Remove from skillet and set aside.
3. Cook the Vegetables:
   In the same skillet, add a touch more oil if needed. Add chopped onions and cook for 3 minutes, until soft. Stir in garlic and mushrooms, sautéing until the mushrooms release their moisture and brown slightly.
4. Make the Sauce Base:
   Sprinkle the flour over the vegetables, stirring for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly to prevent lumps.
5. Add Flavor:
   Mix in Dijon mustard, Worcestershire sauce, and paprika. Stir until the sauce starts to thicken.
6. Add the Chicken Back:
   Return the cooked chicken to the skillet and reduce heat to low. Simmer for 5–7 minutes until chicken is fully cooked through and the sauce thickens.
7. Finish with Sour Cream:
   Remove skillet from heat. Stir in sour cream gently until well combined and creamy. Do not boil after adding sour cream to prevent curdling.
8. Serve:
   Spoon chicken stroganoff over warm egg noodles. Garnish with fresh parsley and a sprinkle of pepper.

Easy Chicken Stroganoff

A creamy, comforting chicken stroganoff made in one pan with tender chicken, mushrooms, and a rich sour cream sauce served over egg noodles.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Russian

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil or butter
• 1 lb boneless skinless chicken breasts cut into strips
• 1 small onion finely chopped
• 3 cloves garlic minced
• 8 oz mushrooms sliced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.75 cup sour cream or Greek yogurt
• 1 tsp paprika
• 12 oz egg noodles cooked and drained
• salt and pepper to taste
• fresh parsley for garnish

Equipment

• Large skillet
• Wooden spoon
• Mixing bowls
• Measuring cups

Method

 

1. Heat olive oil in a large skillet. Add chicken and cook until golden. Remove and set aside.
2. Add onions and cook until translucent. Stir in garlic and mushrooms, sautéing until softened.
3. Sprinkle flour over vegetables and stir. Slowly pour in chicken broth while stirring constantly.
4. Add Dijon mustard, Worcestershire sauce, and paprika. Stir to combine.
5. Return chicken to skillet. Simmer for 5–7 minutes until cooked through and sauce thickens.
6. Remove from heat and stir in sour cream. Mix until creamy and smooth.
7. Serve over egg noodles, garnished with parsley.

Notes

For a thicker sauce, add 1 tsp cornstarch mixed with 1 tbsp water before simmering.

Tips for the Perfect Chicken Stroganoff

• Don’t Rush the Mushrooms: Let them brown deeply for maximum flavor — it adds a rich umami taste to the sauce.
• Use Chicken Thighs: If you prefer juicier meat, swap the breasts for boneless chicken thighs.
• Make It Healthier: Replace sour cream with Greek yogurt for extra protein and a tangy flavor.
• Add a Veggie Boost: Stir in spinach, peas, or steamed broccoli right before serving for extra nutrients.
• Thick Sauce Trick: If the sauce feels too thin, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Variations You’ll Love

• Slow Cooker Chicken Stroganoff: Combine all ingredients (except sour cream) in your crockpot and cook on LOW for 4–5 hours. Stir in sour cream just before serving.
• Mushroom-Free Version: If you’re not a fan of mushrooms, substitute with bell peppers or zucchini.
• Cheesy Stroganoff: Stir in ½ cup shredded Parmesan or mozzarella before serving for extra richness.
• Keto Chicken Stroganoff: Serve over zucchini noodles or cauliflower rice for a low-carb dinner.
• Spicy Version: Add a pinch of red pepper flakes or smoked paprika for extra warmth.

Serving Suggestions

Chicken Stroganoff pairs beautifully with:

• Egg Noodles: The classic choice that soaks up every drop of sauce.
• Mashed Potatoes: For ultimate comfort food vibes.
• Steamed Rice: A neutral base for the creamy sauce.
• Roasted Veggies: Add color and texture with roasted carrots, broccoli, or Brussels sprouts.

Serve it with a crisp green salad or garlic bread for a complete, cozy meal.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in freezer-safe bags for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm slowly on the stove over low heat, adding a splash of milk or broth to loosen the sauce.

Fun Fact: The Russian Roots of Stroganoff

Stroganoff is named after a wealthy Russian family, the Stroganovs, who were patrons of the arts in the 19th century. The dish was originally made with beef and served with sour cream — a staple of Russian cuisine. It gained global popularity when French chefs adapted it for international palates, leading to countless variations, including this beloved chicken version.

Why This Recipe Works

This easy chicken stroganoff hits every mark: creamy, savory, perfectly balanced, and satisfying without being heavy. The blend of sour cream and Dijon mustard gives the sauce a slight tang, while the mushrooms and onions add depth and warmth. With a 30-minute prep-to-table time, it’s a weeknight miracle meal that feels gourmet but uses pantry staples.