Delicious comfort food lightened up with chicken! Chicken Stroganoff over buttered noodles has all the classic flavors and is on the table in under 30 minutes.
Serve Chicken and Mushroom Stroganoff over Buttered Noodles or Baked Rice, then all you need is a green salad with one of my favorite homemade salad dressings. Stop knocking your head against the refrigerator come dinnertime! Find other easy chicken recipes, like spicy Chicken Tinga that makes a ton of tacos, or Outback’s honey mustard marinated Alice Springs Chicken, smothered in mushrooms, cheese, and bacon.
There’s something about chicken and mushrooms in a creamy gravy that is so classic, so essential, that it’s no surprise that this recipe is so immensely popular. All you have to do is taste it. One bite. Then another. Then repeat until there’s nothing left!
If the inventor of Beef Stroganoff were still around today, chances are he’d make it this way himself–even in Russia.
On the stove, this tasty recipe comes together in under 30 minutes–much faster than a slow cooker or an Instant Pot. Plus it has a made-from-scratch flavor that would make Mr. Stroganoff proud.
Mushrooms aren’t your thing? Leave them out! And boneless, skinless chicken thighs work perfectly here, but you can use chicken breasts, too. Of course, the chicken is lighter than beef, but that shouldn’t be the reason you make it. You should make chicken Stroganoff because it’s the best thing going, especially over soft buttered noodles with a little chopped parsley.
Cooking up Chicken Stroganoff for twenty or two? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re cooking for—the recipe does the math for you, it’s that easy.
Besides the ingredients for the sauce, you need chicken, button mushrooms, (I like cremini mushrooms, the more, the merrier) noodles or rice, and a little parsley. See the recipe card for the exact ingredient list.
Stroganoff sauce, in most versions, is made with buttery sautéd onions, a little flour for thickening, a bit of Worcestershire sauce to add salty umami, chicken broth, paprika, and sour cream. Some Stroganoff recipes use cream cheese, but I like the tangy flavor of a good, full-fat sour cream. I know I’m not the only one!
How to make Chicken Stroganoff:
- Before you begin, cook the egg noodles in a large pot of salted water until tender. Drain the noodles and add some butter to the bottom of the hot pot. Once the butter melts, add the noodles back in and stir to evenly coat the noodles. Give them a little salt and pepper, then set aside as you make the chicken and gravy.
- First, melt some of the butter in a large skillet over medium-high heat. Add the chopped onion and cook until softened. Then add the mushrooms and cook until they brown. Depending on how full your skillet is, this could take longer.
- Next, add a little more butter to the pan. Then add the chicken chunks, flour, and paprika, and stir to incorporate. For in the chicken broth and Worcestershire sauce and bring the mixture to a simmer.
- Once the pan is at a steady simmer, cook the chicken mixture until the sauce thickens, about 5 minutes or so. Then add the sour cream and continue to cook until a piece of chicken registers 165 degrees with a food thermometer. Season to taste with salt and pepper before serving.
- Ladle the stroganoff over hot buttered noodles with a little chopped parsley and a dollop of sour cream, if you have any leftover.
The best Chicken Stroganoff tips:
- Make extra. The biggest tip of all. Seriously, just go with me on this! You will love it.
- Chicken breasts? Cutlets? Yes and yes! This is your dinner, so use the kind/cut of chicken you prefer.
- Brown, brown, brown. If you have the time, you might want to cook the onion and mushrooms a little longer than what is specified in the recipe. The goal is to get the flavorful brown bits in the bottom of the pan–a culinary term called “fond”–which giveth gravy its color and flavor. Butter is your friend, here.
- No Worcestershire? Use a little grainy mustard and a splash of good soy sauce instead.
- Gluten free Stroganoff? Use corn starch in place of flour (half the amount called for), or a GF baking blend.
- Yogurt. Lighten up the mushroom gravy with some Greek yogurt in place of the sour cream.
- Wild mushrooms. Standard mushrooms really shine in this recipe, but if you have them, throw in some porcini or shiitake mushrooms. My recipe for Beef Tips with Mushroom Gravy takes advantage of porcini mushrooms, too.
Freezing, storing, and reheating:
As long as it’s made with full-fat sour cream, chicken stroganoff is ideal for freezing to have later for future meals. First, allow it to cool, then spoon leftover stroganoff into an airtight container or large freezer bag. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator, then reheat in the microwave or on the stove top, stirring a couple times until heated through. You may need to add a splash of chicken broth or water to thin out the sauce–it may have thickened during storage.
Chicken and Mushroom Stroganoff Recipe
For the buttered noodles:
- 16 ounces egg noodles
- 1/4 cup butter (½ stick) or less to taste
- Salt and freshly ground black pepper
For the stroganoff:
- 3 tablespoons butter divided
- 2 medium onion chopped
- 8 ounces white button mushrooms or cremini mushrooms, sliced
- 1 1/4 pounds boneless skinless chicken thighs cut into chunks
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- Salt and freshly ground black pepper
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream plus more for topping
- Minced fresh parsley for garnish
To make the buttered noodles:
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
- Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
To make the stroganoff:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onion and cook until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes.
- Add the remaining 1 tablespoon of butter, chicken, flour, and paprika. Cook until the chicken begins to brown, about 3 minutes. Add the broth and Worcestershire sauce and bring to a simmer.
- Cook until the sauce thickens, about 5 minutes. Stir in the sour cream and cook until the chicken reaches 165 degrees, about 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
- To serve, place egg noodles in a bowl or on a plate. Top with the chicken mixture and a dollop of sour cream if desired. Garnish with parsley.