This Chicken Stroganoff is creamy and delicious and on the dinner table in 30 minutes or less. You’ll love it over buttered noodles, rice, or mashed potatoes.

Chicken and mushroom stroganoff in a blue bowl.

Chicken Stroganoff is the sunny cousin to classic Beef Stroganoff. It’s still a bowl of comfort food piled high with mushrooms and a rich, savory sauce, but somehow the chicken changes things. It feels like comfort food for warm weather.

I love Stroganoffs of all kinds over a pile of buttery egg noodles, but you can’t go wrong with mashed potatoes, soft white rice, or even hunks of crusty bread.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Chicken Stroganoff Recipe

Recipe ingredients

Labeled ingredients for chicken stroganoff.

Ingredient notes

  • Chicken: I love the juiciness of boneless, skinless chicken thighs, but substitute chicken breasts if that’s what you have or prefer.
  • Mushrooms: Basic button mushrooms are fine. Cremini mushrooms or baby portobello mushrooms are tasty too.

Step-by-step instructions

  1. 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.
Boiled egg noodles and water in a silver stock pot.
  1. 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).
Buttered noodles in a sliver pot.
  1. 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. 
Chicken and mushroom stroganoff sauce cooking in a skillet.
  1. 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).
Chicken and mushroom stroganoff sauce cooking in a skillet.
  1. 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.
Chicken and mushroom stroganoff in a blue bowl.

Recipe tips and variations

  • Yield: This recipe makes 6 generous servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Cool the chicken mixture, then store in freezer-safe containers. Label and date and freeze up to 2 months. Thaw overnight in the refrigerator. If the sauce seems too thick, thin it with a splash of chicken broth or water.
  • Serving suggestion: Instead of the buttered noodles, serve your stroganoff with mashed potatoes, baked buttery rice, or chunks of soft bread.

Easy Beef Stroganoff

This delicious, easy Beef Stroganoff is a dinner that just feels right when all you want is a big bowl of noodles or mashed potatoes topped with chunks of tender beef in a creamy mushroom…

50 minutes
View Recipe

More easy dinner ideas

Chicken and mushroom stroganoff in a blue bowl.

Chicken Stroganoff

This Chicken Stroganoff is creamy and delicious and on the dinner table in 30 minutes or less. You'll love it over buttered noodles, rice, or mashed potatoes.
4.95 from 19 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 6 servings
Course Main Course
Cuisine American
Calories 594

Ingredients 

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
  • fresh parsley minced, for garnish

Instructions 

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.

Recipe Video

Nutrition

Calories: 594kcalCarbohydrates: 62gProtein: 31gFat: 25gSaturated Fat: 13gTrans Fat: 1gCholesterol: 199mgSodium: 407mgPotassium: 681mgFiber: 4gSugar: 5gVitamin A: 686IUVitamin C: 7mgCalcium: 76mgIron: 3mg
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Comments

  1. This is a simply delicious recipe.
    Only thing I did different was added a little cornstarch to make it a little thicker.
    I will definitely be making this again4 stars

  2. I’m probably missing something basic, but I had to at least double cooking times to make this safe for human consumption. Please educate me.

    1. Hi Aeron, I’m sorry the cooking times were longer. Without knowing which parts took double, my thoughts are that maybe your heat was on the lower side, or if the chicken took longer to reach 165 degrees, maybe the chunks were quite large. I’m sorry about that! – Meggan

    2. Thanks very much for the reply Meggan. For the record the end result was well worth the effort and it’s now in the arsenal, 5 stars. Cheap, quick, and tasty. My issue was as you intuited with the cook time for the chicken… As described that’s a pretty crowded pan to brown anything in… At the cost of one extra pan to clean cooking off the chicken thighs separately (plus a little berbere) made this a killer.5 stars

  3. I used pulled rotisserie chicken breasts from Meijers deli and otherwise followed the recipe. It is perfectly delicious! I steamed broccoli florets and froze leftovers in serving size containers. Thank you!

  4. Very good, whole family loved it! Followed the recipe exactly and it helped a lot. Easy enough for a weeknight meal too!5 stars

  5. 100 stars! SO good! I followed the recipe as written except for the chicken prep – I don’t like handling raw meat so whenever a braise recipe calls for cut up chicken, I follow this method: Dry brine** the boneless chicken for at least 30 minutes (I let it sit out of the fridge so it could come to room temp before cooking while I’m prepping the veggies) then pan sear in 1T of the butter until thoroughly cooked through to 175F, 4-6 minutes per side, and remove to a plate to rest. Add the other tablespoon of butter and sauté the onions per the recipe while stirring up the gorgeous fond created by searing the chicken. Cut up the cooked chicken and add back to the pan at the point you’re adding the broth and Worcestershire sauce. By the way, it took me about 10 minutes to sauté the mushrooms until their liquid was absorbed. It’s very important to note that you may not need to add any salt to the dish at all if you’re using brined chicken.

    **Dry brining: Pat boneless chicken thighs dry and sprinkle with one pinch of salt per side, going heavier where the piece is thicker and lighter where it is thinner. Pat dry again before cooking. The chicken will be perfectly salted and unbelievably tender – DO NOT add salt to the dish without tasting first.5 stars

    1. Aren’t you touching the chicken when you pat it dry and turn it over to salt? You also have to handle it to put it into the skillet to sear it. If you don’t like touching raw chicken, just wear gloves.

    1. Hi Margaret, I’m having trouble duplicating what you’re seeing. When the slider is moved to 2 servings, the recipe card changes to .5 cup broth and .5 tablespoon of Worcestershire, which is 1 1/2 teaspoons. Sorry about that, hope this helps. – Meggan

    1. Hi Melissa, yes! Of course you can. The chicken might be cooked through a little faster, but I don’t have the exact timing. In Step 4, after you add the sour cream, you check the temperature of the chicken and if it’s done, just stir the sour cream until it’s heated through and pull it off the stove. Does that make sense? Good luck! Thanks!