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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 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
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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
- 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).
- 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 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.
Beef Stroganoff
Beef Stroganoff is classic comfort food: Tender pieces of steak and mushrooms swimming in a creamy gravy served over buttery egg noodles. It’s easy to make and ready in less than an hour! Beef Stroganoff…
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Chicken Stroganoff
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
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I tried this one tonight and truly enjoyed it. My husband hates mushrooms, so next time I’ll omit those, but I like trying recipes exactly as they are written when I try them for the first time! But since it was so good, I forwarded it to my bestie to try.
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 again
Thanks Linda! – Meggan
Delicious!
I used oyster mushrooms (from Mepkin Abbey in S.C.)and green peas as a side.
Sounds great Irene, thanks! – Meggan
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.
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
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.
everyone ate this up so thanks, it was easy and delicious.
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!
Sounds great Joan, so glad you liked it. Thanks! – Meggan
Very good, whole family loved it! Followed the recipe exactly and it helped a lot. Easy enough for a weeknight meal too!
Thanks Catherine, so glad the whole family enjoyed! – Meggan
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.
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.
Recipe for two people says same amount of broth as worc. Sauce…That is a lot of worc sauce.
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
Family loved this!! delicious. any suggestions on adding a meat?
Can I make this with thin chicken cutlets instead? Would that change the cooking time?
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!