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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.