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Easy Chicken Stroganoff

Easy chicken stroganoff with tender chicken, sautéed mushrooms, and a creamy sour cream sauce. Ready in about 30 minutes, it’s thickened with flour and simmered until the chicken is cooked through.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Stroganoff
  • 1.5 lb boneless skinless chicken breasts Sliced
  • 2 tbsp olive oil
  • 8 oz mushrooms Sliced
  • 1 onion Small, diced
  • 3 garlic Minced
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.75 cup sour cream
  • 2 tbsp fresh parsley Chopped
For Serving
  • 12 oz egg noodles
  • 1 parsley Extra, for garnish

Equipment

  • 1 large skillet

Method
 

Cook noodles
  1. Cook the egg noodles according to the package directions, then drain and set aside.
Sear and cook chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the sliced chicken and cook until lightly browned, about 5–6 minutes.
  3. Remove the chicken from the skillet and set aside.
Sauté mushrooms and build sauce
  1. Add the mushrooms and diced onion to the skillet and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for 30 seconds.
  3. Sprinkle the flour over the vegetables and stir well.
  4. Gradually whisk in the chicken broth until smooth.
  5. Stir in the Dijon mustard, paprika, salt, and black pepper.
  6. Return the chicken to the skillet.
  7. Simmer for 8–10 minutes until the sauce thickens and the chicken is cooked through, stirring occasionally as it bubbles.
Finish and serve
  1. Remove from heat and stir in the sour cream until the sauce turns creamy and uniform.
  2. Toss the stroganoff with the cooked noodles or serve the chicken mixture over the noodles.
  3. Garnish with chopped fresh parsley and extra parsley, then serve immediately.

Notes

For the silkiest sauce, take the skillet off the heat before stirring in sour cream so it doesn’t split. Store leftovers in the refrigerator up to 3–4 days; reheat gently over low heat until warmed through. Freezing isn’t recommended because sour cream can change texture after thawing. If you want a dairy-reduced option, use plain Greek yogurt in place of sour cream and stir in off-heat.