Chicken Stroganoff

This creamy chicken stroganoff recipe is an easy weekday go-to.

Tender chunks of chicken are cooked in a rich and creamy sauce with mushrooms and onions and served over egg noodles.

plates of Chicken Stroganoff with a fork

If you like beef stroganoff, you’ll love this creamy chicken version!

Flavor: This chicken stroganoff recipe is rich and cozy with a creamy mushroom sauce. It has a little tang from the sour cream.
Difficulty: I love this dish because it’s an easy weeknight favorite.
Swaps: Boneless skinless chicken thighs will also work in this recipe.
Time-Saving Tip: Buy sliced mushrooms to save yourself some chopping or swap them for canned mushrooms.

noodles , sour cream , oil , butter , cream cheese , chicken stock , chicken , onion , flour , mushrooms , parsley , garlic , onion powder , dry mustard , onion with labels to make Chicken Stroganoff

Ingredient Tips for Chicken Stroganoff

Chicken: Boneless chicken breasts (or boneless chicken thighs) are great in this recipe. You can also add leftover shredded chicken or rotisserie chicken in place.
Sauce: A few pantry seasonings, chicken stock, and cream cheese with sour cream make the best creamy sauce.
Mushrooms: I use white mushrooms in this recipe. Baby Bellas, cremini mushrooms, or sliced portobellos add a richer rustic flavor.

cooking chicken to make Chicken Stroganoff

adding mushrooms to onions in pot to make Chicken Stroganoff

Serving Suggestions

Egg noodles are traditional with stroganoff and are delicate and delicious. Other favorites include:

Storing Leftovers

Leftover chicken stroganoff can be stored in an airtight container in the fridge for up to 4 days. Reheat portions on the stovetop or microwave with a bit of milk if needed.

Freeze chicken and sauce without the noodles in zippered bags for up to 4 months. Thaw in the refrigerator. Reheat and serve over a fresh batch of noodles.

Did you make this chicken stroganoff? Leave a comment and a rating below!

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Chicken Stroganoff is a quick and comforting dish with tender chicken, mushrooms, and creamy sauce over egg noodles.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Cut chicken into cubes, and season with ¼ teaspoon each of salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken to pan, and saute until browned on all sides (It doesn’t need to be cooked through). Cook in batches if necessary to avoid overcrowding the pan.
Remove the chicken to a large bowl and set aside.
Add 1 tablespoon butter, mushrooms, and onions to the skillet and cook for 5-6 minutes, until onions are tender. Add garlic and cook one minute more. Remove from skillet, adding to the same bowl as the chicken
Reduce heat to medium and melt the remaining butter in the skillet.
Add flour, and whisk it together, making a roux.
Slowly whisk in the chicken broth, stirring constantly, until thickened.
Add ground mustard, onion powder, cream cheese, sour cream, and ¼ teaspoon pepper. Mix until the cream cheese is fully melted and the sauce is smooth.
Mix back in chicken and mushrooms, and let simmer for 2-3 minutes or until chicken is cooked through.
Serve over cooked egg noodles and garnish with fresh chopped parsley

*Calorie count does not include egg noodles.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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