Creamy Chicken Stroganoff

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Chicken. I’m using chicken breasts here but you could easily use boneless skinless chicken thighs, or even the meat from a rotisserie chicken if you want to make it really easy!
• Mushrooms. I prefer cremini mushrooms for chicken stroganoff but you could also use white button mushrooms.
• Stock. Homemade chicken stock or homemade beef stock can be used here. You can also use stocks made from a beef or chicken base, such as Better Than Bouillon.
• Cream. Stroganoff is known to be creamy and tangy and it gets these qualities from a combination of heavy cream and sour cream. I don’t recommend substituting with lower fat version of this since the sauce may break.
• Seasoning. The chicken is first marinated in a combination of Worcestershire sauce, salt, pepper, and garlic powder, and later on additional seasonings are added, such as Hungarian paprika. You certainly can add other spices such as allspice and nutmeg as I do in my beef stroganoff recipe.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. In a large bowl combine the chicken, salt, pepper, Worcestershire sauce, garlic powder, and neutral oil. Cover and place in the fridge to marinate for 2 hours or up to overnight. Heat a large pan to medium-high heat, add the neutral oil, and sear the chicken breasts for 3-4 minutes on the first side, then 2-3 minutes on the second side or until browned. Transfer the chicken to a dish and cover with tented foil to stay warm. Pour 1/2 cup of chicken stock into the pan and scrape the bottom to remove the brown bits then combine the pan juices with the remaining 2 1/2 cups of chicken stock and set aside. Once the chicken has rested for 5 minutes, slice it into bite-sized pieces and set it aside, covered with foil.
2. Bring a large pot of salted water to boil and heat a large pan to medium with 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and transfer them to a bowl.

3. Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft and brown, about 10-15 minutes.
4. Add the egg noodles to the pot of boiling water and cook to package instructions, then toss with 3 tablespoons of butter. Save at least 2 cups of pasta water. Add the flour to the pan with the onions and cook for 2 minutes or until the white specks of flour disappear.
5. Add the white wine and chicken stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge the brown bits. Bring to a boil while whisking until smooth for 3 minutes.
6. Lower the heat to a simmer and add the mushrooms, sliced chicken and its juices, mustard, Worcestershire, and paprika. Continue to cook at a low simmer.

7. Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes.
8. Taste test the sauce and adjust salt and pepper if needed. If the sauce is too thick, add a few ounces of the pasta water. When satisfied, remove the pan from the heat, divide the noodles into bowls, and ladle the chicken stroganoff over each bowl. Garnish with parsley and chopped pickles, if desired.

More weeknight chicken recipes

If you’re looking for more family-friendly weeknight chicken dinners, give these other recipes a try!

• Easy Greek Lemon Chicken and Potatoes
• Creamy Sun Dried Tomato Chicken (Marry Me Chicken)
• Chicken Paprikash with Dumplings