Tender and juicy chicken over a bed of egg noodles smothered in a creamy robust gravy, this chicken stroganoff is a full-bodied flavorful dinner made in under 40 minutes.
Why this recipe works
Golden crusted chicken breasts with sauteed mushrooms and onions elevated by a deliciously creamy stroganoff sauce, chicken stroganoff is hard to beat when it comes to flavor and satisfaction.
Just like in our beef stroganoff recipe, to add a beautiful creamy consistency we’re swirling in some sour cream to the sauce. It adds a nice bit of tang while balancing out the richness of the other ingredients. Look no further for a hearty comforting meal to throw into the dinner rotation!
Related Recipe – Ground Beef Stroganoff
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You’ll need two chicken breasts, filed into 4 breasts for our version. We prefer to leave our chicken breasts whole instead of dicing them into cubes, but you have the option to do it either way. You may also use chicken thigh meat if you prefer. Whichever way you decide to go, be sure to season with garlic powder, onion powder, paprika, salt, and pepper for lots of additional flavor!
SAUCE – This stroganoff sauce is made from onion, mushrooms, white wine, Worcestershire sauce, dijon mustard, chicken stock, and sour cream. You can leave out the Worcestershire sauce or dijon mustard if you like your stroganoff sauce that way. Alternatively, if you want to omit the white wine, use additional chicken stock in its place. Substitutions for sour cream are cream cheese or Greek yogurt.
How to Make Chicken Stroganoff
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Bring a pot of water to a boil and cook egg noodles to package instructions. Drain and set aside. While the egg noodles are cooking, prepare the remainder of the recipe.
- Filet two chicken breasts into four breasts 1/4-1/2 inch in thickness depending on the size.
- Mix together the flour and spices. Dredge the chicken filets in the dry mix.
- To a 12 inch skillet over medium heat, combine oil and butter. Once hot and melted, add the chicken breasts to the pan. Cook 4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- There should be liquid left in the skillet. If there is not, add 2 more Tablespoons of butter to melt.
- Add the onion and mushroom to the skillet and sauté for about 5 minutes until the mushrooms begin to get tender and the onions are softened and golden.
EXPERT TIP: If more than 2 Tablespoons worth of liquid are present and not thick, add 1 Tablespoon of flour to absorb and thicken. This will also create a slightly thicker sauce than that shown in the photos.
- Pour in the white wine and stir, loosening up any bits on the skillet. Allow to heat for 2 minutes. It will thicken during this time.
- Add the Worcestershire sauce and dijon mustard to the wine mixture and stir. Cook for one minute.
- Slowly add in the chicken stock 1/2 cup at a time until fully combined. Allow sauce to cook for 5-10 minutes until desired thickness is reached.
- Remove from heat and stir in sour cream.
- Add the chicken breasts bask to the skillet with the sauce and heat on low for about 5 minutes until all is warm.
- Serve over a bed of egg noodles topped with fresh parsley.
Frequently Asked Questions & Expert Tips
To thicken stroganoff sauce, add 1 Tablespoon of flour to absorb and thicken over heat. If your sauce is too thick, add a bit more sour cream.
For leftovers, store in an air-tight container kept in the refrigerator for 2-3 days.
Yes, absolutely. Check out our slow cooker chicken stroganoff recipe to see how.
Serving Suggestions
Serve your chicken stroganoff over egg noodles, mashed potatoes, rice, or even cauliflower rice. Lighter sides like roasted carrots, broccoli, or asparagus complement this dish well.
More Chicken Recipes
- Garlic Chicken
- Chicken Alfredo
- Chicken Spaghetti
- Chicken Cacciatore
- Greek Chicken Kabobs
- Chicken and Dumpling Casserole
- Chicken Piccata
- Chicken Marsala
- Chicken Tetrazzini
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Chicken Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 12 oz egg noodles 12-16 ounces, either works and depends on the size of the bag purchased
- 2 lbs chicken breasts two breast filet into four breasts total
- 2 Tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 small onion diced small
- 10 oz mushrooms cleaned, stem removed, and sliced
- ½ cup white wine
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
Things You’ll Need
Before You Begin
- If more than 2 Tablespoons worth of liquid are present and not thick, add 1 Tablespoon of flour to absorb and thicken. This will also create a slightly thicker sauce than that shown in the photos
Instructions
- Bring a pot of water to a boil and cook egg noodles to package instructions. Drain and set aside. While the egg noodles are cooking, prepare the remainder of the recipe.
- Filet two chicken breasts into four breasts 1/4-1/2 inch in thickness depending on the size.
- Mix together the flour and spices. Dredge the chicken filets in the dry mix.
- To a 12 inch skillet over medium heat, combine oil and butter. Once hot and melted, add the chicken breasts to the pan. Cook 4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- There should be liquid left in the skillet. If there is not, add 2 more Tablespoons of butter to melt.
- Add the onion and mushroom to the skillet and sauté for about 5 minutes until the mushrooms begin to get tender and the onions are softened and golden.
- Pour in the white wine and stir, loosening up any bits on the skillet. Allow to heat for 2 minutes. It will thicken during this time.
- Add the Worcestershire sauce and dijon mustard to the wine mixture and stir. Cook for one minute.
- Slowly add in the chicken stock 1/2 cup at a time until fully combined. Allow sauce to cook for 5-10 minutes until desired thickness is reached.
- Remove from heat and stir in sour cream.
- Add the chicken breasts bask to the skillet with the sauce and heat on low for about 5 minutes until all is warm. Serve over a bed of egg noodles topped with fresh parsley.
Nutrition
Amanda Davis
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