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Chicken stroganoff with a creamy mushroom gravy is a delightful twist on a classic beef stroganoff. Chicken thighs work just as well in this creamy, tasty dish that’s flavored with paprika, Worcestershire sauce, mustard, sour cream, and more. Egg noodles are perfect in this classic comfort food and you’ll find it a very simple dish to prepare. So, if you want something cozy and delicious, you have to try this creamy chicken stroganoff for yourself.
Whip up this tasty chicken stroganoff recipe for the family. It’s quick and easy to make and boasts juicy chicken, a creamy mushroom sauce, egg noodles, and more.
More easy dinners include bacon cheeseburger meatloaf, Italian stuffed peppers, ground beef stroganoff, and rasta pasta.
Why You’ll Love It
Easy to make: This chicken stroganoff is simple to make. You need to cook the egg noodles, cook the chicken, prepare the sauce, and then mix it all together.
Really tasty: Everyone is going to love this chicken stroganoff. It’s rich, creamy and full of amazing flavors. It’s the kind of dish you might find yourself making on a weekly basis.
Family-friendly: It’s a great recipe to make for the whole family or even for a crowd if you’re expecting company for dinner. Oh, and don’t be surprised when everybody wants a second bowlful!
Chicken Stroganoff Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken thighs: I like to use boneless skinless chicken thighs. You could use chicken breasts instead if you prefer.
Egg noodles: I love the wide ones. You can use any kind (or even another type of pasta).
Baby bella mushrooms: Baby bella or cremini mushrooms add flavor and nutrients, and are one of the main ingredients in stroganoff sauce. Use white mushrooms or any other kind you like.
Garlic: Always good in savory dishes. You need garlic powder to season the chicken and fresh garlic for the gravy.
Chicken broth: For the gravy.
Sour cream: To enrich the sauce and give it a special tang.
Paprika: Sweet or smoked paprika, as you prefer.
Dijon mustard: Leave this out if you aren’t a mustard fan.
How to Make Chicken Stroganoff
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the egg noodles: Cook the noodles then drain and reserve.
Cook the chicken: Season the chicken and pan fry it in a hot pan until golden brown, stirring occasionally. Slice into pieces.
Prepare the gravy: Cook the mushrooms and onion in butter and then add the garlic and chicken broth. Add the heavy cream and then take the skillet off the heat and stir in the sour cream, Worcestershire sauce and mustard. Add salt and pepper if needed.
The finishing touches: Add the chicken pieces and egg noodles back into the sauce and serve garnished with fresh parsley.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free noodles (try these ones) and ensure the chicken broth is gluten-free (this one is really good!)
Different cut of chicken: Use chicken thighs, chicken breasts, chicken tenderloins, or even ground chicken.
Sour cream: You can use plain Greek yogurt in place of the sour cream.
Another noodle: Sub any kind of pasta for the egg noodles.
Change up the veggies: Add peas, zucchini, bell pepper, or anything else you want.
A pinch of nutmeg: Some home cooks love adding a pinch of ground nutmeg to the creamy sauce.
Add some thyme: Fresh thyme is really good too. You can use it as a garnish instead of the parsley.
Serving Suggestions
Appetizers: Start the meal with white bean salad or arancini.
Side dishes: Chicken stroganoff is delicious served with some crusty bread, a strawberry field salad or, if you omit the egg noodles, over rice or mashed potatoes.
Desserts: Finish on a tasty note with vanilla muffins or a fun popsicle recipe.
How to Store Chicken Stroganoff
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze homemade chicken stroganoff for up to 3 months.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up in the microwave or in a skillet on the stove top.
Top Tips
Chicken cooking time: This depends how thick the chicken pieces are, so check they’re 165°F inside, using a digital thermometer.
Sauce consistency: If the sauce is too thick, add a splash of broth or heavy cream. If it’s too thin, whisk a tablespoon of cornstarch with a tablespoon of water and stir into the gravy, letting it cook some more.
Adding the sour cream: It’s important to take the skillet off the heat before stirring in the sour cream. This ensures it doesn’t curdle and separate.
Recipe for Chicken Stroganoff FAQs
Actually I sometimes use a 10½-ounce can of cream of mushroom soup or cream of chicken soup instead of using heavy cream. This adds flavor but it can make the dish saltier so, if doing this, use less salt to season your chicken.
Actually I’d recommend full fat sour cream for this recipe for 2 reasons. First of all, it tastes so much richer and better. And second, reduced fat sour cream can curdle when added to something hot.
Swap the wide egg noodles for zucchini noodles and mix them in, or omit the noodles and serve the chicken stroganoff over cauliflower rice.
Easy Chicken Stroganoff Recipe
Chicken Stroganoff
Ingredients
For the Chicken:
- 1½ Pounds chicken thighs, boneless and skinless
- ½ Teaspoon onion powder
- ½ Teaspoon garlic powder
- ½ Teaspoon paprika
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 3 Tablespoons all purpose flour
- 1 Tablespoon canola oil, or avocado, for frying
For the Gravy:
- 3 Tablespoons unsalted butter
- 12 Ounces baby bella mushrooms, sliced
- 1 onion, medium sweet, diced
- 3 Cloves garlic, minced
- 2 Cups chicken broth
- 1 Cup heavy cream
- 1½ Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- ½ Cup sour cream
To Serve:
- 12 Ounces wide egg noodles
- parsley, fresh chopped, for optional garnish
Instructions
Cook the Noodles:
- Bring a pot of water to a boil and cook the egg noodles according to the package instructions. Drain and then transfer the cooked noodles to a bowl and set aside.
Cook the Chicken:
- Pat the chicken dry with a paper towel and season both sides all over with garlic powder, onion powder, paprika, salt, and black pepper.
- Sprinkle the chicken all over with flour and gently press it on so it sticks.
- Heat a skillet over a medium heat and then add some oil once hot. Add the chicken to the skillet and cook for about 5 minutes, until golden brown on the bottom.
- Flip it over and cook the other side for another 3 to 4 minutes, until golden brown. Transfer the cooked chicken to a clean chopping board and allow it to rest before slicing.
Make the Gravy:
- Turn up the temperature to a medium high heat. Add the butter and let it melt. Add the sliced mushrooms and onions and sauté for 3 to 5 minutes, until they start to soften and brown. Next add the minced garlic and sauté for a minute or 2.
- Gradually pour in the chicken broth, a bit at a time, and deglaze the pan by scraping the brown bits up from the bottom and stirring well.
- Add the cream and stir to mix, cooking for about 5 minutes until it begins to thicken up.
- Take the skillet off the heat and stir in the sour cream, mustard and Worcestershire sauce.
- Cut the chicken into 1-inch cubes or slice into strips.
- Add the chicken and cooked noodles to the skillet, then gently stir and toss to coat in the sauce.
- Serve garnished with fresh chopped parsley.
Notes
Sauce consistency: If the sauce is too thick, add a splash of broth or heavy cream. If it’s too thin, whisk a tablespoon of cornstarch with a tablespoon of water and stir into the gravy, letting it cook some more.
Adding the sour cream: It’s important to take the skillet off the heat before stirring in the sour cream. This ensures it doesn’t curdle and separate.
Nutrition
Rich, creamy and delicious, this wonderfully easy chicken stroganoff with mushrooms recipe is well worth making. The juicy chicken, flavorful aromatics and seasonings, egg noodles, and creamy sauce are so good together. This is the kind of meal that’s perfect for a busy weeknight and even the warmed up leftovers are pretty amazing!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I loved how rich and creamy this chicken stroganoff turned out!
First time trying chicken stroganoff and I’d have to say, it did not disappoint!