Name: Chicken Stroganoff Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken breasts, thinly sliced into bite-size strips; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon sweet paprika; 1 tablespoon all-purpose flour; 2 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 8 ounces cremini or baby bella mushrooms, sliced; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 cup low sodium chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 3/4 cup full fat sour cream, at room temperature; 1 tablespoon cornstarch mixed with 2 tablespoons cold water; salt and pepper, to taste; 10–12 ounces egg noodles or wide ribbon pasta; 2 tablespoons fresh parsley, chopped; lemon wedges, for serving

Chicken Stroganoff Recipe tastes rich and creamy with tender chicken, earthy mushrooms, and a tangy, savory sauce that clings to every noodle. It works perfectly for busy weeknights because you cook it in about 35 minutes, yet it still feels cozy enough for a weekend dinner. I first made a version of this in my tiny college apartment, and my roommates still text me for the recipe.

Why You Should Try This Chicken Stroganoff Recipe

This Chicken Stroganoff Recipe gives you all the comfort of classic beef stroganoff with lighter, quicker cooking chicken. The sauce turns silky from sour cream and broth, with a little Dijon and paprika that keep each bite bright instead of heavy.

You cook everything in one large skillet, so cleanup stays easy. The recipe uses simple pantry staples like broth, flour, and dried pasta, so you probably own most of what you need already.

“This Chicken Stroganoff Recipe tastes like a cozy restaurant dinner that magically appears from one skillet on a weeknight. ★★★★★”

Ingredients You’ll Need

Chicken

1.5 pounds boneless skinless chicken breasts, thinly sliced into bite-size strips
- You can use boneless skinless chicken thighs for extra juiciness.
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon sweet paprika
1 tablespoon all-purpose flour
- Use gluten free all-purpose blend if you need a gluten free option.

Vegetables & Aromatics

2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces cremini or baby bella mushrooms, sliced
- White button mushrooms also work, they just taste a bit milder.
1 small yellow onion, finely chopped
3 cloves garlic, minced

Sauce

1 cup low sodium chicken broth
- I like Better Than Bouillon roasted chicken base for deep flavor.
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon smoked paprika or extra sweet paprika
½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
¾ cup full fat sour cream, room temperature
- Greek yogurt works in a pinch; use whole milk yogurt for best texture.
1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional thickener
Extra salt and pepper to taste

Pasta & Garnish

10 to 12 ounces egg noodles or wide ribbon pasta
- Any short pasta like rotini or penne works if that is what you have.
2 tablespoons chopped fresh parsley
Lemon wedges for serving, optional but brightens the sauce

Equipment

Large deep skillet or sauté pan, 12 inch size
Tongs or spatula
Wooden spoon
Medium pot for boiling pasta
Measuring cups and spoons
Cutting board and sharp knife
Small bowl for cornstarch slurry

Tips & Tricks

Slice the chicken into thin, even strips so it cooks quickly and stays tender.
Pat the chicken dry with paper towels before seasoning so it browns instead of steams.
Use room temperature sour cream so it blends smoothly into the hot sauce without curdling.
Temper the sour cream by stirring a few spoonfuls of hot sauce into it, then add that mixture back to the pan.
Brown the mushrooms well and resist constant stirring so they develop deep flavor and color.
Boil the pasta just to al dente, then finish it in the sauce so it absorbs flavor.
Taste the sauce at the end and adjust salt, pepper, and Dijon to match your preference.
Keep the heat at medium when you add sour cream so the sauce stays silky.
If the sauce thickens too much, splash in more broth or a bit of pasta water.
If you want extra richness, stir in one extra tablespoon of butter right before serving.

How to Make Chicken Stroganoff Recipe

Step 1: Season and Prep the Chicken

Slice the chicken into thin strips, about ½ inch wide. Add the chicken to a bowl and sprinkle with salt, pepper, sweet paprika, and flour. Toss until each piece looks lightly coated and set the bowl aside while you prep the vegetables.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to package directions. Reserve about ½ cup of the starchy pasta water, then drain the noodles and keep them nearby.

Step 3: Brown the Chicken

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the chicken strips in a single layer without crowding the pan and cook 2 to 3 minutes per side until they look golden and cooked through. Transfer the chicken to a plate and keep it warm while you cook the vegetables.

Step 4: Sauté Onions and Mushrooms

Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook 3 to 4 minutes until it softens and turns lightly golden. Add the sliced mushrooms, spread them out, and cook 5 to 7 minutes, stirring only occasionally so they brown nicely.

Step 5: Add Garlic and Seasonings

Stir in the minced garlic and cook about 30 seconds until it smells fragrant. Sprinkle in the smoked paprika and thyme and stir so the spices coat the vegetables. Scrape up any browned bits from the bottom of the pan because those bits carry a lot of flavor.

Step 6: Build the Sauce

Pour in the chicken broth, Worcestershire sauce, and Dijon mustard. Stir well and bring the mixture to a gentle simmer. If you want a thicker sauce, stir the cornstarch slurry into the simmering liquid and cook 1 to 2 minutes until the sauce lightly thickens.

Step 7: Add Sour Cream Without Curdling

Scoop the sour cream into a small bowl. Add a few spoonfuls of the hot sauce from the skillet into the sour cream and whisk until smooth. Pour this mixture back into the skillet and stir until the sauce looks creamy and unified.

Step 8: Return Chicken and Add Pasta

Add the cooked chicken and any juices from the plate back into the skillet. Stir and let everything simmer together for 2 to 3 minutes so the chicken absorbs the sauce. Add the cooked noodles and toss until the pasta coats evenly, then splash in a little reserved pasta water if you want a looser sauce.

Step 9: Taste and Finish

Taste the Chicken Stroganoff Recipe and adjust salt, pepper, or Dijon to your liking. Sprinkle chopped fresh parsley over the top. Serve hot with lemon wedges on the side if you want a little brightness.

What to Serve with Chicken Stroganoff Recipe

Chicken Stroganoff Recipe pairs nicely with a crisp green salad with cucumbers, tomatoes, and a simple vinaigrette. Steamed green beans, roasted broccoli, or sautéed spinach also balance the creamy sauce. You can spoon the stroganoff over mashed potatoes or rice instead of noodles if your crew loves extra carbs. A glass of iced tea, sparkling water with lemon, or a light fruit punch keeps the meal family friendly.

Storage Options

Store leftover Chicken Stroganoff Recipe in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat with a splash of broth or milk and stir often so the sauce turns smooth again.
You can freeze the chicken and sauce without the noodles for up to 2 months, then thaw overnight in the fridge and cook fresh pasta when you reheat.
Avoid boiling the sauce during reheating so the sour cream stays creamy and does not separate.