Chicken Stroganoff is the definition of classic comfort food: tender chicken smothered in a deeply savory, creamy mushroom sauce, served over perfectly cooked egg noodles. I started making this as a lighter, faster alternative to traditional beef stroganoff, and it quickly became a family favorite. It’s incredibly satisfying and feels luxurious, yet it can be on the table in under 30 minutes, making it ideal for a quick weeknight meal.
The secret to this recipe lies in properly sautéing the mushrooms and using a touch of Dijon mustard and Worcestershire sauce to build a rich, complex flavor base before the sour cream is folded in. This ensures the final sauce is creamy, tangy, and deeply savory—not just bland cream soup. Prepare for rave reviews!
Ingredients for Rich Chicken Stroganoff
We’ll use chicken breasts for their speed, but cut them into thin strips to maximize tenderness. The quality of the mushrooms and the sour cream are essential for the sauce. This recipe serves 4-6 people:
- 1.5 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, thinly sliced
- 8 oz cremini or button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream (full fat recommended)
- 1/4 cup fresh parsley, chopped (for garnish)
- 12 oz egg noodles, cooked according to package directions
Step-by-Step Instructions
We’ll start by cooking the egg noodles so they are ready when the sauce is complete. The stroganoff sauce is built quickly in one skillet.
Step 1: Prep the Chicken and Noodles
Season the chicken strips with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the egg noodles according to the package instructions; drain, toss with a little butter if desired, and set aside, keeping them warm.
Step 2: Cook the Chicken
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken strips and cook for 3-5 minutes until they are browned and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Sauté Mushrooms and Onion
Add the butter to the skillet. Reduce the heat to medium. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their liquid and browned nicely. Add the sliced onion and cook for another 3 minutes until softened.
Step 4: Build the Sauce Base
Stir in the minced garlic and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute. This creates a roux to thicken the sauce.
Step 5: Simmer and Thicken
Gradually whisk in the chicken broth, Dijon mustard, and Worcestershire sauce, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently. Let it cook for 3-5 minutes until the sauce has thickened slightly.
Step 6: Finish and Serve
Reduce the heat to low. Stir in the cooked chicken strips. Remove the skillet from the heat before stirring in the sour cream (adding sour cream while the sauce is boiling can cause it to curdle). Mix gently until the sour cream is fully incorporated and the sauce is uniform and creamy. Serve immediately over the warm egg noodles, garnished with fresh parsley.
Perfect Pairings for Rich Chicken Stroganoff
Because the stroganoff is rich and savory, it pairs beautifully with light, simple sides that cleanse the palate.
- Steamed Green Beans: Simply steamed or lightly sautéed green beans offer a fresh, clean contrast to the creamy sauce.
- Garden Salad: A crisp mixed greens salad with a light balsamic or red wine vinaigrette provides acidity and crunch.
- Crusty Bread: A slice of Italian or French bread is excellent for dipping and ensuring none of the rich sauce goes to waste.
- Peas and Carrots: A classic simple vegetable mix, either steamed or added directly to the sauce near the end of cooking.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the stroganoff mixture and the noodles separately if possible, as the noodles absorb the sauce quickly.
For reheating, use the stovetop over low heat. Never boil the sauce when reheating, as the sour cream can separate. If the sauce has thickened too much, stir in a splash of milk or extra chicken broth to regain the desired consistency. Microwave reheating is fine for single servings, using short intervals and stirring frequently.
FAQs
Why did my sour cream curdle?
This usually happens because the sour cream was added when the sauce was too hot or boiling. Always remove the pan from the heat and allow the sauce to cool slightly before stirring in the sour cream.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well as a substitution. It adds a similar tanginess and creaminess. Follow the same step of removing the pan from the heat before stirring it in.
Can I freeze Chicken Stroganoff?
I do not recommend freezing this dish. Dairy-based sauces, especially those containing sour cream, tend to separate or become grainy when thawed. It is best enjoyed fresh or refrigerated.
Conclusion
This Rich Chicken Stroganoff is comfort food perfected: fast, easy, and deeply flavorful. With tender chicken and a creamy, tangy mushroom sauce served over warm noodles, it’s a quick-fix meal that always feels special. It’s guaranteed to be a hit on any busy weeknight!
