Chicken Mushroom Stroganoff
This chicken mushroom stroganoff has juicy chicken, savory mushrooms, and noodles in a rich and creamy sauce. Quick prep and great flavor make this a perfect meal for any night of the week!
Chicken stroganoff is just like the classic beef stroganoff we all love, but with chicken! Using chicken instead of beef makes it easier and quicker to prepare, plus it’s cheaper and a little lighter too.
But don’t worry, this dish is still plenty flavorful, satisfying and comforting. Not to mention, delicious! You’ll love the combination of seared chicken thighs, sautéed mushrooms and onions, egg noodles, and rich sour cream sauce.
Table of Contents
Ingredients you’ll need
- Chicken thighs: Thighs are preferred for their extra flavor and juiciness, but you can also use chicken breasts if you prefer.
- Cremini mushrooms: aka baby bella mushrooms (button mushrooms work too).
- Onion, garlic and salt and pepper
- Butter: Sautéing the chicken and veggies in butter adds even more flavor!
- Chicken broth
- Sour cream: Use full-fat sour cream for the best flavor, and let it come to room temperature so it blends easily into the sauce.
- All-purpose flour
- Egg noodles: A classic noodle choice for stroganoff! Other wider noodles or pasta like fettucine or tagliatelle work great too.
- Chives: For garnish, and a bit of fresh herb flavor.
Let’s make chicken mushroom stroganoff
Are you ready to get this family-favorite dinner on the table in less than 30 minutes? Let’s get started!
- Brown chicken. Cook bite sized pieces of chicken thighs in butter in a large skillet until golden brown and cooked through, then set aside.
- Cook mushrooms, onions and garlic. Add more butter and chopped mushrooms and onions to the pan. Let them cook for several minutes until they soft and absorb the brown bits of chicken left in the pan. During the last minute, add the garlic.
- Make the sour cream sauce. Add flour to the vegetables and give it a good stir, then whisk in the broth. Once the sauce simmers and thickens slightly, stir in the sour cream.
- Add egg noodles. While you prepare the chicken, mushrooms and sauce, boil the egg noodles and add them to the skillet along with the chicken, stirring to combine everything.
- Garnish and serve. Sprinkle chopped chives over the chicken stroganoff and serve immediately. And enjoy!
Serving suggestions
Stroganoff (both chicken and beef) are most often served with noodles or pasta, and I like to combine them in one pot like you see here for easy serving. However, this dish is also delicious with rice or mashed potatoes. Simply spoon the chicken and mushroom stroganoff sauce over individual servings.
If you’re looking for side dishes to serve alongside this chicken stroganoff recipe:
- Homemade Caesar Salad, or any green salad really
- Buttery Garlic Green Beans
- Maple Dijon Brussels Sprouts
- Brown Sugar Glazed Carrots.
Get the recipe
Chicken Mushroom Stroganoff
Ingredients
- 4 tablespoons salted butter , divided
- 1-1¼ lb chicken thighs (or chicken breast)
- Salt and pepper , to taste
- 6 oz egg noodles
- 8 oz cremini or baby bella mushrooms , sliced
- 1 cup chopped onion
- 2 garlic cloves , minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup full-fat sour cream , at room temperature
- 2 tablespoons chopped chives
Equipment
Instructions
- In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add cubed chicken and sprinkle generously with salt and pepper. Cook until browned, about 3 minutes per side. Remove chicken from pan and set aside.
- Once the chicken is about done, get the noodles started cooking, aiming to have them ready at the same time the sauce is ready. Boil in a large pot according to package directions. Drain and set aside.
- Meanwhile, melt remaining 2 tablespoons of butter in the skillet and reduce heat to medium. Add mushrooms and onions and cook until tender, about 5-6 minutes, scaping up the browned bits on the bottom of the pan. Add garlic and cook for 1 minute more. Sprinkle with flour and stir until combined.
- Add chicken broth and return heat to medium-high. Bring just to a boil and simmer until thickened, stirring frequently, about 2-3 minutes. Stir in sour cream and season with salt and pepper.
- Add chicken and noodles to pan and stir until combined. Stir in most of the chopped chives, reserving some to garnish on top. Serve immediately and store any leftovers in the fridge.
