This chicken stroganoff is tender pieces of chicken with mushrooms and onions, all served in a creamy sauce over egg noodles. A dinner time classic that’s easy to make and always a crowd pleaser.
I’m always looking for super simple chicken dishes that can be quickly made on busy weeknights. Some of my go-to recipes include Greek chicken with potatoes, cornflake chicken and this savory chicken stroganoff.
Everyone’s heard of beef stroganoff, but have you ever experienced chicken stroganoff? It’s a lighter version of the beef counterpart, and it’s a lot faster to make too. Serve your stroganoff over egg noodles, then watch the rave reviews come in!
What is stroganoff?
Stroganoff is cubes or strips of meat cooked in a pan with a creamy sauce. The dish is often is served over noodles. Stroganoff comes from Russia but it mixes the cooking traditions of both France and Russia into one popular dish. It features a French style pan cooked sauce with flavors from Russia such as sour cream. My recipe contains more international elements including both Worcestershire sauce from England and paprika that is popular in Hungary.
Stroganoff dates back to to at least the 1890’s where it was named after the wealthy Stroganoff family. It is possible that the dish existed for longer and was served to the Stroganoff family, but no one knows for sure.
How do you make chicken stroganoff?
To make chicken stroganoff, saute some chicken until it is browned and cooked through and remove it from the pan. Make the sauce by cooking diced onions and sliced cremini mushrooms with butter in the pan. Add garlic and cook it for a few seconds. Stir flour into the veggies and let it cook for a minute. Now you are ready to add chicken broth and seasonings. After the sauce simmers and thickens a bit, add sour cream and the chicken. Once the chicken is heated and coated in sauce, serve the stroganoff over egg noodles with a sprinkle of parsley on top.
Tips for chicken stroganoff
- I like chicken thighs for this recipe because they’re more tender and flavorful than chicken breasts. That being said, if you have a strong preference for chicken breasts, feel free to use them instead.
- I used cremini mushrooms, but other great options include button mushrooms, portobello mushrooms or oyster mushrooms.
- This sauce works best with full fat sour cream – low fat sour cream can sometimes separate when heated.
- Chicken stroganoff makes for great leftovers and you can refrigerate it for up to 3 days.
- No parsley on hand? Try fresh thyme, dill or green onions instead.
What is stroganoff sauce made of?
Stroganoff sauce contains butter, flour, chicken broth and sour cream. The sauce is flavored with Italian seasoning, paprika and Worcestershire sauce. It has cooked onions, mushrooms and garlic. The result of combining all these ingredients is a creamy, savory sauce that is pairs perfectly with chicken or beef.
What do I serve with stroganoff?
People often serve egg noodles with stroganoff. You could also serve stroganoff with steamed rice, quinoa, mashed potatoes, or even cauliflower rice. I often serve a green vegetable on the side such as brussels sprouts, broccoli, asparagus or green beans.
This chicken stroganoff is a delicious twist on a classic dish. The stroganoff sauce is packed with flavor and brings out the flavor of the chicken. If you like stroganoff, this recipe is for you, if you don’t, this recipe might change your mind.
More chicken dinner ideas
- 4 tablespoons butter divided
- 1 1/4 pounds boneless skinless chicken thighs fat trimmed, cut into 1 inch pieces
- 1/2 cup onion finely diced
- 8 ounces cremini mushrooms sliced
- 1 teaspoon garlic minced
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 3/4 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons chopped parsley
- salt and pepper to taste
- Cook the egg noodles in salted water according to package directions.
- Heat 2 tablespoons of butter in a large pan over medium high heat.
- Season the chicken with salt and pepper and add it to the pan in a single layer. You may need to work in batches.
- Cook the chicken for 4-5 minutes per side or until browned and cooked through.
- Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
- Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms and cook for 5-7 minutes or until tender and browned. Season the vegetables with salt and pepper.
- Add the garlic and cook for 30 seconds.
- Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute.
- Add the chicken broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring constantly. Cook for 3-4 minutes or until sauce is thickened.
- Stir in the sour cream. Add the chicken back to the pan and cook for 2-3 minutes until chicken is heated through.
- Top the stroganoff with parsley and serve with egg noodles.