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Chicken Stroganoff Recipe: Creamy One-Pan Comfort Dinner

This chicken stroganoff recipe transforms the classic beef version into a lighter yet equally satisfying meal that's perfect for weeknight dinners. With creamy mushroom sauce, tender chicken pieces served over buttery noodles, this one-pan dish is ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breasts, cut into bite-sized pieces
  • 8 oz sliced mushrooms
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 8 oz egg noodles

Method
 

Instructions
  1. Cook your egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and paprika, then cook until golden brown and cooked through (about 5-7 minutes). Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter and add onions and mushrooms. Cook until softened and mushrooms have released their liquid (about 5 minutes). Add garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the mushroom mixture and stir to combine. Gradually add chicken broth while stirring continuously to create a smooth sauce.
  5. Return the cooked chicken to the skillet. Reduce heat to low and stir in sour cream until fully incorporated and sauce is creamy.
  6. Serve the chicken stroganoff over the cooked egg noodles and garnish with fresh parsley.

Notes

Don't overcook the chicken to keep it tender. Use full-fat sour cream for the creamiest sauce. Allow the finished dish to sit for 5 minutes before serving to help flavors meld together.