Recipe

Creamy Chicken Stroganoff

Golden chicken and mushrooms in a tangy, creamy sauce, spooned over noodles for the coziest weeknight dinner.

By Matt Campbell

•

4.8

A skillet of creamy chicken stroganoff with mushrooms and egg noodles, finished with chopped parsley

Chicken stroganoff is one of those dinners that feels like you did something, even when it’s mostly one-skillet magic and a pot of noodles doing their thing. You get golden chicken, mushrooms that actually taste like mushrooms, and a creamy sauce with just enough tang to keep you going back for “one more bite” until your bowl is mysteriously empty.

This version keeps ingredients easy to find and the steps calm and clear. The only rule is to taste as you go. If your sauce needs a little more salt, a little more mustard, or a tiny squeeze of lemon, you’re the boss.

Chicken, sliced mushrooms, onion, garlic, sour cream, Dijon mustard, broth, and egg noodles arranged on a counter

Why It Works

Big flavor, minimal chaos: browning the chicken and mushrooms builds a deep, savory base fast.
Silky sauce that doesn’t break: sour cream goes in off the heat so it stays creamy, not grainy.
One-skillet sauce momentum: you deglaze with broth, scrape up the good bits, and the pan basically makes the sauce for you.
Flexible and family-friendly: serve over egg noodles, rice, mashed potatoes, or even toast if that’s the night you’re having.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.

Reheat: Warm gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Stir often and don’t boil, since sour cream sauces can separate if pushed too hard.

Freeze: Creamy stroganoff can be frozen, but the texture may turn slightly grainy after thawing. For best results, freeze the chicken and mushroom mixture before adding sour cream, then stir in fresh sour cream after reheating. Otherwise, freeze fully finished stroganoff up to 2 months and reheat gently.

A meal prep container filled with chicken stroganoff and noodles

Common Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works great, just watch the cook time. Brown it, then simmer only until it hits 165°F and stop there. Thighs are more forgiving and stay juicy.

What temperature should I cook the chicken to?

165°F is the safe minimum for all chicken. For thighs, you’ll often get the best texture a little higher, around 170 to 175°F, since they turn more tender as the collagen breaks down. For breast, stick to 165°F so it stays juicy.

How do I keep the sour cream from curdling?

Two moves: lower the heat and temper. Turn the heat off, then stir a spoonful of the hot sauce into the sour cream in a bowl. Add that mixture back to the pan. Also, don’t boil once the sour cream is in. Full-fat sour cream is the most reliable here, and low-fat can split more easily.

What mushrooms are best?

Cremini (baby bella) are my go-to for flavor. White button mushrooms are totally fine. If you want to get fancy, add a handful of sliced shiitakes for extra depth.

Can I make it gluten free?

Yes. For the thickener, the most predictable swap is a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), stirred in while the sauce simmers. If you’d rather use a gluten free all-purpose blend, start with the same amount of flour and adjust as needed since blends vary. Serve over gluten free noodles or rice.

My sauce feels too thick or too thin. Help?

Too thick: splash in warm broth a little at a time. Too thin: simmer uncovered for a few minutes before adding sour cream, or stir in a small cornstarch slurry while simmering.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Medium pot for noodles
Measuring cups and spoons
Instant-read thermometer (helpful, not required)

I love stroganoff because it’s the ultimate “cozy carbs with a purpose” dinner. The first time I made a chicken version, I was trying to stretch what I had without the meal tasting like a compromise. A little browning, a quick deglaze, and a spoonful of Dijon later, it tasted like something you’d happily order in a booth somewhere, not something you threw together on a Tuesday. Now it’s one of my favorite moves when I want comfort food that still has some brightness and bite.

Creamy Chicken Stroganoff

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 medium yellow onion, finely sliced
8 to 10 ounces cremini mushrooms, sliced
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika (optional, but great)
3/4 cup full-fat sour cream, at room temperature
2 tablespoons chopped fresh parsley (optional)
12 ounces egg noodles
1 teaspoon lemon juice (optional, for a brighter finish)

Sliced cremini mushrooms, sliced onion, and minced garlic prepped on a cutting board

Instructions

Cook the noodles. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender. Reserve 1/2 cup pasta water, then drain and set aside.
Season and brown the chicken. Pat chicken dry. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and let it brown without fussing too much, about 3 to 4 minutes. Flip and cook another 2 to 3 minutes. It’s fine if it’s still slightly pink in the center, it’ll finish in the sauce. If your pan is crowded, brown in two batches so it actually gets golden. Transfer to a plate.
Sauté mushrooms and onion. Add remaining 1 tablespoon olive oil and the butter. Add onion and mushrooms with a pinch of salt. Cook, stirring occasionally, until mushrooms give up their liquid and start to brown, about 6 to 8 minutes.
Add garlic, then flour. Stir in garlic and cook 30 seconds until fragrant. Sprinkle flour over the mushroom mixture and stir for 1 minute to cook out the raw flour taste.
Build the sauce. Pour in chicken broth while scraping up the browned bits from the pan. Stir in Dijon, Worcestershire, and smoked paprika. Bring to a gentle simmer over medium heat for 3 to 5 minutes until slightly thickened.
Finish chicken in the sauce. Return chicken and any juices to the skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 3 to 7 minutes depending on piece size. For breast, aim for 165°F. For thighs, 170 to 175°F tends to be extra tender, though 165°F is still safe.
Stir in sour cream off the heat. Turn off the heat. In a small bowl, mix sour cream with a spoonful of the hot sauce to temper it, then stir it all back into the skillet. Taste and adjust salt and pepper. If you want extra pop, add lemon juice.
Toss and serve. Add noodles to the skillet and toss to coat. Loosen with a splash of reserved pasta water or broth if needed. Finish with parsley and black pepper to taste.