This easy Chicken Mushroom Stroganoff is rich and satisfying. This busy weeknight meal has tender chicken pieces, baby bell mushrooms, and creamy sauce served over tender egg noodles. Simply boil the pasta, then make the rest in one pan. Ready in just 20 minutes!
Why I love this recipe
This delicious chicken stroganoff recipe is a comfort food classic that makes a great lunch, dinner, or date night meal for two.
Need something to go with it? Try these Raspberry Chocolate Chip Banana Muffins or these Strawberry Cookie Tarts.
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Substitutions
You can use boneless skinless chicken thighs instead of breasts.
Try button mushrooms, white mushrooms, or cremini mushrooms instead of baby Bella.
Equipment used for this recipe
How to make Homemade Chicken Stroganoff
Step 1 - Bring a large pot of salted water to a boil, add the noodles, and cook according to the package directions.
Step 2 - On a cutting board, dice the onion and cut the chicken into bite-sized cubes.
Step 3 - In a large frying pan over medium heat add the olive oil. Add the chicken and cook until it becomes golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 4 - In the same pan add 1 tablespoon butter, add the diced onions, and cook for about 2 minutes.
Step 5 - Add the sliced mushrooms and minced garlic and cook for about 2 more minutes.
Step 6 - Add the remaining 1 tablespoon butter to the pan. Once melted, add the flour and paprika, and stir for about 30 seconds.
Step 7 - Pour in the chicken broth, and Worcestershire sauce, and add the cooked chicken. Bring to a gentle simmer and cook until thickened.
Step 8 - Stir in the sour cream and add salt and pepper to taste.
Step 9 - Add the egg noodles to the skillet and stir to coat. Top with parsley if desired.
Pro Tips
Store leftovers in an airtight container for up to 4-5 days in the fridge.
Recipe FAQs
Try these green beans, or these roasted Brussels sprouts, or this corn on the cob.
You may also enjoy
- Ground Beef Stroganoff
- Crock Pot Shepherd’s Pie
- Creamy Chicken Pot Pie
- Chicken and Dumplings
- Crock Pot Creamy White Chicken Chili
Chicken Mushroom Stroganoff Recipe
Ingredients
- 4 ounces wide egg noodles
- 8 ounces boneless skinless chicken breasts
- 2 Tablespoons butter (divided use)
- 2 Tablespoons olive oil
- ½ small onion
- 1 teaspoon jarred minced garlic
- 1 cup sliced baby bella mushrooms
- ⅛ cup flour
- ½ teaspoon paprika
- 1 Tablespoon Worcestershire sauce
- 1 cup chicken broth (or chicken stock)
- ⅛ cup sour cream
- Salt and black pepper to taste
- Optional - ½ Tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil, add egg noodles, and cook according to package directions.
- On a cutting board, dice the onion and cut the chicken into bite-sized cubes.
- In a large skillet over medium heat add olive oil. Add chicken and cook until golden brown and cooked through. Remove chicken from pan and set aside.
- In the same pan add 1 tablespoon butter, add onions, and cook for about 2 minutes.
- Add mushrooms and garlic and cook for about 2 more minutes.
- Add remaining butter. Once melted, add flour and paprika, and stir for about 30 seconds.
- Add chicken broth, Worcestershire sauce, and cooked chicken. Bring to a gentle simmer, and cook until thickened.
- Stir in sour cream and add salt and pepper to taste.
- Add cooked egg noodles to skillet and stir to coat. Top with parsley if desired.
Video
Notes
- Store leftovers in an airtight container for up to 4-5 days in the fridge.
Nutrition
This recipe is also on my other site Zona's Lazy Recipes which serves 4.
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Fina
Sunday 15th of January 2023
Can I use rotisserie chicken and when would I add it in?
Zona
Sunday 15th of January 2023
Yes you can add it in step 7 along with the chicken stock and Worcestershire sauce.
Pat
Monday 20th of July 2020
I've made this a couple of times and it's easy and delicious. I usually cook up some chicken breasts for the week and I also cook and freeze mushrooms in 4 oz. portions when they're on sale so that really cuts down on the cook time.
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