Chicken Mushroom Stroganoff

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

wide egg noodles

boneless skinless chicken breasts

butter

olive oil

onion

jarred minced garlic

baby bella mushrooms

flour

paprika

Worcestershire sauce

chicken broth (or chicken stock)

sour cream

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

• large saucepan
• cutting board
• large skillet

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

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

Continue to Content

Yield: Serves 2

Chicken Mushroom Stroganoff

Print

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!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 ounces wide egg noodles
• 8 ounces boneless skinless chicken breasts
• 2 Tablespoons butter (divided use)
• 2 Tablespoons olive oil
• 1/2 small onion
• 1 teaspoon jarred minced garlic
• 1 cup sliced baby bella mushrooms
• 1/8 cup flour
• 1/2 teaspoon paprika
• 1 Tablespoon Worcestershire sauce
• 1 cup chicken broth (or chicken stock)
• 1/8 cup sour cream
• Salt and black pepper to taste
• Optional - 1/2 Tablespoon chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil, add egg noodles, and cook according to package directions.
   
2. On a cutting board, dice the onion and cut the chicken into bite-sized cubes.
   
3. 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.
   
4. In the same pan add 1 tablespoon butter, add onions, and cook for about 2 minutes.
   
5. Add mushrooms and garlic and cook for about 2 more minutes.
   
6. Add remaining butter. Once melted, add flour and paprika, and stir for about 30 seconds.
   
7. Add chicken broth, Worcestershire sauce, and cooked chicken. Bring to a gentle simmer, and cook until thickened.
   
8. Stir in sour cream and add salt and pepper to taste.
   
9. Add cooked egg noodles to skillet and stir to coat. Top with parsley if desired.

Notes

• Store leftovers in an airtight container for up to 4-5 days in the fridge.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Farberware Glide Nonstick Sauce Pan/Saucepan with Straining and Lid, 3 Quart, Black
• 
  Progressive Prep Solutions Cutting Board, Juice Grooves, Dishwasher Safe, Measures 17.38" X 11.25"
• 
  Nordic Ware Professional Weight 12 Inch Texas Skillet With Helper Handle

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 591Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 154mgSodium: 1022mgCarbohydrates: 30gFiber: 3gSugar: 5gProtein: 42g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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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!