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Creamy Chicken Stroganoff served as a delicious featured image for the recipe article.

Easy Chicken Stroganoff

This quick and easy Chicken Stroganoff recipe transforms humble chicken into a creamy, comforting dish perfect for weeknight dinners. With simple ingredients and a 30-minute cook time, it's a guaranteed crowd-pleaser, delivering a symphony of flavors in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Russian-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup sour cream full fat recommended
  • 1/4 cup dry sherry optional
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • 1 lb egg noodles

Equipment

  • Large Skillet
  • Large pot
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add butter to the skillet. Sauté onion until softened, about 3-5 minutes. Add mushrooms and cook until softened and browned, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
  6. Stir in sherry (if using), Dijon mustard, and Worcestershire sauce. Reduce heat to low and simmer for 5 minutes, or until sauce has thickened slightly.
  7. Remove skillet from heat and stir in sour cream until smooth. Be careful not to boil the sauce after adding the sour cream, as it may curdle.
  8. Return chicken to the skillet. Toss with the sauce. Season with salt and pepper to taste.
  9. Serve over egg noodles and garnish with fresh parsley.

Notes

For best results, use full-fat sour cream to prevent curdling. Cook the flour with the butter for at least a minute to eliminate any pasty taste. After adding the sour cream, keep the sauce at a gentle simmer, don't boil. A splash of dry sherry adds a touch of elegance and complexity. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.