Chicken stroganoff is an easy one-pan dinner with chicken, mushrooms, and egg noodles cooked right in the creamy sauce in 30 minutes.
I love this version for busy weeknights because it has been a dependable one-pan dinner in my kitchen. Cooking the noodles right in the sauce keeps them tender and flavorful, while the sour cream, mustard, and garlic create a creamy stroganoff sauce that stays rich and balanced.
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Table of contents
Why You’ll Want to Make This Again
Chicken stroganoff gives you all the rich, creamy comfort of classic beef stroganoff, but in a faster, more budget-friendly dinner. It is easy to make in one pan, uses simple ingredients, and still delivers that savory sauce everyone loves.
Ingredient Notes
These are the ingredients that have the biggest impact on the flavor, texture, and creamy finish of this dish.
- Chicken: Boneless, skinless chicken breasts cook quickly and keep this dinner easy enough for a weeknight.
- Mushrooms: Baby bella mushrooms add a deeper, more savory flavor, but white mushrooms work well too. If you want the sauce to feel a little heartier, baby bellas are the better pick.
- Egg noodles: Egg noodles give stroganoff its classic texture and are sturdy enough to cook right in the sauce. Wide egg noodles work especially well here.
- Sauce: Chicken stock, flour, white wine, and sour cream come together for a creamy, tangy, rich sauce that doesn’t feel too heavy. Full-fat sour cream gives the smoothest texture.
- Seasonings: Dijon mustard, garlic, thyme, salt, and pepper build the signature stroganoff flavor. The Dijon adds depth and tang without overpowering the sauce.
How to Make Chicken Stroganoff
Cook the chicken: Sear the chicken until it’s just cooked through and lightly golden around the edges, then transfer it to a plate to keep it tender.
Brown the mushrooms: Cook the mushrooms until they have released their moisture and the pan looks mostly dry, then add the garlic and cook just until fragrant.
Build the sauce: Pour in the wine and let it simmer until reduced by about half. The skillet should look glossy, not watery.
Cook the noodles: Add the stock and noodles, then simmer uncovered, stirring often, until the noodles are tender and the sauce starts to thicken.
Finish gently: Stir in the sour cream, Dijon, and cooked chicken off the heat or over very low heat to keep the sauce smooth and creamy.
Tips for Success
- Let the mushrooms cook until their moisture has evaporated and they start to brown. That deeper color adds more savory flavor to the sauce.
- Simmer the wine long enough for the skillet to look glossy instead of watery. This keeps the sauce from tasting thin.
- Stir the noodles often as they cook so they do not stick and can absorb the sauce evenly.
- Cook the noodles just until tender, since they will continue to soften a little in the hot sauce.
- Turn off the heat before stirring in the sour cream and Dijon so the sauce stays smooth and creamy instead of curdling.
- If the sauce thickens too much as it sits, stir in a splash of chicken stock to loosen it back up.
Substitutions and Variations
Chicken thighs: Boneless, skinless chicken thighs make a great swap for chicken breasts if you want a juicier, richer version.
Ground chicken: Ground chicken is another easy option and works well if you want a quicker variation with less slicing and prep.
No wine: Replace the white wine with an equal amount of additional chicken stock, plus a small splash of rice wine vinegar or white wine vinegar to keep the bright flavor.
Low-carb option: Skip the egg noodles and serve the stroganoff over cauliflower rice, zucchini noodles, or roasted spaghetti squash instead.
*This post originally posted on 08/15/2017.
One Pan Chicken Stroganoff Recipe
Ingredients
- 1 tablespoon low-sodium chicken stock
- 1 tablespoon all-purpose flour
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon salt
- ¾ teaspoon black pepper plus more for garnish
- 12 ounces baby Bella mushrooms sliced
- ¼ teaspoon dried thyme
- 4 cloves garlic minced
- ½ cup dry white wine
- 2 ½ cups low-sodium chicken stock
- 6 ounces extra-wide egg noodles uncooked
- ⅓ cup sour cream
- 1 teaspoon Dijon mustard
- chopped fresh parsley for garnish
- extra black pepper for garnish
Equipment
Method
- In a small bowl, whisk together 1 tablespoon all-purpose flour and 1 tablespoon low-sodium chicken stock. Set aside.
- To a deep-sided skillet (or Dutch oven), add 1 ½ tablespoons olive oil and place over medium-high heat. Add 1 pound boneless skinless chicken breasts to the pan, along with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate.
- Add the remaining 1 ½ tablespoons olive oil to the same pan and add 12 ounces baby Bella mushrooms. Add ½ teaspoon black pepper and 1/4 teaspoon dried thyme. Cook the mushrooms for about 6-7 minutes, until they release their moisture and begin to brown at the edges. Add 4 cloves garlic and cook 30 seconds, stirring often so it doesn't burn.
- Pour in 1/2 cup dry white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook the wine for about 2 minutes, or until reduced by half.
- Stir in 2 1/2 cups low-sodium chicken stock and bring to a simmer. Once simmering, add the remaining ¾ teaspoon salt and 6 ounces extra-wide egg noodles. Cook uncovered, stirring occasionally, for 8 minutes or until the noodles are tender.
- Pour in chicken stock/flour mixture, stir, and cook for 1 minute to thicken the sauce slightly. Turn off the heat. Stir in the cooked chicken, 1/3 cup sour cream, and 1 teaspoon Dijon mustard.
- Sprinkle with chopped fresh parsley and extra black pepper for garnish. Serve warm.
Aubrey’s Tips
- White mushrooms work well in place of baby bellas.
- Boneless, skinless chicken thighs can be used instead of chicken breasts.
- For a wine-free version, use more chicken stock plus a small splash of vinegar.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with a splash of broth if needed to loosen the sauce.
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!What to Serve with Chicken Stroganoff
Serve chicken stroganoff over egg noodles for a classic pairing, or spoon it over mashed potatoes or rice for an easy comfort food dinner. A fresh green vegetable or simple salad on the side helps balance the rich, creamy sauce.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth as needed to loosen the sauce, and avoid boiling to keep the sour cream smooth.
FAQ
Stroganoff is a savory dish made with tender meat in a creamy, tangy sauce, usually with mushrooms and sour cream. It is often served over egg noodles or potatoes.
Turn off the heat before stirring in the sour cream and Dijon, then mix until smooth. High heat can make the sauce separate.
Yes, but it will change the flavor a little. Dijon adds tang, while Worcestershire or soy sauce adds a deeper savory note. Use 1 to 2 teaspoons of Worcestershire sauce or 1 teaspoon of soy sauce in place of the Dijon, and add a small splash of vinegar for a little more brightness.
Yes, but the noodles will soften as they sit. For the best texture, cook and store the noodles separately from the sauce, then combine them when reheating and serving.
Yes. Cook the chicken and sauce in the slow cooker on LOW for 5 to 6 hours, then stir in the sour cream and Dijon at the end. Serve over separately cooked egg noodles. For the best sauce and noodle texture, I still recommend the one-pan stovetop version when you can.
More Easy Dinners with Egg Noodles
If you love cooking with egg noodles, these easy dinner recipes are great ones to try next.
- Enchilada Pasta
- Chicken Cordon Bleu Casserole
- Chicken Noodle Soup
- Skillet Chicken Noodle Casserole
- French Onion Chicken Casserole
- Beef Noodle Soup
Sum Di says
Mustard supposed to go in with the sour cream?
Aubrey Cota says
Whoops, yes you would add it in at step 7 on the instruction list. Sorry for the confusion, it has now been updated to reflect when to add. Thank you.
Suzanne says
I LOVE THIS DISH.THANK YOU FOR SHARING DELICIOUS DISH IS one pan chicken stroganoff.
Aubrey Cota says
Thank you for trying it! Hope you find more you love just as much.
Dermody says
Thanks fo sharing.I like it.one-pan-chicken-stroganoff is very yummy.
Aubrey Cota says
Thanks so much!
Lisa says
Much obliged for sharing.I adore this dish. I never thought to influence them on a sheet to skillet some time recently.
Aubrey Cota says
Thank you Lisa. Hope you find more that work out just as well!