Everyone has heard of beef stroganoff, but this chicken version is every bit as hearty and comforting! Plus, the egg noodles cook right in the same pan, to make this one pan, 30-minute meal!
3.92 from 23 votes

One Pan Chicken Stroganoff

You've heard of beef stroganoff, but this chicken version is every bit as hearty & comforting! One Pan Chicken Stroganoff is a 30-minute meal you'll love!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 501kcal
Author Amanda Batcher


  • 3 Tbsp olive oil divided
  • 1 lb. boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tsp kosher salt divided
  • 3/4 Tsp black pepper divided
  • 2 1/2 cups reduced sodium chicken stock divided
  • 1 Tbsp all purpose flour
  • 12 oz baby Bella mushrooms sliced
  • 3-4 cloves garlic minced
  • 1/4 Tsp dried thyme
  • 1/2 cup dry white wine
  • 6 oz uncooked extra wide egg noodles
  • 1/3 cup sour cream
  • 1 Tsp dijon mustard
  • chopped fresh parsley for garnish
  • extra black pepper for garnish


  • In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside.
  • To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to a pan, add 1/4 teaspoon each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate.
  • Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms. Add remaining 1/2 teaspoon black pepper and dried thyme. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn.
  • Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half.
  • Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking.
  • Pour in chicken stock/flour mixture, stir and cook 1 minute.
  • Turn off the heat. Add in cooked chicken, sour cream and mustard.
  • Sprinkle with chopped parsley and serve.


Calories: 501kcal | Carbohydrates: 39g | Protein: 36g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 118mg | Sodium: 802mg | Potassium: 1088mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3.6% | Vitamin C: 2.5% | Calcium: 7% | Iron: 12.1%