Craving a cozy, hearty dinner that practically makes itself? This Easy Chicken Stroganoff is the very definition of creamy comfort food! Each bite delivers juicy chicken, tender mushrooms, and a rich, tangy sauce that hugs every noodle.

What makes this recipe a true weeknight hero? It's all made in one skillet, with minimal prep and no fancy ingredients. You get all the lush flavor of the classic beef version, but lighter, faster, and just as soul-satisfying.

Whether you're feeding a hungry family, hosting friends, or just want something special without any fuss, this stroganoff is your new go-to. It was inspired by a dish my mom made on chilly nights-now I love making it for my own crew!

Creamy skillet of Easy Chicken Stroganoff topped with fresh parsley

Why You'll Love This Recipe

Ready in under an hour - From fridge to table in just 45 minutes, perfect for busy nights.
One-skillet simplicity - Minimal cleanup required thanks to easy, one-pan cooking.
Seriously creamy and flavorful - The velvety sauce, mushrooms, and tender chicken are a guaranteed crowd-pleaser.
Kid and adult approved - It's mild, comforting, and a familiar favorite for everyone.

Key Ingredients for Easy Chicken Stroganoff

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Breast

Chicken breast is the star here, making the dish lighter than traditional beef stroganoff but just as satisfying. For the juiciest bites, cut your chicken into even, bite-sized pieces. If you prefer, boneless chicken thighs work well for even more flavor and tenderness. Leftover rotisserie chicken is a great shortcut, too!

Mushrooms

Mushrooms add that classic earthy depth stroganoff is known for. White button or cremini mushrooms are both excellent-just slice them evenly so they cook at the same rate. If you're not a huge mushroom fan, try using fewer or substituting with zucchini for a veggie twist.

Sour Cream

The secret to that signature creamy, tangy sauce! Full-fat sour cream yields the richest flavor and texture, but light sour cream or plain Greek yogurt are good substitutes if you want to lighten things up. Be sure to stir it in off the heat to prevent curdling.

Egg Noodles

Wide egg noodles are traditional and ideal for soaking up all that luscious sauce. You can also use pappardelle, rotini, or even serve the stroganoff over rice or mashed potatoes if you prefer a gluten-free option.

Dijon Mustard

Dijon adds a subtle sharpness and extra savoriness to the sauce, elevating the whole dish. Don't have Dijon? A teaspoon of yellow mustard or even a sprinkle of dry mustard powder will still work beautifully.

Instructions for Easy Chicken Stroganoff

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Egg Noodles

Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente, then drain and set aside. Toss with a drizzle of olive oil to prevent sticking.

Sauté the Chicken

While the noodles cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until just cooked through and lightly golden. Transfer to a plate and cover to keep warm.

Sauté the Veggies

In the same skillet, add remaining olive oil. Sauté onions and mushrooms for 5-7 minutes, until mushrooms are golden and onions are soft. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Make the Sauce

Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove any raw flour taste. Slowly pour in the chicken broth, scraping up any browned bits from the pan. Stir in Dijon mustard and paprika. Let the sauce simmer for 3-4 minutes, until slightly thickened.

Finish with Creaminess

Reduce heat to low. Stir in the cooked chicken and any juices, then add sour cream. Mix until the sauce is smooth and creamy-be careful not to let it boil so the sour cream doesn't curdle. Taste and adjust seasoning with more salt and pepper as needed.

Combine and Serve

Add the cooked noodles to the skillet and toss gently to coat in the sauce. Sprinkle with fresh parsley and serve immediately for the best texture!

Recipe Variations

Make It Gluten-Free

Swap the regular egg noodles for your favorite gluten-free pasta or serve the stroganoff over fluffy mashed potatoes or rice. Use a gluten-free flour blend to thicken the sauce.

Use Chicken Thighs

For a richer, juicier flavor, try boneless, skinless chicken thighs instead of breasts. They stay super tender and add extra depth to the dish.

Add More Veggies

Sneak in extra nutrition by stirring in baby spinach, sliced bell peppers, or even frozen peas during the last 2 minutes of cooking. They'll wilt into the sauce beautifully.

Dairy-Free Option

Substitute the sour cream with a plant-based alternative-plain, unsweetened coconut yogurt or cashew cream are both great choices. You can also use dairy-free butter in place of olive oil for richer flavor.

Spice It Up

Love a little heat? Add a pinch of crushed red pepper flakes or a dash of hot paprika when you add the Dijon. For other creamy chicken dinner ideas, check out Sally's Baking Addiction creamy chicken recipes.

Serving Suggestions

Serve your Easy Chicken Stroganoff with a crisp green salad tossed in a tangy vinaigrette and some warm crusty bread to soak up every last bit of sauce. For an extra pop of freshness, sprinkle with more chopped parsley or a squeeze of lemon juice just before serving. If you love hearty sides, buttery green beans or roasted asparagus are also delicious pairings. For more quick dinner inspiration, visit Serious Eats weeknight dinners.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to loosen the sauce and warm gently in a skillet over medium-low heat, stirring frequently. Alternatively, microwave individual portions in 45-second bursts, stirring between each. For best results, avoid freezing-cream-based sauces can separate, but you can freeze the chicken and mushroom mixture (without noodles or sour cream) for up to 2 months, then add fresh noodles and sour cream when ready to serve.

Frequently Asked Questions About Easy Chicken Stroganoff (FAQ)

Q: Can I use leftover rotisserie chicken for this recipe?

A: Absolutely! Skip the sautéing step for the chicken-just add chopped, cooked rotisserie chicken to the sauce at the end and warm through before serving.

Q: Can I make this ahead of time?

A: Yes-prepare the sauce and chicken up to 1 day ahead and store in the fridge. Cook the noodles and combine just before serving for best texture.

Q: What mushrooms work best for stroganoff?

A: Button or cremini mushrooms are classic, but portobello, shiitake, or a mix of wild mushrooms add extra flavor and work well too.

Ready for a quick, comforting classic that never disappoints? I hope you love this Easy Chicken Stroganoff as much as my family does! Don't forget to leave a comment or a rating below if you try it-your feedback makes my day.