Chicken Stroganoff (Fast, Creamy, and Weeknight Ready)

Name: Chicken Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 ounces egg noodles; 1 pound chicken breasts (cut into bite-sized pieces); 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup butter (divided); 1 small onion (diced); 1 ½ cup mushrooms (sliced); 1 garlic clove (minced); ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon thyme; ⅛ cup white wine; 3 tablespoons all-purpose flour; 1 cup chicken broth; 1 cup milk; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; ½ cup sour cream (or more to taste); fresh parsley or thyme sprigs (for garnish (optional))

This post may contain affiliate links. Please read our full disclosure policy.

Jump to Recipe Jump to Comments

This easy Chicken Stroganoff uses tender chicken, buttery mushrooms, and a rich, creamy sauce with no canned soup in site. The sauce comes together with simple pantry staples, and the whole dinner is ready in about 30 minutes start to finish. Once you try it, you’ll see why my family requests it again and again.

Chicken Stroganoff served over egg noodles in a white bowl with chopped parsley as garnish.

I’m a little obsessed with stroganoff, the quick and easy kind. I have a pork stroganoff, hamburger stroganoff, and a green bean casserole with ground beef (that has serious stroganoff vibes), all done in about 30 minutes, making them perfect for weeknight dinners.

Why You’ll Love Chicken Stroganoff

Quick and Easy – Perfect for busy weeknights when you need dinner fast.
Made from Scratch – Real ingredients. Butter, broth, sour cream. No canned soup shortcuts, just straightforward cooking.
Budget-Friendly – Uses affordable pantry staples you probably already have. No pricey ingredients required.
Family-Approved – Creamy, comforting, familiar. Even picky eaters love this one. It’s the kind of dinner that gets requested on repeat.

Free 3 Ways To Cook Chicken PDF

Simple Ingredients

Ingredients to make chicken stroganoff on a counter including mushrooms, worcestershire sauce, chicken, garlic, milk, chicken broth, flour, sour cream, egg noodles, butter, white wine and onion.

Recipes Notes

Egg Noodles – See notes below about whether to mix in the noodles or serve over noodles.
Mushrooms – I used button mushrooms because they’re easy to find and affordable. Baby bellas work too. Not a mushroom fan? Reduce the amount or skip them. The sauce will still be delicious.
White Wine – Adds depth to the sauce. Don’t have it? Use extra chicken broth and a splash of lemon juice instead.
Sour Cream – Stir this in at the end, off the heat, to keep the sauce smooth and creamy. I use full-fat, but reduced-fat works in a pinch.

See the recipe card below for a complete list of ingredients and measurements.

Step-by-Step Directions

Step 1: Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. Don’t rinse them. The starch helps the sauce cling better.

Chicken diced on a cutting board with a knife and salt and pepper on the side.

Step 2: Cut chicken into bite-sized pieces. Season with salt and pepper. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove to a plate.

Onions and mushrooms with spices in a black skillet to make chicken stroganoff.

Step 3: Melt the remaining 2 tablespoons butter in the same skillet. Add the onion and mushrooms. Cook 4–5 minutes until softened and lightly browned. Stir in garlic, garlic powder, onion powder, and thyme. Cook another 30-45 seconds until fragrant.

Vegetables with white wine added to deglaze the pan.

Step 4: Pour in the white wine. Scrape up any browned bits from the bottom of the pan. Let it simmer 2-3 minutes to reduce slightly and cook off the alcohol.

Vegetables with flour mixed in before adding broth to make a stroganoff homemade sauce.

Step 5: Sprinkle flour over the vegetables and stir well to coat. Slowly whisk in chicken broth, then milk until smooth. Stir in Dijon mustard and Worcestershire sauce. Simmer 5-8 minutes until the sauce begins to thicken.

Chicken added back to the sauce for cream chicken stroganoff recipe.

Step 6: Lower heat to medium. Stir in sour cream until creamy and well combined. Return chicken and any juices to the skillet. Cook 2–3 minutes to heat through. Taste and adjust seasoning if needed. Spoon the chicken and sauce over the egg noodles, or toss the noodles directly into the skillet. Garnish with fresh parsley or thyme if you like.

Chicken Stroganoff served over egg noodles.

FAQ

What kind of mushrooms work best?

I usually use white button or cremini mushrooms because they’re mild and easy to find. If you love a deeper, earthier flavor, baby bellas or sliced portobellos are great options too.

Can I use chicken broth instead of white wine?

Absolutely. The wine just adds a bit of depth, but chicken broth works just as well.

Why did my sauce get too thick?

It thickens as it cools. Stir in a splash of chicken broth or half-and-half while reheating to loosen it back up.

How to Serve Chicken Stroganoff

Serving sauce over noodles: Cook 8–10 ounces of noodles to stretch the meal, drain, and toss with a little butter or olive oil so they don’t clump. Ladle the stroganoff over the top and garnish with parsley.

Mix the noodles in. Cook 6 ounces of egg noodles, don’t rinse (the starch helps the sauce cling), and reserve ½ cup pasta water. Toss noodles with the sauce off heat until creamy, adding a splash of pasta water if it thickens.

What to Serve with Creamy Chicken and Noodles

I love to serve chicken stroganoff with garlic bread and a basic dinner salad. But if you want something seriously induldgent try serving the stroganoff over mashed potatoes and whip up some deviled eggs to make the meal extra special.

Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!