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Easy Chicken Stroganoff

Easy Chicken Stroganoff features tender chicken strips and golden mushrooms simmered in a creamy, tangy sauce with Dijon and sour cream. Ready in about 30 minutes, it’s designed to serve over egg noodles for a comforting, classic-style dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 1.5 lb boneless, skinless chicken breasts Cut into strips.
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms Sliced.
  • 1 yellow onion Small, diced.
  • 3 cloves garlic Minced.
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth
  • 0.5 cup sour cream
  • 1 tbsp Dijon mustard
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley Chopped, for serving.
  • 12 oz egg noodles Cooked, for serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken strips for 5–6 minutes, until browned and cooked through, then remove and set aside.
Sauté mushrooms and onion
  1. In the same skillet, sauté the mushrooms and onion over medium-high heat for 5–6 minutes, until softened and golden.
Build the sauce base
  1. Add the garlic and cook for 30 seconds, stirring, until fragrant. Sprinkle in the all-purpose flour and stir to coat the vegetables.
Simmer and thicken
  1. Slowly whisk in the chicken broth while scraping up browned bits from the pan. Simmer for 3–4 minutes, until thickened.
Finish with sour cream and Dijon
  1. Stir in the sour cream and Dijon mustard, then return the chicken to the skillet. Add salt and pepper and simmer for 2–3 minutes, until warmed through.
Serve
  1. Garnish with fresh parsley and serve the stroganoff over cooked egg noodles.

Notes

For the creamiest texture, keep the sauce at a gentle simmer after adding sour cream—avoid a hard boil. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stove over low heat with a splash of chicken broth if needed. Freezing is not recommended due to sour cream texture changes. Dietary swap: use gluten-free all-purpose flour and gluten-free egg noodles if you need it to be gluten-free.