Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) egg noodles
- 1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts, sliced into 1/2-inch strips
- 1 1/4 tsp kosher salt, divided (plus more for pasta water)
- 3/4 tsp black pepper, divided
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 16 oz (450 g) cremini mushrooms, sliced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 tsp sweet paprika
- 2 cups (480 ml) low-sodium chicken broth
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 cup (240 g) full-fat sour cream, at room temperature
- 2 tbsp chopped fresh parsley (optional, for serving)
Do This
- 1. Boil salted water and cook egg noodles until al dente (about 7–9 minutes). Drain.
- 2. Season chicken with 1 tsp salt and 1/2 tsp pepper. Sear in oil in a large skillet over medium-high heat, 3–4 minutes total; remove.
- 3. Add 1 tbsp butter, then mushrooms and onions; cook until browned and soft (8–10 minutes). Stir in garlic for 30 seconds.
- 4. Sprinkle in flour and paprika; cook 1 minute, stirring. Whisk in broth, then add Dijon and Worcestershire; simmer 3–5 minutes to thicken.
- 5. Return chicken and juices; simmer gently until chicken reaches 165°F (74°C), 3–5 minutes.
- 6. Reduce heat to low. Stir in remaining 1 tbsp butter, then sour cream (do not boil). Taste and adjust salt/pepper.
- 7. Serve over noodles; finish with parsley and extra pepper.
Why You’ll Love This Recipe
- Comfort-food classic: Creamy, tangy sour-cream sauce with savory mushrooms and tender chicken.
- Weeknight-friendly: One skillet for the stroganoff, and it’s on the table in about 40 minutes.
- Crowd-pleaser: Familiar flavors that both kids and adults tend to love.
- Flexible: Works with chicken or beef, and you can easily add extra veggies.
Grocery List
- Produce: 1 medium yellow onion, 16 oz (450 g) cremini mushrooms, 3 garlic cloves, fresh parsley (optional)
- Dairy: Unsalted butter, 1 cup (240 g) full-fat sour cream
- Meat: 1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts
- Pantry: Egg noodles (12 oz / 340 g), olive oil, all-purpose flour, sweet paprika, Dijon mustard, Worcestershire sauce, low-sodium chicken broth, kosher salt, black pepper
Full Ingredients
For the noodles
- 12 oz (340 g) egg noodles
- 1 tbsp kosher salt (for the pasta water)
For the chicken
- 1 1/2 lb (680 g) boneless, skinless chicken thighs (preferred) or chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the mushroom-onion stroganoff sauce
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 16 oz (450 g) cremini mushrooms, sliced (about 1/4-inch thick)
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 tsp sweet paprika
- 2 cups (480 ml) low-sodium chicken broth
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 cup (240 g) full-fat sour cream, at room temperature
- 1/4 tsp black pepper, plus more to taste
- 1/4 tsp kosher salt, plus more to taste
For serving (optional but recommended)
- 2 tbsp chopped fresh parsley
- Extra black pepper
Step-by-Step Instructions
Step 1: Prep your ingredients and start the pasta water
Bring a large pot of water to a boil. Add 1 tbsp kosher salt. While the water heats, slice the onion and mushrooms, mince the garlic, and cut the chicken into 1/2-inch strips (or bite-size pieces).
Set the sour cream out on the counter so it can lose its chill. This helps it blend smoothly into the sauce without curdling.
Step 2: Cook the egg noodles until al dente
Add 12 oz egg noodles to the boiling water and cook according to the package until al dente, typically 7–9 minutes.
Drain the noodles and set aside. If you like, toss with a tiny pat of butter to prevent sticking (optional). Keep the pot nearby in case you want to add a splash of hot water later to loosen the noodles.
Step 3: Season and sear the chicken
Pat the chicken dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat a large, heavy skillet (12-inch works well) over medium-high heat. Add 2 tbsp olive oil. When the oil shimmers, add the chicken in a single layer (cook in two batches if needed to avoid crowding).
Sear for about 2 minutes per side, just until lightly browned (it does not need to be cooked through yet). Transfer chicken to a plate and set aside.
Step 4: Brown the mushrooms and soften the onions
Lower heat to medium. Add 1 tbsp butter to the skillet. Add the mushrooms and onions with a pinch of salt and cook, stirring occasionally, until the mushrooms release their moisture and then brown and the onions turn soft and golden, about 8–10 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds.
Step 5: Build the stroganoff sauce and thicken it
Sprinkle 2 tbsp flour and 1 tsp paprika over the mushrooms and onions. Stir constantly for 1 minute to cook out the raw flour taste.
Slowly pour in 2 cups chicken broth, stirring and scraping up any browned bits on the bottom of the pan (that’s flavor). Stir in 1 tbsp Dijon mustard and 2 tsp Worcestershire sauce.
Bring to a gentle simmer over medium heat, then simmer until slightly thickened, about 3–5 minutes. The sauce should coat the back of a spoon.
Step 6: Finish cooking the chicken in the sauce
Return the seared chicken (and any juices on the plate) to the skillet. Reduce heat to maintain a gentle simmer and cook until the chicken reaches an internal temperature of 165°F (74°C), about 3–5 minutes depending on thickness.
Taste the sauce and season with up to 1/4 tsp salt and 1/4 tsp pepper (or to your preference). Remember: the noodles will mellow the seasoning, so the sauce should taste well-seasoned on its own.
Step 7: Stir in sour cream gently (no boiling) and serve
Turn the heat down to low. Add the remaining 1 tbsp butter and stir until melted. Then stir in the 1 cup sour cream until the sauce turns creamy and pale.
Important: Keep the heat low and do not let the sauce boil after adding sour cream, or it can look grainy.
Serve the mushroom and chicken stroganoff over the warm egg noodles. Finish with chopped parsley and extra black pepper if you like.
Pro Tips
- Don’t crowd the pan when searing: If the chicken is piled up, it steams instead of browning. Brown it in batches if needed.
- Brown the mushrooms well: Let them sit for a minute or two between stirs so they caramelize. This adds deep, savory flavor to the sauce.
- Room-temp sour cream is your friend: Cold sour cream is more likely to curdle or turn the sauce grainy.
- Keep it at a low simmer after adding sour cream: Gentle heat keeps the sauce silky and stable.
- Adjust thickness easily: Too thick? Add a splash of broth. Too thin? Simmer 1–2 minutes longer before adding sour cream.
Variations
- Classic beef stroganoff option: Swap chicken for 1 1/2 lb (680 g) beef sirloin, sliced thin against the grain. Sear quickly (about 1 minute per side) and avoid overcooking; return at the end just to warm through.
- Extra veggie boost: Add 2 cups baby spinach at the end (before sour cream) and stir until wilted, about 1 minute.
- A little brighter: Stir in 1 tsp fresh lemon juice at the very end if you want the sauce slightly tangier.
Storage & Make-Ahead
Refrigerate: Store leftovers in an airtight container for up to 4 days. For best texture, store noodles and sauce separately if possible.
Reheat: Warm gently on the stovetop over low heat, stirring often. Add 1–3 tbsp broth or water to loosen the sauce. Avoid boiling to keep the sour cream sauce smooth.
Make-ahead: Slice the chicken, onions, and mushrooms up to 24 hours ahead and refrigerate. You can also cook the sauce base (through Step 6), cool, and refrigerate for up to 2 days; reheat gently and stir in sour cream right before serving.
Freezing: Creamy sauces can separate after freezing. If you must freeze, freeze the sauce before adding sour cream (up to 2 months), thaw overnight in the fridge, reheat gently, then stir in sour cream off the heat.
Nutrition (per serving)
Approximate, assuming 6 servings: 560 calories, 35 g protein, 48 g carbohydrates, 24 g fat, 4 g fiber, 820 mg sodium.
