This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!
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 pot, to make this a one pot, 30 minute meal!
CHICKEN STROGANOFF
You guys. I feel like I hit the mother load with this dish. All those classic stroganoff flavors, with lean chicken breast, made in one pan, and ready in just 30 minutes! I love dishes like this… they’re so perfect for a busy weeknight! But you know, this dish is tasty enough, you could easily serve it to extended family for a Sunday dinner as well.
WHAT IS STROGANOFF?
Originally a Russian dish, stroganoff is traditionally made with sliced beef cooked with mushrooms in a creamy sauce made with some tang from sour cream. I love the beef version, but we love this chicken variation just as much! It’s more budget-friendly, still every bit as savory and creamy, plus it’s made in one pot.
WHAT IS STROGANOFF SAUCE MADE OF?
My weeknight-friendly chicken stroganoff is made with a sauce comprised of white wine, rich chicken stock, mushrooms, onions, garlic, layer upon layer of seasonings, tangy sour cream and zingy mustard. Velvety and creamy to say the least! This meal looks and tastes like you slaved over the sauce for hours, yet it only took you minutes to throw together!
This meal does use white wine to deglaze the pan, but if you’re really opposed to using alcohol, just use an equivalent amount of chicken stock. I love the little zip of flavor the wine gives, but it’s optional.
IS CHICKEN STROGANOFF REALLY A ONE POT MEAL?
Yes, my favorite part about this chicken stroganoff is that it’s a TRUE one pot meal! A lot of one pot meals call for cooked pasta, which means unless you happen to have cooked pasta hanging out in your refrigerator, you have to use a second pot to boil the pasta, plus use the colander to drain the pasta. That’s two extra dishes to wash. I’m definitely not looking to ADD to my dishwashing load!
With this meal, the dried pasta cooks right in the same pan!! Literally the only pan you’ll have to wash is the one you’re cooking in. Now that’s what I call a great one pot meal!
CAN CHICKEN STROGANOFF BE FROZEN?
I haven’t officially tested this, since we never have any leftovers, but I would tentatively say yes, but with a few warnings.
First, if you think you’ll be freezing this meal, DON’T add the dairy to the portion you’ll be freezing. Freezing dairy is hit or miss, and usually ends up separating during the thawing process and is truly unappealing. Just add the dairy to your chicken stroganoff as you reheat it.
Secondly, thawing frozen pasta in a sauce can make the pasta a bit more “mushy” in texture.
I like to serve this chicken stroganoff with a crisp green salad, but we also really love to have these cheesy Brussels sprouts with bacon alongside. A big piece of crusty bread is also perfect to soak up the luscious sauce!
PRO TIPS FOR MAKING CHICKEN STROGANOFF:
- Cut your chicken into bite sized pieces, or slice thinly. Alternately, you can use shredded rotisserie chicken if you have some on hand.
- Try to use cremini (also called baby bella) mushrooms if you can. These mushrooms are deeper in flavor than the regular white mushrooms, and they really add amazing flavor.
- Play around with the amount of sour cream, as per your tastes. The sour cream make it tangy, so I recommend starting with about 3-4 Tbsp, tasting your sauce, and adding more from there if you want to.
- Don’t be intimidated by the amount of seasoning. We really want the seasonings to come through the rich sauce. It won’t be overpowering, I promise!
- The garnish is optional, but I highly recommend it! A sprinkle of fresh chopped parsley and a bit of cracked black pepper really takes this dish from great to ahhhh-mazing!!!
OTHER GREAT ONE POT MEALS:
- One Pot Chicken and Dirty Rice
- One Pan Pork Chops with Apples and Onions
- One Pan Greek Lemon Chicken and Rice
- One Pot Chicken Parmesan Pasta
- One Pan French Onion Smothered Pork Chops
- Garlic Ginger Pork Stir Fry
SHOP THE RECIPE:
- Dutch Oven – perfect for cooking this recipe, along with boiling pasta, frying, making soups, etc.
- Deep Skillet – great go-to pan that comes with a lid!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 1/2 cups reduced sodium chicken stock divided
- 1 Tbsp all purpose flour
- 3 Tbsp olive oil divided
- 1 lb. chicken breasts, cut into approximately 1 inch pieces
- 1 tsp kosher salt divided
- 3/4 tsp black pepper, divided
- 12 oz cremini mushrooms, sliced
- 1/2 yellow onion, finely chopped
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp red pepper flakes
- 3-4 cloves garlic, minced
- 1/2 cup dry white wine (I used a chardonnay)
- 6 oz uncooked extra wide egg noodles
- 3 - 4 Tbsp sour cream (more can be used if you want)
- 1 tsp whole-grain or dijon mustard
- chopped fresh parsley, for garnish
- extra black pepper, for garnish
Instructions
- 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 pan, add 1/4 tsp 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 and onion. Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes. 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 to prevent sticking.
- 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.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jodi says
AMAZING! Only thing I did different was marinade chicken ahead with olive oil, dried thyme, smoked paprika, and oregano and grilled at medium temp, then chopped and added at end. I used a little more chicken broth, wine and reduced like recipe suggested. It was perfect! I use a gas stove so temperature gets a little hotter and I also used a Dutch oven!
Erin says
This recipe was very good, but I would not say it is a stroganoff at all. Turned out more of a chicken noodle soup. Not creamy like a stroganoff. I’ll still make it again, just not when I’m looking for a stroganoff recipe
Betty Santos says
Unusual stroganoff kick with red pepper. I really enjoyed this change of pace, one pot quick meal! Family loved it!!
Thank you!
Shawn says
I seasoned the heck out of everything but still found this to be rather bland. Hot sauce helped some but will probably look at marinating chicken before cooking next time. And maybe a touch of lemon zest at end of cooking. Also, I used 2 pots.🤷🏼♀️
Keller says
I’ve never reviewed any recipe I’ve made, however I saw some comments which almost made me reconsider making it. I’m so glad I did! Absolutely delicious and full of flavor! I cooked the egg noodles separate and let the sauce cook while the noodles cooked, then combined. Will definitely make again and share recipe with others who always look for new chicken recipes!
Maria says
Deeee-licious! The only thing I did differently was I prepped my chicken separately. I seasoned it then baked it in the oven. While it was baking I prepped the noodles. Came out soooo tasty. Great recipe!
Kathy Hibbs says
Just made it and it was delicious!
I double the stock and noodles. Still was great
Michelle says
If we’re using rotisserie chicken do we still throw it in the pan to “cook” at the beginning?
The Chunky Chef says
You could, but it wouldn’t be necessary 🙂
Corina Knott says
This recipe just didn’t do it for me. The whole thing lacked flavor and I had to really improvise to make it something we would all eat. I appreciate the one pot idea but I don’t think this really works.
Dawn says
Made this last night. First I have a question. Your recipe calls for
2 1/2C chicken stock divided…….not sure why? For the 1 TBSP of stock/flour? Confusing but OK. It was very very good but I did tweak this. I seasoned the chicken after cutting it up for extra flavor…..you lose the flavor with the stock and the noodles. I added smoked paprika to really bring out the mushroom flavor and lemon pepper for that kick of citrus. I also added frozen peas to brighten up the taste. Lastly, I cooked the noodles separately al dente so that the noodles could soak up the sauce instead of just boiling them in the stock….2 different flavors…..the sauce is always my choice. I’m going to try your onion pork chop recipe tonight.
The Chunky Chef says
Yes, the stock is divided between what you add to the skillet, and the little bit that’s mixed with the flour. You’ll find that’s the standard for recipes that call for an ingredient to be used in more than one instance. Glad you were able to make this recipe to your tastes.
Wayne Whitehead says
Had this for dinner tonight it was amazing
Anne says
Amazing and easy to follow. I ended up using more noodles and keeping the cooked chicken on the side for the ones who didn’t eat meat (but who were ok with stock). Turned out great!
Danielle says
Made this recipe a few times. A huge hit at my house. Thanks!
Kim says
I’ve made this a couple times now and it’s delicious!