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.
Laurie H says
I was looking for a one-pot dish, and this pretty much delivered. It was tasty, though perhaps lacking in complexity. I would say that the herbs could be increased a bit. Otherwise, the “30-minute” thing — well, for actual cooking time, yes. But when you add in the prep, it’s really another 30 minutes. I’m an experienced cook. I would call it an hour, if you are efficient, between organizing, prepping and cooking the ingredients. But it IS a one-pan meal, so that part was nice. I used a deep skillet, which was fine for this amount. For more, you will need a very large skillet or a Dutch oven type of pot.
Jen R says
I’m not normally one to modify a recipe and write a review, especially with significant mods. However, I am writing this in the midst of the worldwide pandemic and had to make changes based on what I had. So, I thought you may find my hints helpful.
I didn’t have chicken, so replaced with ground turkey. Didn’t have fresh mushrooms, so rehydrated dried ones. Didn’t have enough stock, so used juice from mushrooms to make up the difference. Didn’t have egg noodles, so used rotini. Only had dried herbs.
Otherwise, I followed the recipe/instructions. It came together VERY well and I am quite pleased. I can’t wait to try it again the way it is written. I can only imagine that it will be even better!
Christian Simonsen says
Taste is good, but had to add another 1½ cup of broth before it would cover my noodles
William English says
Something about this recipe doesn’t make sense. Mainly, how starchy is this? Egg noodles are some of the starchiest noodles in existence and to cook them in a one pot meal just seems bizarre, all due respect. From my experience, it just seems kind of gross and overpowering to the other elements of the recipe. But–I confess I didn’t try the recipe. I don’t have the courage to make it like this with all the starch so I’m going to try a version where I cook the egg noodles halfway and drain out most of the starch. I gave it all stars bc I like everything else about it (in theory) and I’m willing to try it with this slight variation.
The Chunky Chef says
Well you don’t have to just take my word for it, there are plenty of comments from other people who loved the recipe.
Tamara says
HUGE hit! The whole family loved it! Really yummy and full of labor. This will go in our permanent dinner rotation.
Tamara says
Ha ha, full of FLAVOR !!
The Chunky Chef says
I didn’t even catch that the first time! Lol I’m glad you loved it 😀
Scott says
I followed the recipe exactly and turned out bland and tasteless. Might be a regional thing but one of my kids chose toast with butter over this.
Sean says
This recipe has delicious flavor. Do not use cheap noodles. I did and they absorbed too much fluid. The end result was ok, but lacked any sauce. I will cook this again when I can get better quality noodles.
Kara Ashbaugh says
Delish!!! Fabulous flavor – and easy recipe. However, the 30 minutes of prep and cooking became just over an hour if you are using all fresh, whole ingredients.
Cindy Ruschak says
I made this tonight but with my twist
I didn’t have onions but I had Campbell’s French onion soup which worked really well. I only used 2 cups of chicken stock and the soup with Can of water. I also used Marsala wine because I didn’t have any other🤷🏻♀️
I didn’t have any egg noodles either so I used cavatappi. Guess what? It came out excellent! Both kids liked it and they don’t agree on anything!! I will definitely be making this again😉
Grace says
Looks yummy, and I can’t wait to try it! I need a non-alcoholic substitute for the wine. Would you recommend vinegar, white grape juice, more chicken stock, or something else?
The Chunky Chef says
I would say more chicken stock 🙂
Lisa says
I know this comment is several months old, but you could use white cooking wine. That’s what I used and it was great!
Aubray says
Loved loved loved this!!!!! Will definitely make it again!!! I would give it 10 stars if I could!!! 😍
Tamara says
Absolutely fantastic! Thank you so much for this delicious meal. My husband even ate the left over for breakfast!
Chad says
Do you use real wine or cooking wine or does it make a big difference?
The Chunky Chef says
I always use a wine that we drink, as cooking just intensifies the flavor, so you want it to be good 🙂
Daniella Marie says
Awesome!!
Bianca Rojas says
This was SO good! I followed it pretty much exactly the only difference it that i seasoned the chicken with the same spices called for and it was delicious. Next time when I make it for my kids, I will not add pepper flakes bit I will add it to me 😁
Rohan says
This recipe was so easy to follow and the meal turned out deliciously! I’ll be making this again in a few weeks.
Jennifer McLaughlin says
I tried this and found for all the seasonings in it it didnt have much of a flavor or taste
Sandra says
This is such a great meal for weeknights!!
Ajay Rana says
I tried this recipe this afternoon and it was easy and delicious. I can’t wait to catch up with all your ‘Recipe’!!
Donna B. Smith says
This is a great no fail recipe! Both my husband and I devour it!! Wish I could post a picture….