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Creamy Chicken Stroganoff

This easy and delicious Chicken Stroganoff recipe will become an instant family favorite. Bite-sized pieces of chicken simmered in a creamy, rich sour cream sauce with mushrooms, onions, and garlic, and served over a big bowl of noodles.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 to 5 servings
Calories: 556 kcal
Course: Main Course
Cuisine: Russian

Ingredients

  • 1 pound boneless skinless chicken thighs trimmed of fat and cut into 1-inch pieces
  • ¼ cup (33g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika optional
  • 4 tablespoons (56g) butter divided
  • ½ medium white or yellow onion finely diced
  • 4 cloves garlic pressed with a garlic press or minced
  • 8 ounces button mushrooms sliced
  • 12 ounces (about 6 cups) egg noodles
  • 1 tablespoon (16g) tomato paste
  • ¼ teaspoon dried thyme *
  • 1 cup chicken broth
  • ¼ cup dry sherry *
  • 1 tablespoon lemon juice bottled is fine
  • ½ cup (120g) sour cream

Instructions

    Cup of Yum
  1. Bring a medium pot of lightly salted water to boil for pasta.
  2. Place cut chicken thighs in a medium bowl and sprinkle with flour, salt, pepper, and paprika. Toss until the chicken is well-coated.
  3. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken to the pan and spread it out in a single layer. (Discard any flour that is left in the bowl.)
  4. Cook the chicken undisturbed for 2 to 3 minutes until the bottom of the chicken is golden brown. Give everything a good stir, turn the heat down to medium, and continue to cook the chicken, stirring occasionally, until the chicken is cooked through, about 2 to 4 minutes.
  5. Transfer the cooked chicken to a clean bowl or plate and return the skillet to medium heat. Add the remaining 2 tablespoons of butter. Once the butter is melted, add the onions, garlic, and mushrooms. Cook for 5 minutes, until the onions and mushrooms begin to soften. Use a wooden spoon to stir occasionally, scraping any cooked-on bits from the bottom of the pan as you go.
  6. To the pot of boiling water, add egg noodles and cook according to package instructions. Drain and set aside.
  7. While your pasta cooks, into the skillet of onions and mushrooms, stir the tomato paste and thyme and cook for 1 minute.
  8. Stir in the chicken broth, sherry, and lemon juice. Bring to a simmer, and cook for 5 minutes, and then add the chicken back to the pan and simmer for 1 minute more, until chicken is heated through.
  9. Remove the pan from heat and stir in the sour cream.
  10. Serve sauce over the egg noodles and enjoy!

Notes

  • Approximate nutritional information is for 5 servings. 
  • Substitutions
  •  
  • Storage Instructions
  • Refrigerator: Store leftovers tightly covered in the refrigerator for up to 2-3 days. 
  • Freezer: Stroganoff sauce (not the noodles) freezes well. Store sauce in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator, reheat, and serve over freshly cooked noodles. 
  • *Dried thyme: To use ground thyme, cut the amount of thyme in the recipe by half.
  • Button/white mushrooms: Feel free to swap in your favorite mushrooms.
  • Boneless skinless chicken thighs: You can use chicken breast for this recipe, but the dish won't be as rich.
  • *Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine.
  • Egg noodles: You can also serve your stroganoff over mashed potatoes or rice.

Nutrition Information

Calories 556kcal (28%)

Nutrition Facts

Serving: 4to 5 servings

Amount Per Serving

Calories 556

% Daily Value*

Calories 556kcal 28%

* Percent Daily Values are based on a 2,000 calorie diet.