Chicken Stroganoff

Total Time:
25 min
10 min
15 min

4 servings

  • Kosher salt
  • 12 ounces wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 4 ounces white or cremini mushrooms, sliced (about 2 cups)
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika, plus more for topping
  • Freshly ground pepper
  • 1 cup fat-free low-sodium chicken or mushroom broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream, plus more for topping
  • 2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Per serving: Calories 671; Fat 23 g (Saturated 11 g); Cholesterol 238 mg; Sodium 711 mg; Carbohydrate 69 g; Fiber 4 g; Protein 44 g

Photograph by Christopher Testani

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4.4 29
LOVE this dish and have made it numerous times. item not reviewed by moderator and published
Delish!! I was apprehensive about trying this recipe because my husband does not like mushrooms. I cut them into very small pieces and they just blended in with the sauce. The two of us ate the entire pot in one sitting!! item not reviewed by moderator and published
My family LOVED this. I will definitely make again. I wonder if it would freeze well? item not reviewed by moderator and published
VERY GOOD combination of flavors. I will definitely be making this stroganoff again. Even my picky 12 year old daughter loved it!! (I used "bow tie" shaped noodles, in place of the egg noodles) :^) item not reviewed by moderator and published
This recipe was horrible! First of all I bought skinless boneless thighs like the recipe said. Everything smelled so good, however, when we went to eat it the chicken was so fatty it was inedible. If I do try this recipe again, I would definitely use chicken breast. Really disappointed. item not reviewed by moderator and published
I made a modified version of this for 2 of us and I and it was EXCELLENT!! From the original recipes I reduced the noodles (2 ounces per person and chicken (3 ounces per person used breasts instead of thighs; doubled the mushrooms; added 1 medium shallot that I had on hand; and doubled the sauce ingredients (we love lots of sauce on the noodles. I sauteed the onion, shallots and mushrooms in 1 1/2 tablespoons of unsalted butter. When done, I placed in a bowl. I then sauteed the chicken til just barely done and placed in the same bowl. I then made the sauce, thickened it, added back the veggies and chicken to heat through. Last, I added about 1/2 cup of sour cream and garnished the servings with parsley. This would have served 3. item not reviewed by moderator and published
Great recipe...I doubled the amount and did what another person suggested. Sautéed the onion / mushrooms, took them out, sautéed the chicken, and deglazed with cooking sherry. Then melded everything together. Outstanding flavor and the chicken was so tender. It's going to be added to the rotation, for sure! item not reviewed by moderator and published
This dish was really simple to make and delish. Family loved it. I made a few changes though out of necessity. I didnt have mushrooms so I did without. I didnt have paprika so I used an 1/8tsp of cayanne pepper. I didnt have egg noodles so I used rotini. I didnt have sour cream so I used plain yogurt. Excellat!! Will make it again. Maybe Ill follow the recipe next time. or Maybe not. : item not reviewed by moderator and published
Yummy! This one's going in the week night rotation! item not reviewed by moderator and published
Made this tonight for dinner and the only things I did different from the recipe was use chicken breasts instead of thighs, and fat free sour cream, since I had that on hand. The hubby and I both liked it and will be adding it to the dinner rotation. I had regular paprika and smoked on hand, but for the first go around I used regular since that was what the recipe called for. I think I will try some of the other suggestions and use smoked next time. Definitely a keeper. item not reviewed by moderator and published
I make this often. My husband loves it. It is a good go to dish, even for company. I am having 5 people for dinner tomorrow after an all day boat ride - will double the recipe. item not reviewed by moderator and published
My daughter and I had this the other night for dinner and it was SO good! I left out the mushrooms since we don't like them, but oherwise, followed the recipe verbatim: really good, and I would highly recommend it: plus, fast and easy. item not reviewed by moderator and published
This was a great option for a weeknight meal - fast to prepare and enjoyable for everyone. We didn't have Worcestershire sauce so I just used soy sauce. Will try it following the recipe next time. The kids and grownups liked this meal equally, it will be added to the family rotation. item not reviewed by moderator and published
My family enjoyed this meal! It was relatively easy to prepare, especially since I used precooked chicken. I modified the preparation to simply add the chicken next to last and it worked well. My daughter added more seasoning, based on the previous comments. I'd probably up the amount of onion, since we are onion lovers. We served some crusty garlic bread with it and some fresh broccoli. Delicious! item not reviewed by moderator and published
I have to rate this recipe again with the substitution of frozen italian meatballs in place of the chicken. It was so delicious, I decided to make an appetizer from it for a party I was attending. I used 6 T. of unsalted butter and 7 tablespoons of flour to make the sauce thicker and then tripled all of the other sauce ingredients. Omit the noodles and mushrooms. Then I baked an entire baking sheet of frozen meatballs. Mixed the sauce and meatballs in a crockpot and voila!!! Very simple and they disappeared in the blink of an eye early during the party. I think I'll have to quadruple it next time. item not reviewed by moderator and published
The dish was very flavorful paired with steamed broccoli. Great for a weeknight dinner!!!! item not reviewed by moderator and published
I marked this dish as instructed with 2 stars, but it can easily be transformed to 5 stars with a little more addition! Since we had a fair amount of left-over’s, my wife was able to transform it into a delicious meal we will enjoy making again by setting the completed dish aside and then adding the following ingredients as follows: 2 Tblsp olive oil 1 large green bell pepper, chopped 1 large yellow onion, cut in half, thinly sliced 3 cloves garlic, minced 2 – 14.5 oz. cans Diced Tomatoes with Rosemary & Oregano (Heinz 3 Tblsp Marsala or Sherry wine Using a large sauté pan, heat the olive oil and sauté the green pepper for 5 minutes over medium-high heat. Add the sliced onion, sauté for 3 more minutes, lower the heat, add the minced garlic and sauté for another 3 minutes. Add the drained Diced Tomatoes and the wine and let simmer for 5 minutes. Finally, add the set-aside chicken mixture to the sauté pan, cover and let simmer over low heat for 15 minutes. item not reviewed by moderator and published
Very nice recipe, we enjoyed it. I used corn starch to thicken it, to reduce calories a bit, (corn starch has twice the thickening power of flour, so use less. I added 2Tbsp of capers in the last few minutes. Quick recipe, fit for company. item not reviewed by moderator and published
This is a good recipe, however the ladies at the Hungarian and Slovak churches in my town have been making a variation of this for years. It's called Chicken Paprikash! Seriously, the only differnce between this and the all of the various recipes, that I've seen for Chickn Paprikash, is the addition of the Worcestershire sauce. However, I will admit that the Worcestershire does give it a unique taste. FYI, adding thighs really ups the flavor. While using bone-in pieces is even better, I hate picking the gristle, so I use boneless most of the time. item not reviewed by moderator and published
A great recipe! item not reviewed by moderator and published
Yummy, so easy to make, it is also good over spaghetti squash item not reviewed by moderator and published
I felt this lacked flavor, it was bland. Smelled delicious when cooking and was incredibly easy to prepare, just wasn't full of flavor. item not reviewed by moderator and published
Super yummy. I read all your reviews and made it with 8oz of Egg Pappardelle (from Trader Joe's and a 10oz pkg of brown mushrooms. I had a chicken breast on hand so that's what went in. The smoked paprika sounded lovely... and was! To finish I added a splash of sherry. I try to add in extra vegetables and cut back on the meat a bit in my cooking. This worked out to a perfect ratio of sauce to noodles. Thanks for all the advice. item not reviewed by moderator and published
I saw this recipe in the Food Network Magazine and tried it last night. This was delicious and so easy to make!! I got rave reviews from my family. My son called it "amazing'!! I will definitely make this again. item not reviewed by moderator and published
This was perfect for a weeknight meal. I was a little hesitant to use only chicken thighs, but it was actually really good. Now my husband wants them every week! I used smoked paprika, which made it extra tasty. The sauce was so good and easy to make. Next time I'll cut the amount of egg noodles in half because it turned out to be too much. This is definitely a keeper! item not reviewed by moderator and published
I adjusted this recipe a bit by cooking the mushrooms and onions first ( with an additional two teaspoons or so of dried thyme ... and then removing that mixture and setting it aside in order to brown the chicken thigh bits in the same pan and avoid crowding. While the chopped chicken thigh was cooking I sprinkled it with the flour and paprika, added the broth and worcestershire and scraped up the tasty browned bits. Then added the mushroom onion mixture back in before stirring in the sour cream which I cut half/half with Fage 2% Greek yogurt. It turned out fantastic. You couldn't tell there was yogurt in there at all... next time I will try all greek yogurt. This isn't supposed to be low cal food but hey, every little bit counts... Didn't have egg noodles on hand so I served it over orzo with a simple salad of spring mix, heirloom tomatoes and avocado. Local Pinot Noir. HIghly recommend. Came together very quick. Very satisfying. item not reviewed by moderator and published
Well, I saw this in the Food Network Magazine also, (love that magazine and I fixed it last night with smaller noodles because that's what I had on hand. It was so delicious and easy. Since there are only 2 of us I had leftovers so guess what we are having tonight....rewarmed. YUM and a must try! item not reviewed by moderator and published
I saw this recipe in the Food Network Magazine and decided to try it. It was awesome! Very easy to make, wonderful smells filled my kitchen, and it was delicious. Next time I make it, I will use fewer noodles because I would have liked it to have more sauce. Definitely worth the 25 minutes! item not reviewed by moderator and published
We are so happy your family enjoyed this tasty dish. We did not test a freeze and reheat method for this recipe and sometimes freezing and reheating dishes with a lot of dairy, like the sour cream in this recipe, can curdle or break the sauce. The good news is that this recipe is so quick to make that you can probably make it fresh in the time it would take to reheat. If you do experiment with freezing, feel free to share your results! item not reviewed by moderator and published
I think when you cut the chicken in cubes you were suppose to cut any fat off too. item not reviewed by moderator and published

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