Chicken Stroganoff

Total Time:
25 min
10 min
15 min

4 servings


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
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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