Chicken Stroganoff

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.