Creamy Chicken Stroganoff – tender chicken in a creamy mushroom sauce over egg noodles. Mix up the protein from classic beef stroganoff recipes.
Stroganoff anything is usually a hit with me. I love this Skillet Beef Stroganoff to get all the flavors, but in a super budget friendly way. It uses beef ravioli to get the beef and pasta part and then you just have to saute mushrooms and make the sauce! So easy and so good.
I am kind of a sucker for anything with sauteed mushrooms, so this chicken stroganoff recipe is perfect for an easy dinner. Not only is it over the top delicious, but it is also lightened up a little bit, so you don’t have to feel guilty!
This chicken stroganoff comes together very quickly. You thinly slice the chicken, so it cooks very fast. While the egg noodles are cooking, you make the chicken and the creamy mushroom sauce. Then about 20 minutes later you get to stuff your face with this creamy chicken stroganoff. I am sorry, stuff your face was probably not the proper thing to say.
But seriously, this sauce was so good! How you serve chicken stroganoff is up to you. I personally like it over egg noodles, but lots of people like stroganoff over rice, so that works too. Just cook the noodles or rice while the chicken is cooking, so it is hot and waiting for you when it is done.
How to Make Chicken Stroganoff
- Start by tossing your thinly sliced chicken with flour, salt and pepper. This is going to help the chicken stay nice and tender when you cook it. The flour locks in the juices and it is delicious.
- A mix of butter and olive oil are used so you get great flavor from both.
- Saute the chicken until it is browned and cooked through. Remove it from the pan and cover it with foil to keep it warm. You don’t want it to over cook while you saute the mushrooms, so keep a plate near by to place it on.
- Cook the mushrooms until they are nice and browned.
- Then you are making the sauce! Add a little bit of flour to the pan, this is how you thicken chicken stroganoff. The flour will mix with the butter and oil in the pan and you will make a roux.
- Add the chicken stock and whisk until the sauce is smooth. This is the roux that will thicken the sauce. The chicken stock is part of the way you are making this a healthier chicken stroganoff. You could use milk or cream, but that would add more fat and calories.
- After the sauce thickens, you want to remove it from the heat. Sour cream is traditional in stroganoff, but it curdles easily. So make sure your pan is off the heat when you stir this in. You will get a luscious creamy sauce that everyone will love.
Can you Freeze Chicken Stroganoff
Yes you can. I would not freeze with the noodles or rice, just the chicken and sauce portion. Place it in an air tight container to freeze. Thaw in the fridge and then reheat gently over low heat in a skillet. You do not want to heat quickly or the sour cream in the sauce will separate. The sauce may not be as silky smooth after it is frozen, but it will still be delicious.
Can you Reheat Chicken Stroganoff
Yes it does reheat well. If I am at home I will take the time to slowly reheat in a pan on the stove. But my husband just uses the microwave at work without a problem. The sauce does change slightly when reheating, but that is the case with most leftovers. I always make extra of this so my husband can take it to work the next day.
This chicken stroganoff recipe is great for busy nights, it really comes together quickly. Serve over rice or egg noodles with a salad or vegetable on the side. You want to make sure that you soak up all that sauce with your noodles, because it is devine.
Trust me, you want to add this super easy chicken dinner to your menu. It will make your family rethink chicken. So next time they ask what is for dinner, and you say chicken, they may just get excited!
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- 1 pound boneless skinless chicken breasts, , cut into thin strips
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbls vegetable oil, , divided
- 2 Tbls butter, , divided
- 1 (8 oz) package mushrooms, thinly sliced (I used baby bellas)
- 3 cloves garlic, , minced
- 2 tsp fresh thyme, , chopped
- 1 cup chicken stock
- 1 Tbls flour
- 1 tsp dijon mustard
- 1/2 cup sour cream
- 1 Tbls fresh parsley, , chopped
- salt and pepper to taste
- 8 oz egg noodles, , cooked according to package directions
- Toss together 1/4 cup flour, chicken, salt and pepper until well coated.
- In a large skillet heat 1 Tbls oil and 1 Tbls butter together over medium high heat. Add chicken and cook for 5-6 minutes, turning occasionally, until done. Remove from pan and cover to keep warm.
- Add remaining butter and oil to the pan. Add mushrooms and cook for 5 minutes. Stir in garlic and thyme and cook until mushrooms are browned and garlic is soft. Sprinkle 1 Tbls of flour over the mushroom and stir until mushrooms are coated, and no white flour remains. Whisk in chicken stock and bring to a simmer. Cook for 2-3 minutes until it starts to thicken. Add chicken back to the pan and cook for 1 minute to make sure chicken is hot.
- Remove from heat and stir in dijon mustard and sour cream. Season with salt and pepper.
- Serve over cooked egg noodles. Garnish with fresh parsley.
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Amount Per ServingCalories 590 Saturated Fat 14g Cholesterol 152mg Sodium 612mg Carbohydrates 53g Fiber 2g Sugar 3g Protein 35g