Creamy Chicken Stroganoff With Tender Chicken, A Velvety Mushroom Sauce, And Wide Egg Noodles That Catch Every Spoonful

A Cozy, Cream-Forward Comfort Dinner That Feels Familiar In The Best Way

Creamy chicken stroganoff is one of those dinners that feels like it has always existed in your kitchen, even if you didn’t grow up eating it. It’s warm, savory, and reassuring, the kind of meal that makes the whole house smell good and quietly tells everyone that dinner is going to be satisfying. This version leans into everything people love about stroganoff — tender pieces of chicken, plenty of mushrooms, and a rich, silky sauce — without feeling heavy or complicated.

This is the kind of dish I make on evenings when I want something that feels grounding. Not fancy, not showy, just deeply comforting. Stroganoff has a way of slowing things down. You stand at the stove, stir the sauce, taste it, adjust it, and suddenly the day feels a little less loud. Served over wide egg noodles, it becomes the kind of dinner people scrape the bowl for, whether they admit it or not.

Why Chicken Stroganoff Is Such A Weeknight Favorite

Traditional stroganoff is often made with beef, but chicken brings a lighter, more forgiving quality to the dish. It cooks quickly, stays tender, and absorbs the sauce beautifully. Combined with mushrooms and sour cream, the result is still rich and comforting, but a little easier to make and a little easier to eat on a regular basis.

The sauce is the heart of this recipe. It’s creamy without being gluey, savory without being salty, and balanced enough that you can actually taste the mushrooms and chicken instead of just cream. Egg noodles are classic for a reason — their shape holds onto the sauce and makes every bite feel complete.

A Bit Of History And Fun Facts About Stroganoff

Stroganoff originated in Russia in the 19th century and was traditionally made with sautéed beef in a sour cream-based sauce. As the dish spread across Europe and eventually to the United States, it evolved into many different versions, especially once home cooks began adapting it to what they had on hand.

The American-style stroganoff most people recognize today — creamy, mushroom-heavy, and served over noodles — became especially popular in the mid-20th century. Chicken stroganoff emerged as a practical variation, offering the same comforting flavors with a protein that was more affordable and widely available. Today, it’s firmly established as its own classic.

Why Each Ingredient Matters In This Dish

Chicken breasts provide tender, lean protein that cooks quickly and stays juicy when simmered gently

Butter and olive oil work together to build flavor without burning

Onion adds sweetness and depth to the sauce base

Mushrooms bring earthiness and a meaty texture that defines stroganoff

Garlic enhances the savory backbone without overpowering

Flour thickens the sauce just enough to make it cling

Chicken broth adds body and savory richness

Worcestershire sauce gives subtle umami and depth

Dijon mustard sharpens the sauce and balances the cream

Paprika adds warmth and color

Sour cream creates the signature tangy creaminess

Heavy cream smooths and enriches the sauce

Egg noodles provide the perfect base for the sauce

Fresh herbs add brightness and a clean finish

Equipment You’ll Need

Large skillet or sauté pan

Large pot for noodles

Cutting board and knife

Wooden spoon or spatula

Measuring cups and spoons

Creamy Chicken Stroganoff Recipe

Ingredients

1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

3 tablespoons unsalted butter

1 medium yellow onion, finely chopped

12 ounces mushrooms, sliced

3 cloves garlic, minced

2 tablespoons all-purpose flour

1½ cups chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

¾ teaspoon salt

½ teaspoon black pepper

1 cup full-fat sour cream, room temperature

½ cup heavy cream

12 ounces egg noodles

Fresh parsley or dill, finely chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add the chicken, season lightly with salt and pepper, and cook until golden and just cooked through. Remove chicken and set aside.

3. Reduce heat to medium and add butter to the same skillet. Add onion and mushrooms and cook until softened and lightly browned.

4. Stir in garlic and cook for 30 seconds until fragrant.

5. Sprinkle flour over the vegetables and stir well, cooking for about 1 minute.

6. Slowly pour in chicken broth while stirring to create a smooth sauce.

7. Add Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Simmer until the sauce thickens slightly.

8. Lower heat and gently stir in sour cream and heavy cream until smooth. Do not let the sauce boil.

9. Return chicken to the skillet and simmer gently for 5 minutes until everything is heated through and well coated.

10. Serve immediately over egg noodles and finish with fresh herbs.

Serving Suggestions And Pairings

Creamy chicken stroganoff pairs beautifully with a simple green salad, steamed green beans, or roasted broccoli. For bread lovers, a slice of crusty bread or a soft dinner roll is perfect for soaking up extra sauce.

Storage And Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed. Avoid high heat, as the sour cream can separate.

Estimated Nutritional Information (Per Serving)

Calories: approximately 520

Fat: 28g

Carbohydrates: 38g

Protein: 32g

Values are estimates and will vary depending on ingredients used.

Creamy chicken stroganoff is the kind of dinner that earns its place in a regular rotation. It’s comforting without being boring, rich without being overwhelming, and familiar in a way that makes people feel taken care of. It’s the kind of meal that quietly becomes a favorite.