Creamy Chicken Stroganoff Recipe: Easy One-Pot Dinner Idea

Creamy chicken stroganoff is the ultimate comfort food, bringing rich, savory flavors together in one amazing dish. It’s a perfect dinner recipe for busy weeknights when you want something hearty, delicious, and easy to throw together in under 30 minutes. The tender chicken pieces, flavorful mushrooms, and silky sour cream sauce hug those egg noodles like a warm blanket. Trust me—this recipe is a game-changer for your weekly dinner rotation!

I first made this recipe when I was pressed for time but still craved something cozy. The one-pot method saved me from a mountain of dishes, and the flavors were spot on. Since then, it’s become one of my go-tos, and I can’t wait for you to try it too. Plus, with accessible ingredients and the option to swap kitchen staples, this recipe delivers all the flexibility you might need.

How to Make Creamy Chicken Stroganoff

If you’re ready to whip up this family favorite, you’ll be happy to know it’s easy, quick, and perfect for both seasoned cooks and beginners. Let’s get cooking!

Ingredients for Creamy Chicken Stroganoff

Here’s everything you’ll need to make this easy chicken stroganoff recipe. It’s made with simple, pantry-friendly ingredients that pack flavor into every bite.

• 2 1/2 cups reduced sodium chicken stock, divided
• 1 Tbsp all-purpose flour
• 3 Tbsp olive oil, divided
• 1 lb chicken breasts, cut into 1-inch pieces
• 1 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 12 oz cremini mushrooms, sliced
• 1/2 yellow onion, finely chopped
• 1/2 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes
• 3-4 cloves garlic, minced
• 6 oz uncooked extra-wide egg noodles
• 3-4 Tbsp sour cream (adjust to taste)
• 1 tsp whole-grain or Dijon mustard
• Chopped fresh parsley, for garnish
• Extra black pepper, for garnish

Optional tools: A large Dutch oven or deep-bellied skillet works best for this one-pot chicken stroganoff.

Step-by-Step Instructions

This homemade stroganoff with chicken comes together in just a few simple steps. Let’s do this!

1. Make the flour mixture. In a small bowl, whisk together 1 tablespoon of chicken stock and 1 tablespoon of flour until smooth. Set aside; this will help thicken your sauce later.
2. Cook the chicken. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the pan and set aside.
3. Sauté the mushrooms and onions. Add the remaining olive oil to the pan. Toss in the mushrooms, onions, 1/2 teaspoon of black pepper, paprika, thyme, oregano, and red pepper flakes. Cook for 6-7 minutes, stirring occasionally, until the mushrooms soften and go golden around the edges. Add the garlic and cook for 30 seconds, being careful not to burn it.
4. Simmer the noodles. Pour the remaining chicken stock into the skillet and bring it to a simmer. Stir in the uncooked egg noodles and the remaining 3/4 teaspoon of salt. Cook, uncovered, for about 8 minutes, stirring occasionally to prevent sticking.
5. Thicken the sauce. Add the flour mixture to the pan, stirring thoroughly. Let it cook for 1 minute to thicken the sauce.
6. Finish the dish. Turn off the heat and stir in the cooked chicken, sour cream, and mustard until everything is well incorporated. Garnish with chopped parsley and extra black pepper, and serve immediately.

Jake’s Tips for Perfect Creamy Chicken Stroganoff

Here are my best tricks to make your chicken and mushroom stroganoff turn out perfectly every time!

• Go low-sodium. Using reduced sodium chicken stock lets you control the salt level as you season your dish. You can always add more seasoning, but it’s harder to fix an overly salty sauce.
• Choose the right pan. Opt for a wide, deep skillet or a Dutch oven to make sure everything cooks evenly in one pot.
• Adjust the creaminess. Love it extra creamy? Add an extra tablespoon or two of sour cream at the end. It’s your dinner—make it your way!
• Keep the noodles unstuck. Stir the egg noodles occasionally as they cook. This prevents clumping and ensures every noodle gets coated in that delicious sauce.

Creamy Chicken Stroganoff FAQs

Got questions? I’ve got answers! Here’s everything you need to know about making easy chicken stroganoff with egg noodles.

Can I make creamy chicken stroganoff ahead of time?

Yes! You can prepare it up to the point of adding the sour cream. Reheat on medium-low heat, then stir in the sour cream right before serving.

Can I substitute the chicken?

Absolutely! While chicken breasts work well, you can use chicken thighs for extra juiciness or even turkey chunks.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if the sauce thickens too much.

What if I don’t have egg noodles?

Regular pasta like fettuccine or pappardelle works too. Cook it separately and add it to the sauce at the end.

Can I add vegetables?

Sure! Peas, spinach, or even diced zucchini make great add-ins, especially if you want to sneak in some extra greens.

Try This Cozy Weeknight Dinner!

If you’re looking for a hearty, no-fuss meal the whole family will love, this creamy chicken stroganoff ticks all the boxes. It’s rich, flavorful, and completely satisfying. I can’t wait for you to try it! Don’t forget to let me know how it goes—leave a comment below or tag KitchenShortcuts.net in your photos. And if you love this recipe, you’ll definitely want to check out my one-pot pasta recipes or my slow cooker chicken curry for more delicious ideas.