What’s in This Easy Chicken Stroganoff Recipe?
We love finding ways to mix up classic recipes, and this easy chicken stroganoff is no exception! We’re swapping chicken for beef in this traditional recipe. It’s just as creamy, flavorful, and comforting as the original, with that signature sauce we know and love.
Noodles: While traditional stroganoff is served with egg noodles, feel free to use your favorite kind of noodles (or even mashed potatoes) for this chicken stroganoff. Butter: Unsalted butter makes the sauce rich and silky. Chicken: We like lean boneless, skinless chicken breasts for a healthier alternative, but thighs will also work. Onions: Yellow onions add an earthy and sweet flavor to this stew. White, sweet, or Vidalia onions will also work, but don’t use red onions. Mushrooms: Cremini mushrooms are the classic choice, but shiitake will also work. Flour: All-purpose flour helps thicken up the sauce. Broth: Low-sodium chicken broth forms the flavorful base of the sauce. Sour Cream: Makes the sauce rich and creamy. For a lighter alternative, use plain Greek yogurt instead. Mustard: Dijon mustard adds a hint of tanginess to the sauce. Parsley: Adds a pop of color and freshness.
Variations on Easy Chicken Stroganoff
This easy chicken stroganoff recipe is a great way to use up leftover chicken. Skip steps 2 and 3, add shredded or cubed cooked chicken in step 7, and simmer until warmed through. Instead of mushrooms, use an equal amount of chopped zucchini or squash.
How to Store and Reheat
Cream-based recipes don’t freeze well and become grainy when thawed and reheated. For best taste and texture, store leftover easy chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low or in the microwave until warmed through.
Notes from the Test Kitchen
To ensure the sauce doesn’t curdle, we like to bring the sour cream to room temperature, add it off the heat, and stir vigorously!
How to Make Easy Chicken Stroganoff Step by Step
Cook the Noodles: Cook 10 ounces of egg noodles according to the package directions. Drain and set aside. Cook the Chicken: While the noodles cook, melt 2 tablespoons of unsalted butter in a skillet set over medium-high heat. Add 1½ pounds of boneless, skinless chicken breasts cut into bite-sized pieces and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside. Make the Sauce: Melt the remaining 2 tablespoons of unsalted butter in the same skillet. Sauté 2 diced yellow onions until translucent, about 5 minutes. Add 10 ounces of sliced cremini mushrooms and cook until softened, about 5-7 minutes. Add ¼ cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, then add 2 cups of low-sodium chicken broth, scraping up any brown bits from the bottom of the pan. Thicken the Sauce: Stir in ⅔ cup of sour cream, 1 tablespoon of Dijon mustard, cooked chicken, and the remaining ½ teaspoon each of salt and pepper. Simmer for 5 minutes until thickened. Stir in 2 tablespoons of chopped fresh parsley and serve over the cooked noodles.
More Chicken Casserole Recipes We Love
Chicken Noodle Casserole Chicken Tortilla Casserole Cheesy Chicken Spaghetti Casserole Chicken Tetrazzini Chicken Enchilada Pasta Bake Tater Tot Chicken Casserole Chicken and Biscuit Casserole
