Chicken Stroganoff Easy Recipe - Butter Your Biscuit (2024)

It is loaded with tender chicken, mushrooms, and a super creamy sauce like my Cajun Chicken and Sausage Pasta or my Skillet Chicken with Garlic Cream Sauce. Chicken stroganoff is a delicious, easy-to-make, and nutritious dish that is the perfect quick dinner for any occasion, whether you're cooking for yourself or for a group of friends or family members.

Ingredients Needed

Ingredient Notes

• Chicken: I like to use boneless chicken thighs. But if you prefer chicken breasts those work too just be careful not to overcook them.
• Mushrooms: Brown cremini mushrooms, or white button mushrooms.
• Stock: Use chicken stock or chicken broth.
• Worcestershire sauce: Do not leave this out.
• Sour cream: Use full fat.
• Pasta: You can really use any pasta with chicken stroganoff. I prefer extra wide egg noodles. Whatever you choose just make sure your cook your pasta al dente.

How to make this recipe

• Step 1: Heat a 12-inch large skillet on medium-high heat add olive oil and add the bite-size pieces of chicken in batches into the hot pan. Cook until they become golden brown, and remove to a plate.
• Step 2: Cook chicken pieces until browned and remove to a plate.

Recipe Tips

• The brown bits on the bottom of the pan from cooking the chicken are called fond. It gives the sauce that delicious flavor.
• Cook the chicken in batches or else the chicken will steam and not be able to get that golden brown color.
• As the stroganoff sits it will begin to thicken and absorb into the noodles.

Recipe Faq's

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.

• 12 ounces wide egg noodle
• 4 tablespoons butter divided
• 2 tablespoons olive oil
• 1 small onion diced
• 3 cloves garlic finely diced
• 2 cups mushrooms sliced (I use Cremini)
• 2 pounds boneless skinless chicken thighs cut into chunks
• 1/2 cup all purpose flour
• 1 1/2 teaspoon paprika
• 3 tablespoons Worcestershire sauce
• 4 cups low sodium chicken stock
• 1 cup sour cream
• salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh parsley

• Bring a large pot of salted water to a boil, add noodles, and cook al dente according to the directions.

• In a large skillet over medium-high heat drizzle olive oil. Add chicken in batches to sear until they become golden brown. Remove and set aside.

• In the same pan add 2 tablespoons butter, add the onions and cook for about 2 minutes, add mushrooms and garlic and cook for about 2 more minutes. Add the remaining butter, once melted add the flour and paprika and stir for about 30 seconds.

• Add the chicken stock, Worcestershire sauce, and chicken bring to a gentle simmer, and simmer until thickened. Stir in sour cream and add salt and pepper.

• Add Noodles to skillet and stir. Top with fresh parsley

You can use chicken breasts if you prefer.

Any type of pasta will work with this recipe.

Cook the chicken in batches or else the chicken will steam and not be able to get that golden brown color.

As the stroganoff sits it will begin to thicken and absorb into the noodles.