This easy Chicken Stroganoff fills one pan with tender chicken thighs, juicy mushrooms, and egg noodles coated in a creamy mustard and sour cream sauce. The pasta pot gets the night off because the noodles simmer right in the broth until tender, soaking up the rich chicken and mushroom flavor along the way. Ready in about 40 minutes, this family dinner comes to just $8.72 for 4 servings(!), and I love that the cleanup is every bit as friendly as the price!
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A Budget-Friendly Take on Chicken Stroganoff
Our beef stroganoff recipe already keeps costs down by using ground beef instead of a pricier cut, but when chicken thighs are the better buy at my store, this simple swap stretches my dinner budget even further! Then I keep the rest of the shopping list for this chicken stroganoff simple and stick with familiar fridge and pantry basics, including mushrooms, egg noodles, broth, Dijon, paprika, onion, garlic, and sour cream.
I leave the thighs whole and sear them smooth-side down for more contact with the hot pan, helping them develop good color (aka flavor!) before I pull them apart at the end. The mushrooms also get a head start in butter, and the garlic is added separately so it becomes fragrant without scorching. Together, these everyday ingredients make a deeply savory mushroom sauce with the familiar mustard and sour cream tang of stroganoff. I think this recipe is satisfying on its own, though steamed broccoli or a crisp green salad fits right in!
- Build flavor before adding the broth. I leave the chicken thighs whole so I can get a good sear on both sides. I also cook the mushrooms until they release their moisture and start to brown, which concentrates the mushroom flavor even more. That browning leaves flavorful bits in the skillet and brings so much more depth to the broth. These are the two flavor-building steps I never rush. The chicken will finish cooking with the noodles and should reach 165°F before you pull it apart.
- Cook the egg noodles in the skillet. I tested this recipe specifically as a one-pan meal, so don’t change this part! As the noodles simmer, they release starch into the broth, giving the sauce body without flour or another thickener. If you boil them separately and follow the rest of the recipe as written, the sauce will be much too loose.
- Keep the skillet covered. Once you add the dry noodles and broth, cover the skillet and bring the liquid to a simmer. Don’t worry if the broth doesn’t completely cover the noodles. The trapped steam will cook the exposed noodles. You can stir occasionally to prevent sticking, so long as you put the lid straight back on each time.
- Egg noodle brands, cookware, and stovetops can all affect the cooking time. Use a thick, heavy-bottomed pan on a burner close in size to the base, if possible. This distributes the heat more evenly and helps noodles cook at the same rate.
- Maintain a steady simmer. On that note, along with keeping the skillet covered, the broth needs to be gently bubbling the entire time so the egg noodles cook properly. If they’re still firm but the liquid is nearly gone, I’d add a splash of hot broth, cover the skillet, and continue simmering. If the noodles are tender but there’s still too much liquid, remove the lid and simmer until the excess reduces.
- Turn off the heat before adding the sour cream. High heat can cause sour cream to separate or curdle instead of blending smoothly into the sauce. I turn off the burner and let the bubbling settle before folding in the sour cream and parsley. Once everything is combined, taste and adjust the salt and pepper because chicken broth saltiness varies by brand.
At least once a month, I do a freezer purge and check everything I have on hand before heading to the grocery store. Whenever I use up what’s already in my freezer, I see dollar signs! I always have chicken thighs in there because buying the larger value pack is the way to go from a budgeting perspective. I separate the thighs, seal them in labeled freezer bags with as much air pressed out as possible, and freeze them flat. Then I can thaw only what I need in the fridge overnight. Thanks to my freezer inventory, this chicken stroganoff is always an easy answer for dinner!
Chicken Stroganoff
Cost $8.72 recipe / $2.18 serving
This easy Chicken Stroganoff recipe brings chicken thighs, mushrooms, and egg noodles together into a creamy one-pan dinner. Simple & delicious!
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Gather your ingredients.
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Prepare ingredients; mince garlic, dice the onion, slice mushrooms ¼” thick, and mince parsley.
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Melt butter in a large deep skillet and add onions. Cook 4 minutes until softened.
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Add mushrooms and cook for 4 minutes until softened over medium-high heat.
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Nudge mushrooms and onions to the sides and add garlic. Sear chicken thighs, smooth side down, 6-8 minutes per side.
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Sprinkle paprika, black pepper, and Dijon mustard over seared chicken.
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Add noodles to the pan and then pour broth over the top of chicken and dry noodles. Turn heat down to medium.
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Cover and simmer for 15 minutes, or until noodles are cooked.
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Turn heat off. Add parsley and sour cream, stirring to combine.
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Check the temperature of the chicken thighs; if they’re 165℉ internally, pull them apart using 2 forks and toss everything together. Garnish with extra pepper, parsley and paprika, if desired. Enjoy!
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**I prefer chicken thighs in this recipe because they have more fat than leaner cuts (such as chicken breasts), which helps them stay tender and juicy through the initial sear and the simmer with the noodles. They’re also more forgiving if they cook a little longer, making them my first choice for this one-pot method. You can try chicken breasts, but keep in mind they’re easier to overcook. Make sure the chicken reaches 165°F before shredding.
***I specifically use extra-wide egg noodles, and the broth amount and cooking time are based on them. I like their broad shape because they hold up well through simmering and occasional stirring in the skillet. Medium or wide egg noodles will also work, but start checking them a few minutes sooner because they cook faster. Since they spend less time simmering, the finished dish may be slightly saucier.
****I like to use bouillon to keep broth costs low. We use the Better Than Bouillon brand.
Chicken broths can vary significantly in saltiness. I use Better Than Bouillon, which is already fairly salty, so I don’t add extra salt to this recipe. Taste the finished chicken stroganoff and season as needed before serving.
Serving: 1servingCalories: 470kcal (24%)Carbohydrates: 46g (15%)Protein: 33g (66%)Fat: 17g (26%)Sodium: 618mg (27%)Fiber: 3g (13%)
how to make Chicken Stroganoff Step-by-Step Photos
Gather all of your ingredients (you’ll also need 2 cups of chicken broth!)
Prep the fresh ingredients: Mince 2 garlic cloves (about 2 tsp), dice ½ an onion, slice 8 oz. mushrooms ¼-inch thick, and mince 1 Tbsp fresh parsley.
Soften the onion: Melt 2 Tbsp butter in a large deep skillet over medium heat. Once the butter is melted and lightly foaming, add the diced ½ an onion. Cook for about 4 minutes, stirring occasionally, until the pieces look translucent and have softened.
Sauté the mushrooms: Increase the heat to medium-high and add 8 oz. sliced mushrooms. Cook for about 4 minutes, stirring occasionally. The mushrooms will release moisture at first. Continue cooking until most of that liquid has evaporated and the edges begin to brown.
Add the garlic and sear the chicken: Push the onions and mushrooms toward the sides of the skillet. Stir in 2 cloves minced garlic and add 1 lb. chicken thighs smooth-side down to the center of the skillet. Leave them undisturbed for 6-8 minutes, until the undersides are deeply golden and release easily from the skillet. Flip and cook for another 6-8 minutes on the second side.
Add the seasonings: Sprinkle ¼ tsp paprika and ¼ tsp black pepper over the seared chicken, then add 1 tsp Dijon mustard. The mustard will loosen and blend into the broth in the next step.
Add the noodles and broth: Arrange 8 oz. uncooked extra-wide egg noodles around and over the chicken, then pour in 2 cups chicken broth. Gently stir the noodles and use your spoon to loosen any browned bits on the bottom of the skillet. Don’t worry if the noodles aren’t completely submerged. The steam trapped beneath the lid will help cook the exposed pieces.
Cover the skillet and bring the broth to a steady simmer over medium heat. Give the noodles a quick stir, replace the lid immediately, and adjust the heat as needed to keep the broth gently bubbling. Simmer for about 15 minutes or until the noodles are cooked, stirring once or twice to prevent sticking and replacing the lid straight away each time. Stir gently so the noodles don’t break apart.
Check the noodles and chicken: The noodles are ready when they bend easily and don’t have a firm center. The broth should have reduced into a lightly thickened sauce. If the noodles are still firm but the liquid is nearly gone, add a splash of hot broth, cover, and continue simmering. If the noodles are tender but too much liquid remains, simmer uncovered until it reduces. Check the thickest part of each chicken thigh with an instant-read thermometer; it must reach 165°F before shredding.
Turn off the burner and wait for the bubbling to settle. Add ⅓ cup sour cream and 1 Tbsp minced parsley.
Gently stir until the sour cream is combined and the sauce looks smooth. Keeping the skillet off the heat helps prevent the sour cream from curdling. Taste and adjust the salt and pepper as needed.
Shred the chicken and serve: Shred the chicken directly in the skillet using two forks (or transfer the thighs to a plate first if that’s easier!). Toss everything together and garnish with extra black pepper, parsley, or paprika, if desired. Serve warm and enjoy!
What to Serve with Chicken Stroganoff
Stroganoff is commonly paired with noodles, rice, or mashed potatoes, but I cook the egg noodles right in the broth here, so this chicken stroganoff is already a complete meal. Most nights, I’ll serve it straight from the skillet! If you’d like something green on the side, steamed broccoli can cook while the noodles simmer. You could also add a simple side salad, which takes about five minutes using whatever salad ingredients you have on hand, or make these sautéed green beans in 15 minutes.
My air fryer asparagus is another favorite side dish for this meal! 5 minutes into the noodle simmer, pop the asparagus into the air fryer, and it should be ready alongside dinner. Or for something more hearty, homemade garlic bread is perfect for scooping up every last bit of the creamy sauce.
Storage & Reheating
Let any leftovers cool, then transfer them to airtight containers and refrigerate for up to 3-4 days. The noodles will soak up the sauce and become softer as they sit, but this chicken stroganoff is still a good option for meal prepping. I’d divide it into individual portions for easy lunches!
Reheating
Add a splash of chicken broth or water to loosen the sauce, then reheat gently in a skillet over medium-low heat or in the microwave at half power in short intervals, stirring between each. Avoid letting the sauce boil, which can cause the sour cream to separate. Also make sure the chicken reaches 165°F before serving.
Freezing
You can freeze this chicken stroganoff for up to 2 months, but the noodles will soften, and the sour cream sauce may separate after thawing. For a smoother sauce, freeze the dish before adding the sour cream and parsley. Let it cool, transfer it to a freezer-safe container, and thaw it overnight in the refrigerator. Reheat gently as above, then stir in the sour cream and parsley off the heat.
Try These Chicken Pasta Recipes Next:
- Turn up the heat with this Creamy Cajun Chicken Pasta, made with Cajun seasoning, tomatoes, and cream cheese in about 30 minutes using one pot.
- I love the viral Marry Me trend, and our Marry Me Chicken Pasta is a cozy one-pot meal packed with sun-dried tomatoes, spinach, and Parmesan.
- This Creamy Pesto Chicken Pasta pairs basil pesto and Parmesan with a creamy sauce for another easy one skillet dinner.