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Chicken Stroganoff

This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!

Course Main Course
Cuisine American
Keyword chicken stroganoff
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 619 kcal
Author Amanda Rettke--iamhomesteader.com


  • 1 pound chicken breasts, cut into 1-inch chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup sour cream
  • Cooked egg noodles
  • Chopped fresh parsley for garnishing


  1. In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
  2. In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
  3. To the now-empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about a minute.

  4. Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Add the flour and stir until no lumps remain.

  5. Pour in the chicken broth, followed by the Worcestershire sauce. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.

  6. Stir in the sour cream until incorporated and creamy.
  7. Serve hot over cooked egg noodles and garnish with fresh parsley.

Recipe Video

Recipe Notes

TO STORE LEFTOVERS:  Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.