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Chicken Stroganoff placed in a bowl garnished with herbs

Chicken Stroganoff Recipe

This Chicken Stroganoff recipe has everything you love about Beef Stroganoff, but made with chicken instead. Tender Chicken thighs simmered in silky stroganoff sauce with egg noodles, this is a great weeknight dish that you can make under an hour.
Course Chicken, Dinner
Cuisine Russian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Calories 727kcal


For the Chicken:

  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 ½ pounds chicken thighs Boneless & skinless (Chicken breast can also be used)
  • 2 tablespoons vegetable oil

For the Stroganoff Sauce/Gravy:

  • 2 tablespoons vegetable oil or butter
  • 1 onion sliced thinly
  • 3 cloves garlic minced
  • 10 oz. mushrooms I used baby bella but button mushrooms would also work
  • 1 teaspoon fresh thyme chopped plus more as garnish
  • 2 tablespoons all purpose flour
  • ½ cup dry white wine Pinot Grigio or Chardonnay would work
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 2 cups chicken stock preferably homemade or low-sodium
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups wide egg noodles
  • ½ cup sour cream
  • 2 tablespoons lemon juice
  • ¼ cup fresh parsley chopped


  • To prepare the chicken: Mix together salt, pepper, garlic powder, and paprika in a small bowl. Dry chicken thighs with a paper towel. Cut them into small pieces (1-2 inch cubes) and season with the salt mixture.
  • To cook the chicken: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Sear the first half of the chicken for 3-4 minutes on each side. Place cooked chicken in a bowl. Repeat the same process with the rest of the oil and chicken. Cover the bowl with aluminum foil and set aside. Do not wash the skillet. You should be left with the remainings of the chicken and some brown spots.
  • To cook the vegetables: Heat vegetable oil (or butter) in the now-empty skillet. Add in onion. Cook, stirring frequently scraping the bits and pieces of chicken at the bottom of the pan, for about 5-6 minutes or until softened. Stir in the garlic and cook for 30 seconds.
  • Add in mushrooms and thyme and cook until mushrooms are softened, 4-5 minutes.
  • To make the sauce: Add flour and cook, stirring constantly, for a minute.
  • Pour in the wine, dijon mustard, and worcestershire sauce, chicken stock, salt and pepper. Give it a stir to combine.
  • Transfer the reserved chicken back into the pan. Stir to combine.
  • Put the lid on, bring it to a boil and let it simmer for about 15 minutes until the chicken is fully cooked.
  • Stir in the egg noodles and cook for 10-12 minutes or until fully cooked, keeping a close eye on it and stirring it a few times as it cooks.
  • Meanwhile, whisk together the sour cream and lemon juice in a small bowl.
  • Off the heat, add the sour cream mixture into the chicken stroganoff and give it a big stir.
  • Garnish with fresh thyme and parsley, ladle into bowls and serve.



  • If you want to make this recipe alcohol-free, you can swap out this ½ cup of wine for a ¼ cup of apple cider vinegar.
  • Store any leftover chicken and stroganoff sauce in an airtight container or Ziplock bag in your refrigerator for up to 3 days. Omit the egg noodles, if possible, and instead prepare before serving. If you need to store the noodles with the sauce, refrigerate for up to two days.
  • To freeze, cook therecipe up to step 7 — before you add the noodles — allow it to cool completely and come to room temperature. Place in an airtight container or Ziplock bag, and freeze for up to a month. 


Calories: 727kcal | Carbohydrates: 38g | Protein: 35g | Fat: 47g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1568mg | Potassium: 920mg | Fiber: 3g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg