Chicken Stroganoff

5 from 2 votes

This easy Chicken Stroganoff recipe brings chicken thighs, mushrooms, and egg noodles together into a creamy one-pan dinner. Simple & delicious!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Russian

Total Cost: $8.72 recipe / $2.18 serving

Servings: servings (1.5 cups each)

Calories: 470kcal

Author: Jess Rice

Equipment

Skillet with a Lid

Ingredients

2 Tbsp butter $0.24
½ onion diced small, $0.49
8 oz. mushrooms $1.74*
2 garlic cloves minced, (2 tsp) $0.08
1 lb. chicken thighs boneless & skinless, (3 thighs) $4.72**
¼ tsp paprika $0.02
¼ tsp black pepper $0.02
1 tsp Dijon mustard $0.02
8 oz. extra wide egg noodles uncooked, $0.81***
2 cups chicken broth $0.18****
⅓ cup sour cream $0.32
1 Tbsp fresh parsley minced, $0.08

Instructions

Gather your ingredients.
Prepare ingredients; mince garlic, dice the onion, slice mushrooms ¼” thick, and mince parsley.
Melt butter in a large deep skillet and add onions. Cook 4 minutes until softened.
Add mushrooms and cook for 4 minutes until softened over medium-high heat.
Nudge mushrooms and onions to the sides and add garlic. Sear chicken thighs, smooth side down, 6-8 minutes per side.
Sprinkle paprika, black pepper, and Dijon mustard over seared chicken.
Add noodles to the pan and then pour broth over the top of chicken and dry noodles. Turn heat down to medium.
Cover and simmer for 15 minutes, or until noodles are cooked.
Turn heat off. Add parsley and sour cream, stirring to combine.
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!

See how we calculate recipe costs here.

Notes

*White button mushrooms are one of the cheaper options at my grocery store, so that’s what I use here. Cremini mushrooms are also a great option. They have a slightly deeper flavor with a little more earthiness, and their brown color may give the finished sauce a darker appearance.

**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.

Nutrition

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