Easy Chicken Stroganoff Recipe with cream of mushroom soup

Easy Chicken Stroganoff Recipe with cream of mushroom soup 2021

Chicken Stroganoff is everything you know and love about Beef  Stroganoff… except it’s made with chicken! Golden seared chicken thighs or breast smothered in a sour cream Stroganoff Sauce, this is a quick dinner you can get on the table in 20 minutes.

Beef Stroganoff or beef Stroganov (Russian: бефстроганов, tr. befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

I like arrowroot or mashed potato flakes to thicken up sauces. Add one can of Campbell’s cream of mushroom soup. I always use this when making stroganoff because it thickens the sauce really well!

Ingredients. Deselect All. Kosher salt. 12 ounces wide egg noodles. 3 tablespoons unsalted butter. 1 small onion, chopped. 4 ounces white or cremini mushrooms, sliced (about 2 cups) 1 1/4 pounds skinless, boneless chicken thighs, cut into chunks. 2 tablespoons of all-purpose flour.

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  • Olive oil
  • Yellow onion
  • Garlic
  • Mushrooms – baby Bella or white
  • Chicken thighs – boneless, skinless
  • Chicken stock
  • Flour – all-purpose
  • Paprika
  • Bay leaf
  • Worcestershire sauce
  • Sour cream – full fat not light
  • Fresh parsley

Stroganoff sauce contains butter, flour, chicken broth, and sour cream. The sauce is flavored with Italian seasoning, paprika, and Worcestershire sauce.

It has cooked onions, mushrooms, and garlic. The result of combining all these ingredients is a creamy, savory sauce that pairs perfectly with chicken or beef.


Begin by gathering your ingredients and then follow these directions to make this hearty pasta.

CHICKEN. To start you’ll want to cut and season about a pound of chicken breasts. Once you brown the chicken, transfer it to a plate and make the sauce.

SAUCE. I like to start by browning my mushrooms. I get them nice and dark, then I add the shallot, onion, and garlic. For added flavor, you can pour in a few tablespoons of white wine but it’s totally optional (it does cook-off).

Next, come the butter and flour. Cook it for a minute or two then whisk in your chicken broth until a smooth sauce forms. Add the Worcestershire sauce, thyme, salt, and pepper and simmer until it thickens.

COMBINE. Toss in the chicken and cook for about 5 minutes so that it gets thoroughly cooked throughout. Pour in the egg noodles and sour cream and cook until everything is combined.

*Note: Once you add the egg noodles, they will begin to absorb the moisture in the sauce. If you like your stroganoff to be extra saucy, I suggest either reducing the amount of added noodles or serving the sauce and noodles separately to pour on right before eating.

GARNISH & SERVE. Garnish with some freshly chopped parsley and enjoy immediately!

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This chicken in stroganoff sauce is absolute heaven! Super tender, flavorful, and the sauce is so good on its own. Here are my favorite ways to serve this chicken stroganoff.

People often serve egg noodles with stroganoff. You could also serve stroganoff with steamed rice, quinoa, mashed potatoes, or even cauliflower rice. I often serve a green vegetable on the side such as brussels sprouts, broccoli, asparagus, or green beans.

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  1. I like chicken thighs for this recipe because they’re more tender and flavorful than chicken breasts. That being said, if you have a strong preference for chicken breasts, feel free to use them instead.
  2. I used cremini mushrooms, but other great options include button mushrooms, portobello mushrooms, or oyster mushrooms.
  3. This sauce works best with full-fat sour cream – low-fat sour cream can sometimes separate when heated.
  4. Chicken stroganoff makes for great leftovers and you can refrigerate it for up to 3 days.
  5. No parsley on hand? Try fresh thyme, dill, or green onions instead.


Salt, Pepper & Onion Powder – Most recipes call for these not-so-spicy ingredients. While browning your coated beef, throw in some real chopped onions (1/4 cup), a couple sliced cloves of garlic, a little tarragon, sea salt, fresh mushrooms and yes, some hot mustard.

On the rare occasions he did cook, Beef Stroganoff was a perennial favorite, and something I crave to this day. It wasn’t fancy but something about the way the intensely savory flavors of the mushrooms, onions and beef  melded with the rich and slightly tangy sour cream made it irresistibly appealing.

Creamy chicken stroganoff dish with tender mushrooms in a simple, yet flavorful sauce. It’s the ultimate comfort food to enjoy on a cold winter day!

Just like the One-Pot Chicken Stew, this chicken stroganoff is made with the simplest of ingredients and tastes even better the next day.

Chicken Stroganoff
Chicken Stroganoff

It’s made with chicken, mushrooms, onions, and spices in a creamy sour cream sauce. The sauce is incredibly delicious and flavorful.

I grew up eating Kyritsa v Smetanye (literal translation chicken in sour cream). It’s my nostalgia food. My mom would sauté bone-in chicken pieces with a ton of onions, mushrooms, and bay leaves. They were falling off the bone, then she would stir in sour cream at the end to create a creamy sauce.

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Everyone’s heard of beef stroganoff, but have you ever experienced chicken stroganoff? It’s a lighter version of the beef counterpart, and it’s a lot faster to make too. Serve your stroganoff over egg noodles, then watch the rave reviews come in!

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