One-Pot Chicken Stroganoff
Prep time
Cook time
Total time
This cozy, comforting one-pot chicken stroganoff is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 40 minutes!
Yield: 6-8 servings
  • 1 lb. egg noodles (whole wheat or regular), cooked and drained
  • 2 tbsp. olive oil, divided
  • 1 lb. chicken breasts, cut into ½-inch chunks
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. salt, divided
  • 1 tsp. ground black pepper, divided
  • -
  • 2 c. sliced cremini mushrooms
  • 1 shallot, minced
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp. white wine (optional)
  • 4 tbsp. butter
  • 4 tbsp. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 1 tbsp. worcestershire sauce
  • ½ tsp. fresh thyme leaves
  • ½ c. sour cream, plus more for garnishing (room temperature)
  • chopped fresh parsley (optional)
  1. Set a deep skillet or pot full of water over high heat, cover and bring to a boil. Cook egg noodles until al dente, drain and set aside in a bowl.
  2. Return the pot to the stove and turn heat to medium-high, add 1 tablespoon of olive oil.
  3. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
  4. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
  5. Add the the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
  6. Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.
-I find that using room temperature sour cream helps make a smoother sauce and prevents it from curdling.
-Don't like mushrooms? Simply omit them!
(method slightly updated since publishing it on

Recipe source: Life Made Simple
Recipe by Life Made Simple at