Chicken Stroganoff – 30 Minute, One Pot Meal

This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!

Everyone has heard of beef stroganoff, but this chicken version is every bit as hearty and comforting!  Plus, the egg noodles cook right in the same pot, to make this a one pot, 30 minute meal!

This budget-friendly Chicken Stroganoff is the perfect weeknight dinner recipe... ready in just 30 minutes, and made entirely in ONE POT! #stroganoff #chicken #onepotmeal #easyrecipe #weeknightmeal #chickenstroganoff #onepan #30minutemeal


You guys.  I feel like I hit the mother load with this dish.  All those classic stroganoff flavors, with lean chicken breast, made in one pan, and ready in just 30 minutes!  I love dishes like this… they’re so perfect for a busy weeknight!  But you know, this dish is tasty enough, you could easily serve it to extended family for a Sunday dinner as well.

Chicken stroganoff in skillet


Originally a Russian dish, stroganoff is traditionally made with sliced beef cooked with mushrooms in a creamy sauce made with some tang from sour cream.  I love the beef version, but we love this chicken variation just as much!  It’s more budget-friendly, still every bit as savory and creamy, plus it’s made in one pot.


My weeknight-friendly chicken stroganoff is made with a sauce comprised of white wine, rich chicken stock, mushrooms, onions, garlic, layer upon layer of seasonings, tangy sour cream and zingy mustard.  Velvety and creamy to say the least!  This meal looks and tastes like you slaved over the sauce for hours, yet it only took you minutes to throw together!

This meal does use white wine to deglaze the pan, but if you’re really opposed to using alcohol, just use an equivalent amount of chicken stock.  I love the little zip of flavor the wine gives, but it’s optional.

Spoonful of chicken stroganoff over egg noodles


Yes, my favorite part about this chicken stroganoff is that it’s a TRUE one pot meal!  A lot of one pot meals call for cooked pasta, which means unless you happen to have cooked pasta hanging out in your refrigerator, you have to use a second pot to boil the pasta, plus use the colander to drain the pasta.  That’s two extra dishes to wash.  I’m definitely not looking to ADD to my dishwashing load!

With this meal, the dried pasta cooks right in the same pan!!  Literally the only pan you’ll have to wash is the one you’re cooking in.  Now that’s what I call a great one pot meal!


I haven’t officially tested this, since we never have any leftovers, but I would tentatively say yes, but with a few warnings.

First, if you think you’ll be freezing this meal, DON’T add the dairy to the portion you’ll be freezing.  Freezing dairy is hit or miss, and usually ends up separating during the thawing process and is truly unappealing.  Just add the dairy to your chicken stroganoff as you reheat it.

Secondly, thawing frozen pasta in a sauce can make the pasta a bit more “mushy” in texture.

Serving of chicken stroganoff in bowl

I like to serve this chicken stroganoff with a crisp green salad, but we also really love to have these cheesy Brussels sprouts with bacon alongside.  A big piece of crusty bread is also perfect to soak up the luscious sauce!


  1. Cut your chicken into bite sized pieces, or slice thinly.  Alternately, you can use shredded rotisserie chicken if you have some on hand.
  2. Try to use cremini (also called baby bella) mushrooms if you can.  These mushrooms are deeper in flavor than the regular white mushrooms, and they really add amazing flavor.
  3. Play around with the amount of sour cream, as per your tastes.  The sour cream make it tangy, so I recommend starting with about 3-4 Tbsp, tasting your sauce, and adding more from there if you want to.
  4. Don’t be intimidated by the amount of seasoning.  We really want the seasonings to come through the rich sauce.  It won’t be overpowering, I promise!
  5. The garnish is optional, but I highly recommend it!  A sprinkle of fresh chopped parsley and a bit of cracked black pepper really takes this dish from great to ahhhh-mazing!!!



  • Dutch Oven – perfect for cooking this recipe, along with boiling pasta, frying, making soups, etc.
  • Deep Skillet –  great go-to pan that comes with a lid!


This budget-friendly Chicken Stroganoff is the perfect weeknight dinner recipe... ready in just 30 minutes, and made entirely in ONE POT! #stroganoff #chicken #onepotmeal #easyrecipe #weeknightmeal #chickenstroganoff #onepan #30minutemeal

Chicken Stroganoff

This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!
4.5 from 41 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Calories 471


  • 2 1/2 cups reduced sodium chicken stock - divided
  • 1 Tbsp all purpose flour
  • 3 Tbsp olive oil - divided
  • 1 lb. chicken breasts, cut into approximately 1 inch pieces
  • 1 tsp kosher salt - divided
  • 3/4 tsp black pepper, - divided
  • 12 oz cremini mushrooms, sliced
  • 1/2 yellow onion, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 3-4 cloves garlic, minced
  • 1/2 cup dry white wine - (I used a chardonnay)
  • 6 oz uncooked extra wide egg noodles
  • 3 - 4 Tbsp sour cream - (more can be used if you want)
  • 1 tsp whole-grain or dijon mustard
  • chopped fresh parsley, - for garnish
  • extra black pepper, for garnish


  • In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine.  Set aside.
  • To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH.  Add chicken pieces to pan, add 1/4 tsp EACH kosher salt and black pepper.  Cook 5 minutes, until golden brown and cooked through.  Remove to a plate.
  • Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion.  Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes.  Cook mushrooms about 6-7 minutes, until cooked and slightly golden.  Add garlic and cook 30 seconds, stirring often so it doesn't burn.
  • Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor.  Cook wine about 2 minutes, or until reduced by about half.
  • Stir in remaining chicken stock and bring to a simmer.  Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked.  Stir every so often as the noodles are cooking to prevent sticking.
  • Pour in chicken stock/flour mixture, stir and cook 1 minute.
  • Turn off the heat.  Add in cooked chicken, sour cream and mustard.
  • Sprinkle with chopped parsley and serve.



If desired, beef stock can be substituted for the chicken stock.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


This budget-friendly Chicken Stroganoff is the perfect weeknight dinner recipe... ready in just 30 minutes, and made entirely in ONE POT! #stroganoff #chicken #onepotmeal #easyrecipe #weeknightmeal #chickenstroganoff #onepan #30minutemeal

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Recipe Rating

53 comments on “Chicken Stroganoff – 30 Minute, One Pot Meal”

  1. I made this tonight. This was wonderful! Thank you.

    Note for others: ~2oz dried mushrooms is equivalent to 12oz fresh. That was the only substitution I had to make.

  2. Absolutely amazing recipe!! It came out so much better than I expected, definitely saving this as a family favorite!

  3. I’ll def cook the noodles separately next time. I wondered if that would result in a starch overload and sure enough. Will update when I try this again but cooking noodles separately. I imagine it would have been to die for had the noodles not tasted underdone but gummy. 🙁

  4. Perfect recipe.  I used beef instead because that is what I had.  It was a success especially with my three children.

  5. I didn’t like mushrooms until I made this dish… thank you so much for sharing. My family loved it and I enjoyed preparing the meal. 

  6. I was looking for a one-pot dish, and this pretty much delivered. It was tasty, though perhaps lacking in complexity. I would say that the herbs could be increased a bit. Otherwise, the “30-minute” thing — well, for actual cooking time, yes. But when you add in the prep, it’s really another 30 minutes. I’m an experienced cook. I would call it an hour, if you are efficient, between organizing, prepping and cooking the ingredients. But it IS a one-pan meal, so that part was nice. I used a deep skillet, which was fine for this amount. For more, you will need a very large skillet or a Dutch oven type of pot.

  7. I’m not normally one to modify a recipe and write a review, especially with significant mods. However, I am writing this in the midst of the worldwide pandemic and had to make changes based on what I had. So, I thought you may find my hints helpful.

    I didn’t have chicken, so replaced with ground turkey. Didn’t have fresh mushrooms, so rehydrated dried ones. Didn’t have enough stock, so used juice from mushrooms to make up the difference. Didn’t have egg noodles, so used rotini. Only had dried herbs.

    Otherwise, I followed the recipe/instructions. It came together VERY well and I am quite pleased. I can’t wait to try it again the way it is written. I can only imagine that it will be even better!

  8. Taste is good, but had to add another 1½ cup of broth before it would cover my noodles

  9. Something about this recipe doesn’t make sense. Mainly, how starchy is this? Egg noodles are some of the starchiest noodles in existence and to cook them in a one pot meal just seems bizarre, all due respect. From my experience, it just seems kind of gross and overpowering to the other elements of the recipe. But–I confess I didn’t try the recipe. I don’t have the courage to make it like this with all the starch so I’m going to try a version where I cook the egg noodles halfway and drain out most of the starch. I gave it all stars bc I like everything else about it (in theory) and I’m willing to try it with this slight variation.

  10. HUGE hit! The whole family loved it! Really yummy and full of labor. This will go in our permanent dinner rotation. 

  11. I followed the recipe exactly and turned out bland and tasteless.  Might be a regional thing but one of my kids chose toast with butter over this.  

  12. This recipe has delicious flavor. Do not use cheap noodles. I did and they absorbed too much fluid. The end result was ok, but lacked any sauce. I will cook this again when I can get better quality noodles.

  13. Delish!!! Fabulous flavor – and easy recipe. However, the 30 minutes of prep and cooking became just over an hour if you are using all fresh, whole ingredients.

  14. I made this tonight but with my twist
    I didn’t have onions but I had Campbell’s French onion soup which worked really well. I only used 2 cups of chicken stock and the soup with Can of water. I also used Marsala  wine because I didn’t have any other🤷🏻‍♀️
    I didn’t have any egg noodles either so I used cavatappi.  Guess what? It came out excellent! Both kids liked it and they don’t agree on anything!! I will definitely be making this again😉

  15. Looks yummy, and I can’t wait to try it! I need a non-alcoholic substitute for the wine. Would you recommend vinegar, white grape juice, more chicken stock, or something else?

  16. Loved loved loved this!!!!! Will definitely make it again!!! I would give it 10 stars if I could!!! 😍

  17. Absolutely fantastic! Thank you so much for this delicious meal. My husband even ate the left over for breakfast!

  18. Do you use real wine or cooking wine or does it make a big difference?

  19. Awesome!!

  20. This was SO good! I followed it pretty much exactly the only difference it that i seasoned the chicken with the same spices called for and it was delicious. Next time when I make it for my kids, I will not add pepper flakes bit I will add it to me 😁

  21. This recipe was so easy to follow and the meal turned out deliciously! I’ll be making this again in a few weeks.

  22. I tried this and found for all the seasonings in it it didnt have much of a flavor or taste

  23. This is such a great meal for weeknights!!

  24. I tried this recipe this afternoon and it was easy and delicious. I can’t wait to catch up with all your ‘Recipe’!!

  25. This is a great no fail recipe! Both my husband and I devour it!! Wish I could post a picture….

  26. Quick to make and easy to clean up! I am in!

  27. Perfect weeknight dinner! Doesn’t get better than a one pot meal in 30 minutes!

  28. My mom use to make this for us all the time growing up. I can’t wait to make this for my kids! Thanks for reminding me how much I love this recipe!

  29. This is pure comfort food! Looks fantastic!

  30. I love that you used chicken for this instead of beef. Such a fun twist that I can’t wait to try!

  31. This was a nice recipe but I think if I make it again I’m going to cut down on the sour cream. It was just a bit much for me

  32. So so good!  I added a couple shots of Worcestershire sauce…just cuz and it was great!  Will make this again.  Thank you!

  33. Tasty! I didn’t use all the salt and it was still quite salty so I probably wouldn’t use quite so much. I had no sour cream so added a tablespoon of lemon juice to 2 heap tablespoons double cream and stirred (it worked fine). I used a large saucepan rather than a dutch over and I can tell thus would have been more fkavourful with a dutch oven. If anyone is making it with a saucepan I would advise that you use skin-on boneless chicken thighs, or skin on breasts, so that you can brown the skin til crisp and get a good chicken-y flavour. Lovely recipe though and very nice seasoning!

  34. Any suggestions for doubling the recipe? I want to make for a new mom and to be effiecent, my family too.

  35. I made this last night dinner. I didn’t have Dijon mustard so I used regular and just half of the amount called for since i was unsure of using it as a substitute. I also couldn’t find fresh mushrooms at my local small town store so I used canned BUT followed the other directions as written and it was very good! My hubby and one year old gobbled it up. Thank you for sharing and we’ll be making this again! 

  36. Hi, just wanted to say thank you for this recipe. I made it for the first time today and it was just great !!
    I’m a fan of any meal that can be made in one pot or pan and this is a keeper. So delicious and so easy !
    The only thing I did differently: 1 tbs. Of cornstarch dissolved in a couple tbs. Ice Cold water as a thickener instead of flour and water.

  37. I need more one pot meals in my life! This looks delicious.

  38. This is looking super delicious!!!

  39. This looks so yummy, and you can’t beat one pan! Can’t wait to try!

  40. Holy smokes…this looks the bomb. The perfect dinner recipe!

  41. hey Amanda…….! your dish looks so yummy and colorful, i will make it in this weekend….thanks for sharing and keep shared your new ideas and recipe……!

  42. Sroganoff is my favorite! I need to try your recipe, too!

  43. I am totally drooling over this!! OMG yum.

  44. I have been looking for a yummy stroganoff recipe that’s a winner for so long. Can’t wait to try it.