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Home / Main Dishes / Chicken

Chicken Stroganoff – 30 Minute, One Pot Meal

4.65
/5
30 minutes minutes
100 Comments
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By: The Chunky Chefpublished: 02/10/2019

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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

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

CHICKEN STROGANOFF

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

WHAT IS STROGANOFF?

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.

WHAT IS STROGANOFF SAUCE MADE OF?

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

IS CHICKEN STROGANOFF REALLY A ONE POT MEAL?

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!

CAN CHICKEN STROGANOFF BE FROZEN?

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!

PRO TIPS FOR MAKING CHICKEN STROGANOFF:

  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!!!

OTHER GREAT ONE POT MEALS:

  • One Pot Chicken and Dirty Rice
  • One Pan Pork Chops with Apples and Onions
  • One Pan Greek Lemon Chicken and Rice
  • One Pot Chicken Parmesan Pasta
  • One Pan French Onion Smothered Pork Chops
  • Garlic Ginger Pork Stir Fry

SHOP THE RECIPE:

  • 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!

 

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

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

4.65 from 68 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Calories: 471
Servings: 4 servings
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Print Rate Pin
This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!

Ingredients

  • 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

Instructions

  • 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.

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Chef Tips

If desired, beef stock can be substituted for the chicken stock.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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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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4.65 from 68 votes (12 ratings without comment)

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Recipe Rating




  1. Laurie H says

    Posted on 5/12 at 9:01 am

    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.

    Reply
  2. Jen R says

    Posted on 4/9 at 3:59 pm

    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!

    Reply
  3. Christian Simonsen says

    Posted on 3/23 at 2:07 pm

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

    Reply
  4. William English says

    Posted on 3/11 at 6:47 pm

    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.

    Reply
    • The Chunky Chef says

      Posted on 3/11 at 8:14 pm

      Well you don’t have to just take my word for it, there are plenty of comments from other people who loved the recipe.

      Reply
  5. Tamara says

    Posted on 3/1 at 8:48 pm

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

    Reply
    • Tamara says

      Posted on 3/1 at 8:50 pm

      Ha ha, full of FLAVOR !!

      Reply
      • The Chunky Chef says

        Posted on 3/1 at 9:14 pm

        I didn’t even catch that the first time! Lol I’m glad you loved it 😀

        Reply
  6. Scott says

    Posted on 2/9 at 8:01 pm

    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.  

    Reply
  7. Sean says

    Posted on 2/7 at 8:17 pm

    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.

    Reply
  8. Kara Ashbaugh says

    Posted on 1/16 at 9:44 pm

    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.

    Reply
  9. Cindy Ruschak says

    Posted on 1/9 at 6:21 pm

    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😉

    Reply
  10. Grace says

    Posted on 9/7 at 5:13 pm

    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?

    Reply
    • The Chunky Chef says

      Posted on 9/7 at 8:21 pm

      I would say more chicken stock 🙂

      Reply
    • Lisa says

      Posted on 5/12 at 3:30 am

      I know this comment is several months old, but you could use white cooking wine. That’s what I used and it was great!

      Reply
  11. Aubray says

    Posted on 9/6 at 11:57 pm

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

    Reply
  12. Tamara says

    Posted on 8/16 at 12:25 pm

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

    Reply
  13. Chad says

    Posted on 6/9 at 10:53 am

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

    Reply
    • The Chunky Chef says

      Posted on 6/11 at 9:16 pm

      I always use a wine that we drink, as cooking just intensifies the flavor, so you want it to be good 🙂

      Reply
  14. Daniella Marie says

    Posted on 6/2 at 10:11 pm

    Awesome!!

    Reply
  15. Bianca Rojas says

    Posted on 5/1 at 5:15 pm

    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 😁

    Reply
  16. Rohan says

    Posted on 4/11 at 7:04 am

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

    Reply
  17. Jennifer McLaughlin says

    Posted on 3/19 at 6:19 pm

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

    Reply
  18. Sandra says

    Posted on 2/16 at 4:46 pm

    This is such a great meal for weeknights!!

    Reply
  19. Ajay Rana says

    Posted on 2/14 at 7:00 am

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

    Reply
  20. Donna B. Smith says

    Posted on 2/13 at 7:55 am

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

    Reply
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