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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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.65 from 68 votes (12 ratings without comment)

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Recipe Rating




  1. Miss says

    Posted on 9/14 at 6:46 am

    Very tasty! Love how quick this comes together. The only change I made was adding swiss chard.

    Reply
  2. Lily says

    Posted on 9/4 at 8:31 pm

    Made this tonight- it was really fabulous ! Thanks for sharing !

    Reply
  3. Christie Streicher says

    Posted on 7/30 at 9:37 am

    This recipe, while good in principal, is unnecessarily complicated by the division of some of the ingredients. It works just fine by eliminating certain steps.

    Also, the addition of metric measurements would’ve been appreciated (.oz simply means nothing to me, living outside of the “land of the free and the home of the brave”).

    Regardlessly, thanks for providing the inspiration for my next culinary creation.

    Reply
    • The Chunky Chef says

      Posted on 8/1 at 10:24 pm

      I’m glad you were able to make it work for you.

      Reply
  4. Carly Coccaro says

    Posted on 5/8 at 7:15 pm

    Loved it! I used a whole pack of sliced baby Bella’s, definitely needed more because after they were cooked down they became so delicious that we ate them all. My kids loved it too, so that’s huge! Another fantastic recipe!

    Reply
  5. dawn says

    Posted on 5/5 at 2:38 pm

    is there a substitute for the mushrooms?

    Reply
    • The Chunky Chef says

      Posted on 5/6 at 10:19 pm

      I haven’t tested this recipe without using mushrooms, since mushrooms are typically in a stroganoff recipe.

      Reply
    • Dee says

      Posted on 7/22 at 3:41 pm

      Possibly artichoke hearts that are not marinated? Eggplant might be nice as well. I love mushrooms. Just brainstorming substitutions

      Reply
  6. Britt says

    Posted on 3/22 at 4:37 pm

    Hi!

    I am using gluten free pasta for this, I was wondering if the liquid measurements would still be the same ?

    Reply
    • The Chunky Chef says

      Posted on 3/22 at 8:38 pm

      I don’t have any experience using gluten free pasta, so I can’t say for certain if any changes would need to be made.

      Reply
  7. c c says

    Posted on 1/5 at 10:54 pm

    The stroganoff is amazing…very good recipe…thxs

    Reply
  8. BonBon says

    Posted on 11/19 at 7:46 am

    Easy recipe and the family loved it. My daughter helped me make it now she has another recipe in her arsenal.

    Reply
  9. H. Tom says

    Posted on 11/12 at 5:22 pm

    Easy and excellent recipe. It’s a breeze and so delicious. Thank you for helping me hone my cooking skills! I love your website!

    Reply
  10. Doug Korb says

    Posted on 9/9 at 5:44 pm

    Thanks for the recipe Amanda. Followed exactly except eliminated most of the salt, wife is on restricted diet and no.mushrooms, neither of us care for them. Will make again

    Reply
  11. Michelle Fletcher says

    Posted on 7/8 at 8:24 pm

    The chicken stroganoff was awesome! My husband and I really enjoyed it. Thanks for sharing

    Reply
  12. Megan Taylor says

    Posted on 6/30 at 7:49 pm

    I looooove this recipe. I did a cornstarch slurry at the end instead of the flour (although I’m sure flour would have been good). I eyeballed the spices/herbs, the flavor was great. I used “Better than bouillon” since I didn’t have broth/stock and it tasted amazing. I didn’t know what 6 oz of dried pasta looked like, I used 4 cups (not level, a few pieces sticking out the top). I used more of a deep saute pan, so I kept the lid on just to make sure all parts were thoroughly being heated. This was great, it’s going into my weekly recipe arsenal 🙂 I will certainly be checking out more of your recipes! Oh and I think I will add some peas to cook in with the pasta next time for a bit of extra veggies.

    Reply
    • Megan Taylor says

      Posted on 6/30 at 7:50 pm

      Forgot to add, I used sherry for the wine and it was awesome.

      Reply
  13. Alitia D'Hage says

    Posted on 6/5 at 12:48 am

    OMG, this is simple, quick and absolutely delicious. Hubby & I cooked this for dinner after a long day at work for the first time and we weren’t disappointed.
    It’s my new favourite.
    Thank you!

    Reply
  14. Jade says

    Posted on 4/29 at 11:45 pm

    I have never taken the tome to write a review on a recipe before but I felt the need to let you know this was one of the BEST MEALS I HAVE EVER MADE! Thank you so much for putting together such a quick and mouthwatering recipe!!!!!

    Reply
  15. Debby says

    Posted on 3/13 at 6:23 am

    Fantastic! I’ll definitely make this one again, the whole family loved it.

    Reply
  16. Sam says

    Posted on 1/15 at 12:33 am

    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.

    Reply
  17. Jenny says

    Posted on 12/29 at 6:15 pm

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

    Reply
  18. Jodi says

    Posted on 11/10 at 10:28 pm

    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. 🙁

    Reply
  19. Lizzette Rivera says

    Posted on 11/6 at 12:26 am

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

    Reply
  20. LaShara says

    Posted on 6/17 at 11:56 pm

    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. 

    Reply
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