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Creamy Chicken Stroganoff

Chef Shelley
This dish is heavy on shrooms and lighter on chicken. Feel free to add another chicken breast and/or halve the amount of mushrooms.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4


  • 12 ounces wide egg noodles
  • 3 tablespoons butter divided
  • 1 cup diced onion
  • Salt and pepper
  • 16 ounces crimini or button mushrooms sliced
  • 1 chicken breast thinly sliced
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream or plain greek yogurt


  • Cook noodles according to package directions.
  • While noodles cook, melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add onion and cook until softening, a couple minutes.
  • Add mushrooms and cook stirring occasionally about 5 minutes.
  • While mushrooms cook, put chicken, flour, paprika and ½ teaspoon salt and ½ teaspoon pepper in a ziplock or paper bag and shake to coat chicken thoroughly.
  • Add remaining butter and chicken to pan. Cook until chicken is cooked through about 3 minutes.
  • Add broth and Worcestershire to pan and bring to a gentle simmer. Cook until thickened about 5 minutes.
  • Take pan off heat. Pour about ¼ cup of the sauce into the sour cream to temper it. Stir together and then pour back into the pan. Stir to combine.
  • If it has cooled off too much, return pan to the stove over low heat until hot. Do not boil or the sauce will curdle.