Creamy Chicken Stroganoff Recipe for Weeknight Dinners

A quick and easy skillet Chicken Stroganoff with a creamy, flavorful sauce—lighter than the traditional version yet still comforting and delicious.

Stroganoff always brings back memories of my grandmother’s comforting beef version, but this skillet Easy Chicken Stroganoff is a fast, lighter alternative that delivers rich flavor in under 30 minutes. Instead of using canned cream soup or a slow cooker, this recipe relies on simple pantry ingredients and fresh mushrooms to create a creamy sauce with fewer calories.

The sauce is made with chicken broth, Worcestershire sauce, a touch of balsamic vinegar for depth, and sour cream or plain Greek yogurt for creaminess. These ingredients combine to make a bright, tangy sauce that complements the tender chicken and mushrooms without feeling heavy.

Fresh mushrooms are my favorite addition here; they stay tender and add a nice earthiness. If you prefer, you can omit them, but I recommend using fresh mushrooms rather than canned for the best texture and flavor. Serve the stroganoff over wide egg noodles—extra-wide, no-yolk noodles work well—or plate the noodles and top with the chicken mixture.

This recipe is family-friendly, quick to prepare, and a satisfying weeknight meal.

Easy Chicken Stroganoff

A quick skillet Chicken Stroganoff with a creamy, flavorful sauce that’s lighter than the traditional version but still comforting and satisfying.

Prep Time:

5

Cook Time:

20

Ingredients

12 ounces wide egg noodles cooked according to package directions
1 small yellow onion finely chopped
8-10 ounces mushrooms cleaned, stems removed, sliced
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless skinless chicken breasts cut into small chunks and seasoned with salt, black pepper, and garlic powder
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 cup sour cream or plain Greek yogurt
Chopped fresh parsley for garnish
Additional salt and pepper to taste

Instructions

Cook egg noodles according to package directions; drain and keep warm.
Heat 1 tablespoon olive oil over medium-high heat. Add the finely chopped onion and sliced mushrooms and sauté about 5 minutes, until tender. Remove the vegetables from the pan and set aside.
Melt 1 tablespoon butter in the same skillet over medium-high heat. Add the seasoned chicken chunks and cook 5–7 minutes, until the juices run clear and the chicken is cooked through.
Sprinkle 2 tablespoons of flour over the chicken and stir to coat.
Pour in 1 cup chicken broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon balsamic vinegar. Stir and whisk out any flour lumps. Bring to a gentle simmer and cook until the sauce begins to thicken, about 5 minutes.
Return the mushrooms and onions to the pan. Reduce heat to low and stir in 1/2 cup sour cream or plain Greek yogurt until the sauce is smooth and heated through.
Taste and adjust seasoning with additional salt and black pepper as needed.
Garnish with chopped fresh parsley and serve the chicken stroganoff over the cooked egg noodles.

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