Move over beef, this easy chicken stroganoff is in town! This speedy recipe is perfect for both a weeknight supper or a dinner party.
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Why we love this recipe
Hi there, it’s me, the kitchen rule-breaker! I do know that stroganoff is supposed to be made with beef, and I do know that stroganoff is supposed to be made with mushrooms.
So of course I made this version with chicken instead of beef (because I like chicken) and with no mushrooms (because to my mom and little sis’s mystification, mushrooms and I don’t get along).
One of the most popular recipes on this here blog is my recipe for beef stroganoff casserole (also as un-authentic as you can get but Oh So Scrumptious!) so I figured, why not give it a whirl with chicken?
The Southern husband is always happy to see a dish of stroganoff of any kind on the menu for the week, so I knew I would have at least one happy customer.
And we both decided that yes! Chicken made for a different, kinda lighter, just as delicious version of one of our favorites! So here comes our chicken stroganoff recipe, a delectable easy dinner.
And we both decided that yes! Chicken made for a different, kinda lighter, just as delicious version of one of our favorites!
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
Poach a pound of chicken breasts in water…put them in a pot and cover them with water, add a pinch or two of salt and black pepper and bring the water to a boil. As soon as it boils, cover the pot, take it off the heat and let the chicken sit for an hour. Check to make sure it is cooked through (it should read 165 on a food thermometer).
Scoop out the chicken and set aside to cool, then shred it into bite-sized pieces. (The Southern husband does this part with his trusty Bear Paws Shredder Claws shredders!)
Add some thyme and white wine to a skillet and simmer it up over medium high heat up until wine is reduced a little.
Pour in some chicken broth, bring to a simmer and add some wide egg noodles. Cover your skillet and cook until the pasta is tender, about 8-10 minutes.
Now! Mix up aome sour cream and mustard (we like both Dijon mustard and grainy mustard for this recipe), turn heat down to low and stir the sour cream mixture into the noodle mixture. Get your spoon all the way to the bottom of the pan so everything us mixed up well.
Thin it out with a little half and half until it forms a light sauce. Stir in your chicken, sprinkle on some parsley and voila!
A stroganoff supper that is not traditional, but just might turn into a family classic!
Recipe FAQs
You can! Refrigerate it in an air-tight container, and when you are ready to serve it, transfer it to a large skillet, add a little milk or half-and-half to loosen it up and reheat it over medium heat until it gets to the temperature you like.
We have some suggestions below, but we like to have a green veggie either on the side (like asparagus or broccoli) or even mixed in (add a cup of defrosted baby peas).
You can swap out an equal amount of chicken broth (1/2 cup) for the wine if you prefer.
Half-and-Half is a dairy product that combines milk and heavy cream. It adds creaminess to dishes like this one without the heaviness of heavy cream.
Pop your question in the Comments section below the recipe card and I will answer pronto!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Large Skillet: This is our trusty favorite – it never comes off the stovetop.
- Bear Paws Shredder Claws: These dramatic looking shredders will make quick work of getting the chicken into bite sized pieces!
- Measuring Cup: These angled cups show the measurements both inside and outside the cup.
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
What to serve with this recipe
We love to add a veggie on the side of our chicken stroganoff, and since we are being classic, let’s have some rice pudding for dessert!
Other chicken recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
The Best Chicken Stroganoff
Move over beef, the chicken stroganoff is in town! This speedy recipe is perfect for both a weeknight supper or a dinner party.
- Prep Time: 10 minutes
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Ingredients
- 1 pound boneless chicken breast
- Salt and pepper
- 1 teaspoon dried thyme
- ½ cup white wine
- 3 cups chicken broth
- 8 ounces egg noodles
- 1.5 cups sour cream, room temperature
- 1 tablespoon grainy or Dijon mustard
- ½ cup half and half
- ¼ cup chopped parsley
Instructions
-
Poach a pound of chicken breasts in water…put them in a pot and cover them with water, add a pinch or two of salt and bring the water to a boil. As soon as it boils, cover the pot, take it off the heat and let the chicken sit for an hour. Check to make sure it is cooked through (it should read 165 on a food thermometer).
-
Scoop out the chicken and set aside to cool, then shred it into bite sized pieces.
- Add some dried thyme and white wine to a skillet. Simmer for 1-2 minutes or until wine is reduced a little.
- Pour in the chicken broth, bring to a simmer and add the noodles. Cover and cook until the noodles are tender, about 8-10 minutes.
- Mix the sour cream and mustard together. Turn heat down to low and stir the sour cream mixture into the noodle mixture. Thin with half and half until it forms a light sauce. Taste and add salt and pepper as needed.
- Stir in chicken, divide among plates and top with parsley.
Theresa Murphy says
That looks really good! And how can you go wrong with white wine and half-and-half! We are OK with mushrooms in my house so I’m going to throw some in there…just to make it go further. Feeding teens, ya know. I already have some cooked, shredded chicken in the freezer so that will make this recipe super-speedy to make! Keep messing around with “traditional” food, Kate!
Oh, you know it! And I miss those teenage appetites in my kitchen. :)
Theresa Murphy says
I made this last night for supper and it was awesome! I doubled the recipe and, since I used already-cooked-chicken from my freezer stash, my prep was just a little different from yours. AND I added mushrooms. But that didn’t take away from the deliciousness! ;) I managed to sneak some into a container so I could have it for my lunch at work today. 5 Stars for this one!
Yay for the five stars!! :) And I completely support your mushrooms, as long as I don’t have to have any. :) Happy Thursday!
Martha in KS says
Have you ever used your mixer to shred chicken? Might not be worth the trouble for this small amount, but when I have a big batch of chicken salad to make, I put the KitchenAid to work. It works best when the chicken is still warm – using the paddle attachment.
You know, I have heard about it now that you mention it but I have never tried it – that is going on my list! Thanks Martha. :)