While maybe Beef Stroganoff is more of the classic choice, the chicken version often just seems to hit the spot, doesn’t it? A little lighter, but still creamy and delicious, it’s a totally crowd-pleasing dinner option. And our One-Pot Chicken Stroganoff? Well, it’s certainly crowd-pleasing, but it’s also super quick to make, and comes together in a single skillet. (Yes, even the noodles.)
This is truly a one-pan meal. You don’t need to boil a big pot of water or dirty a bunch of dishes – this comes together in just about thirty minutes and you only need one pan for it. You start by browning up your chicken – cubing it pretty small helps speed up the cooking time – and then setting it aside once it’s cooked through. Onions and mushrooms go into the pan next, and once those have softened you add in some garlic and white wine, which does a wonderful job of capturing the flavor of any browned bits in the bottom of the pan.
You use a little more liquid here than you normally would (in the form of chicken stock or broth) and that’s to cook the noodles. The liquid and egg noodles go in next and everything simmers just until the pasta is tender, which takes only about eight minutes. A little slurry can help thickens things up – it doesn’t really work to build a roux in the beginning since you need a thinner liquid to simmer the noodles.
Now your noodles are tender, the mushrooms and onions are fragrant… but it wouldn’t be stroganoff if it wasn’t creamy! The chicken heads back into the pan to warm up and it’s joined by plenty of sour cream and a little Dijon mustard for some extra tang. That’s it! It’s honestly one of the easiest meals I know how to make, and it happens to be one of the most delicious, too.
One-Pot Chicken Stroganoff
5m prep time
25m cook time
- 4 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 6 oz uncooked extra-wide egg noodles
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- To a large high-sided skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season chicken pieces with salt and pepper, then add to pan and cook until golden brown and no longer pink. Remove to a plate and set aside.
- Add remaining olive oil to pan, followed by mushrooms and onion. Season with salt, pepper, and paprika. Cook until softened, about 7 minutes.
- Add garlic and cook 1 minute more. Pour in wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and cook until wine reduces by half, about 2 minutes.
- Stir in chicken stock and bring to a simmer. Add egg noodles and let simmer uncovered, stirring often, until noodles are cooked, about 8 minutes.
- Whisk flour into 2 tablespoons water, then stir into pot. Let simmer 2-3 minutes. Stir in mustard, chicken, and sour cream, season to taste with salt and pepper, and serve with fresh parsley, if desired. Enjoy!
Recipe adapted from The Chunky Chef.