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You know, some nights just call for comfort food. Not fancy, not fussy—just something warm, creamy, and filling that reminds you things are okay. For me, that dish is this Easy Chicken Stroganoff.

I’ve made it more times than I can count—especially on those evenings when the house is quiet, the dog’s curled up by the heater, and I just want something to simmer away while I decompress. It’s chicken, it’s mushrooms, it’s noodles—it’s nostalgic without being old-fashioned, if that makes sense.

I used to think stroganoff had to be beef. But one night I only had chicken in the fridge, and let me tell you… it changed the game.

Why You’ll Come Back to This One Again (and Again)

It’s ready in about 30–40 minutes, start to finish.
Chicken instead of beef makes it a little lighter, but still rich.
It’s creamy without being gloopy. (No canned soup here, friend.)
It’s got that cozy, old-school feel—but doesn’t feel like a time capsule from 1962.
Kids eat it. Grown-ups go back for seconds. Even picky eaters cave.

Let’s Chat Ingredients (a Few Notes From My Kitchen)

I’ll give you the straight list in a sec, but here’s how I treat this recipe in real life—because you know we never follow things to the letter when we’re in a rush, right?

Chicken: I usually use boneless, skinless breasts because that’s what’s in my freezer. But thighs? Even juicier. Use what you’ve got.
Mushrooms: Cremini are lovely. Baby bellas? Sure. White button? Totally fine. If you’re mushroom-averse, just skip ’em—I won’t tell.
Onion: Yellow or white is great. If you’re out, toss in some shallots or even a scoop of caramelized onion dip from Trader Joe’s. (Did that once. Not bad.)
Dry Mustard + Worcestershire: These add that “hmm what’s that delicious flavor?” factor. I rarely measure Worcestershire anymore—just splash it in and taste.
Sour Cream: Oh, this is the heart of it. Don’t use light. Don’t use fat-free. You need the good stuff here. And if all you’ve got is Greek yogurt, that’ll work in a pinch—but it’s not quite the same.
Egg Noodles: The wide, curly kind. They’re cheap, cook fast, and soak up sauce like a dream. But mashed potatoes or even rice would do in a cozy moment.

Real-Life Directions

1. First, get your chicken prepped.

Chop two chicken breasts into bite-sized pieces—think “a generous forkful.” Salt, pepper, toss them in a little flour. (I just dump everything in a bowl and mix with my hands.)

2. Sear it like you mean it.

Heat a big ol’ skillet with some olive oil. Get the chicken golden on both sides—don’t overthink it, just get a little color going. A few minutes per side. Take it out and set it on a plate.

3. Now the good stuff: onions and mushrooms.

Toss a knob of butter into that same pan. Scrape up the tasty bits. Add the mushrooms and onions and let them hang out until the mushrooms release their juice and it starts to cook off—about 6–8 minutes. Stir occasionally, but also… go pour yourself a cup of something and let it be.

4. Layer in that flavor.

Add your mustard powder, Worcestershire sauce, and minced garlic. Stir it around for a minute. It should smell like someone’s grandma is making something wonderful in the next room.

5. Bring it all together.

Pour in the chicken broth and scrape up every last browned bit from the bottom (that’s your flavor jackpot). Add the chicken back in. Let it simmer gently while you cook your noodles or mash your potatoes.

6. Creamy finale.

Turn the heat down low and stir in your sour cream. Don’t let it boil, just let it warm through and melt into the sauce. Taste. Adjust seasoning. Now breathe in—it smells like home.

Optional Twists (Because We All Like to Make It Our Own)

Add a little smoked paprika if you want a sultry twist.
Stir in frozen peas near the end for a pop of color.
Use leftover rotisserie chicken if you’re too tired to cook meat.
Toss in spinach and let it wilt—it’s not traditional, but it’s pretty.
Make it spicy with a dash of cayenne or red pepper flakes.

Storing the Leftovers (If There Are Any)

Fridge: Pop it in a sealed container and it’ll keep for 3–4 days.
Reheating: Add a splash of broth or water before microwaving. That helps revive the sauce.
Freezing: I’ll be honest—I don’t freeze it. Sour cream can get a little funky when thawed. But if you have to, freeze without the sour cream and add it fresh when reheating.

Final Thoughts From My Kitchen Table

You know what? Sometimes the simplest dishes hit the deepest. This Chicken Stroganoff isn’t trendy. It’s not “elevated.” It won’t go viral on TikTok. But it makes people sigh after the first bite. It warms cold feet. It pairs with fuzzy socks and bad TV and long talks at the dinner table.

So if you’re tired, hungry, and not in the mood to mess around—this one’s for you.

If you make it, come back and tell me. Or email me. Or shout into the void and hope I hear you. I’m always thrilled to hear what’s cookin’ in your kitchen.

With love and garlic breath,