Chicken Stroganoff is the perfect dinner as fall weather sets in. I think we all start to crave warm and creamy comfort food. Chicken, a flavorful sauce, and tender egg noodles are just the thing for a cozy dinner.

Stroganoff is often made with beef. In the past, I have made it with both chunks of beef and ground beef. I don’t eat red meat these days, so chicken and turkey fill in. As with many dishes that have been around for a long time, there are many variations. Sour cream and mushrooms are both standard elements of stroganoff.

Elements

Chicken Breasts: This recipe can be made with boneless, skinless chicken breasts or thighs.

Garlic Powder: Garlic powder flavors the chicken. Later we add fresh garlic to flavor the sauce.

Salt & Black Pepper: Flavors the chicken.

Flour: The chicken is coated with flour for a light crust. The flour will also thicken the sauce.

Olive Oil: The oil is used to sauté the chicken.

Butter: Butter is used to sauté the mushrooms and onions.

Fresh Mushrooms: Mushrooms are an essential element of stroganoff. I like cremini mushrooms also called baby bella mushrooms. White button mushrooms also work well.

Onion: Add great flavor.

Mustard: Brown, grainy mustard is the only kind of mustard I tolerate. The mustard in our refrigerator is a grainy Dijon variety. A good tangy mustard adds great flavor to the sauce.

Worcestershire Sauce: Yes, that hard-to-pronounce sauce sitting in your pantry. Worcestershire sauce adds a tangy, savory flavor to the sauce.

Garlic: Fresh garlic is used to flavor the sauce.

Chicken Stock: The base of the sauce and more chicken flavor.

Sour Cream: Makes the sauce wonderfully creamy.

Egg Noodles: Rice or another type of noodles also work as a base for the stroganoff. For me, egg noodles are the classic accompaniment.

Garnish

Parsley: A little fresh parsley gives a nice pop of fresh flavor and color. I use dried if I don’t have fresh herbs available.

Preparation

I always make sure to start a pot of water boiling, so my egg noodles will be done on time.

Chop up the chicken and sprinkle with garlic powder, salt, pepper, and flour. The chicken should be covered on all surfaces with a light coating of flour.

Add the coated chicken to a skillet that has been heated and drizzled with olive oil. Sauté the meat on one side for a good 5-7 minutes until flipping the chicken. I tend to want to flip foods too soon. I take this opportunity to start prepping my mushrooms and onion while the chicken cooks. Flip the chicken and sauté another 5-7 minutes.

Remove the chicken from the pan to a clean plate when it is just cooked through. I try to err on the side of slightly undercooked as the chicken will get more time in the skillet. Overcooking can result in tough chicken.

The egg noodles take about 8 minutes to cook. Now is the time to add them to the boiling water.

Next, melt the butter in the skillet and add the mushrooms and onions. Sauté for 6-8 minutes until both are softened.

Add the garlic, mustard, and Worcestershire sauce to the skillet and stir for a minute. Add the stock and the chicken pieces back into the skillet. Stir for a few minutes to ensure the chicken is completely cooked and heated through. Finally, stir in the sour cream and heat for one more minute.

Spoon the chicken stroganoff over egg noodles, sprinkle with parsley, and serve immediately. I like to serve with a green vegetable on the side.

If you, like me, love a good creamy sauce, try these meatballs or this chicken recipe!