Creamy, cozy, and weeknight-easy, this One-Pot Chicken and Mushroom Stroganoff delivers tender chicken, buttery mushrooms, and twirly egg noodles in a rich, tangy sauce. Everything cooks in one pot for maximum flavor and minimal cleanup finished with cool sour cream and a sprinkle of fresh parsley.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 8 oz (225 g) egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté 2–3 minutes until translucent and fragrant.
- Season chicken with salt, pepper, and paprika. Add to the pot and cook 5–7 minutes, stirring occasionally, until lightly browned.
- Add mushrooms; cook 3–4 minutes until softened and they release their juices.
- Pour in chicken broth and Worcestershire sauce. Bring to a gentle boil, scraping up any browned bits.
- Stir in egg noodles, ensuring they’re mostly submerged. Reduce heat to low, cover, and simmer 10–12 minutes, stirring once or twice, until noodles are tender and most liquid is absorbed.
- Remove from heat. Stir in sour cream until smooth and creamy. Taste and adjust salt and pepper.
- Serve hot, topped with chopped parsley.
Variations
- Beef-Style: Swap chicken for thinly sliced sirloin or ground beef; brown well and proceed as directed.
- Light + Tangy: Replace half the sour cream with plain Greek yogurt; stir in off heat and add a squeeze of lemon.
- Mushroom-Forward: Double the mushrooms and use vegetable broth; add 1 tsp soy sauce for depth and skip the chicken.
Cooking Notes
- Temper sour cream by stirring in a spoonful of hot sauce from the pot before adding it all; this helps prevent curdling.
- Keep the simmer gentle once noodles are added and stir once or twice to avoid sticking.
- If you prefer saucier stroganoff, add up to 1/2 cup additional broth before stirring in sour cream.
Serving Suggestions
- Finish with extra parsley, cracked black pepper, and a pinch of paprika.
- Serve with a crisp green salad and tangy dill pickles or roasted green beans.
- Spoon over mashed potatoes or cauliflower mash for extra comfort.
Tips
- Brown mushrooms until they lose moisture and take on color for deeper flavor.
- Deglaze with a splash of dry white wine or sherry after sautéing mushrooms (optional).
- Chicken thighs can replace breasts for extra juiciness; cook to 165°F (74°C).
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 33 g
- Sodium: 720 mg
Frequently Asked Questions
- Q: Can I make this ahead?
A: Yes cool and refrigerate up to 3 days. Reheat gently with a splash of broth or milk to loosen. - Q: Can I use Greek yogurt instead of sour cream?
A: Yes use full-fat and stir in off heat to avoid splitting. - Q: How do I make it gluten-free?
A: Use gluten-free egg noodles and verify Worcestershire is GF. - Q: Can I use chicken thighs?
A: Absolutely boneless, skinless thighs stay juicy and flavorful; cook to 165°F (74°C).
Conclusion
Silky, savory, and all in one pot, this chicken and mushroom stroganoff brings tender bites, twirly noodles, and a tangy sour‑cream finish to the table in 30 minutes. Comforting yet fresh with parsley, it’s endlessly adaptable swap proteins, tweak creaminess and wonderfully weeknight‑friendly. Leftovers reheat beautifully.
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One-Pot Chicken and Mushroom Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy, cozy, and weeknight-easy, this One-Pot Chicken and Mushroom Stroganoff delivers tender chicken, buttery mushrooms, and twirly egg noodles in a rich, tangy sauce. Everything cooks in one pot for maximum flavor and minimal cleanup finished with cool sour cream and a sprinkle of fresh parsley.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 8 oz (225 g) egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; sauté 2–3 minutes until translucent and fragrant.
- Season chicken with salt, pepper, and paprika. Add to the pot and cook 5–7 minutes, stirring occasionally, until lightly browned.
- Add mushrooms; cook 3–4 minutes until softened and they release their juices.
- Pour in chicken broth and Worcestershire sauce. Bring to a gentle boil, scraping up any browned bits.
- Stir in egg noodles, ensuring they’re mostly submerged. Reduce heat to low, cover, and simmer 10–12 minutes, stirring once or twice, until noodles are tender and most liquid is absorbed.
- Remove from heat. Stir in sour cream until smooth and creamy. Taste and adjust salt and pepper.
- Serve hot, topped with chopped parsley.
Notes
- For the creamiest result, stir in the sour cream off the heat to prevent curdling.
- If the pot looks dry before the noodles are done, add 1/4–1/2 cup of hot water or broth.
- Prefer a tangier bite? Add 1–2 teaspoons of Dijon mustard along with the sour cream.
- Use low-sodium broth to better control the seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: One-Pot, Stovetop Simmer
- Cuisine: Eastern European–Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
Keywords: one-pot stroganoff, chicken and mushroom, egg noodles, weeknight dinner, creamy pasta, quick comfort food, 30-minute meal