Easy One-Pan Chicken Stroganoff Recipe
This delicious Chicken Stroganoff Recipe brings life to a classic dish by using chicken instead for a healthier but oh so tasty meal that is hearty and easy to make. I went with more chicken and mushrooms than the noodles for my family as I wanted to cut down on the carbs somewhat. You can add more noodles if you prefer and you can even use gluten-free egg noodles. Just adjust the cooking time if the gluten-free ones need it.
What is Stroganoff?
An original Stroganoff recipe is made with beef but for the most part for this recipe it’s all about the sauce that gives it its intense savour flaours. It is made with an easy butter/flour roux and then flavoured with softened mushrooms, onions, garlic and other seasonings. To finish the sauce you add broth (in this case chicken broth) and sour cream.
One Pan Meal – Easy Peasy to Make and Clean Up
I of course have made a few changes to suit my own tastes and even what I had in the pantry or fridge. I love this chicken stroganoff version as chicken is our favourite protein. What I really love about this meal though is that I only use one pan, that’s right no othe pans are needed. The flavours are amazing and it’s such an easy recipe to make but just bursting with flavour. Everyone can think you slaved over this meal as it sounds so fancy and is just so delicious but it really is quite easy.
What you need to make Chicken Stroganoff
- A Dutch oven or a deep skillet. For this recipe I used a large 12.5 inch Cast Iron Skillet. You don’t have to use one quite so big if you want to make less of this recipe.
- Italian seasoning OR the seasonings below instead. Using the Italian seasoning is just a quicker way to make this recipe. Either option is great but it will give you slightly different flavours
- Seasonings instead of Italian Seasoning Mix: Paprika, Thyme, Oregano, Red pepper flakes
- Garlic cloves
- Salt & pepper (I used Kosher Salt)
- White wine
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- Egg noodles (I used medium broad ones but I suggest Extra Wide if you can get them). If you prefer you can also use gluten-free egg noodles.
- Sour cream
- Reduced sodium chicken stock
- All-purpose flour
- Olive Oil
- Cremini Mushrooms
- Onions (see the full recipe for some tips on alternatives)
- Chicken Breasts
Since it’s February and you know the month of LOVE I’m going to share again why we love and only buy chicken with the Raised by a Canadian Farmer logo like the one below. There are tons of reasons and I know I say this a lot but I’ll try and share some of the reasons we love them so much that I might not have shared before or are my favourite reasons.
My #1 reason which is kind of two reasons in one is that Canadian chicken farmers adhere to a strict, mandatory & auditable Animal Care Program to ensure high animal care standards are being upheld. I believe very strongly in having high standards for the treatment of the animals. This goes hand in hand in my opinion with Canadian chicken farmers adhere to a strict mandatory On-Farm Food Safety Program.
As my husband and I both work for ourselves we can appreciate the hard work that goes into running your own business. This is another reason we love to support Canadian chicken farmers, 90% of these farms are family-owned and operated – 90%!! We like to support our fellow Canadians and fellow small business owners and I love that the majority of these are family owned and operated and that they provide family and many more the highest quality chicken.
Last but certainly not least Canadian chicken farmers are committed to sustainability through innovation, by preserving the health of the land, providing value to Canada’s economy, & making affordable food for Canadians.
Who is ready for this Easy One Pan Chicken Stroganoff Recipe? Let’s get to it, shall we?
- 3 ½ cups reduced sodium chicken stock (2 Tbsp to be used for roux)
- 2 Tbsp all purpose flour
- 3 Tbsp olive oil
- 3 large chicken breasts, cut into small bite size pieces
- 12 - 16 oz cremini mushrooms, sliced (you can add more if you wanted sautéed mushrooms as a topping)
- 1/2 yellow onion, finely chopped (see notes for alternatives)*
- 1 ½ - 2 Tbsp of Italian seasoning (to your taste) – If you don’t have it see notes for alternatives**
- ½ tsp paprika
- ¼ tsp red pepper flakes
- 3-4 cloves garlic, minced
- 1 cup white wine
- 16 oz uncooked egg noodles (I used medium wide but suggest extra wide) – see notes***
- ½ cup sour cream (more can be used if you want)
- chopped fresh Italian parsley, for garnish
- Kosher salt for garnish
- Black pepper for garnish
- In a small bowl, add all purpose flour and 2 Tbsp chicken stock and whisk to combine. Set aside.
- In a large Dutch oven or deep skillet (the one in my photos is a 12.5 inch skillet), add 1 1/2 Tbsp of olive oil on medium-high heat. Add chicken pieces to pan, add kosher salt and black pepper to taste. Cook the chicken until it is golden brown and cooked through. Remove from the skillet and put to the side.
- Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and finely chopped onion*.
- Optional add more salt & pepper to taste
- Add paprika, Italian seasoning and red pepper flakes. Cook mushrooms until they are golden.
- Optional – I took out half of the mushrooms in the pan and set them aside with the chicken. We like to have some of the sautéed mushrooms as a topping. You can leave them all in if you prefer them soft and all of them in the sauce.
- Add minced garlic and sauté for about 30 seconds, stir frequently so it doesn’t burn.
- Pour in the wine, scrape the bottom of the pan for the brown bits and leave in the pan. This is more flavour!
- Let the wine simmer for 3-5 minutes, or until it has been reduced by about half.
- Stir in remaining chicken stock and bring to a simmer. Once it is simmering add some salt (about 1/8 teaspoon) and add egg noodles, stir and cook, uncovered. Time will depend on the size of the noodles. Stir so the noodles don’t stick. Cook until almost al dente (if you like them firmer)
- Add the roux (flour/chicken stock mixture), stir and leave for about 1 minute.
- Turn off the heat. Add the cooked chicken and sour cream and mix thoroughly.
- If you set aside some sautéed mushrooms top with the mushrooms and sprinkle some chopped Italian parsley and if wanted/needed salt and pepper.
- Serve and enjoy!
*I hate chopping raw onions much to my husband’s chagrin. However, I know onions can add a nice flavour so what I did here instead was I used a dried onion mix, it didn’t have added salt or anything like that. You can also use an onion soup mix if that’s all you have. Just add to your taste. Great flavour. Feel free to cook the raw onions if you don’t mind that.
**Don’t have Italian seasoning mix? That’s okay I only use it because it adds a nice flavour and it’s easy. You can use the following herbs instead if you prefer: ½ tsp dried thyme & ½ tsp dried oregano, ¼ tsp onion powder
***If you use the extra-wide egg noodles you may want to add a bit less as they will take up more room in the pan. If you like lots of noodles feel free to add what you want.
Amount Per Serving: Calories: 568Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 489mgCarbohydrates: 66gFiber: 8gSugar: 18gProtein: 48g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.
It’s even easier than it looks and I know there’s lots of notes but that’s just to give you some options, you don’t have to use any of them but we like options so sharing them here as well for you!
*Don’t like to chop raw onions? (me either). However, I know onions can add a nice flavour so what I did here instead was I used a dried onion mix it didn’t have added salt or anything like that. You can also use an onion soup mix if that’s all you have. Just add to your taste. Great flavour. Feel free to cook the raw onions if you don’t mind chopping them.
**No Italian seasoning mix? You don’t need it, I’m just lazy and prefer to use a mix when I can, as long as it adds a nice flavour and this does. If you don’t have it you can use: ½ tsp dried thyme & ½ tsp dried oregano, ¼ tsp onion powder
***If you use the extra-wide egg noodles you may want to add a bit less as they will take up more room in the pan. If you like lots of noodles feel free to add what you want. Just check the cooking times, you don’t want to overcook them as they will be mushy otherwise.
Can you freeze Chicken Stroganoff?
I don’t recommend it, at least not with the noodles unless you cook them on the firmer side, then it might work. We never have enough leftover to freeze!
How do you re-warm chicken stroganoff?
It warms up beautifully in the microwave, that’s what we did although our leftovers only lasted one day. You can re-warm in a pan over the stove as well, whatever you prefer.
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.