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Who else loves making dinner in one pot, aka fewer dishes?! Me too! With this One Pot Chicken Stroganoff for the best way to enjoy an ultimate comfort food recipe with cremini mushrooms, chicken pieces, pasta, and the best creamy sour cream sauce.
When you make this easy chicken stroganoff recipe you can enjoy the luscious sauce you normally get with this classic Russian dish, but now in a chicken version.
Try my 9 Best Minimal-Step Ground Turkey Recipes → https://www.juliapacheco.com/new-and-delicious-ways-to-use-ground-turkey/
Ingredients for One Pot Chicken Stroganoff:
- Vegetables: you will need diced white mushrooms, and diced yellow onion
- Oil: use either olive oil or avocado oil
- Protein: use cubed chicken breast
- Seasonings: be sure to have salt, black pepper, garlic powder, onion powder, paprika, minced garlic, dried basil, and dried oregano
- Liquid: the base for this one pot meal creamy sauce is chicken broth or vegetable broth
- Noodles: I really enjoy using egg noodles with this stroganoff sauce
- Slurry: to thicken this recipe you will need cold water and corn starch
- Sauce: Worcestershire sauce is a great addition for delicious flavor
- Cream: you will need sour cream to finish off the creamy chicken stroganoff
How to make One Pot Chicken Stroganoff:
To a large pot on the stove, add in the olive oil once hot, add in the chicken, half of the following seasonings: salt, pepper, garlic powder, onion powder, and paprika.
Stir the chicken around to get coated in the seasonings and cook through.
Once cooked, remove to a plate and set the plate to the side in the same pot that we cooked the chicken in add the mushrooms, onion, and 1/4 cup of chicken broth cook together for 5 to 6 minutes or until they start to get soft.
Now stir in the minced garlic, the remaining pepper, salt, garlic powder, onion powder, paprika, along with the dried basil and oregano stir well.
Add in the remaining chicken broth and egg noodles let simmer uncovered for 10 minutes or until the egg noodles are cooked.
In a small bowl, make the corn starch slurry. Add the water and cornstarch and whisk together well. Add this cornstarch slurry to the large pot and stir well.
Now, add the cooked chicken along with the Worcestershire sauce and sour cream. Turn the heat off and stir well until the sour cream is well combined. Enjoy!
How to store this homemade chicken stroganoff:
Fridge: Place any leftover chicken stroganoff into an airtight container and store it in the fridge for up to 5 days.
Tips and tricks for making tender chicken in a creamy gravy:
Type of chicken to use:
You can pick your favorite type of chicken to use but I enjoy using chicken breasts for this recipe:
- Boneless skinless chicken thighs
- Boneless skinless chicken tenders
- Boneless skinless chicken breasts
Sour cream substitute:
If you want to avoid using sour cream you can also replace it with plain Greek yogurt, but I would not suggest using heavy cream as it will not be nearly as thick of a sauce for this traditional stroganoff sauce.
More chicken recipes:
- One Pot Chicken Noodle Soup
- Slow Cooker Southwest Chicken Bowls
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Italian Chicken Noodle Soup
One Pot Chicken Stroganoff
Ingredients
- 8 oz white mushrooms, , diced
- 1 yellow onion, , diced
- 1 tbsp olive oil
- 1 ½ lbs chicken breast, , cubed
- 1 tbsp salt, divided
- 1 tsp pepper, divided
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 tsp paprika, divided
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 cup chicken broth
- 8 oz large egg noodles
- 1 tbsp water
- 1 tbsp corn starch
- 1 tbsp Worcestershire sauce
- ⅓ cup sour cream
Instructions
- To a large pot on the stove, add in the olive oil once hot, add in the chicken, half of the following seasonings: salt, pepper, garlic powder, onion powder, and paprika.
- Stir the chicken around to get coated in the seasonings and cook through.
- Once cooked, remove to a plate and set the plate to the side in the same pot that we cooked the chicken in add the mushrooms, onion, and 1/4 cup of chicken broth cook together for 5 to 6 minutes or until they start to get soft.
- Now stir in the minced garlic, the remaining pepper, salt, garlic powder, onion powder, paprika, along with the dried basil and oregano stir well.
- Add in the remaining chicken broth and egg noodles let simmer uncovered for 10 minutes or until the egg noodles are cooked.
- In a small bowl, make the corn starch slurry. Add the water and cornstarch and whisk together well. Add this cornstarch slurry to the large pot and stir well.
- Now, add the cooked chicken along with the Worcestershire sauce and sour cream. Turn the heat off and stir well until the sour cream is well combined. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick links for making dinner easy:
- Family meal plans
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- FREE budget meal plan
- Cooking videos to watch
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I used a whole bag if noodles and they came out gummy my mistake. I will try again. The flavor is there just needed more liquid I assume.
I’ve never had a chicken stroganoff before, and I must say that this did not disappoint! My hubby does not like mushrooms at all, but he’s just going to have to deal with it because I’m definitely going to be making this again.
Made this once so far and this recipe has lots of potential to become a family favourite.
I found the taste of salt overpowered the other spices, so next time I’ll cut down the salt to a tablespoon at most, and double up on the other spices.
Jd
We made a few changes to the original recipe:
We omitted the chicken broth and cornstarch. Added a couple tablespoons of Greek yogurt onion dip so I didn’t have to chop an onion. Added about half cup of pasta water. Used ground chicken instead of chopped. Very tasty!