Chicken Stroganoff (Easy One Pot Cast Iron Recipe)

Name: Chicken Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces); 1 tsp salt (divided); 1/2 tsp black pepper; 1 tsp paprika; 1 tbsp olive oil; 3 tbsp butter (divided); 16 oz cremini mushrooms (sliced); 1 yellow onion (diced); 3 cloves garlic (minced); 1 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cups low-sodium chicken broth; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 8 oz wide egg noodles; 3/4 cup sour cream (full-fat, room temperature); 2 tbsp fresh parsley (chopped); lemon juice (optional, to taste)

Jump to Recipe

Chicken Stroganoff is what happens when golden-seared chicken and deeply browned mushrooms meet a creamy, tangy sauce. One pot, 45 minutes, and the noodles cook right in the sauce. This chicken stroganoff recipe leans on cast iron to build flavor fast, so you get that slow-simmered taste on a Tuesday night.

If you love stroganoff, you’ll also want to try my Dutch Oven Beef Stroganoff, the low-and-slow version for a lazy Sunday.

Chicken stroganoff with egg noodles and browned mushrooms in a cast iron Dutch oven, chive bowl and salt shakers beside the pot

I made this batch in my Smithey 5.5 Qt Dutch Oven. The heavy walls hold a steady simmer while the noodles cook right in the sauce, and the tight-fitting lid keeps the sauce from reducing too fast.

Quick Look at this Recipe

✅ Recipe Name: Chicken Stroganoff
🕒 Ready In: 45 minutes (15 minutes prep, 30 minutes cook)
👪 Serves: 6 people
🥣 Main Ingredients: Chicken thighs, cremini mushrooms, onion, garlic, chicken broth, Dijon mustard, sour cream, egg noodles
📖 Dietary Info: Contains dairy and gluten (use gluten-free noodles if needed)
⭐ Why You'll Love It: One pot, juicy chicken, and a creamy sauce with noodles that cook right in it.

Summarize and Save the Recipe

Add As a Trusted Google Source

Jump to:

Quick Look at this Recipe
Why You'll Love This Chicken Stroganoff
What Makes This Chicken Stroganoff Different
Ingredients for Chicken Stroganoff
How to Make Chicken Stroganoff
Chicken Stroganoff Variations
Expert Tips
What to Serve With Chicken Stroganoff
Recipe FAQs
More Delicious Recipes
Get the Recipe

Why You'll Love This Chicken Stroganoff

Ready in 45 minutes: The noodles simmer in the same pot as the sauce, so dinner and cleanup both stay simple.
Juicy chicken every time: Chicken thighs stay tender through searing and simmering, even if you get pulled away from the stove.
Simple pantry ingredients: No canned soup needed. Just broth, Dijon, Worcestershire, tomato paste, and sour cream.
Cast iron builds the flavor: Those browned bits left in the pot after searing turn into a rich, savory sauce base.
Perfect for busy weeknights: It is comfort food done right, and the whole family will love it.

What Makes This Chicken Stroganoff Different

Most chicken stroganoff recipes call for a regular skillet and a separate pot for the noodles. Here, one heavy Dutch oven does it all. Cast iron holds steady heat, so the chicken gets a hard sear without the pan cooling off, and the sauce stays at a gentle simmer while the noodles cook.

The mushrooms matter more than you might think. Give them a full 6 to 8 minutes in the pot before adding any liquid. They release their water, the water cooks off, and what is left is deeply browned and savory. Skip that step and the sauce tastes flat.

The last trick is how the sour cream goes in. Dairy tightens up and curdles when it hits a rolling boil, so we whisk the sour cream with a little hot sauce first and stir it in with the heat turned low. If you want a faster ground-meat version, try my Ground Turkey Stroganoff.

Ingredients for Chicken Stroganoff

Chicken Thighs: Boneless, skinless thighs stay juicy and have a deeper flavor than breast. Cut them into 1-inch pieces so they cook quickly and pick up plenty of browning.
Cremini Mushrooms: They have an earthier flavor than white button mushrooms and hold their shape. Slice them thick so they do not shrink to nothing.
Chicken Broth: Low-sodium chicken broth keeps the flavor clean and lets you control the salt. The noodles cook in it, so measure carefully.
Egg Noodles: Wide egg noodles are the classic pick. They cook in about 8 minutes right in the sauce and release starch that thickens it.
Dijon, Worcestershire, and Tomato Paste: This trio adds tang, savory depth, and a little richness without making the sauce taste like tomato.
Sour Cream: Use full-fat and let it sit out of the fridge while you cook. Cold sour cream is more likely to curdle.

See the recipe card for the full list of ingredients with quantities.

How to Make Chicken Stroganoff

This one starts and finishes in the same Dutch oven on the stovetop. A 5-quart pot is perfect. If you use a skillet, make sure it is at least 3 inches deep so the noodles have room.

Seasoned chicken pieces searing golden brown in a cast iron Dutch oven

Step 1: Sear the Chicken. Season the chicken with salt, pepper, and paprika. Heat the oil and 1 tablespoon of butter in a Dutch oven over medium-high heat. Sear the chicken in two batches, 2 to 3 minutes per side, until golden. It does not need to cook through yet. Move it to a plate.

Sliced cremini mushrooms browning in a cast iron Dutch oven

Step 2: Brown the Mushrooms. Add 2 tablespoons of butter and the mushrooms. Cook for 6 to 8 minutes, stirring now and then, until the liquid is gone and the mushrooms are deeply browned. Do not crowd the pot.

Minced garlic and tomato paste added to browned mushrooms and onion in a Dutch oven

Step 3: Cook the Onion and Garlic. Add the onion and cook for 3 minutes until soft. Stir in the garlic and tomato paste and cook for 1 minute until the paste darkens slightly.

Chicken broth being poured into the Dutch oven over flour and mushrooms

Step 4: Make the Sauce Base. Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth while scraping up the browned bits from the bottom. Stir in the Dijon, Worcestershire, and thyme.

Egg noodles and seared chicken added to the simmering sauce in a Dutch oven

Step 5: Simmer the Noodles. Bring the sauce to a boil. Stir in the egg noodles and the chicken with any juices from the plate. Cover and simmer over medium-low heat for 8 to 10 minutes, stirring a few times, until the noodles are tender and the chicken hits 165°F.

Sour cream whisked with hot sauce in a small glass bowl to temper it

Step 6: Temper the Sour Cream. Turn the heat to low. Scoop about a half cup of the hot sauce into a bowl with the sour cream and whisk until smooth. This warms the sour cream gently so it will not curdle.

Tempered sour cream poured over the noodles and chicken in a Dutch oven

Step 7: Stir in the Cream. Pour the sour cream mixture back into the pot and stir until the sauce turns creamy and pale. Heat for 1 to 2 minutes, but do not let it boil.

Finished chicken stroganoff in a cast iron Dutch oven with parsley, plates and forks beside it

Step 8: Finish and Serve. Add a squeeze of lemon if you like, then top with fresh parsley. Serve hot with a side of this rosemary garlic bread.

Chicken Stroganoff Variations

Beef Stroganoff: Craving the classic? Try my Dutch Oven Beef Stroganoff, made with tender stew meat.
Ground Turkey Stroganoff: Short on time? My Ground Turkey Stroganoff comes together in one skillet in under 30 minutes.
Chicken Breast Stroganoff: Swap in boneless, skinless chicken breast. Cut it into even pieces and pull it off the heat as soon as it reaches 165°F.
No-Mushroom Chicken Stroganoff: Leave the mushrooms out and add an extra half cup of broth. The sauce is still rich thanks to the Dijon and Worcestershire.
Lighter Chicken Stroganoff: Use full-fat Greek yogurt in place of the sour cream and temper it the same way. It will taste a little tangier.
Over Mashed Potatoes or Rice: Skip the noodles, cut the broth to 1 ½ cups, and spoon the stroganoff over mashed potatoes or rice.

Expert Tips

Sear in Batches: Crowding the pot steams the chicken instead of browning it. Two batches gives you the golden crust that flavors the sauce.
Brown the Mushrooms Fully: Wait until the pot is dry and the mushrooms are dark. That is where the savory flavor comes from.
Temper the Sour Cream: Whisk it with a half cup of hot sauce before adding it back. This is the best insurance against a grainy sauce.
Keep It Below a Boil: Once the dairy is in, keep the heat low. A rolling boil can make the sauce separate.
Add Broth if Needed: Pots and lids vary. If the noodles soak up the liquid before they are tender, add a splash of broth.
Storing Leftovers: Refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stovetop with a splash of broth. Freezing is not recommended because the dairy sauce can turn grainy.

Two plates of chicken stroganoff with a cast iron Dutch oven in the background

What to Serve With Chicken Stroganoff

A big pot of creamy stroganoff goes well with something green and something crusty. Try Asian green beans for a quick 15-minute side, or garlic butter skillet corn if you want something sweet. A slice of rosemary garlic bread is perfect for mopping up the sauce.

If you want more weeknight dinners like this one, browse my skillet meals collection.

Recipe FAQs

What is chicken stroganoff made of?

Chicken stroganoff is chicken and mushrooms in a creamy sauce made with broth, Dijon mustard, Worcestershire sauce, and sour cream. It is usually served over egg noodles. This version also uses a little tomato paste and paprika for depth.

Should I use chicken breast or chicken thighs?

Chicken thighs are the better choice because they stay juicy through searing and simmering. Chicken breast works too. Cut it into even 1-inch pieces and pull it as soon as it reaches 165°F so it does not dry out.

How do I keep sour cream from curdling in stroganoff?

Let the sour cream sit out while you cook, then whisk it with about a half cup of the hot sauce before stirring it back into the pot. Keep the heat low after that and never let the sauce boil.

Can I make chicken stroganoff without sour cream?

Yes. Full-fat plain Greek yogurt is the closest swap. Temper it the same way. The sauce will taste a little tangier, but it will still be creamy.

Can I make chicken stroganoff ahead of time?

You can sear the chicken and brown the mushrooms a day ahead and store them in the fridge. When it is time to eat, finish the sauce and cook the noodles. Fully cooked leftovers keep for 3 to 4 days in the refrigerator.

Can I freeze chicken stroganoff?

Freezing is not recommended. The dairy-based sauce can turn grainy and separate when thawed. For best results, enjoy it within 3 to 4 days of cooking.