Creamy One-Pot Chicken Stroganoff Ready in 30 Minutes

Ever found yourself staring at a sink piled high with dinner dishes, wondering if there’s a better way? I’ve been there too! That’s why this One-Pot Chicken Stroganoff has become my weeknight savior. It transforms the classic Russian comfort food into a wallet-friendly family meal that’s ready in just half an hour. The real magic? Everything—yes, even the egg noodles—cooks in one pot, soaking up all that savory goodness while saving you from extra cleanup.

I stumbled upon this recipe during one of those weeks when work was crazy and time was scarce. From the first bite, I was hooked. Tender chunks of chicken, earthy mushrooms, and that velvety, tangy sour cream sauce… it tastes like something from your favorite restaurant, yet it’s so simple to throw together.

Recipe Highlights

• Flavor: Creamy, tangy, and savory with earthy mushrooms and tender chicken in every bite.
• Skill level: Perfect for beginners—if you can stir, you can make this!
• Prep-tip: Cut your chicken into even pieces (about 1-inch) so they cook at the same rate and stay juicy.
• Time-Saving Tip: Chop and measure everything before you start cooking—once you begin, this recipe moves fast!

Why You’ll Love One-Pot Chicken Stroganoff

Let me tell you why this recipe has earned a permanent spot in my dinner rotation:

• True one-pot cooking (no separate pot for noodles!)
• Ready in just 30 minutes from start to finish
• Budget-friendly protein alternative to traditional beef
• Creamy, comforting flavor without heavy cream
• Perfect for busy weeknights when time is limited
• Freezer-friendly for meal prep (with a few tweaks)

One-Pot Chicken Stroganoff Ingredients

Base & Liquid Components

• Chicken stock (2½ cups, reduced sodium): This forms the tasty foundation that cooks your noodles and creates the sauce. I go for reduced sodium so I can control how salty the final dish turns out.
• White wine (½ cup dry, chardonnay recommended): Adds a lovely depth and balances the creamy elements. Don’t worry about serving this to kids—the alcohol cooks off completely.
• All-purpose flour (1 Tbsp): This is our thickening hero, creating that perfect sauce consistency without any dreaded lumps.

Protein & Main Ingredients

• Chicken breasts (1 lb): Our lean protein star. You can swap in boneless, skinless thighs if you want something a bit richer.
• Cremini mushrooms (12 oz, sliced): These bring that classic stroganoff earthiness and meaty texture. White button mushrooms work in a pinch, but cremini pack more flavor.
• Egg noodles (6 oz, extra wide): The traditional stroganoff base. They cook right in the sauce, soaking up all those amazing flavors.

Aromatics & Seasonings

• Olive oil (3 Tbsp, divided): We’ll use this to cook the chicken and veggies separately to build layers of flavor.
• Yellow onion (½, finely chopped): The aromatic foundation that starts our flavor party.
• Garlic (3-4 cloves, minced): Because let’s be honest, when doesn’t garlic make things better?
• Kosher salt (1 tsp, divided): We’ll add this in stages to properly season each component.
• Black pepper (¾ tsp, divided): Brings necessary seasoning and just a hint of heat.
• Paprika (½ tsp): Adds a subtle smokiness and that gorgeous color.
• Dried thyme (¼ tsp): Brings those classic herbal notes we all love.
• Dried oregano (¼ tsp): Works alongside the thyme for more herbal complexity.
• Red pepper flakes (⅛ tsp): Just enough to add a gentle warmth in the background without making things spicy.

Finishing Elements

• Sour cream (3-4 Tbsp): This creates that signature stroganoff tang and creaminess. Full-fat gives the best texture, but light works too.
• Whole-grain or dijon mustard (1 tsp): My secret weapon for adding depth and a subtle zing.
• Fresh parsley (chopped): Brightens up the dish visually and adds a fresh flavor contrast.

Find exact measurements in the recipe card below.

How to Make One-Pot Chicken Stroganoff

1. Prepare Your Thickening Agent

Make the slurry: In a small bowl, whisk together 1 tablespoon flour and 1 tablespoon chicken stock until smooth. Set this aside.

This little step makes all the difference between a silky sauce and one with flour lumps. The cold stock helps dissolve the flour before it hits the hot pan—a trick I learned the hard way!

2. Cook the Chicken to Golden Perfection

Brown the chicken: Heat 1½ tablespoons olive oil in a large dutch oven or deep skillet over medium-high heat. Season your chicken pieces with ¼ teaspoon each salt and pepper, then add them to the hot pan. Cook for about 5 minutes until they’re golden brown and just cooked through (internal temperature of 165°F). Transfer to a clean plate.

I’ve found that patience pays off here—don’t crowd your pan or you’ll end up steaming rather than browning the chicken. That slight caramelization creates incredible flavor that makes all the difference.

3. Build the Flavor Base with Vegetables

Sauté aromatics: Add the remaining 1½ tablespoons oil to the same pan. Toss in your mushrooms and onion along with the remaining ½ teaspoon black pepper, paprika, thyme, oregano, and red pepper flakes. Cook for 6-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Add garlic: Stir in that minced garlic and cook for just 30 seconds, stirring frequently. I once let the garlic go too long and learned my lesson—burnt garlic can ruin a dish with its bitter taste!

4. Create Depth with Deglazing

Deglaze the pan: Pour in the wine and use a wooden spoon to scrape all those flavorful browned bits from the bottom of the pan. Let it simmer for about 2 minutes until reduced by half.

This is my favorite part—watching all those caramelized bits dissolve into the wine. That’s pure flavor you’d otherwise lose down the drain!

5. Cook Noodles Directly in the Sauce

Build the sauce: Stir in the remaining chicken stock and bring to a simmer. Once it’s bubbling away, add the remaining ¾ teaspoon salt and the uncooked egg noodles. Cook uncovered for approximately 8 minutes or until the noodles are tender, stirring occasionally to prevent sticking.

The first time I tried cooking noodles right in the sauce, I was skeptical. Now I’m a convert! The noodles absorb all that flavor while releasing starches that naturally thicken the sauce—it’s like magic in a pot.

6. Perfect the Sauce Consistency

Thicken the sauce: Add the reserved chicken stock/flour mixture, stir well and cook for 1 minute until the sauce thickens noticeably.

You’ll see the transformation happen quickly—suddenly the sauce will coat the back of a spoon beautifully.

7. Finish with Creamy Elements

Complete the dish: Turn off the heat. Return the cooked chicken to the pan, then add the sour cream and mustard. Stir gently to combine everything without breaking up the noodles.

I learned through messy trial and error that adding dairy off-heat prevents curdling while giving you that signature creamy stroganoff texture.

8. Garnish and Serve

Final touch: Sprinkle with freshly chopped parsley and additional black pepper to taste. Serve immediately while hot.

The bright green parsley isn’t just pretty—it adds a fresh contrast that cuts through the richness of the dish.

Variations to Try

When I’m in the mood to switch things up, here are some of my favorite twists:

• Dairy-Free Option: Substitute cashew cream for sour cream—just blend ½ cup soaked raw cashews with ¼ cup water until completely smooth.
• Vegetarian Twist: Replace chicken with 16 oz mixed mushrooms (portobello, shiitake, and cremini) for a hearty meatless version that even carnivores will love.
• Protein Swap: Use turkey breast, pork tenderloin, or even chickpeas for different protein options.
• Herb Enhancements: Add 1 tablespoon fresh dill or tarragon at the end for an aromatic twist that transforms the whole dish.
• Richer Version: When I’m feeling indulgent, I stir in 2 tablespoons cream cheese along with the sour cream for extra creaminess.
• Gluten-Free Adaptation: Use gluten-free pasta and replace flour with 1 tablespoon cornstarch (mixed with cold stock).

How to Store One-Pot Chicken Stroganoff

• Refrigerator: Pop leftovers in an airtight container for up to 3 days. The flavors actually get even better overnight!
• Reheating: Warm gently on the stovetop with a splash of chicken stock to loosen the sauce. For microwave reheating, use 70% power and stir halfway through.
• Freezing Tips:
• For best results, freeze before adding dairy. Add fresh sour cream when reheating.
• If freezing the completed dish, know that noodles may soften slightly upon thawing.
• I like to freeze in individual portions for up to 2 months in airtight containers—perfect for solo lunches!
• Thaw overnight in refrigerator before reheating.

How to Make Gluten-Free One-Pot Chicken Stroganoff

My sister-in-law can’t eat gluten, so I’ve perfected a gluten-free version with these simple swaps:

1. Replace regular egg noodles with gluten-free pasta varieties (rice, corn, or chickpea-based all work well)
2. Substitute all-purpose flour with cornstarch (1 tablespoon)
3. Double-check that your chicken stock and mustard are certified gluten-free
4. Reduce cooking time for the pasta by 1-2 minutes as gluten-free varieties can become soft quickly

The dish turns out just as creamy and comforting as the original, with a texture that’s equally satisfying.

FAQs About One-Pot Chicken Stroganoff

Can chicken stroganoff be made in advance?

Absolutely! I often make chicken stroganoff up to 2 days ahead when I’m hosting dinner. For best results, cook everything except the dairy components, then refrigerate. When you’re ready to serve, reheat gently and stir in fresh sour cream and mustard. This prevents any separation issues while keeping that rich, creamy texture intact.

Is stroganoff Russian or German?

Stroganoff is definitely Russian in origin. The dish is named after the influential Stroganov family and dates back to 19th century Russia. The original beef stroganoff featured sautéed beef in a sour cream sauce and became popular among Russian nobility before spreading worldwide with various adaptations.

What do you eat with chicken stroganoff?

My go-to sides for chicken stroganoff are simple dishes that complement without stealing the show. Try a crisp green salad with light vinaigrette, roasted asparagus or Brussels sprouts, steamed green beans, or crusty bread for sauce-dipping. When I want something more substantial, I’ll add roasted garlic mashed potatoes or steamed rice.

What herbs go in chicken stroganoff?

Traditional stroganoff is pretty minimalist with herbs, letting the mushroom-cream sauce shine. This recipe uses dried thyme and oregano during cooking, with fresh parsley as a finishing touch. When I’m feeling adventurous, I’ll try fresh dill, tarragon, or chives—each adds a different aromatic dimension that plays beautifully with the creamy sauce.

The Perfect Weeknight Solution

One-Pot Chicken Stroganoff delivers restaurant-quality flavor with minimal effort and cleanup. By cooking the noodles directly in the sauce, you’re not only saving a dish but creating incredible flavor that just can’t happen when pasta is cooked separately.

What I love most about this recipe is its brilliant balance—it’s quick enough for hectic weeknights yet impressive enough that I wouldn’t hesitate to serve it to friends. The tangy, creamy sauce coating tender chicken and silky mushrooms creates a dish that feels indulgent while remaining relatively light.

Next time you’re tempted to order takeout after a long day, remember this 30-minute wonder waiting in your recipe collection. Your future self (and dishwasher) will thank you!

⭐️ Looking for more easy chicken recipes? Try our wildly popular Marry Me Chicken Recipe that’s guaranteed to impress!

Another Recipe The Chunky Chef’s One-Pot Chicken Stroganoff

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