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Chicken Meatball Stroganoff in a white bowl.
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4.80 from 5 votes

Chicken Meatball Stroganoff

This twist on the classic stroganoff recipe will quickly become a favorite in your house just like it is in ours! This chicken is big on flavor and your family and friends will love it!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, meatball, stroganoff
Servings: 6
Author: Amy Sandidge


  • stock pot for pasta
  • another skillet for the stroganoff


  • 1 ½ pounds ground chicken breast
  • 3 eggs
  • cup panko
  • 2 teaspoons minced garlic
  • 2 teaspoons salt
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 3 tablespoons butter
  • 4 cups sliced mushrooms
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon paprika
  • cup sour cream

Egg Noodles

  • 16 ounces egg noodles
  • 10 cups water
  • 2 teaspoons salt


  • I like to start my water boiling for the noodles at the same time I start my meatballs, that way they are finishing up at about the same time. So, start the water boiling.
  • Then in a medium-sized bowl, add the chicken, eggs, panko, minced garlic, salt, onion powder, black pepper. Mix it well. I like to mix it with my hands, but you can use a spoon if you like.
  • Next, add the canola oil into your skillet and turn it on medium heat. Once it is heated, form your meatballs and place them in the hot oil.
  • Your water should be boiling by now, so add in the salt and egg noodles. Stir occasionally to keep it from sticking. Cook until it is al dente and drain.
  • Turn your meatballs once they are browned and cook on the other side. If you make bigger meatballs like I did, put on a lid on the top while they are cooking on the second side.
  • Once they are cooked, remove them from the pan and add in the butter. Melt the butter and add in the mushrooms. Sprinkle them with a little salt and let them cook for several minutes, stirring occasionally.
  • Sprinkle the flour over the top of the mushrooms and mix. Cook them for 1-2 minutes, stirring constantly. This will cook out the flour taste.
  • Pour in the chicken broth, Worchestershire, and paprika. Mix this in well and continue to cook until it has thickened. Once it has thickened slightly, stir in the sour cream. Last, add back in the meatballs.
  • Serve this hot over the egg noodles! This also makes a really delicious meal prep recipe too!
  • It will hold well in the fridge for up to a week. Simply reheat in the microwave when you are ready to serve.


  • I served my stroganoff with egg noodles. Rice is also really good. You can go different by using whole grains instead. I have a post all about cooking whole grains if you are interested in learning about it.
  • Once the sour cream is added, make sure and remove it from the heat. The sour cream will separate if it is heated too much.
  • I used plain white mushrooms, they are the cheapest. Cremini mushrooms are also easy to find and inexpensive mushrooms. I love portobellos in this recipe as well.
  • If you have leftovers, this will hold well in the fridge for up to 5 days! It is simple to reheat in the microwave.