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Buffalo Chicken Stroganoff

Chicken stroganoff is a year-round dinner classic, but in this version, we are amping up the spice factor with Franks® Buffalo Wing Sauce. The spicy, buttery wing sauce adds a new level of flavor while keeping all the classic stroganoff ingredients, like chicken and mushrooms.

Buffalo Chicken Stroganoff


for 4 servings

  • 3 tablespoons olive oil, divided
  • 1 lb chicken breast, cut into 1-inch chunks
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 small yellow onion
  • ½ cup sliced shiitake mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup Frank’s RedHot® Buffalo Wings Sauce
  • 1 cup chicken broth
  • 1 cup sour cream
  • ¼ cup McCormick® Parsley Flakes, plus more for garnish
  • 8 oz egg noodles, cooked, for serving

Nutrition Info

  • Calories 483
  • Fat 19g
  • Carbs 35g
  • Fiber 3g
  • Sugar 8g
  • Protein 43g

Estimated values based on one serving size.

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  1. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the chicken and season with salt and pepper. Cook, stirring occasionally, for about 6 minutes, or until browned. Transfer to a medium bowl.
  2. In the same skillet over medium-high heat, add the remaining 2 tablespoons olive oil. Add the onion, mushrooms, and garlic; season with salt and pepper. Cook and stir until the vegetables are tender.
  3. Sprinkle the flour over the vegetable mixture; stir to coat. Add the Frank’s RedHot® Buffalo Wings Sauce, stirring to combine.
  4. Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer.
  5. Return the browned chicken to the pan, add the sour cream and McCormick® Parsley Flakes, and stir until combined. Remove the pan from heat.
  6. Serve over the cooked egg noodles. Garnish with more McCormick® Parsley Flakes.
  7. Enjoy!
Buffalo Chicken Stroganoff