I absolutely love this Creamy Chicken Stroganoff with Egg Noodles Recipe because it hits that perfect balance of comfort and flavor without being complicated. The tender chicken thighs, coated in a creamy, savory mushroom sauce, just melt in your mouth alongside those buttery egg noodles. It’s exactly the kind of dish I crave on a chilly evening when I want something hearty yet satisfying.
When I first tried this recipe, I was surprised how quickly it came together but still tasted like I’d been slow-cooking it all day. You’ll find that this recipe works well for busy weeknights or even casual weekend dinners when you want to impress without fuss. Plus, it makes great leftovers, so it s worth making extra!
Why You’ll Love This Recipe
- Rich and Creamy Sauce: The mushroom and sour cream mixture creates a luscious sauce that clings perfectly to every bite.
- Simple Weeknight Dinner: You’ll be amazed how this elegant dish takes just about 40 minutes from start to finish.
- Comfort Food Classic Made Easy: It s a take on traditional stroganoff but streamlined for busy cooks like you and me.
- Family Friendly: My kids go crazy for it, and I bet yours will too.
Ingredients You’ll Need
I’ve chosen ingredients that work together to deliver rich flavor and creamy texture without any complicated shortcuts. When shopping, I recommend picking fresh baby bella mushrooms for their deep, earthy taste and opting for boneless, skinless chicken thighs because they stay juicy and tender.
- Chicken thighs: I always use boneless, skinless thighs as they stay juicy and cook quickly.
- Onion powder: Adds subtle sweetness and depth without overpowering.
- Garlic powder: For that warm, garlicky flavor in the chicken seasoning.
- Paprika: Gives a gentle smoky kick and beautiful color to the chicken.
- Salt & black pepper: Essential for seasoning and balance.
- All-purpose flour: Coats the chicken to help develop a lovely crust and thicken the sauce later.
- Canola or avocado oil: Great for high-heat frying without burning.
- Unsalted butter: Used to sauté the mushrooms and onions for richness.
- Baby bella mushrooms: Their deep flavor is key to the savory sauce.
- Sweet onion: Adds a gentle sweetness that complements the mushrooms.
- Garlic cloves: Minced fresh for maximum aroma and taste.
- Chicken broth: Builds the base of the sauce with savory goodness.
- Heavy cream: Creates that dreamy, silky texture in the gravy.
- Worcestershire sauce: Adds umami and brightness to balance the cream.
- Dijon mustard: A little tangy heat that lifts the flavor.
- Sour cream: Stirred in off heat to keep the sauce smooth and tangy.
- Wide egg noodles: The classic starch that soaks up every bit of sauce.
- Fresh parsley: Optional but I love the pop of color and fresh herb note it brings.
Variations
One of the things I love most about this Creamy Chicken Stroganoff with Egg Noodles Recipe is how easy it is to tweak. Whether you want it lighter, vegan, or spiced up, I encourage you to make it your own and have fun with it!
- Use chicken breasts instead: If thighs aren t your thing, chicken breasts work fine but watch the cooking time to keep them moist.
- Mushroom swap: Try cremini or shiitake mushrooms to vary the earthiness.
- Make it dairy-free: Substitute coconut cream for heavy cream and dairy-free sour cream alternatives.
- Extra veggies: Toss in some spinach or peas at the end for a green boost I often add when I want something healthy.
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook Your Egg Noodles Just Right
Start by bringing a large pot of salted water to a boil. Drop in your wide egg noodles and cook according to package instructions. I always drain them thoroughly and transfer them to a bowl so they don t keep cooking in residual heat. This little tip ensures they stay perfectly tender without becoming mushy once tossed in the sauce later.
Step 2: Season and Sear the Chicken
Pat your chicken thighs dry – this step is key because it helps the seasoning stick and promotes browning. Sprinkle onion powder, garlic powder, paprika, salt, and pepper evenly on both sides. Then, dust them gently with flour, pressing so it adheres without clumping. Heat your skillet over medium heat, add the oil, and once it s hot, lay the chicken down carefully. Cook without messing with it too soon; I let mine go about 5 minutes until golden on one side before flipping for another 3-4 minutes. This method gives you a perfectly golden crust and juicy inside. Don t rush this part!
Step 3: Build The Flavorful Mushroom Gravy
Crank the heat up a bit and add butter to the same skillet – this blends the fond (those tasty brown bits stuck to the pan) right into your sauce. Toss in the mushrooms and onions, sautéing until everything softens and browns lightly, about 3-5 minutes. Add the minced garlic last so it stays fragrant but doesn t burn. Next comes the chicken broth, poured in gradually while scraping the bottom to loosen those flavors. Stir in the heavy cream and let it bubble gently until the sauce thickens to a luscious consistency, around 5 minutes. Just off heat, whisk in sour cream, Dijon mustard, and Worcestershire sauce for that classic stroganoff tang and depth.
Step 4: Combine Everything and Serve
Slice your rested chicken into bite-sized strips or cubes. Add the chicken and cooked noodles to your skillet and gently toss everything until your noodles are dripping in that dreamy creamy sauce. Serve immediately with a sprinkle of fresh parsley – it adds a nice pop of color and freshness that brightens the dish up beautifully.
Pro Tips for Making Creamy Chicken Stroganoff with Egg Noodles Recipe
- Dry the Chicken Thoroughly: Removing moisture helps the flour coating stick and creates a beautiful crust instead of steaming the meat.
- Add Sour Cream Off Heat: I learned this prevents curdling and keeps the sauce silky smooth and dreamy.
- Don t Overcook the Mushrooms: Keep an eye on them so they brown nicely but stay tender, avoiding a rubbery texture.
- Use Wide Egg Noodles: They hold sauce beautifully and give the dish its classic hearty feel I fell in love with.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
I always finish with a sprinkle of fresh chopped parsley right before serving – it adds a lovely burst of color and a subtle herbal note that brightens the rich sauce. If you like a bit of tang, a light squeeze of lemon juice over the top can help balance the creaminess nicely.
Side Dishes
This dish is a complete meal, but I love pairing it with a crisp green salad dressed lightly in vinaigrette to cut through the richness. Roasted or steamed green beans with a touch of garlic butter also make a great side that s quick and easy. For a cozy feel, a chunk of crusty bread is perfect for sopping up every last bit of that sauce.
Creative Ways to Present
For special occasions, I’ve served this recipe in individual shallow pasta bowls topped with a sprig of fresh thyme or dill for extra flair. You could also layer the stroganoff in a baking dish with noodles and bake with a sprinkle of Parmesan on top for a gratin twist that s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and find they keep well for 3 to 4 days. The sauce tends to thicken when chilled, so just loosen it up gently with a splash of chicken broth or water when reheating.
Freezing
I ve frozen this stroganoff a couple of times with success by storing the chicken and sauce separately from the cooked noodles, which freeze better on their own. Reheat the sauce gently, then toss in freshly cooked noodles for best texture upon serving.
Reheating
Reheat leftovers in a skillet over low heat, stirring frequently and adding a little chicken broth or cream if the sauce has thickened too much. This method keeps the chicken tender and the sauce creamy without drying out the noodles.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Yes, you absolutely can! Chicken breasts will work fine, but because they re leaner, be careful not to overcook them or they ll dry out. I recommend slicing them a bit thinner and checking for doneness earlier to retain juiciness.
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What s the best way to avoid curdling the sauce?
The key is to always remove the skillet from heat before stirring in the sour cream. Adding sour cream directly to a boiling sauce can cause it to separate. Stir it in gently off the heat, and your sauce will remain smooth and creamy.
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Can I make this recipe ahead of time?
Definitely! You can prepare the chicken and sauce ahead and store them separately from the noodles in the fridge for up to 3 days. Then warm and combine everything before serving for a quick, fresh dinner.
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What if my sauce is too thick or too thin?
If the sauce is too thick, simply add a splash of chicken broth or heavy cream to thin it out while reheating. If it s too thin, you can mix a tablespoon of cornstarch with water to create a slurry, then stir it in and cook until thickened.
Final Thoughts
Honestly, this Creamy Chicken Stroganoff with Egg Noodles Recipe has become one of my go-to dishes for busy nights and when I want something that feels like a warm hug in a bowl. It s comforting, rich, and just plain delicious without needing hours in the kitchen. I hope you give it a try soon – your family will thank you, and you might even find yourself making it on repeat like I do!
Print
Creamy Chicken Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Chicken Stroganoff recipe features tender, pan-fried chicken thighs smothered in a rich and creamy mushroom sauce, served over wide egg noodles. The dish combines savory flavors with a luscious, tangy gravy made from sour cream, Dijon mustard, and Worcestershire sauce, making it an irresistible comfort food perfect for any night of the week.
Ingredients
For the Chicken:
- 1 1/2 pounds chicken thighs, boneless and skinless
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil, for frying
For the Gravy:
- 3 tablespoons unsalted butter
- 12 ounces baby bella mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
To Serve:
- 12 ounces wide egg noodles
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the Noodles: Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain them thoroughly, transfer the noodles to a bowl, and set aside to prevent overcooking.
- Cook the Chicken: Pat the chicken thighs dry with a paper towel and season them evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the chicken with flour, pressing gently to ensure the flour adheres to all sides. Heat a skillet over medium heat and add the oil. Once the oil is hot, carefully place the chicken in the skillet. Cook for about 5 minutes on one side until it turns golden brown. Flip the chicken and cook the other side for an additional 3-4 minutes until fully cooked and golden. Remove the chicken from the skillet and transfer to a clean cutting board. Let the chicken rest before slicing it.
- Make the Gravy: Increase the skillet’s heat to medium-high. Add the butter and allow it to melt completely. Add the sliced mushrooms and diced onions, sautéing them for 3-5 minutes until softened and lightly browned. Add the minced garlic and sauté for an additional minute or two. Gradually pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits into the sauce. Stir as you pour. Add the heavy cream and mix well, cooking for around 5 minutes until the gravy thickens slightly. Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until the sauce is smooth and well combined.
- Combine and Serve: Slice the chicken into 1-inch cubes or strips, as desired. Add the cooked chicken and egg noodles to the skillet, tossing gently to coat everything evenly in the sauce. Serve immediately, garnished with chopped fresh parsley for an optional pop of color and freshness.
Notes
- Chicken Cooking Time: Ensure the chicken reaches an internal temperature of 165°F before removing it from the skillet for safe consumption.
- Sauce Consistency: If the sauce is too thick, thin it with a splash of chicken broth or heavy cream. If too thin, create a slurry with 1 tablespoon cornstarch mixed with 1 tablespoon water and stir into the sauce; cook until thickened.
- Sour Cream Addition: Always remove the skillet from heat before adding sour cream to prevent curdling and maintain sauce smoothness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
