If you’re craving a dish that wraps you in comforting warmth and rich flavors, the Creamy Chicken Stroganoff with Egg Noodles Recipe is going to become your new favorite weeknight go-to. This dish is a delightful dance of tender chicken thighs, earthy mushrooms, and silky egg noodles all mingling in a luscious, creamy sauce that’s perfectly seasoned with subtle hints of garlic, paprika, and tangy Dijon mustard. Whether you’re feeding a family or treating yourself to a cozy solo dinner, this recipe offers both simplicity in preparation and depth in flavor that makes every bite memorable.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients that come together to create big flavor and satisfying textures. Each component plays a key role, whether it’s the richness from the cream, the earthiness of the mushrooms, or the soft, chewy egg noodles that soak up every bit of the sauce.
- 1 1/2 pounds chicken thighs, boneless and skinless: Offers juicy, tender meat that stays moist throughout cooking.
- 1/2 teaspoon onion powder: Adds subtle depth without overpowering the dish.
- 1/2 teaspoon garlic powder: Brings aromatic warmth to the chicken seasoning.
- 1/2 teaspoon paprika: Provides a mild smokiness and beautiful color.
- 1/2 teaspoon salt: Essential for balancing flavors.
- 1/4 teaspoon black pepper: Gives a gentle spicy kick.
- 3 tablespoons all-purpose flour: Helps create a silky, thick sauce by coating the chicken.
- 1 tablespoon canola oil or avocado oil, for frying: Perfect for searing the chicken to golden perfection.
- 3 tablespoons unsalted butter: Richens the mushroom and onion base for the sauce.
- 12 ounces baby bella mushrooms, sliced: Adds lovely earthy flavors and tender bite.
- 1 medium sweet onion, diced: Contributes sweetness and texture.
- 3 cloves garlic, minced: Intensifies the savory profile in the gravy.
- 2 cups chicken broth: Builds the foundation of the comforting sauce.
- 1 cup heavy cream: Creates the signature creaminess of stroganoff.
- 1 1/2 tablespoons Worcestershire sauce: Injects umami richness and a touch of tang.
- 1 tablespoon Dijon mustard: Adds subtle sharpness and depth.
- 1/2 cup sour cream: Provides a gentle tanginess and smooth texture.
- 12 ounces wide egg noodles: The perfect bed to soak up all that luscious sauce.
- Fresh parsley, chopped (optional garnish): Adds color and freshness at the end.
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook the Noodles
Bring a large pot of water to a rigorous boil, salt it generously, and cook the egg noodles according to the package instructions until al dente. Once cooked, drain them thoroughly to prevent sogginess and transfer to a bowl to keep them warm and ready for tossing with the sauce later.
Step 2: Season and Sear the Chicken
Pat the chicken thighs dry with paper towels—this helps achieve that golden crust. Season them evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Next, sprinkle the flour all over the chicken, pressing gently so it adheres well. Heat your oil in a skillet over medium heat until shimmering, then add the chicken pieces. Cook about 5 minutes on the first side until beautifully golden, then flip and cook another 3 to 4 minutes until the chicken is cooked through. Remove from the pan and let it rest, which helps keep it juicy when sliced.
Step 3: Create the Mushroom Gravy
Without wiping out the pan, increase the heat to medium-high and melt the butter. Add the sliced baby bella mushrooms and diced onion, sautéing for 3 to 5 minutes until they soften and start to brown slightly—this caramelization builds incredible flavor. Toss in the minced garlic and cook for another 1 to 2 minutes, just until fragrant. Pour in the chicken broth, stirring and scraping the skillet’s bottom to loosen those delicious browned bits. Stir in the heavy cream and let the sauce come to a gentle simmer for about 5 minutes, until slightly thickened and creamy. Remove the pan from heat and whisk in the sour cream, Dijon mustard, and Worcestershire sauce until smooth and luxurious.
Step 4: Combine and Finish
Slice the rested chicken into thick, bite-sized pieces. Return the noodles and sliced chicken to the skillet with the luscious mushroom gravy, gently tossing everything together to ensure every noodle and piece of chicken is coated perfectly. This step melds all those wonderful flavors into one irresistible dish.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of herbaceous brightness and a lovely contrast to the creamy sauce. Optionally, a little cracked black pepper on top can provide an extra spark. These small touches bring freshness and elevate the presentation beautifully.
Side Dishes
This dish stands tall on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a side of steamed green beans for some extra crunch and color. For a heartier meal, roasted vegetables like asparagus or Brussels sprouts complement the richness perfectly.
Creative Ways to Present
For a cozy dinner party, consider serving this Creamy Chicken Stroganoff with Egg Noodles Recipe in individual shallow bowls with a sprig of thyme or rosemary on top. You can also plate it family-style in a large, rustic serving dish—guests will love scooping up generous portions of the creamy sauce and tender chicken with the noodles.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stroganoff to airtight containers and refrigerate. It will stay fresh for up to 3 days, making it a perfect option for next-day quick meals or lunches that feel homemade.
Freezing
Because of the cream and sour cream, freezing isn’t ideal as it may affect the texture of the sauce. However, if you do decide to freeze leftovers, store the chicken and noodles separately in well-sealed containers and thaw slowly in the refrigerator overnight before reheating gently.
Reheating
Reheat the stroganoff gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. You can add a splash of chicken broth or cream to refresh the sauce’s consistency. Alternatively, use short bursts in the microwave, stirring between intervals to ensure even warming.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more moisture and flavor due to their higher fat content, chicken breasts can also be used if you prefer a leaner option. Just be careful not to overcook the breasts, as they dry out easier.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that provides a similar tang and creaminess. Just be sure to add it at the end and avoid boiling it to prevent curdling.
Is it okay to use dried mushrooms?
Fresh baby bella mushrooms are best for that tender texture and fresh flavor, but if dried mushrooms are what you have, rehydrate them first in warm water and chop finely. Keep in mind the texture will be different, but the flavor should still be wonderful.
Can I make this recipe dairy-free?
Yes! Use a coconut cream or cashew cream substitute instead of heavy cream and sour cream, and swap butter for a dairy-free margarine or oil. The dish will still be creamy and delicious, though the flavor will shift slightly.
How long does this dish take to prepare from start to finish?
From seasoning the chicken and cooking everything to having a steaming plate on your table, this Creamy Chicken Stroganoff with Egg Noodles Recipe takes about 40 minutes. It’s an accessible dinner option even on busy nights.
Final Thoughts
There is something so satisfying about a homemade creamy, comforting dish that feels like a warm hug on a plate, and this Creamy Chicken Stroganoff with Egg Noodles Recipe delivers just that in every bite. It’s approachable yet impressive, making it a wonderful weeknight treat or a dish to share with loved ones. Give it a try—you might just find yourself making it again and again.
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 Creamy Chicken Stroganoff with Egg Noodles is a comforting and flavorful dish featuring tender chicken thighs cooked to golden perfection, sautéed mushrooms and onions in a rich, creamy sauce, and wide egg noodles. It’s an easy one-pan meal that blends savory spices, tangy sour cream, and a hint of Dijon mustard to create a delicious, hearty pasta dinner perfect for weeknights or casual gatherings.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 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
Mushroom and Sauce
- 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
Pasta and Garnish
- 12 ounces wide egg noodles
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the Noodles: Bring a large pot of water to a rolling boil. Add the wide egg noodles and cook according to the package instructions until al dente. Drain thoroughly and transfer the noodles to a bowl to prevent overcooking while you prepare the rest of the dish.
- Cook the Chicken: Pat the chicken thighs dry with paper towels. Season them evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over the chicken pieces, pressing gently to coat all sides evenly. Heat the canola or avocado oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs. Cook about 5 minutes on one side until golden brown, then flip and cook another 3 to 4 minutes until the chicken is cooked through. Remove the chicken from the skillet and let it rest briefly before slicing it into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the unsalted butter, allowing it to melt completely. Add the sliced mushrooms and diced onion and sauté for 3 to 5 minutes until softened and lightly browned. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Gradually pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any flavorful browned bits. Add the heavy cream and cook for around 5 minutes until the sauce slightly thickens. Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until the sauce is smooth and creamy.
- Combine and Serve: Add the sliced chicken and cooked egg noodles back into the skillet with the creamy mushroom gravy. Toss gently to coat everything evenly with the sauce. Serve immediately, garnished with freshly chopped parsley if desired for a fresh pop of color and flavor.
Notes
- For a healthier option, you can substitute heavy cream with half-and-half or Greek yogurt, but the sauce may be less rich.
- Using boneless, skinless chicken thighs keeps the meat tender and juicy, but chicken breasts can be substituted if preferred.
- If you like a thicker sauce, cook it a few extra minutes to reduce further before adding the sour cream.
- Fresh parsley is optional but adds a nice color and mild herbal note.
- Be careful not to overcook the noodles, as they will continue to soften slightly when mixed with the sauce.
