If you’re looking for a comforting, rich, and utterly satisfying meal to cozy up with, this Creamy Chicken Stroganoff with Egg Noodles Recipe is an absolute winner. Imagine tender chicken thighs enveloped in a luscious sauce made with mushrooms, sour cream, and a touch of tangy Dijon—all tossed with perfectly cooked wide egg noodles. It’s a dish that brings a classic flavor to your dinner table while keeping things surprisingly simple to prepare. Whether it’s a weeknight or a special occasion, this recipe promises hearty goodness with every bite.
Ingredients You’ll Need
The beauty of this Creamy Chicken Stroganoff with Egg Noodles Recipe lies in its straightforward yet essential ingredients. Each element is chosen not only for flavor but also for creating the creamy, savory texture and that inviting aroma that fills your kitchen.
- 1 1/2 pounds chicken thighs, boneless and skinless: Juicy and flavorful, perfect for absorbing all the spices and sauce.
- 1/2 teaspoon onion powder: Adds depth without overpowering the other flavors.
- 1/2 teaspoon garlic powder: A gentle boost of garlic that complements the fresh garlic later in the recipe.
- 1/2 teaspoon paprika: Brings mild smokiness and color.
- 1/2 teaspoon salt: Essential seasoning to elevate all flavors.
- 1/4 teaspoon black pepper: Adds a hint of warmth and spice.
- 3 tablespoons all-purpose flour: Coats the chicken to create a perfect crust and helps thicken the sauce.
- 1 tablespoon canola or avocado oil: Ideal for frying without a heavy flavor.
- 3 tablespoons unsalted butter: Adds richness to the mushroom and onion sauté.
- 12 ounces baby bella mushrooms, sliced: Earthy, tender, and essential for that classic stroganoff taste.
- 1 medium sweet onion, diced: Sweetness and texture in every bite.
- 3 cloves garlic, minced: Fresh garlic aroma that wakes up the dish.
- 2 cups chicken broth: The savory base for the creamy sauce.
- 1 cup heavy cream: Gives the sauce its luscious, velvety texture.
- 1 1/2 tablespoons Worcestershire sauce: Adds an umami punch that makes the dish unforgettable.
- 1 tablespoon Dijon mustard: Light acidity that balances creaminess.
- 1/2 cup sour cream: The final touch for tang and creaminess.
- 12 ounces wide egg noodles: Perfect for soaking up the sauce so no bite is dry.
- Fresh parsley, chopped (optional): Adds a fresh, colorful garnish that brightens the dish.
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook the Noodles
Start by bringing a large pot of salted water to a boil. Cook the wide egg noodles according to the package directions, usually around 7 to 9 minutes until tender but still firm. Drain them thoroughly and transfer the noodles to a bowl to keep them from sticking together while you prepare the rest of the dish. This step sets the foundation for the perfect texture that carries the creamy sauce.
Step 2: Season and Cook the Chicken
Pat the chicken thighs dry with a paper towel—this helps the seasoning stick and allows the chicken to brown nicely. Season both sides with onion powder, garlic powder, paprika, salt, and pepper. Then sprinkle the flour evenly on all sides, pressing it in to coat the chicken lightly. Heat the canola or avocado oil in a large skillet over medium heat. Once hot, add the chicken thighs and let them cook undisturbed for about 5 minutes to develop a golden crust. Flip and cook for an additional 3 to 4 minutes until fully cooked through. Remove the chicken from the pan and set it aside to rest before slicing.
Step 3: Make the Mushroom Onion Gravy
Turn the heat up to medium-high and add the butter to the skillet. When melted, toss in the sliced baby bella mushrooms and diced onion. Sauté them for 3 to 5 minutes until they’re soft and starting to brown, which releases their natural sweetness and earthy flavors. Add minced garlic and cook for another 1 to 2 minutes just until fragrant. Slowly pour in the chicken broth while scraping the bottom of the pan to dissolve any browned bits—this adds incredible depth to your sauce. Stir in the heavy cream and simmer for about 5 minutes until the sauce slightly thickens.
Step 4: Finish the Sauce and Combine
Remove the skillet from heat. Stir in the sour cream, Dijon mustard, and Worcestershire sauce until everything blends into a smooth, glossy sauce. Slice the rested chicken into 1-inch pieces and add it back to the skillet along with the cooked egg noodles. Gently toss everything together until the chicken and noodles are fully coated in that creamy, dreamy gravy.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a wonderful burst of color and a touch of herbal brightness to cut through the richness of the sauce. If you like, a few twists of fresh cracked black pepper or a pinch of smoked paprika on top can further elevate each plate.
Side Dishes
This dish is rich and filling, so simple sides work best. A crisp green salad with a lemon vinaigrette or lightly steamed green beans with garlic and lemon pairs beautifully. For something heartier, roasted or sautéed asparagus with a squeeze of fresh lemon is magnificent alongside it.
Creative Ways to Present
Try serving this Creamy Chicken Stroganoff with Egg Noodles Recipe in deep pasta bowls for a cozy, rustic feel that invites everyone to dig in. Alternatively, scoop the stroganoff over mashed potatoes or creamy polenta for a twist on tradition that’s equally delicious. For a fun family meal, assemble it as a layered casserole and bake just until bubbly on top.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen over time, making it a fantastic next-day meal.
Freezing
You can freeze this stroganoff, but it’s best to freeze the sauce and chicken separately from the noodles, as egg noodles tend to get a bit mushy after freezing and reheating. Freeze in airtight containers for up to 2 months for best flavor and texture.
Reheating
When reheating, warm the sauce and chicken gently on the stovetop over low heat, stirring occasionally. If the sauce thickened too much, add a splash of chicken broth or cream to loosen it up. Reheat the noodles separately by briefly microwaving or tossing them in a hot skillet with a splash of water or butter.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, but they cook faster and are leaner, so be careful not to overcook them or the dish may lose some of its juiciness and tenderness.
Is there a substitute for sour cream?
You can substitute sour cream with Greek yogurt for a slightly tangier and healthier twist. Just be sure to add it off the heat to prevent curdling.
What type of mushrooms works best?
Baby bella mushrooms are perfect for this recipe due to their firm texture and rich flavor, but cremini or white button mushrooms are good alternatives if you can’t find them.
Can I make this recipe dairy-free?
Yes, swap out butter for a dairy-free margarine, use coconut cream instead of heavy cream, and replace sour cream with a dairy-free yogurt to keep it creamy without dairy.
How can I make this recipe spicier?
Add a pinch of cayenne pepper when seasoning the chicken or sprinkle some red pepper flakes while cooking the mushrooms for a subtle kick of heat.
Final Thoughts
This Creamy Chicken Stroganoff with Egg Noodles Recipe has become one of those dishes I reach for when I want comfort food that feels both cozy and a little special. It’s straightforward to make, packed with flavor, and always hits the spot no matter the occasion. I truly can’t recommend giving it a try enough—you’ll be amazed how quickly it becomes a family favorite at your table just like it did at mine.
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: Eastern European
Description
This Creamy Chicken Stroganoff with Egg Noodles is a comforting, hearty dish featuring tender chicken thighs coated in a flavorful mushroom and onion gravy enriched with sour cream and Dijon mustard. Served over wide egg noodles, this classic Eastern European-inspired recipe is perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 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
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
Pasta and Garnish
- 12 ounces wide egg noodles
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain the noodles thoroughly and transfer them to a bowl to prevent overcooking.
- Season and Flour the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the all-purpose flour over the chicken, pressing gently to coat all sides.
- Cook the Chicken: Heat the canola or avocado oil in a large skillet over medium heat. Once hot, add the floured chicken thighs. Cook for about 5 minutes on one side until golden brown, then flip and cook for an additional 3 to 4 minutes until the chicken is fully cooked through. Remove the chicken from the skillet and let it rest before slicing into 1-inch pieces.
- Prepare the Gravy Base: Increase the skillet heat to medium-high. Add the unsalted butter and allow it to melt completely. Add the sliced baby bella mushrooms and diced sweet onion. Sauté for 3 to 5 minutes until the mushrooms are softened and lightly browned.
- Add Garlic and Deglaze: 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 with a wooden spoon to deglaze and lift any browned bits for maximum flavor.
- Thicken the Sauce: Add the heavy cream to the skillet and cook for about 5 minutes, stirring frequently, until the sauce slightly thickens.
- Finish the Sauce: Remove the skillet from heat. Stir in the sour cream, Dijon mustard, and Worcestershire sauce until the sauce is smooth and well combined.
- Combine and Serve: Add the sliced chicken and the cooked egg noodles to the skillet with the creamy mushroom gravy. Gently toss everything together to evenly coat the noodles and chicken in the sauce. Serve immediately, garnished with freshly chopped parsley if desired.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- If you prefer, substitute baby bella mushrooms with cremini or white button mushrooms.
- Be careful not to overcook the egg noodles to avoid mushiness; cooking them al dente is best since they will finish cooking slightly in the sauce.
- For a lighter version, substitute heavy cream with half-and-half or light cream, though the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
