If you are craving a comforting, rich, and incredibly satisfying meal that feels like a warm hug on a plate, the Creamy Chicken Stroganoff with Egg Noodles Recipe is your new best friend in the kitchen. This dish blends tender, seasoned chicken thighs with a luscious mushroom and onion gravy, all brought together by silky, wide egg noodles. The combination hits all the right notes—creamy, savory, and just a touch tangy from Dijon and sour cream—that promise to brighten up any dinner table and quickly become a family favorite.
Ingredients You’ll Need
Don’t be intimidated by the list of ingredients; each one is simple, everyday, and plays a vital role in crafting this classic dish. From fresh mushrooms to the perfect blend of spices, these ingredients come together to create incredible depth in flavor and an irresistible texture balance.
- Chicken thighs (1 1/2 pounds): The key to juicy, tender meat that stays flavorful.
- Onion powder (1/2 teaspoon): Adds a subtle but essential savory note.
- Garlic powder (1/2 teaspoon): Deepens the aromatic profile gently.
- Paprika (1/2 teaspoon): Brings a warm hint of smokiness and beautiful color.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings that enhance every component.
- All-purpose flour (3 tablespoons): For coating the chicken and thickening the sauce perfectly.
- Canola or avocado oil (1 tablespoon): A neutral oil ideal for frying chicken to golden perfection.
- Unsalted butter (3 tablespoons): Adds richness and helps soften the mushrooms and onions.
- Baby bella mushrooms (12 ounces): Sliced for an earthy, meaty addition to the sauce.
- Sweet onion (1 medium): Diced to lend a natural sweetness and balance savory flavors.
- Garlic cloves (3, minced): Fresh garlic adds brightness and depth.
- Chicken broth (2 cups): The flavorful base for the sauce, providing savory umami.
- Heavy cream (1 cup): Creates the signature creamy texture of the stroganoff sauce.
- Worcestershire sauce (1 1/2 tablespoons): Gives a tangy, complex layer that elevates the dish.
- Dijon mustard (1 tablespoon): Adds a subtle zing that balances the richness.
- Sour cream (1/2 cup): Smooths and enriches the sauce with a gentle tang.
- Wide egg noodles (12 ounces): The perfect vehicle to soak up all that delicious sauce.
- Fresh parsley (optional garnish): Adds a pop of color and freshness on top.
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, then cook the wide egg noodles according to the package instructions. They need to be perfectly tender but never mushy, so keep an eye on them to avoid overcooking. Once done, drain well and transfer to a bowl to keep them separate and ready for when you combine everything later.
Step 2: Season and Cook the Chicken
Pat your chicken thighs dry to help the seasoning stick better. Season them evenly with onion powder, garlic powder, paprika, salt, and black pepper on both sides. Sprinkle flour over and press it in gently to coat each piece thoroughly—this will help create a gorgeous crust and thicken your sauce later. Heat your oil in a skillet over medium heat until shimmering, then add the chicken. Let it cook undisturbed for about 5 minutes until golden and crisp on one side, then flip and cook for another 3 to 4 minutes until cooked through. Remove from the pan and set aside to rest.
Step 3: Prepare the Mushroom and Onion Gravy
Turn up the heat to medium-high and melt the butter in the same skillet. Toss in the sliced baby bella mushrooms and diced sweet onion. Sauté for 3 to 5 minutes until they soften and turn a lovely golden brown. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Slowly pour in the chicken broth, scraping up any golden bits that have stuck to the skillet — this is flavor gold. Stir in the heavy cream and simmer for about 5 minutes, allowing the sauce to thicken slightly. Remove from the heat and whisk in the sour cream, Dijon mustard, and Worcestershire sauce until silky smooth and perfectly blended.
Step 4: Combine and Serve
Slice the rested chicken into 1-inch pieces to make every bite juicy and manageable. Add the chicken and cooked egg noodles back into the skillet with the rich mushroom gravy. Toss everything gently to coat the noodles in that delightful creamy sauce and ensure the chicken is evenly distributed. Serve it straight away, with an optional sprinkle of fresh chopped parsley for that extra touch of freshness and color.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
Fresh parsley is a classic garnish here—it adds a bright green pop that livens up the plate and balances the rich flavors. You can also scatter a little extra black pepper or even a pinch of smoked paprika for an extra hint of earthiness. For a bit of zing, a light drizzle of fresh lemon juice on top just before serving can brighten the creamy sauce beautifully.
Side Dishes
This dish is quite hearty on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or simple steamed green beans work wonders to provide contrast. Roasted Brussels sprouts or a medley of seasonal vegetables can also complement the creamy textures perfectly without overwhelming the palate.
Creative Ways to Present
For a stunning presentation, twirl the egg noodles into neat nests on each plate and spoon the chicken and sauce generously over the top. Serve in wide shallow bowls to keep everything cozy and easy to eat. For a festive twist, you can serve the stroganoff inside large, hollowed-out bread bowls, making the meal feel extra special and fun, especially for family dinners or casual dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover creamy chicken stroganoff can be stored in an airtight container in the fridge for up to three days. Keep the noodles and stroganoff together for convenience, but give the mixture a gentle stir before reheating to redistribute the sauce since it may thicken or settle.
Freezing
This dish freezes well, making it perfect for meal prep or busy weeknight dinners. Allow the stroganoff to cool completely before transferring to freezer-safe containers. It will keep in the freezer for up to two months. For best results, freeze the noodles and sauce together to preserve the texture and flavor balance.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and to help the sauce loosen up. You may need to add a splash of chicken broth or cream if the sauce has thickened too much after refrigeration or freezing. Microwaving works too, but make sure to stir halfway through for even heating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine but tend to be leaner and can dry out more quickly. Just be mindful to cook them carefully to prevent toughness. If using breasts, slice them thinner and adjust cooking time accordingly.
Is there a vegetarian version of this recipe?
You can swap the chicken for hearty mushrooms like portobello or more baby bellas and use vegetable broth instead of chicken broth. You might also add some plant-based protein like tofu or tempeh to make it more substantial.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken and thickening the sauce. Also, ensure your Worcestershire sauce is gluten-free, as some brands contain wheat.
What type of egg noodles work best?
Wide egg noodles hold the sauce wonderfully and add to the traditional feel of this dish. However, you can use any broad pasta like pappardelle or even fettuccine if you prefer. Just be sure to cook the pasta al dente so it doesn’t get mushy when combined with the sauce.
Can I prepare parts of the recipe ahead of time?
Yes! You can chop the mushrooms and onion in advance and even season the chicken ahead to save time on cooking day. The sauce is best made fresh, but the components can definitely be prepped the day before.
Final Thoughts
Getting cozy has never tasted so good as with this Creamy Chicken Stroganoff with Egg Noodles Recipe. It brings together those classic flavors we all love, elevated by simple but thoughtful techniques and ingredients that work in harmony. Whether it’s a relaxing weekend dinner or a special treat to share with loved ones, this dish will win hearts and keep everyone coming back for more. Give it a try—you might just find your new signature comfort meal!
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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, and a rich, creamy gravy infused with garlic, Dijon mustard, and Worcestershire sauce. Served over wide egg noodles and optionally garnished with fresh parsley, this recipe offers a hearty and satisfying meal perfect for a family dinner.
Ingredients
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
Gravy and Vegetables
- 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 boil and cook the wide egg noodles according to the package instructions until al dente. Once done, drain thoroughly and transfer the noodles to a bowl to prevent overcooking while you prepare the rest of the dish.
- Prepare 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 and press gently to coat all sides evenly.
- Cook the Chicken: Heat the canola or avocado oil in a skillet over medium heat until hot. Add the coated chicken thighs and cook for about 5 minutes on one side until golden brown. 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 briefly before slicing into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the unsalted butter. Once melted, add the sliced baby bella mushrooms and diced sweet onion. Sauté for 3 to 5 minutes until softened and lightly browned. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Gradually stir in the chicken broth while scraping the bottom of the skillet to deglaze and incorporate flavorful browned bits.
- Thicken the Sauce: Stir in the heavy cream and allow the mixture to cook for about 5 minutes, stirring occasionally, until it slightly thickens. Remove the skillet from heat and whisk in the sour cream, Dijon mustard, and Worcestershire sauce until the gravy is smooth and well combined.
- Combine and Serve: Add the sliced chicken pieces and cooked egg noodles back into the skillet with the creamy gravy. Toss gently to coat everything evenly with the sauce. Serve the stroganoff immediately, garnished with freshly chopped parsley if desired for a bright, fresh finish.
Notes
- Use boneless, skinless chicken thighs for the juiciest and most flavorful result.
- Make sure to pat the chicken dry before seasoning and flouring to ensure a nice golden crust.
- Do not overcook the noodles; slightly undercooked noodles will continue to cook slightly when mixed with the hot sauce.
- If you prefer a thicker sauce, you can simmer the gravy a bit longer before adding the sour cream.
- Substitute sour cream with Greek yogurt for a lighter option, but add it off the heat to prevent curdling.
- Fresh parsley adds a lovely contrast and color as a garnish but can be omitted if unavailable.
