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
Scale
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.
