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
Scale
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.
