I absolutely love this Creamy Chicken Stroganoff with Egg Noodles Recipe because it delivers that rich, comforting flavor you crave on chilly nights without taking hours to make. The tender chicken thighs cook up beautifully with a luscious mushroom and sour cream sauce that clings perfectly to wide egg noodles – it’s like a warm hug in a bowl. Whether you’re cooking for family or just want to treat yourself, this dish feels special yet is surprisingly easy to whip up.
When I first tried this recipe, I was blown away by how the simple ingredients come together to create something truly creamy and indulgent without feeling heavy or greasy. You’ll find that it works wonderfully for weeknight dinners because it cooks quickly but still feels like a treat. Plus, the leftovers reheat well, so you ve got your next meal sorted too!
Why You’ll Love This Recipe
- Speedy and Simple: You can have a hearty dinner on the table in under 40 minutes.
- Creamy Comfort: The sauce strikes the perfect balance between rich and cozy without heaviness.
- Family Favorite: My whole family goes crazy for how tender the chicken and sauce turn out every time.
- Versatile Ingredients: Most pantry staples are all you need, making it budget-friendly and easy to customize.
Ingredients You’ll Need
The ingredients in this Creamy Chicken Stroganoff with Egg Noodles Recipe work together to build layers of flavor – from tender seasoned chicken to earthy mushrooms and tangy sour cream. When shopping, look for fresh mushrooms and quality chicken thighs for the best results.
- Chicken thighs: I find boneless, skinless thighs stay juicy and tender, which is key to this dish.
- Onion powder, garlic powder, paprika, salt, and black pepper: These simple spices give bold flavor without overpowering.
- All-purpose flour: Helps create a nice crust on the chicken and thickens the sauce.
- Canola or avocado oil: Use oils with a high smoke point for frying the chicken evenly.
- Unsalted butter: Adds richness while sautéing mushrooms and onions.
- Baby bella mushrooms: Their meaty texture enhances the creamy sauce perfectly.
- Sweet onion: Adds natural sweetness that balances savory notes.
- Garlic cloves: Fresh garlic brings that essential aromatic warmth.
- Chicken broth: The base for the sauce, adding depth and moisture.
- Heavy cream: Gives the sauce its silky texture.
- Worcestershire sauce: A secret umami booster that rounds out the flavors.
- Dijon mustard: Adds a subtle tangy punch.
- Sour cream: Stirred in off the heat for creamy richness without curdling.
- Wide egg noodles: Their broad shape holds the sauce beautifully.
- Fresh parsley: Optional garnish to brighten up the dish.
Variations
I love tailoring this Creamy Chicken Stroganoff with Egg Noodles Recipe to whatever mood strikes me or what s in the fridge. Feel free to swap ingredients or tweak the sauce to your taste. You might discover a new twist that becomes your go-to!
- Mushroom Mix: I sometimes use cremini or shiitake mushrooms for added depth, and my guests always notice the difference.
- Dairy Swap: For a lighter touch, try half-and-half instead of heavy cream, though it won t be as rich.
- Chicken Alternatives: Turkey thighs or boneless chicken breasts work fine but watch your cooking times to avoid dryness.
- Herbs and Spices: Adding fresh thyme or smoked paprika can elevate the flavor if you want something a bit different.
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles Just Right
Bring a large pot of salted water to a boil and cook your wide egg noodles according to the package directions-usually about 7-9 minutes. Make sure not to overcook because you want them al dente to hold up when tossed in the sauce. Drain well and transfer to a bowl, so they don t stick together while you prepare the chicken and sauce.
Step 2: Season and Sear the Chicken Thighs
Pat the chicken dry; this is the secret to getting a nice golden crust. Season both sides generously with onion powder, garlic powder, paprika, salt, and pepper. Then, coat the chicken evenly with flour-press it gently so it sticks well. Heat your oil over medium heat until shimmering, then carefully add the chicken pieces. Cook undisturbed for about 5 minutes until golden, then flip and cook another 3-4 minutes until fully cooked through (165°F internal temperature). Let the chicken rest before slicing, so it stays juicy.
Step 3: Build the Creamy Mushroom Gravy
Increase the heat to medium-high and melt butter in the same skillet, which now holds all that flavorful fond from the chicken. Add the sliced mushrooms and diced onions and sauté for 3-5 minutes until they soften and brown lightly. Toss in minced garlic and cook for another minute until fragrant. Pour in chicken broth slowly while scraping the skillet s bottom to lift all those tasty browned bits-this adds so much flavor. Stir in heavy cream and cook for about 5 minutes until the sauce starts thickening. Remove from heat before stirring in sour cream, Dijon mustard, and Worcestershire sauce to keep the sauce silky and smooth.
Step 4: Combine Everything and Serve with Love
Slice your rested chicken into strips or cubes and add it back into the skillet along with the cooked egg noodles. Gently toss everything to coat the noodles and chicken in that dreamy creamy sauce. Serve immediately, and for a pop of fresh color and brightness, sprinkle chopped parsley over the top. Trust me-this dish tastes even better when you dig in right away!
Pro Tips for Making Creamy Chicken Stroganoff with Egg Noodles Recipe
- Patience with Chicken: Drying the chicken before seasoning is key for that golden sear, so don t skip it.
- Sauce Balance: I learned to add sour cream off the heat to prevent curdling, keeping the sauce silky smooth.
- Noodle Timing: Cooking noodles al dente means they won t get mushy when tossed in the sauce-trust me, it makes a big difference.
- Adjusting Thickness: If your sauce thickens too much, splash in some broth or cream; to thicken further, make a cornstarch slurry and stir gently.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
I love topping my stroganoff with fresh chopped parsley-it adds a pop of color and a subtle brightness that cuts through the richness. Sometimes I add a sprinkle of smoked paprika or even a few grinds of fresh black pepper to amp up the aroma just before serving.
Side Dishes
This dish stands well on its own, but I often serve it with a simple green salad dressed with lemon vinaigrette or some steamed green beans to add a fresh crunch. Garlic bread or crusty rolls are also perfect for soaking up any leftover creamy sauce.
Creative Ways to Present
For special occasions, I like to plate the noodles in a neat nest, place the chicken strips artistically on top, and drizzle extra sauce around the plate. A sprinkle of chives or microgreens adds a restaurant-quality look that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they usually keep well for up to 3 days. When I reheat, I add a splash of broth or cream to loosen the sauce and stir gently over low heat to bring back that luscious texture.
Freezing
Freezing this dish works great if you want to prep in advance. Just be sure to slightly undercook the noodles so they don t get mushy after thawing and reheating. I portion it into freezer-safe containers and thaw overnight in the fridge before warming gently on the stove.
Reheating
To reheat, warm the stroganoff over low heat, stirring frequently. I add a little chicken broth or cream to loosen the sauce and keep the chicken tender. Avoid microwaving for best texture, but if you must, do it in short bursts and stir well in between.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
Yes, you can substitute boneless, skinless chicken breasts. However, breasts cook faster and are leaner, so be careful not to overcook them to avoid dryness. Adjust cooking times accordingly and watch for when the meat is no longer pink in the center.
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What s the best way to prevent the sour cream from curdling?
The key is to remove the skillet from heat before stirring in the sour cream. Adding sour cream to hot sauce that s still on direct heat can cause it to separate. Stir it in gently off the heat, and the sauce will remain creamy.
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Can I make this recipe dairy-free?
You can try substituting coconut cream or a dairy-free sour cream alternative, though the flavor and texture will be different. For a non-dairy version, consider using plant-based creams and skip the sour cream or find a vegan sour cream that suits your taste.
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Is it okay to cook the noodles directly in the sauce?
I don t recommend it because the noodles need plenty of water to cook evenly and not stick together. Cooking them separately ensures they stay perfectly tender. Then just toss them into the sauce at the end for best results.
Final Thoughts
This Creamy Chicken Stroganoff with Egg Noodles Recipe holds a special place in my kitchen because it combines comfort and ease in a way few dishes do. It reminds me of cozy family dinners and always brings smiles to the table. I truly hope you enjoy making it as much as I do-once you try it, I bet it ll become a favorite in your recipe box too!
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 Dish
- Method: Frying
- Cuisine: American
Description
This Chicken Stroganoff recipe features tender, pan-fried chicken thighs cooked in a rich, creamy mushroom sauce with onions, garlic, and a touch of Dijon mustard and Worcestershire sauce. Served over wide egg noodles and garnished with fresh parsley, it’s a comforting and flavorful meal perfect for weeknight dinners.
Ingredients
For the 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
For the 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
To Serve:
- 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 egg noodles according to the package instructions. Drain them thoroughly, transfer the noodles to a bowl, and set aside to prevent overcooking.
- Cook the Chicken: Pat the chicken thighs dry with a paper towel and season them evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the chicken with flour, pressing gently to ensure the flour adheres to all sides. Heat a skillet over medium heat and add the oil. Once the oil is hot, carefully place the chicken in the skillet. Cook for about 5 minutes on one side until it turns golden brown. Flip the chicken and cook the other side for an additional 3-4 minutes until it is fully cooked and golden. Remove the chicken from the skillet and transfer to a clean cutting board. Let the chicken rest before slicing it.
- Make the Gravy: Increase the skillet’s heat to medium-high. Add the butter and allow it to melt completely. Add the sliced mushrooms and diced onions, sautéing them for 3-5 minutes until softened and lightly browned. Add the minced garlic and sauté for an additional minute or two. Gradually pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits into the sauce. Stir as you pour. Add the heavy cream and mix well, cooking for around 5 minutes until the gravy thickens slightly. Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until the sauce is smooth and well combined.
- Combine and Serve: Slice the chicken into 1-inch cubes or strips, as desired. Add the cooked chicken and egg noodles to the skillet, tossing gently to coat everything evenly in the sauce. Serve immediately, garnished with chopped fresh parsley for an optional pop of color and freshness.
Notes
- Chicken Cooking Time: Ensure the chicken reaches an internal temperature of 165°F before removing it from the skillet. This ensures the chicken is fully cooked and safe to eat.
- Sauce Consistency: If the sauce becomes too thick, thin it with a splash of chicken broth or heavy cream. If it’s too thin, create a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water, then stir it into the sauce and cook until thickened.
- Sour Cream Addition: Always remove the skillet from heat before adding the sour cream to avoid curdling the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
