If you are craving a cozy, soul-satisfying meal that bursts with flavor, then this Creamy Chicken Stroganoff with Egg Noodles Recipe is the answer to your comfort food prayers. Tender chicken thighs cook up juicy and golden, paired with earthy baby bella mushrooms and a smooth, luscious sauce infused with tangy Dijon mustard and rich sour cream. Nestled over wide egg noodles, every forkful delivers a perfect harmony of creamy texture and hearty goodness that feels like a warm hug on a plate. Trust me, once you try this dish, it’ll become one of your all-time favorites for weeknight dinners or anytime you want a taste of pure comfort.
Ingredients You’ll Need
This dish is surprisingly simple to make, thanks to its straightforward yet essential ingredients. Each one plays a vital role—from the spices that build a deep flavor foundation to the creamy elements that make this stroganoff irresistibly rich and velvety. Gathering these basics means you’re just moments away from a restaurant-quality meal in the comfort of your own kitchen.
- Chicken thighs (1 1/2 pounds): Boneless and skinless for juicy, tender bites that soak up all the flavors.
- Onion powder (1/2 teaspoon): Adds subtle sweetness and depth without overpowering the dish.
- Garlic powder (1/2 teaspoon): Boosts savory notes with a gentle garlic punch.
- Paprika (1/2 teaspoon): Provides warmth and a hint of smokiness that rounds out the seasoning.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential for balancing and enhancing all flavors.
- All-purpose flour (3 tablespoons): Creates a lovely coating on the chicken and helps thicken the sauce.
- Canola or avocado oil (1 tablespoon): For frying chicken to golden perfection with a neutral taste.
- Unsalted butter (3 tablespoons): Used to sauté mushrooms and onions, adding richness and silkiness.
- Baby bella mushrooms (12 ounces): Sliced, they contribute an earthy, meaty texture and deepen the umami.
- Sweet onion (1 medium, diced): Adds mild sweetness and texture contrast.
- Garlic cloves (3, minced): Fresh garlic elevates the aroma and flavor complexity.
- Chicken broth (2 cups): The flavorful base for the creamy sauce that brings everything together.
- Heavy cream (1 cup): Delivers lusciousness and a silky mouthfeel to the stroganoff sauce.
- Worcestershire sauce (1 1/2 tablespoons): Adds depth and a subtle tangy finish that wakes up the palate.
- Dijon mustard (1 tablespoon): Lends a bright, piquant note that balances the cream.
- Sour cream (1/2 cup): Enhances creaminess with a slight tartness perfect for classic stroganoff.
- Wide egg noodles (12 ounces): The perfect sturdy base that holds the rich sauce and tender chicken wonderfully.
- Fresh parsley (optional): A sprinkle of green to brighten and freshen the final presentation.
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook the Noodles
Start by bringing a large pot of water to a rolling boil and cook the wide egg noodles according to the package directions. This step is crucial because perfectly cooked noodles provide the ideal foundation for the stroganoff, soaking up that decadent sauce without becoming mushy. Once done, drain the noodles thoroughly and set them aside in a bowl to keep them from sticking together, so they stay tender and ready to mingle with your creamy chicken mixture.
Step 2: Cook the Chicken
Pat your chicken thighs dry to ensure a beautiful sear. Season evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper—these spices build a deliciously savory crust. Then, sprinkle flour over the chicken, pressing it lightly to form a coating that will help thicken your sauce later. Heat oil in a skillet over medium heat; once it’s hot, add the chicken and cook about 5 minutes until golden brown on one side, then flip and cook another 3 to 4 minutes until fully cooked through. Remove the chicken and let it rest briefly before slicing into bite-sized pieces. This step ensures juicy, flavorful chicken that’s the heart of your creamy chicken stroganoff with egg noodles recipe.
Step 3: Make the Gravy
Turn the heat up to medium-high and melt the butter in the same skillet, soaking up those delicious browned bits left behind by the chicken. Add the sliced mushrooms and diced onion, sautéing them for 3 to 5 minutes until they soften and develop a lovely golden color. Then stir in the minced garlic and cook for another minute or two until fragrant. Gradually pour in the chicken broth, scraping the skillet bottom to lift all that flavor. Add the heavy cream and gently simmer for about 5 minutes while the sauce thickens beautifully. Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until perfectly smooth and creamy—a sauce that is truly the soul of this Creamy Chicken Stroganoff with Egg Noodles Recipe.
Step 4: Combine and Serve
Slice your rested chicken into 1-inch pieces and add them back into the skillet along with the cooked egg noodles. Toss everything gently to coat the noodles and chicken with the rich, luscious gravy. The creamy sauce clings to every bite, making every forkful a glorious celebration of textures and flavors. Serve immediately, and if you like, sprinkle chopped fresh parsley on top for a pop of color and freshness. This final step brings the entire dish together, creating a comfort food masterpiece that’s sure to impress.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
To elevate your Creamy Chicken Stroganoff with Egg Noodles Recipe, fresh chopped parsley is a simple but brilliant garnish. It adds a bright green contrast that visually refreshes the dish and imparts a subtle herbal note to balance the richness. For an extra touch, consider a light dusting of smoked paprika or a few grinds of black pepper for aroma and mild heat right at the table.
Side Dishes
While this creamy chicken stroganoff is hearty on its own, you can round out the meal with crisp, fresh sides. A crisp green salad with a tangy vinaigrette or steamed green beans tossed with lemon and garlic creates a lovely textural balance. Roasted carrots or sautéed asparagus also pair beautifully, adding color and a hint of sweetness that complements the savory sauce.
Creative Ways to Present
For a fun twist on serving, try plating the chicken stroganoff over a bed of mashed potatoes or cauliflower mash instead of egg noodles for a lower-carb option. You can also serve it in individual ramekins topped with a sprinkle of Parmesan cheese and broiled until golden for an elegant touch. Experimenting with presentation keeps this cozy classic feeling fresh and exciting every time you make it.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Stroganoff with Egg Noodles Recipe makes great leftovers that keep well in an airtight container in the refrigerator for up to 3 days. As the sauce thickens in the fridge, you might want to add a splash of broth or cream when reheating to restore that perfect creamy consistency.
Freezing
You can freeze the cooked chicken stroganoff separately from the noodles for best texture. Store the chicken and sauce in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and gently rewarm on the stove. It’s a fantastic way to have quick homemade comfort food ready anytime.
Reheating
Reheat your leftovers on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to loosen the sauce. If the sauce feels too thick, simply add a little chicken broth or cream until it reaches the desired consistency. Avoid microwaving straight from frozen as even heating maintains the luscious texture much better on the stove.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine in this recipe, though thighs tend to be juicier and more flavorful. Just be careful not to overcook breasts to keep them tender and moist.
Is there a way to make this recipe dairy-free?
You can swap the heavy cream and sour cream for coconut cream or a dairy-free sour cream alternative. The flavor will be a bit different but still creamy and delightful.
What type of mushrooms works best?
Baby bella mushrooms are preferred for their texture and flavor, but you can also use cremini or white button mushrooms if needed. Just slice them evenly for consistent cooking.
Can I make this recipe gluten-free?
Yes! Use gluten-free flour or cornstarch for dredging the chicken and thickening the sauce, and be sure to choose gluten-free egg noodles or substitute with rice noodles or spiralized vegetables.
How spicy is this dish?
This Creamy Chicken Stroganoff with Egg Noodles Recipe is mild and comforting with just a gentle hint of paprika warmth—perfect for all palates. You can add red pepper flakes if you like a bit more heat.
Final Thoughts
I hope you feel as excited as I do to dive into this Creamy Chicken Stroganoff with Egg Noodles Recipe. It’s a perfect blend of simple ingredients transformed into a rich, flavorful dish that makes every dinner feel special. Whether you’re cooking for family or looking to impress guests, this recipe is a guaranteed winner that brings warmth and joy to the table. Give it a try soon—you might just find your new favorite comfort food!
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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 that combines tender, seasoned chicken thighs with a rich mushroom and onion gravy. Cooked egg noodles are tossed in the luscious sauce for a hearty, satisfying meal perfect for family dinners or cozy nights in.
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 Sauce
- 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
Others
- 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. Once done, drain thoroughly and transfer them to a bowl to prevent overcooking while you prepare the rest of the dish.
- Cook the Chicken: Pat chicken thighs dry, then evenly season both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle flour over the chicken, pressing it to coat all sides well. Heat oil in a skillet over medium heat and once hot, add the chicken. Cook for about 5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until fully cooked through. Remove from the skillet and let rest before slicing into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the butter; allow it to melt completely. Add the sliced mushrooms and diced onion, sautéing for 3-5 minutes until softened and lightly browned. Stir in minced garlic and cook for an additional 1-2 minutes. Gradually pour in the chicken broth, scraping the skillet bottom to deglaze and incorporate all the browned bits. Add the heavy cream and let the sauce cook for about 5 minutes until it thickens slightly. Remove the skillet from heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until the sauce is smooth and creamy.
- Combine and Serve: Add the sliced chicken and cooked noodles back to the skillet with the gravy. Toss everything gently to coat the noodles and chicken evenly with the creamy mushroom sauce. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Chicken thighs are preferred for their tenderness and flavor, but boneless skinless chicken breasts can be used if preferred.
- To make the dish lighter, substitute heavy cream with half-and-half or Greek yogurt but expect a thinner sauce and slight tanginess.
- Use gluten-free flour and noodles to make this recipe gluten-free.
- Ensure you do not overcook the noodles; they should be slightly underdone before mixing to avoid mushiness after tossing with sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
