Creamy Chicken Stroganoff with Egg Noodles Recipe

I absolutely love sharing this Creamy Chicken Stroganoff with Egg Noodles Recipe because it feels like a warm hug on a plate. The rich, velvety sauce combined with tender chunks of chicken and hearty egg noodles is just the kind of comfort food that turns any weeknight into a special occasion. When I first tried this recipe, I was amazed at how simple ingredients could come together to create something so deliciously satisfying.

You’ll find that this dish works perfectly for family dinners or when you want to impress guests without spending hours in the kitchen. The creamy sauce has just the right tang from the sour cream and a lovely depth from the Worcestershire and Dijon mustard. Trust me, once you make this Creamy Chicken Stroganoff with Egg Noodles Recipe, it will quickly become one of your go-to meals.

this Recipe

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Stroganoff with Egg Noodles Recipe plays a role in building the rich, classic flavor we all crave. I always recommend fresh mushrooms for that earthy depth and quality chicken thighs that stay juicy and tender.

• Chicken thighs: I prefer boneless and skinless for easy slicing and even cooking.
• Onion powder & garlic powder: Helps season the chicken evenly without clumps.
• Paprika: Adds a subtle smokiness and beautiful color.
• Salt & black pepper: Essential for enhancing the natural flavors.
• All-purpose flour: Coats the chicken to create a slightly crispy exterior and helps thicken the sauce.
• Canola or avocado oil: Choose oils with a high smoke point for perfect searing.
• Unsalted butter: Creates a rich base for sautéing mushrooms and onions.
• Baby bella mushrooms: Their meaty texture is ideal for stroganoff.
• Sweet onion: Adds a gentle sweetness that balances the savory sauce.
• Garlic cloves: Fresh garlic gives extra depth to the gravy.
• Chicken broth: The flavorful liquid foundation for the sauce.
• Heavy cream: Makes the sauce luxuriously smooth and creamy.
• Worcestershire sauce: Adds savory umami notes that bring the dish together.
• Dijon mustard: A tangy touch that brightens the flavor.
• Sour cream: Stirred in at the end for that signature Stroganoff creaminess.
• Wide egg noodles: The perfect sturdy pasta to soak up every bit of the sauce.
• Fresh parsley: Optional, but it adds a fresh pop of color and brightness on top.

Variations

I love how versatile this Creamy Chicken Stroganoff with Egg Noodles Recipe is-there s always room for your personal twist! Over the years, I ve played around with adding veggies or swapping proteins depending on what I have on hand, and it always turns out great.

• For a lighter version: I sometimes swap heavy cream for half-and-half and reduce the sour cream, resulting in a lighter but still creamy sauce.
• Adding vegetables: Mushrooms are a must, but adding spinach or peas towards the end makes it even more colorful and nutritious.
• Protein swaps: Turkey or chicken breasts work just as well if you prefer leaner meat.
• Dairy-free alternative: I ve tried using coconut cream and dairy-free sour cream-just adjust seasonings to taste!

How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe

Step 1: Cook the Egg Noodles Perfectly

Bring a large pot of salted water to a rolling boil and cook your wide egg noodles according to the package directions-usually about 7-9 minutes. I like to drain them thoroughly and then toss them with a little butter or oil to keep them from sticking while I finish the rest of the dish. This way, your noodles stay tender and ready to soak up all that luscious sauce.

Step 2: Season and Sear the Chicken

Pat the chicken thighs dry-that s important to get a beautiful golden crust-and season both sides well with onion powder, garlic powder, paprika, salt, and pepper. Then, sprinkle the flour over the chicken, pressing it in gently so it sticks. Heat your skillet over medium heat, add oil, and once it s shimmering hot, lay the chicken in carefully. Cook about 5 minutes on the first side without moving it; this step is key to getting that golden sear. Flip the chicken over and cook another 3-4 minutes until fully cooked and golden brown. Remove it to a cutting board to rest while you make the sauce.

Step 3: Build the Creamy Mushroom Gravy

Crank the heat up to medium-high and melt your butter in the same skillet-the flavorful browned bits left behind from the chicken are pure gold. Add your sliced baby bella mushrooms and diced sweet onion, sautéing until they soften and get a bit caramelized, about 3-5 minutes. Toss in the minced garlic and cook for another minute until fragrant, then slowly pour in the chicken broth while scraping the skillet s bottom to loosen those browned bits. Stir in the heavy cream and let the sauce bubble gently for 5 minutes, thickening just a touch. Remove the pan from heat before swirling in sour cream, Dijon mustard, and Worcestershire sauce-this prevents curdling and keeps your sauce perfectly smooth.

Step 4: Combine and Serve

Slice your rested chicken into bite-sized pieces, then add the chicken and cooked egg noodles right into the skillet with your creamy sauce. Gently toss everything together so the noodles are well coated and the chicken spreads evenly. Serve it steaming hot, topped with a sprinkle of chopped fresh parsley if you like a fresh, vibrant finish. I love this part-it s like a little celebration of all the flavors coming together!

How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe

Garnishes

I almost always finish this stroganoff with a sprinkle of fresh chopped parsley-it adds a lovely fresh contrast to the creamy sauce. Sometimes, a few twists of freshly cracked black pepper or even a light dusting of smoked paprika on top can elevate the dish’s visual appeal and flavor. If you like a little tang, a small dollop of sour cream or crème fraîche on each plate can also be delightful.

Side Dishes

I usually keep side dishes simple since the stroganoff is filling, but a crisp green salad with a light vinaigrette is my go-to. Roasted or steamed green beans and buttered peas are nice warm veggie sides that complement the richness. Occasionally, I serve it alongside roasted carrots or a garlic bread slice to soak up every bit of the sauce.

Creative Ways to Present

For special occasions, I like serving this stroganoff in shallow bowls garnished with extra parsley and a lemon wedge on the side-it brings a nice brightness if guests want to add a splash. Another fun idea is plating the stroganoff atop a bed of wilted spinach or kale for color and texture contrast. You can also sprinkle toasted almonds or crispy fried onions on top for an unexpected crunchy bite.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Stroganoff with Egg Noodles keeps quite well in an airtight container in the fridge for up to 3 days. I find it tastes better the next day after the flavors have melded together, so it makes a great next-day lunch or dinner. Just be sure to store the noodles and sauce together to keep them moist.

Freezing

I ve frozen this dish a couple of times with good results-just let it cool completely and portion it into freezer-safe containers. When thawing, I recommend moving it to the refrigerator overnight before reheating gently on the stove, adding a splash of broth or cream if needed to loosen up the sauce. The texture of noodles sometimes softens a bit after freezing, so it s best to enjoy within 1-2 months.

Reheating

Reheating is simple: I warm leftovers on medium-low heat in a skillet, stirring occasionally to prevent sticking. Adding a little splash of chicken broth or cream helps refresh the sauce s creaminess. Avoid the microwave if you want to keep the sauce smooth, but it s fine in a pinch. Heating slowly keeps the chicken tender and the sauce luscious.

FAQs

Final Thoughts

This Creamy Chicken Stroganoff with Egg Noodles Recipe holds a dear place in my heart as a go-to comfort meal that s both easy and impressive. I hope you enjoy making it as much as I do-it s a recipe I confidently serve to friends and family, knowing it will satisfy every time. Give it a try, add your own touch, and watch how quickly it becomes a favorite in your kitchen too!

Creamy Chicken Stroganoff with Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 76 reviews

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Frying
• Cuisine: American

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Description

This Chicken Stroganoff recipe features tender, pan-fried chicken thighs in a creamy mushroom and onion sauce served over wide egg noodles. A comforting and hearty dish combining rich flavors with a velvety texture, perfect for a satisfying family meal.

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Ingredients

Units USM Scale 1x2x3x

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)

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Instructions

1. Cook the Noodles: Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain thoroughly and transfer to a bowl to prevent overcooking.
2. Cook the Chicken: Pat the chicken thighs dry and season evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle flour over the chicken, pressing to coat all sides. Heat oil in a skillet over medium heat; once hot, add chicken. Cook about 5 minutes until golden brown on one side, flip and cook 3-4 minutes more until fully cooked. Remove and let rest before slicing.
3. Make the Gravy: Increase skillet heat to medium-high. Add butter and melt completely. Sauté sliced mushrooms and diced onion for 3-5 minutes until softened and lightly browned. Add minced garlic and cook an additional 1-2 minutes. Gradually stir in chicken broth, scraping the skillet bottom to deglaze. Add heavy cream and cook for around 5 minutes until slightly thickened. Remove from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth.
4. Combine and Serve: Slice chicken into 1-inch pieces. Add chicken and cooked noodles to the skillet with the gravy, tossing gently to evenly coat. Serve immediately, garnished with chopped parsley if desired.

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Notes

• Chicken Cooking Time: Ensure chicken reaches an internal temperature of 165°F to guarantee it’s safely cooked.
• Sauce Consistency: If too thick, thin with chicken broth or cream; if too thin, create a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and stir in to thicken.
• Sour Cream Addition: Always remove skillet from heat before adding sour cream to prevent curdling.

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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