If you’ve been searching for a cozy, comforting dinner that feels just as special as it tastes, then this Creamy Chicken Stroganoff with Egg Noodles Recipe is exactly what you need. I absolutely love how this dish combines tender, golden chicken pieces with a rich, velvety sauce full of mushrooms and just the right tang from sour cream. The egg noodles soak up all that luscious sauce, making each bite wonderfully satisfying.
When I first tried this recipe, it instantly became a family favorite for weeknight meals and weekend dinners alike. What makes it truly worth trying is how it hits all the right notes — creamy, savory, with a little depth from Dijon mustard and Worcestershire sauce that makes it stand out from your average pasta dish. Plus, it’s straightforward enough that you won’t feel overwhelmed in the kitchen, even if you’re just starting out!
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The sauce balances cream, sour cream, and mushrooms for an indulgent yet approachable taste.
- Perfect Weeknight Meal: Ready in just about 40 minutes, it’s easy enough for busy evenings but impressive enough to serve guests.
- Kid-Friendly Comfort Food: My family goes crazy for this! The mild, creamy sauce is a hit with kids and adults alike.
- Simple Ingredients, Maximum Impact: No fancy or hard-to-find items, just pantry staples turned into magic.
Ingredients You’ll Need
These ingredients come together like old friends — chicken thighs stay tender and juicy, while mushrooms and onions boost the savory depth of the sauce. Using wide egg noodles lets you scoop up plenty of creamy goodness every time.
- Chicken thighs: I prefer boneless and skinless for quick cooking and easy slicing later.
- Onion powder, garlic powder, paprika: These simple spices are my go-to for seasoning the chicken with just the right punch.
- All-purpose flour: Helps to create a light coating on the chicken for a subtle crust and aids in thickening the sauce.
- Canola or avocado oil: Both oils have a high smoke point, perfect for frying chicken to golden perfection.
- Unsalted butter: Adds richness to the mushroom and onion sauté — don’t skip this step!
- Baby bella mushrooms: Their meaty texture really elevates the stroganoff sauce.
- Sweet onion: Adds a gentle sweetness that balances the savoriness.
- Garlic cloves: Fresh garlic always beats pre-minced for flavor punch.
- Chicken broth: The base liquid that keeps the sauce light yet flavorful.
- Heavy cream: The secret to that ultra-creamy sauce you’ll want to savor.
- Worcestershire sauce & Dijon mustard: These two give the sauce a delicious tang and depth.
- Sour cream: Added off the heat to prevent curdling, it adds a silky tang that defines stroganoff.
- Wide egg noodles: Their broad surface area holds the sauce amazingly well.
- Fresh parsley: Optional, but I love the freshness and color it brings as a garnish.
Variations
I like to switch things up depending on what I have on hand or the mood we’re in. Feel free to make this creamy chicken stroganoff your own—you’ll discover your favorite tweaks in no time!
- Mushroom Mix: Try combining cremini, shiitake, or even portobello mushrooms for a deeper, earthier flavor — I love the texture variety this brings.
- Protein Swap: Occasionally I use chicken breast or even leftover rotisserie chicken; just adjust cooking times to avoid drying out the meat.
- Dairy-Free: Substitute coconut cream or cashew cream and use dairy-free sour cream alternatives to make this stroganoff allergy-friendly.
- Spicy Kick: Add a pinch of smoked paprika or cayenne to the seasoning mix if you like a little heat — my husband enjoys this twist!
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles Perfectly
Start by bringing a large pot of salted water to a boil and cooking your wide egg noodles according to the package instructions. I always taste a noodle a minute before the timer goes off to ensure they stay perfectly al dente — you don’t want mushy noodles here. Once cooked, drain thoroughly and toss with a little butter or oil to keep them from sticking. Set them aside while you prepare the rest of the dish.
Step 2: Season and Brown the Chicken
Pat your chicken thighs dry to get a nice sear. Season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Lightly coat each piece with flour — this will help develop a golden crust and give your sauce body later. Heat oil in a skillet over medium heat until shimmering, then place the chicken carefully in the pan. Let it cook undisturbed about 5 minutes to build a golden crust, then flip and cook another 3–4 minutes until fully cooked. Don’t rush this; a good sear makes a big difference! Transfer chicken to a cutting board and let it rest for a few minutes before slicing.
Step 3: Build Your Flavorful Stroganoff Sauce
Turn the heat up to medium-high and melt the butter in the same skillet, scraping up those browned bits left behind from the chicken (they’re full of flavor!). Add sliced mushrooms and diced onions, sautéing until soft and golden — about 3 to 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Gradually pour in chicken broth, scraping the pan to deglaze and lift all that goodness into your sauce. Next, stir in the heavy cream and simmer for about 5 minutes until your sauce thickens slightly and becomes luscious. Remove the skillet from heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until silky and smooth — this step is key so your sauce doesn’t curdle.
Step 4: Combine Everything and Serve
Slice your rested chicken into bite-sized strips or cubes. Add the chicken and cooked egg noodles back to the skillet with your creamy sauce, gently tossing until everything is thoroughly coated and heated through. Plate it up and, if you like, sprinkle chopped fresh parsley on top for a bright finish. Serve immediately and prepare to be delighted!
Pro Tips for Making Creamy Chicken Stroganoff with Egg Noodles Recipe
- Get That Golden Crust: Pat your chicken dry and don’t move it too soon in the pan to ensure perfect browning.
- Add Sour Cream Off Heat: To keep the sauce silky, always stir in sour cream after removing the pan from heat.
- Don’t Overcook Noodles: Set a timer and drain your noodles promptly to avoid mushy results — they’ll finish cooking a bit when combined with the sauce.
- Thicken Sauce as Needed: If your sauce is too thin, mix a teaspoon of cornstarch with cold water and stir it in, cooking gently until thickened.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
I always top this stroganoff with a sprinkle of fresh parsley — it adds a lovely pop of color and a mild herbal note that brightens the rich sauce beautifully. If you want to get fancy, a little grated Parmesan can also add an extra layer of flavor.
Side Dishes
This recipe stands well on its own thanks to the hearty noodles, but if you want something green on the side, I recommend simple steamed broccoli or a crisp mixed green salad to balance the richness. Roasted carrots or sautéed green beans are also great choices for a colorful plate.
Creative Ways to Present
For special occasions, I like to plate this dish in individual shallow bowls or wide pasta plates, then garnish with a sprig of fresh thyme or rosemary. Another fun twist is serving the stroganoff over mashed potatoes instead of egg noodles for a cozy, indulgent take.
Make Ahead and Storage
Storing Leftovers
I always let leftover stroganoff cool completely before transferring it to an airtight container. Stored in the fridge, it keeps beautifully for up to 3 days. Just know the noodles will soak up some sauce as it rests, so you might want to loosen it slightly when reheating.
Freezing
While I usually freeze the sauce and chicken separately from the noodles to maintain texture, this dish freezes well if packaged properly in airtight containers. Defrost overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat, I prefer warming on the stovetop over low heat, adding a splash of chicken broth or water to bring back that creamy consistency. Microwaving works too—just heat in short bursts and stir to evenly distribute the heat without drying it out.
FAQs
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Can I use chicken breast instead of thighs in this Creamy Chicken Stroganoff with Egg Noodles Recipe?
Absolutely! Chicken breast can be used, but it cooks faster and dries out more easily than thighs. Be sure to watch your cooking time closely and consider slicing the breast thinly before cooking to maintain tenderness.
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What can I substitute if I don’t have sour cream?
Greek yogurt is a great substitute for sour cream here; just add it off the heat to prevent curdling, just like sour cream. Alternatively, crème fraîche can be used if you have it on hand.
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Can I make this recipe gluten-free?
Yes, by swapping all-purpose flour for a gluten-free flour blend and using gluten-free egg noodles or another gluten-free pasta, you can enjoy this stroganoff gluten-free without sacrificing flavor.
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How do I prevent the sauce from curdling?
The key is to remove the skillet from heat before stirring in the sour cream. Adding it to a hot pan can cause curdling, so letting the sauce cool slightly protects its smooth, creamy texture.
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What kind of noodles work best for this stroganoff?
Wide egg noodles are traditional because they hold the sauce beautifully. However, pappardelle, tagliatelle, or even fettuccine can be delicious substitutes depending on what you have.
Final Thoughts
Honestly, this Creamy Chicken Stroganoff with Egg Noodles Recipe has become one of those go-to dishes I rely on whenever I want comfort food that feels a bit elevated — rich, flavorful, and made with ingredients you probably already have in your kitchen. I love how versatile it is and how it never fails to bring smiles around the table. I hope you give it a try soon and make it your own family favorite too!
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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 Chicken Stroganoff recipe features tender chicken thighs cooked to golden perfection, simmered in a creamy mushroom and onion gravy, served over wide egg noodles. It’s a comforting and flavorful dish that combines hearty ingredients with a rich, savory sauce, perfect for a satisfying family meal.
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 thoroughly, transfer to a bowl, and set aside to prevent overcooking.
- Cook the Chicken: Pat chicken thighs dry using a paper towel and season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle flour over the chicken, pressing gently to adhere. Heat a skillet over medium heat and add oil. Once hot, place chicken in skillet and cook for about 5 minutes on one side until golden brown. Flip and cook another 3-4 minutes until fully cooked and golden. Remove chicken from skillet and let rest on a cutting board before slicing.
- Make the Gravy: Increase skillet heat to medium-high and add butter. When melted, add sliced mushrooms and diced onions. Sauté for 3-5 minutes until softened and lightly browned. Add minced garlic and cook for 1-2 more minutes. Gradually add chicken broth, scraping the skillet bottom to deglaze and incorporate flavorful bits. Stir while adding. Pour in heavy cream and cook for about 5 minutes until gravy thickens slightly. Remove skillet from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth and combined.
- Combine and Serve: Slice chicken into 1-inch cubes or strips. Add cooked chicken and egg noodles to the skillet and gently toss to coat everything evenly in the sauce. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Chicken Cooking Time: Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Sauce Consistency: Thin sauce with a splash of chicken broth or heavy cream if too thick. Thicken by stirring in a slurry of 1 tablespoon cornstarch and 1 tablespoon water if too thin.
- Sour Cream Addition: Remove skillet from heat before adding sour cream to prevent curdling.
