Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is a hearty, comforting dinner that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. The golden, creamy sauce is filled with tender chicken and mushrooms, and it’s perfect for a cozy dinner at home. Keep reading for my best tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Red Velvet Brownies with White Chocolate Drizzle and Refreshing Summer Gazpacho with Shrimp Ready in 15 Minutes.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- The rich, creamy sauce is made with real ingredients, not a can of soup.
- It's ready in just 30 minutes, making it a perfect weeknight dinner.
- The tender chicken and mushrooms make it a hearty, satisfying meal.
- It's a family favorite that's always requested for holidays and gatherings.
What You'll Need for Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- mushrooms
- egg noodles
- sour cream
- chicken broth
- onion
- garlic
- salt
- black pepper
- dried thyme
- bay leaves
- Worcestershire sauce
- Optional: fresh parsley
- Optional: grated Parmesan cheese
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and noodles perfectly in half the time. → See on Amazon
- Food Processor — Makes quick work of chopping onions and garlic. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken with salt, pepper, and thyme. Cook in a large skillet until browned, then set aside.
- Step 2: In the same skillet, cook onions, garlic, and mushrooms until softened. Stir in flour and cook for 1 minute.
- Step 3: Gradually add chicken broth, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened.
- Step 4: Stir in sour cream, Worcestershire sauce, and bay leaves. Return chicken to skillet and simmer until heated through.
- Step 5: Cook egg noodles according to package instructions. Serve chicken and sauce over noodles, garnished with fresh parsley and Parmesan cheese.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Common mistake and fix: Don't let the sauce boil after adding sour cream. It can cause it to curdle. Instead, simmer gently until heated through.
- Time-saving tip: Chop onions and garlic in the food processor for quick prep.
- Make-ahead tip: The sauce can be made ahead and reheated gently on the stove.
- Nutrition tip: Use low-sodium chicken broth and light sour cream to reduce sodium and calories.
Storing & Reheating Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead and reheated gently on the stove.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze cooked chicken and sauce separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a richer flavor, use chicken thighs instead of breasts.
- Best substitution: Use heavy cream instead of sour cream for a richer sauce.
- Make-ahead: The sauce can be made ahead and reheated gently on the stove.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
Cast Iron Skillet — Cooks chicken evenly and sears beautifully, giving it a great flavor. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- mushrooms
- egg noodles
- sour cream
- chicken broth
- onion
- garlic
Seasonings
- salt
- black pepper
- dried thyme
- bay leaves
- Worcestershire sauce
Optional Toppings
- fresh parsley
- grated Parmesan cheese
Instructions
- Step 1: Season chicken with salt, pepper, and thyme. Cook in a large skillet until browned, then set aside.
- Step 2: In the same skillet, cook onions, garlic, and mushrooms until softened. Stir in flour and cook for 1 minute.
- Step 3: Gradually add chicken broth, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened.
- Step 4: Stir in sour cream, Worcestershire sauce, and bay leaves. Return chicken to skillet and simmer until heated through.
- Step 5: Cook egg noodles according to package instructions. Serve chicken and sauce over noodles, garnished with fresh parsley and Parmesan cheese.
Notes
- Chef tip: For a richer flavor, use chicken thighs instead of breasts.
- Best substitution: Use heavy cream instead of sour cream for a richer sauce.
- Make-ahead: The sauce can be made ahead and reheated gently on the stove.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The sauce can be made ahead and reheated gently on the stove.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 850mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles FAQs
Yes, the sauce can be made ahead and reheated gently on the stove. The cooked chicken can also be made ahead and reheated in the oven or microwave.
The sauce may have boiled after adding the sour cream. To prevent this, simmer gently until heated through.
Yes, cooked chicken and sauce can be frozen separately for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, cook chicken and onions in a skillet, then transfer to the slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
A side of steamed vegetables or a green salad goes well with this dish.
A Warm Final Note
I can’t wait for you to try Creamy Chicken Stroganoff with Mushrooms and Egg Noodles and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
