Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the secret to perfectly tender chicken and a velvety, not-watery sauce. This cozy dish is better than takeout and my family begs for it. If you love recipes like this, you’ll also enjoy Easy Banana Peanut Butter Oat Smoothie Bowl Recipe and Dr Pepper Brownies with Rich Chocolate Sauce Recipe.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Better than takeout taste at home
- Ready in just 30 minutes
- Creamy, not-watery sauce every time
- Perfectly tender chicken and mushrooms
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
- mushroom broth (or more chicken broth)
- onion
- garlic
- salt
- black pepper
- thyme
- bay leaf
- paprika
- dijon mustard
- worcestershire sauce
- Optional: fresh parsley
- Optional: chopped green onions
📝 Ingredient Notes
- chicken broth: Use low-sodium if possible.
- mushroom broth: Substitute with more chicken broth if needed.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- High-quality non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a skillet over medium-high heat until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook onions, garlic, and mushrooms until softened. Stir in thyme, bay leaf, and Dijon mustard. Cook for 1 minute.
- Step 3: Add chicken broth, mushroom broth (if using), and Worcestershire sauce. Bring to a boil, then reduce heat and let simmer for 5 minutes.
- Step 4: Stir in sour cream until well combined. Add cooked chicken back into the skillet. Cook egg noodles according to package instructions and serve with the creamy chicken stroganoff.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- : Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Common mistake and fix: Avoid adding cold sour cream directly to the hot skillet. Instead, temper it by stirring some hot broth into the sour cream before adding it back to the skillet.
- : For a richer flavor, use a combination of chicken and mushroom broth.
- : Add a splash of milk to the sauce if it becomes too thick.
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 for up to 3 days. Make-ahead tip: Prepare the chicken and sauce up to 1 day ahead. Reheat in the skillet before serving with cooked egg noodles.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions 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 quicker cooking time, slice the chicken breasts horizontally into cutlets before cooking.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more tender result.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce becomes too thick, add a splash of milk or chicken broth to thin it out.
Want to level up this recipe?
High-quality wooden spoon — Ideal for stirring and combining ingredients in the skillet. → 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
- mushroom broth (or more chicken broth)
- onion
- garlic
Seasonings
- salt
- black pepper
- thyme
- bay leaf
- paprika
- dijon mustard
- worcestershire sauce
Optional Toppings
- fresh parsley
- chopped green onions
Instructions
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a skillet over medium-high heat until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook onions, garlic, and mushrooms until softened. Stir in thyme, bay leaf, and Dijon mustard. Cook for 1 minute.
- Step 3: Add chicken broth, mushroom broth (if using), and Worcestershire sauce. Bring to a boil, then reduce heat and let simmer for 5 minutes.
- Step 4: Stir in sour cream until well combined. Add cooked chicken back into the skillet. Cook egg noodles according to package instructions and serve with the creamy chicken stroganoff.
Notes
- Chef tip: For a quicker cooking time, slice the chicken breasts horizontally into cutlets before cooking.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more tender result.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce becomes too thick, add a splash of milk or chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions 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: Prepare the chicken and sauce up to 1 day ahead. Reheat in the skillet before serving with cooked egg noodles.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles FAQs
Yes, prepare the chicken and sauce up to 1 day ahead. Reheat in the skillet before serving with cooked egg noodles.
Adding cold sour cream directly to the hot skillet can cause the sauce to become watery. Instead, temper the sour cream by stirring some hot broth into it before adding it back to the skillet.
Yes, substitute the sour cream with an equal amount of heavy cream for a richer, thicker sauce.
Yes, cook the chicken and mushrooms in the skillet as directed, then transfer to the slow cooker with the broth and seasonings. Cook on low for 4-6 hours. Stir in sour cream before serving.
Serve this creamy chicken stroganoff with egg noodles, mashed potatoes, or crusty bread to soak up the sauce.
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!
