If you’re looking for the ultimate comfort food that combines tender chicken, earthy mushrooms, and a luxuriously creamy sauce, look no further than Creamy Chicken Stroganoff with Egg Noodles. This dish is a weeknight hero and a dinner party favorite all in one, thanks to its luscious texture, hearty flavors, and the way it clings perfectly to every swirl of egg noodles. With just the right balance of richness and tang, it’s a meal that feels both indulgent and approachable, earning its place as a beloved classic you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in Creamy Chicken Stroganoff with Egg Noodles has a special job, working together to create a dish with incredible depth, velvety sauce, and irresistible aroma. Here’s what you’ll need, along with a few tips for bringing out the best in each element.
- Chicken breasts: Boneless, skinless pieces cook quickly and stay juicy; cut them into bite-sized chunks for even cooking and easy eating.
- Salt and black pepper: Seasoning at every stage ensures maximum flavor in every bite.
- Olive oil: This provides a golden sear on the chicken and helps build flavor right from the start.
- Unsalted butter: Adds richness and helps sauté the aromatics without overpowering them.
- Onion: A finely chopped onion brings sweetness and depth to the base of your stroganoff.
- Garlic: Two cloves, minced, create that signature savory aroma and a little punch.
- Cremini or white mushrooms: Sliced mushrooms add earthiness and a meaty texture to the sauce.
- All-purpose flour: Just a tablespoon thickens the sauce, giving it that signature creamy body.
- Chicken broth: This forms the backbone of the sauce, adding savory depth without heaviness.
- Worcestershire sauce: Just a splash brings a subtle tang and umami boost.
- Dijon mustard: A teaspoon wakes up all the other flavors and adds gentle heat.
- Sour cream: Creamy and just a little tangy, it’s essential for authentic stroganoff flavor.
- Heavy cream: A touch of heavy cream creates that extra-silky finish everyone loves.
- Wide egg noodles: These are perfect for soaking up all the sauce; cook them just until tender.
- Fresh parsley: Chopped parsley adds a bright, fresh finish and a pop of color for serving.
How to Make Creamy Chicken Stroganoff with Egg Noodles
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken pieces with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat; once shimmering, add the chicken. Let it cook undisturbed at first for a beautiful golden crust, then stir to finish cooking evenly. After about 5–7 minutes, the chicken should be browned and cooked through—scoop it out and set aside on a plate. This step locks in all those savory juices and forms the base of the flavor for your Creamy Chicken Stroganoff with Egg Noodles.
Step 2: Sauté the Aromatics
In the same skillet, lower the heat a bit and melt the butter. Toss in the finely chopped onion and minced garlic. Sauté for 2–3 minutes, stirring frequently, until the onion is translucent and the kitchen smells amazing. This aromatic base sets the stage for the layers of flavor to come.
Step 3: Cook the Mushrooms
Add your sliced mushrooms to the skillet, stirring to coat them in the buttery onion goodness. Let the mushrooms cook undisturbed for a couple of minutes, then stir occasionally until they’re browned and tender—about 5 minutes in total. The mushrooms will soak up all the flavor and add a hearty, meaty note to your Creamy Chicken Stroganoff with Egg Noodles.
Step 4: Thicken the Sauce
Sprinkle the all-purpose flour evenly over the mushroom mixture. Stir well to coat everything, letting the flour cook for a minute to get rid of any raw taste. Slowly pour in the chicken broth while stirring constantly, ensuring a smooth, lump-free sauce that will thicken as it simmers.
Step 5: Add Flavor Boosters
Now, stir in the Worcestershire sauce and Dijon mustard. These two ingredients might seem small, but they pack a punch—bringing depth, tang, and just a hint of spice. Mix them well into the thickening sauce so every bite of your Creamy Chicken Stroganoff with Egg Noodles has the perfect balance.
Step 6: Make it Creamy
Lower the heat and stir in the sour cream and heavy cream. The sauce will instantly become rich and velvety, with a lovely pale golden color. Return the cooked chicken (and any juices from the plate) to the skillet, and let everything simmer gently for 3–4 minutes to meld together.
Step 7: Cook and Combine the Noodles
While the sauce is coming together, cook your egg noodles according to package instructions until just tender. Drain well, then toss the hot noodles directly into the skillet with the creamy stroganoff sauce. Give everything a good stir so the noodles are coated in that luscious, savory sauce.
Step 8: Finish and Serve
Spoon the creamy chicken and noodles onto plates or into bowls, and sprinkle generously with chopped fresh parsley. The bright green makes the whole dish pop and adds a fresh contrast to the richness of the sauce. Your Creamy Chicken Stroganoff with Egg Noodles is ready to enjoy!
How to Serve Creamy Chicken Stroganoff with Egg Noodles
Garnishes
Nothing beats a flourish of fresh parsley on top of your stroganoff. If you’re feeling extra fancy, a dusting of freshly cracked black pepper or a sprinkle of paprika adds both color and a little kick. A few extra sautéed mushrooms on top can also make each serving look restaurant-worthy.
Side Dishes
Creamy Chicken Stroganoff with Egg Noodles is truly a meal in itself, but it pairs beautifully with a crisp green salad tossed in lemony vinaigrette. Steamed green beans or roasted asparagus also make lovely, simple sides that cut through the richness and brighten up your plate.
Creative Ways to Present
For a twist, try serving stroganoff in individual ramekins or shallow bowls, topped with a swirl of sour cream and a sprig of parsley. You can even spoon it over mashed potatoes or fluffy rice for a comforting change. For gatherings, serve it family-style in a big, beautiful serving dish so everyone can help themselves to generous portions of Creamy Chicken Stroganoff with Egg Noodles.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen as they sit, making next-day lunches just as delicious—if not better! Just let everything cool before storing to maintain the sauce’s creamy texture.
Freezing
While Creamy Chicken Stroganoff with Egg Noodles can be frozen, the sauce may separate slightly upon thawing due to the dairy. For best results, freeze the chicken and mushroom sauce separately from the noodles. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Stir occasionally to avoid scorching, and wait until it’s just heated through for the best flavor and texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring even more flavor and richness to Creamy Chicken Stroganoff with Egg Noodles. Just cut them into bite-sized pieces and cook as directed for juicy, tender results.
What can I substitute for sour cream?
If you want to lighten the dish or don’t have sour cream on hand, plain Greek yogurt works well and still provides that signature tangy finish.
How do I make the sauce thicker?
Simply simmer the stroganoff sauce for a few extra minutes after adding the cream, or add an extra half tablespoon of flour when sautéing the mushrooms to reach your preferred thickness.
Is it possible to make this gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free noodles. The rest of the ingredients in Creamy Chicken Stroganoff with Egg Noodles are naturally gluten-free.
Can I prepare this dish ahead of time?
You can make the sauce a day in advance and refrigerate it. Simply cook the noodles when you’re ready to eat, then reheat the sauce gently and combine everything before serving for maximum freshness.
Final Thoughts
I hope you feel inspired to bring the comfort and satisfaction of Creamy Chicken Stroganoff with Egg Noodles into your own kitchen. It’s a dish that always gets rave reviews at my table, and I’m sure it’ll earn a spot in your regular dinner rotation, too. Give it a try—you’ll be amazed how easy and utterly delicious homemade stroganoff can be!
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Creamy Chicken Stroganoff with Egg Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Chicken Stroganoff with Egg Noodles is a comforting and easy-to-make American classic featuring tender chicken breast pieces cooked in a rich mushroom and sour cream sauce, served over wide egg noodles and garnished with fresh parsley. Perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz cremini or white mushrooms, sliced
Sauce Ingredients
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 1/4 cup heavy cream
Pasta
- 12 oz wide egg noodles
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until they are browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside.
- Sauté Aromatics and Mushrooms: In the same skillet, melt the unsalted butter. Add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant. Add the sliced mushrooms and cook them until they are browned and tender, approximately 5 minutes.
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat everything evenly. Slowly pour in the chicken broth while stirring constantly, allowing the sauce to thicken. Stir in Worcestershire sauce and Dijon mustard for flavor. Then fold in the sour cream and heavy cream, stirring until the sauce is smooth and creamy.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the skillet with the sauce. Simmer everything together for 3 to 4 minutes until the chicken is heated through and the sauce is well blended and creamy.
- Cook the Egg Noodles: While the sauce simmers, cook the egg noodles according to the package instructions until al dente. Drain the noodles well.
- Serve: Toss the drained egg noodles with the creamy chicken stroganoff sauce in the skillet or a serving dish. Garnish generously with chopped fresh parsley. Serve hot for a comforting and hearty meal.
Notes
- For a richer flavor, substitute chicken thighs instead of chicken breasts.
- You can swap sour cream with Greek yogurt to lighten the dish.
- If you prefer a thicker sauce, simmer the stroganoff a few minutes longer after adding the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 130 mg
