Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. The rich, creamy sauce coats tender chicken and earthy mushrooms, served over egg noodles. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Korean BBQ Meatball Rice Bowls and Creamy Strawberry Swirl Cheesecake.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Better than takeout, this recipe is perfect for busy weeknights.
- The creamy sauce is rich, velvety, and full of flavor.
- Egg noodles soak up the sauce, making every bite delicious.
- It's a family favorite that's easy to customize with your favorite veggies.
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.
- chicken breasts
- mushrooms
- onion
- egg noodles
- sour cream
- garlic
- dried thyme
- bay leaf
- salt
- pepper
- Worcestershire sauce
- Optional: fresh parsley
- Optional: crispy bacon bits
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- mushrooms: Baby bella or cremini mushrooms are ideal for this recipe.
đź›’ Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- Non-Stick Skillet — Prevents chicken and mushrooms from sticking, ensuring 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 1/2 teaspoon of thyme. Cook in a non-stick skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, add mushrooms and onions. Cook until mushrooms release their moisture and onions are translucent. Stir in garlic, bay leaf, and remaining thyme. Cook for 1 minute.
- Step 3: Stir in flour, then gradually pour in chicken broth. Bring to a simmer, then reduce heat to low. Stir in Worcestershire sauce and sour cream. Simmer for 5 minutes.
- Step 4: Slice chicken breasts and add them back to the skillet. Stir to combine with the sauce. Cook for an additional 2-3 minutes.
- Step 5: Cook egg noodles according to package instructions. Drain and add to the skillet, tossing to combine with the chicken and sauce. Serve hot, garnished with fresh parsley or crispy bacon bits if desired.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- : For a richer sauce, use heavy cream instead of sour cream.
- Common mistake and fix: Don't let the sauce boil after adding sour cream to prevent curdling. If it happens, add a small amount of milk and stir until smooth.
- : To make this recipe gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
- : For a lighter version, use Greek yogurt instead of sour cream.
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 refrigerator for up to 3 days. Make-ahead tip: Prepare the chicken and mushroom mixture up to 1 day ahead. Store in the refrigerator and reheat in the skillet before adding the noodles.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a one-pot meal, cook the egg noodles directly in the skillet after removing the chicken. Add a little more broth if needed.
- Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and mushroom mixture up to 1 day ahead. Store in the refrigerator and reheat in the skillet before adding the noodles.
- 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 or milk. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-Quality Skillet — Ensures even heat distribution and prevents hot spots for perfectly cooked chicken and mushrooms. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- chicken breasts
- mushrooms
- onion
- egg noodles
- sour cream
Seasonings
- garlic
- dried thyme
- bay leaf
- salt
- pepper
- Worcestershire sauce
Optional Toppings
- fresh parsley
- crispy bacon bits
Instructions
- Step 1: Season chicken breasts with salt, pepper, and 1/2 teaspoon of thyme. Cook in a non-stick skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, add mushrooms and onions. Cook until mushrooms release their moisture and onions are translucent. Stir in garlic, bay leaf, and remaining thyme. Cook for 1 minute.
- Step 3: Stir in flour, then gradually pour in chicken broth. Bring to a simmer, then reduce heat to low. Stir in Worcestershire sauce and sour cream. Simmer for 5 minutes.
- Step 4: Slice chicken breasts and add them back to the skillet. Stir to combine with the sauce. Cook for an additional 2-3 minutes.
- Step 5: Cook egg noodles according to package instructions. Drain and add to the skillet, tossing to combine with the chicken and sauce. Serve hot, garnished with fresh parsley or crispy bacon bits if desired.
Notes
- Chef tip: For a one-pot meal, cook the egg noodles directly in the skillet after removing the chicken. Add a little more broth if needed.
- Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and mushroom mixture up to 1 day ahead. Store in the refrigerator and reheat in the skillet before adding the noodles.
- 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 or milk. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: Prepare the chicken and mushroom mixture up to 1 day ahead. Store in the refrigerator and reheat in the skillet before adding the noodles.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 10g
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 mushroom mixture up to 1 day ahead. Store in the refrigerator and reheat in the skillet before adding the noodles.
The sauce may have boiled after adding the sour cream. To fix, add a small amount of milk and stir until smooth.
Yes, using heavy cream will result in a richer, thicker sauce.
Use a gluten-free flour blend or cornstarch instead of all-purpose flour.
Yes, using Greek yogurt will result in a lighter, tangier 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!
