Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is a cozy, comforting dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy sauce. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing White Christmas Mojitos with Coconut and Mint and Garlic Roasted Cabbage Steaks with Smoky Spices.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Rich, creamy sauce that's not too heavy
- Tender chicken and earthy mushrooms in every bite
- Easy to make and ready in under 30 minutes
- Comforting and satisfying, perfect for chilly nights
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 (optional)
- butter
- olive oil
- onion powder
- garlic powder
- salt
- black pepper
- dijon mustard
- worcestershire sauce
- paprika (optional, for color)
- fresh parsley (for garnish)
- Optional: sour cream (for serving)
- Optional: fresh parsley (for garnish)
đź“ť Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
- mushroom broth: If you don't have mushroom broth, you can use all chicken broth or vegetable broth.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and noodles perfectly in one pot, saving time and cleanup. → See on Amazon
- Cast iron skillet — Distributes heat evenly for perfect searing and cooking. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with onion powder, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, add chicken, and cook until browned and cooked through. Remove chicken, set aside.
- Step 2: In the same skillet, add butter, melt, and sauté sliced mushrooms until they release their moisture and begin to brown. Add minced garlic and cook for another minute.
- Step 3: Stir in flour, cook for a minute, then whisk in chicken broth, mushroom broth (if using), and Dijon mustard. Bring to a simmer and cook until the sauce thickens slightly.
- Step 4: Stir in Worcestershire sauce, paprika (if using), and sour cream. Add cooked chicken back to the skillet, along with cooked egg noodles. Toss to combine and coat everything in the sauce.
- Step 5: Serve hot, garnished with fresh parsley and a dollop of sour cream if desired.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Common mistake and fix: Adding cold chicken broth to the skillet can cause the sauce to seize up. To fix this, temper the broth by whisking it into a small amount of the hot skillet drippings before adding it to the skillet.
- Tip: For a smoother sauce, use an immersion blender to blend the sauce briefly before adding the chicken and noodles back to the skillet.
- Tip: To make this recipe gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
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: You can make the chicken and sauce ahead of time and reheat before adding the cooked egg noodles.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°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 richer sauce, use heavy cream instead of sour cream.
- Best substitution: You can substitute the chicken with sliced steak or pork tenderloin.
- Make-ahead: You can cook the chicken and mushrooms ahead of time and reheat before adding the cooked egg noodles.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a little more chicken broth or milk.
Want to level up this recipe?
Immersion blender — Makes quick work of blending soups and sauces right in the pot or 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 (optional)
- butter
- olive oil
Seasonings
- onion powder
- garlic powder
- salt
- black pepper
- dijon mustard
- worcestershire sauce
- paprika (optional, for color)
- fresh parsley (for garnish)
Optional Toppings
- sour cream (for serving)
- fresh parsley (for garnish)
Instructions
- Step 1: Season chicken breasts with onion powder, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat, add chicken, and cook until browned and cooked through. Remove chicken, set aside.
- Step 2: In the same skillet, add butter, melt, and sauté sliced mushrooms until they release their moisture and begin to brown. Add minced garlic and cook for another minute.
- Step 3: Stir in flour, cook for a minute, then whisk in chicken broth, mushroom broth (if using), and Dijon mustard. Bring to a simmer and cook until the sauce thickens slightly.
- Step 4: Stir in Worcestershire sauce, paprika (if using), and sour cream. Add cooked chicken back to the skillet, along with cooked egg noodles. Toss to combine and coat everything in the sauce.
- Step 5: Serve hot, garnished with fresh parsley and a dollop of sour cream if desired.
Notes
- Chef tip: For a richer sauce, use heavy cream instead of sour cream.
- Best substitution: You can substitute the chicken with sliced steak or pork tenderloin.
- Make-ahead: You can cook the chicken and mushrooms ahead of time and reheat before adding the cooked egg noodles.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a little more chicken broth or milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°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: You can make the chicken and sauce ahead of time and reheat before adding the cooked egg noodles.
Nutrition Per Serving
- Calories: 470
- Protein: 38g
- Fat: 21g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 650mg
- Cholesterol: 110mg
- 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, you can make the chicken and sauce ahead of time and reheat before adding the cooked egg noodles.
Adding cold chicken broth to the skillet can cause the sauce to seize up. To fix this, temper the broth by whisking it into a small amount of the hot skillet drippings before adding it to the skillet.
Yes, you can use frozen mushrooms. Just make sure to thaw and drain them before using.
Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. You can also reheat in the microwave, but stir halfway through to ensure even heating.
To make this recipe gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
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!
