There is something truly comforting and indulgent about this Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Recipe that makes it an absolute favorite for cozy dinners. Tender chicken thighs cooked to golden perfection nestle in a rich, velvety mushroom sauce that’s bursting with flavor, all served over soft, buttery egg noodles. This dish brings together hearty ingredients and simple techniques to create a meal that feels fancy yet remains totally approachable, perfect for sharing with family or friends on any weeknight.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this dish, and luckily, they are all straightforward pantry and fridge staples. Each component plays an essential role, from the juicy chicken thighs that provide rich protein to the mushrooms that add earthiness and texture, and the sour cream bringing that luscious creaminess that makes the sauce unforgettable.
- 600g / 1.2 lb chicken thighs (boneless, skinless): Choose thighs for juiciness and flavor, or breast/tenderloin if you prefer leaner meat (see Note 1).
- 1 tsp garlic powder: Adds mild but essential garlicky warmth without overpowering the dish.
- Salt and pepper: Basic seasonings that enhance every flavor layer.
- 1 tbsp olive oil: For searing the chicken to that perfect golden crust.
- 1 large onion, chopped: Brings sweetness and depth when cooked down.
- 300g / 10oz mushrooms, sliced: Not too thin, so they maintain a delightful bite and soak in the sauce beautifully.
- 40g / 3 tbsp butter: Coats the mushrooms and onions in rich silkiness and helps build the sauce.
- 2 tbsp flour: The secret to thickening up that creamy sauce to luscious perfection (see Note 2).
- 2 cups / 500 ml beef broth/stock (salt reduced): Elevates the sauce with savory depth and body.
- 1 tbsp Dijon mustard: Adds a subtle tang that balances richness.
- 2/3 cup (150g) sour cream (or yogurt): The showstopper that makes the sauce irresistibly creamy and smooth.
- 250 – 300 g / 8 – 10 oz pasta or egg noodles: Choose your favorite noodle for that classic comforting base (see Note 3).
- Chopped parsley or chives (optional): Fresh herbs lift the dish with color and brightness.
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Recipe
Step 1: Prepare and Season the Chicken
Start by generously sprinkling your chicken thighs with garlic powder, salt, and pepper on both sides. This simple seasoning is the foundation for the hearty flavors that develop throughout cooking. It’s key to season well upfront to have every bite flavorful.
Step 2: Sear the Chicken to Golden Perfection
Heat olive oil in a large skillet over medium heat and place the chicken smooth side down. Press down lightly with a spatula to ensure even contact. Let it cook undisturbed for about 4 minutes, until that gorgeous golden crust forms. Then, flip and cook the other side for 2 more minutes. This step locks in the juiciness and creates those flavorful browned bits that will come in handy later.
Step 3: Sauté the Onions and Mushrooms
Remove the chicken and increase heat to medium-high. Add butter and let it melt, then toss in the chopped onions. After a minute, add the sliced mushrooms. Cook everything until the mushrooms turn golden and the mixture is fragrant. Be sure to scrape the pan bottom as you go—the golden bits stuck there are packed with flavor that’ll enrich your sauce.
Step 4: Create the Thickening Base
Sprinkle the flour over your mushroom and onion mixture and stir continuously for 1 minute. This helps remove the raw flour taste and ensures your sauce thickens smoothly.
Step 5: Build the Sauce
Slowly pour in half of the beef broth while stirring to incorporate. Once blended, add the rest of the broth. This gradual addition prevents lumps and creates a smooth base for your sauce before the final creamy elements are introduced.
Step 6: Add the Creamy Touches
Stir in the sour cream and Dijon mustard until fully incorporated. Don’t worry if the sauce looks a bit split at first; the sour cream will melt beautifully as the sauce simmers. Allow it to come to a gentle simmer, then reduce heat to medium-low. Watch as the sauce thickens to the perfect consistency—soft enough to pour but rich enough to coat your spoon—usually in about 3 minutes. Taste and adjust salt and pepper as needed.
Step 7: Reintroduce the Chicken and Finish
Return the seared chicken to the skillet, including any juices collected on the plate. Let everything simmer together for about a minute to marry the flavors and warm through the chicken fully. Then, take the pan off the heat to avoid overcooking.
Step 8: Cook the Egg Noodles
While your sauce simmers, prepare egg noodles or your pasta of choice according to package instructions. Drain and plate generously as the base for this divine stroganoff.
How to Serve Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Recipe
Garnishes
Freshly chopped parsley or chives are ideal for finishing this dish. They add a pop of vibrant green color and a mild herbal brightness that cuts through the richness of the creamy sauce. If you’re feeling adventurous, a light sprinkle of smoked paprika can add a subtle smoky warmth.
Side Dishes
This dish is wonderfully satisfying on its own with egg noodles, but if you want to round out your meal, a crisp green salad with a tangy vinaigrette or steamed green beans work beautifully. Their freshness and crunch provide a delightful contrast to the creamy, tender stroganoff.
Creative Ways to Present
If you’re entertaining or just want to dress things up, serve the creamy chicken stroganoff in individual shallow bowls topped with extra herbs and a lemon wedge for squeezing. You can also spread the sauce over roasted vegetables or mashed potatoes to switch things up from noodles. It’s such a versatile recipe that lends itself well to creative plating.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Recipe keeps well in an airtight container in the fridge for up to three days. The flavors often meld further, so it can be even tastier the next day. Just be sure to store noodles and stroganoff together to maintain the perfect texture.
Freezing
If you want to prep ahead, this dish freezes nicely. Store the chicken and sauce separately from the noodles to avoid sogginess. Both can be frozen for up to two months. Defrost overnight in the fridge before reheating gently on the stove.
Reheating
Warm leftovers on the stovetop over low heat, stirring occasionally and adding a splash of broth or water to loosen the sauce if it has thickened too much. Avoid microwaving directly as that can cause the sour cream to separate, but if you do use a microwave, heat in short bursts and stir in between.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer leaner meat, but be careful not to overcook as it can dry out faster than thighs. Adjust cooking times accordingly.
What can I substitute for sour cream?
Plain yogurt is a great substitute that keeps the sauce creamy with a slight tang. Just make sure to add it at the end and avoid boiling the sauce to prevent curdling.
Can I use a different type of noodles?
Yes! While egg noodles are classic, wide pasta like pappardelle or even fettuccine work beautifully. Just cook whichever pasta you choose al dente for the best texture.
How do I make the sauce thicker?
If your sauce isn’t thickening as much as you’d like, let it simmer a little longer on low heat. Alternatively, you can add a slurry of flour and water gradually, stirring constantly until the desired consistency is reached.
Is this recipe gluten-free?
To make this gluten-free, use gluten-free flour for thickening and gluten-free pasta or noodles. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Recipe is one of those dishes that feels like a warm embrace on a plate. It’s comforting, flavorful, and surprisingly simple to prepare, making it a go-to for busy nights or a cozy weekend meal. I encourage you to give it a try and watch it become a beloved staple in your kitchen as it has in mine!
