If you have ever wanted to dive into a cozy, comforting dish that feels like a warm hug on a plate, look no further than this Creamy Chicken Stroganoff with Egg Noodles Recipe. This dish elegantly balances tender chicken thighs, earthy mushrooms, and a silky, luscious sauce that clings beautifully to wide egg noodles. Every bite is a rich combination of creamy and savory flavors, with a hint of tang from the sour cream and a subtle kick from Dijon mustard and Worcestershire sauce. It’s a fantastic weeknight dinner that feels fancy but comes together with surprisingly simple ingredients and steps.
Ingredients You’ll Need
Getting started with the Creamy Chicken Stroganoff with Egg Noodles Recipe is delightfully straightforward. Each ingredient plays a distinct role, whether it’s building rich flavor, adding textural contrast, or providing that signature creamy consistency that makes this dish irresistible.
- Chicken thighs (1 1/2 pounds, boneless and skinless): Choose thighs for juicy, tender meat that stays moist during cooking.
- Onion powder (1/2 teaspoon): Adds a subtle, savory depth without overpowering the fresh onion in the dish.
- Garlic powder (1/2 teaspoon): Enhances the garlic notes and layers of aroma.
- Paprika (1/2 teaspoon): Brings a gentle warmth and a hint of smoky color.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings to elevate all flavors in the dish.
- All-purpose flour (3 tablespoons): Helps create a velvety coating on the chicken and thickens the sauce.
- Canola or avocado oil (1 tablespoon): Use a high smoke point oil to perfectly pan-fry the chicken.
- Unsalted butter (3 tablespoons): Adds richness and depth to the mushroom and onion sauté.
- Baby bella mushrooms (12 ounces, sliced): These mushrooms provide an earthy base and meaty texture.
- Sweet onion (1 medium, diced): Its mild sweetness balances the savory and tangy notes.
- Garlic (3 cloves, minced): Fresh garlic brightens the whole dish with aromatic warmth.
- Chicken broth (2 cups): Creates the flavorful liquid base for the sauce.
- Heavy cream (1 cup): The star ingredient that gives this stroganoff its signature creamy texture.
- Worcestershire sauce (1 1/2 tablespoons): Adds a subtle umami boost and tangy complexity.
- Dijon mustard (1 tablespoon): Introduces a gentle sharpness to balance the richness.
- Sour cream (1/2 cup): Rounds out the sauce with creamy tang and smooth finish.
- Wide egg noodles (12 ounces): Perfect for soaking up the sauce with their broad surface.
- Fresh parsley (optional garnish): Adds a pop of color and fresh herbaceous fragrance.
How to Make Creamy Chicken Stroganoff with Egg Noodles Recipe
Step 1: Cook the Noodles
Start by bringing a large pot of salted water to a rolling boil. Cook your wide egg noodles according to the package instructions until they are tender but still have a little bite—this is important because they’ll absorb more sauce later. Drain them thoroughly and transfer to a bowl to keep them from sticking or overcooking while you prepare the rest of the dish.
Step 2: Cook the Chicken
Pat your chicken thighs dry to ensure they sear nicely. Then season them generously with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over each piece and press it evenly to coat every side—this step helps develop that slightly crispy outer layer while thickening the sauce later. Heat the oil in a skillet over medium flame until shimmering, then lay the chicken in the pan. Cook for roughly five minutes until golden brown, flip, and continue cooking for another 3 to 4 minutes until fully cooked through. Remove the chicken and let it rest before slicing into juicy, bite-size pieces.
Step 3: Make the Gravy
Turn up the heat to medium-high and melt the butter in the same skillet. Toss in the sliced mushrooms and diced onion, cooking for about 3 to 5 minutes until they soften and develop beautiful golden edges. Add minced garlic and sauté for another minute or two until fragrant. Now it’s time to deglaze the pan: Pour in the chicken broth slowly and scrape up all those delicious browned bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer, then stir in the heavy cream and let it cook for around 5 minutes until the sauce thickens slightly. Remove the pan from heat and swirl in the sour cream, Dijon mustard, and Worcestershire sauce for that perfect tangy balance.
Step 4: Combine and Serve
Slice your rested chicken thighs into roughly one-inch pieces. Add the sliced chicken and cooked egg noodles back into the skillet with your luscious gravy, gently tossing everything together to coat evenly. This step infuses the noodles with all those comforting flavors and turns the dish into a unified, creamy masterpiece. Garnish with some fresh chopped parsley if you like a bit of color and brightness. Serve immediately and prepare for delighted smiles at the dinner table.
How to Serve Creamy Chicken Stroganoff with Egg Noodles Recipe
Garnishes
Fresh parsley is the classic choice here, bringing a fresh, herbaceous lift that contrasts beautifully with the richness of the sauce. You might also try a little extra cracked black pepper on top for a subtle bite or a sprinkle of smoked paprika for an extra pop of color and warmth.
Side Dishes
This Creamy Chicken Stroganoff with Egg Noodles Recipe shines on its own, but if you want to add some variety, a crisp green salad with a light vinaigrette pairs perfectly by cutting through the richness. Roasted or steamed green beans and garlic buttered peas also complement the creamy main dish with their bright, fresh flavors and tender-crisp textures.
Creative Ways to Present
If you’re serving guests or want to impress your family, consider plating the noodles in shallow bowls and topping with the sliced chicken and mushroom sauce for a restaurant-worthy presentation. A final flourish of microgreens or edible flowers can elevate your serving even more. For a fun twist, serve in small ramekins as individual portions, perfect for a dinner party setting.
Make Ahead and Storage
Storing Leftovers
Leftovers of this creamy delight can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the dish is completely cooled before sealing to maintain the best texture and flavor.
Freezing
Although the cream-based sauce means freezing isn’t ideal for texture, you can freeze the chicken and mushroom mixture separately without noodles for up to 2 months. Thaw overnight in the fridge before reheating. Cook fresh noodles when ready to serve for the best results.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of chicken broth or cream if the sauce thickens too much. This helps maintain the sauce’s silky texture and prevents it from separating. Microwaving works too—just heat in short bursts and stir in between.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs tend to stay juicier and more flavorful in this recipe. If using breasts, be careful not to overcook to keep the meat tender.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk mixed with a little extra sour cream to achieve a similar creamy texture, but heavy cream gives the richest and most luxurious sauce.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free alternative like cornstarch or gluten-free flour. Also, make sure your Worcestershire sauce is gluten-free.
What type of mushrooms work best?
Baby bella mushrooms are perfect for their deep flavor and meaty texture, but you can also use cremini or white button mushrooms if needed.
Can I prepare the sauce in advance?
Yes, the mushroom gravy can be made a day ahead and chilled. Reheat gently before tossing with freshly cooked noodles and chicken for easy weeknight meal prep.
Final Thoughts
There’s nothing quite like a hearty bowl of this Creamy Chicken Stroganoff with Egg Noodles Recipe to warm your soul and satisfy your cravings for something indulgent yet homey. With its rich sauce, tender chicken, and tender egg noodles, it’s sure to become a cherished favorite in your recipe collection. Give it a try—you might just find it becomes your new go-to comfort food for those cozy nights in.
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Creamy Chicken Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Creamy Chicken Stroganoff with Egg Noodles is a comforting and flavorful dish featuring tender chicken thighs cooked to perfection and smothered in a rich, creamy mushroom gravy. The gravy combines sautéed baby bella mushrooms, sweet onions, garlic, and a luscious blend of heavy cream, sour cream, Dijon mustard, and Worcestershire sauce. Served over wide egg noodles, it’s a hearty meal that’s perfect for a cozy dinner or family gathering. Garnished with fresh parsley, this recipe delivers a classic stroganoff experience with a creamy twist.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil, for frying
Gravy
- 3 tablespoons unsalted butter
- 12 ounces baby bella mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
Pasta
- 12 ounces wide egg noodles
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain the noodles thoroughly and transfer them to a bowl to prevent them from overcooking while you prepare the rest of the dish.
- Cook the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over the chicken, pressing gently to coat all sides. Heat the canola or avocado oil in a skillet over medium heat. When hot, add the chicken thighs and cook for about 5 minutes on one side until golden brown. Flip and cook another 3 to 4 minutes until the chicken is fully cooked through. Remove the chicken from the skillet and let it rest before slicing into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the unsalted butter. Once melted, add the sliced mushrooms and diced onion. Sauté for 3 to 5 minutes until the mushrooms are softened and onions are lightly browned. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Gradually stir in the chicken broth, scraping the bottom of the skillet to deglaze it and incorporate browned bits. Pour in the heavy cream and cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens. Remove the skillet from heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until the gravy is smooth and creamy.
- Combine and Serve: Add the sliced chicken and cooked egg noodles to the skillet with the creamy mushroom gravy. Gently toss everything together to evenly coat the chicken and noodles in the sauce. Serve the stroganoff immediately, garnished with chopped fresh parsley if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream and Greek yogurt for sour cream, but add the yogurt off the heat to prevent curdling.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat; chicken breasts can be used but may be drier.
- Ensure to not overcook the noodles; drain them as soon as they are al dente to avoid mushy texture.
- Deglazing the pan with chicken broth lifts the flavorful browned bits, enhancing the depth of the gravy.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
