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
Scale
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.
