Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff is a comforting, better-than-takeout dinner ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Halibut Recipe for Dinner and Slow Cooker Chuck Roast with Potatoes and Carrots.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Better than takeout taste at home
- Creamy, comforting, and indulgent
- Ready in just 30 minutes
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
- onion
- garlic
- salt
- black pepper
- paprika
- dried thyme
- Optional: fresh parsley
- Optional: grated Parmesan cheese
📝 Ingredient Notes
- chicken broth: Use low-sodium if available
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature → See on Amazon
- Non-stick skillet — Prevents chicken and mushrooms from sticking → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Cook chicken: Season chicken with salt, pepper, and paprika. Cook in a hot skillet until browned and cooked through. Remove from skillet and set aside.
- Sauté mushrooms and onions: In the same skillet, sauté sliced onions until softened. Add sliced mushrooms and cook until browned. Stir in minced garlic and dried thyme.
- Make the sauce: Stir in flour to coat the mushroom mixture. Gradually add chicken broth, stirring constantly. Bring to a simmer and cook until thickened. Stir in sour cream and season with salt and pepper.
- Combine and serve: Slice the cooked chicken and add it back to the skillet with the sauce. Stir in cooked egg noodles and serve with fresh parsley and grated Parmesan cheese.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Common mistake and fix: Don't let the sauce boil after adding sour cream. It can cause it to curdle. Keep the heat low and stir constantly.
- Pro tip: For an even creamier sauce, use full-fat sour cream instead of reduced-fat.
- Pro tip: To save time, cook the egg noodles while the chicken is cooking.
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: The sauce can be made ahead of time and reheated on the stove. Cook the chicken and noodles fresh.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze cooked chicken stroganoff for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a richer flavor, use chicken thighs instead of chicken breasts.
- Best substitution: Substitute the chicken with sliced steak for a different twist.
- Make-ahead: The sauce can be made ahead of time and reheated on the stove. Cook the chicken and noodles fresh.
- 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.
Want to level up this recipe?
Immersion blender — Smooths out the sauce for a perfectly creamy texture → 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
Seasonings
- onion
- garlic
- salt
- black pepper
- paprika
- dried thyme
Optional Toppings
- fresh parsley
- grated Parmesan cheese
Instructions
- Cook chicken: Season chicken with salt, pepper, and paprika. Cook in a hot skillet until browned and cooked through. Remove from skillet and set aside.
- Sauté mushrooms and onions: In the same skillet, sauté sliced onions until softened. Add sliced mushrooms and cook until browned. Stir in minced garlic and dried thyme.
- Make the sauce: Stir in flour to coat the mushroom mixture. Gradually add chicken broth, stirring constantly. Bring to a simmer and cook until thickened. Stir in sour cream and season with salt and pepper.
- Combine and serve: Slice the cooked chicken and add it back to the skillet with the sauce. Stir in cooked egg noodles and serve with fresh parsley and grated Parmesan cheese.
Notes
- Chef tip: For a richer flavor, use chicken thighs instead of chicken breasts.
- Best substitution: Substitute the chicken with sliced steak for a different twist.
- Make-ahead: The sauce can be made ahead of time and reheated on the stove. Cook the chicken and noodles fresh.
- 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.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken stroganoff for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The sauce can be made ahead of time and reheated on the stove. Cook the chicken and noodles fresh.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 700mg
- 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 sauce ahead of time. Cook the chicken and noodles fresh.
The sauce may have boiled after adding the sour cream, causing it to curdle and become dry. Keep the heat low and stir constantly.
Yes, you can freeze cooked chicken stroganoff for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken and mushrooms in the slow cooker on low for 6-8 hours. Stir in the sour cream and cooked noodles before serving.
Greek yogurt can be used as a substitute for sour cream in this recipe.
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!
