Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff is a classic comfort food that’s easy to make at home. After making this many times, I’ve discovered the trick to the perfect creamy sauce. The warm, rich flavors and tender chicken will make your whole family happy. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Rose Cooler Recipe for Hot Days and Classic Southern Chicken Bog with Sausage and Rice.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- The rich, creamy sauce is made from scratch
- Tender chicken and earthy mushrooms in every bite
- Comforting egg noodles make it a hearty, satisfying meal
- Better than takeout and ready in under 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
- mushroom broth
- onion
- garlic
- salt
- black pepper
- thyme
- bay leaf
- Worcestershire sauce
- Dijon mustard
- Optional: fresh parsley
- Optional: sour cream
- Optional: chopped green onions
đź“ť Ingredient Notes
- chicken broth: You can use chicken broth or mushroom broth for added flavor.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and cooking. → See on Amazon
- Immersion blender — Smooths out the sauce and makes cleanup a breeze. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with salt, pepper, and thyme. Cook in a cast iron skillet until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté onions, garlic, and mushrooms until softened. Add chicken broth, mushroom broth, Worcestershire sauce, and bay leaf. Simmer until reduced by half.
- Step 3: Stir in Dijon mustard and sour cream. Use an immersion blender to smooth out the sauce. Return chicken to skillet, add egg noodles, and cook until noodles are tender.
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 the sauce to curdle. Instead, remove from heat and let it warm off the heat.
- Pro tip: For an even creamier sauce, blend some of the cooked noodles into the sauce before serving.
- Pro tip: Add a splash of white wine to the skillet for extra flavor before reducing the liquids.
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 for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and reheated with the noodles.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions for up to 2 months.
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 gluten-free version, use gluten-free egg noodles or rice noodles.
- Best substitution: You can substitute the chicken for beef or use a combination of both.
- Make-ahead: The sauce can be made ahead of time and reheated with the noodles.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
High-quality chicken broth — Pays for itself vs takeout. Adds rich, deep flavor to the sauce. → 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
- onion
- garlic
Seasonings
- salt
- black pepper
- thyme
- bay leaf
- Worcestershire sauce
- Dijon mustard
Optional Toppings
- fresh parsley
- sour cream
- chopped green onions
Instructions
- Step 1: Season chicken breasts with salt, pepper, and thyme. Cook in a cast iron skillet until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté onions, garlic, and mushrooms until softened. Add chicken broth, mushroom broth, Worcestershire sauce, and bay leaf. Simmer until reduced by half.
- Step 3: Stir in Dijon mustard and sour cream. Use an immersion blender to smooth out the sauce. Return chicken to skillet, add egg noodles, and cook until noodles are tender.
Notes
- Chef tip: For a gluten-free version, use gluten-free egg noodles or rice noodles.
- Best substitution: You can substitute the chicken for beef or use a combination of both.
- Make-ahead: The sauce can be made ahead of time and reheated with the noodles.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- 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 with the noodles.
Nutrition Per Serving
- Calories: 620
- Protein: 45g
- Fat: 26g
- Carbs: 50g
- Fiber: 3g
- Sugar: 4g
- Sodium: 850mg
- Cholesterol: 140mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles FAQs
Yes, the sauce can be made ahead of time and reheated with the noodles. I don't recommend cooking the noodles ahead of time as they can become mushy.
The sauce may have boiled after adding the sour cream, causing it to curdle. Always remove the skillet from the heat before adding the sour cream.
Yes, cook the chicken and mushrooms separately, then combine all ingredients in the slow cooker and cook on low for 4-6 hours.
You can use rice noodles, gluten-free egg noodles, or even pasta for a different twist.
Yes, this recipe is gluten-free if you use gluten-free egg noodles or rice noodles.
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!
