Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is a hearty, comforting meal that’s perfect for chilly winter nights. After making this many times, I’ve discovered the secret to a perfectly creamy sauce every time. The rich, velvety texture will make your family beg for seconds. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes and Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- The rich, creamy sauce is made with simple ingredients.
- Tender chicken and sautéed mushrooms make this a hearty, satisfying meal.
- Egg noodles soak up the sauce perfectly, making every bite delicious.
- This recipe is easy to customize with your favorite vegetables or herbs.
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
- sour cream
- butter
- onion
- garlic
- salt
- pepper
- dried thyme
- bay leaf
- Worcestershire sauce
- Optional: fresh parsley
- Optional: crumbled bacon
📝 Ingredient Notes
- chicken broth: Use low-sodium chicken broth for better control over the final saltiness.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chicken and noodles simultaneously. → See on Amazon
- Cast iron skillet — Even heat distribution ensures perfect searing and sautéing. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with salt, pepper, and dried thyme. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and begin to brown. Add minced garlic and cook for an additional minute.
- Step 3: Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add Worcestershire sauce, bay leaf, salt, and pepper. Bring to a simmer and let thicken for 5 minutes.
- Step 4: Stir in sour cream until well combined. Slice the cooked chicken and add it back to the skillet along with the egg noodles. Cook for an additional 2-3 minutes, until the noodles are heated through and the sauce is creamy and smooth.
- Step 5: Serve hot, garnished with fresh parsley and crumbled bacon if desired.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Common mistake and fix: Adding cold sour cream to a hot skillet can cause it to curdle. To prevent this, temper the sour cream by mixing it with a small amount of the hot sauce before adding it to the skillet.
- Pro tip: For an even creamier sauce, use full-fat sour cream instead of reduced-fat or non-fat varieties.
- Pro tip: To make this dish even heartier, add some diced vegetables like bell peppers, zucchini, or spinach to the skillet with the mushrooms.
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 refrigerator for up to 3 days. Make-ahead tip: The chicken and mushrooms can be cooked ahead of time and stored in the refrigerator for up to 2 days. Reheat in the skillet over medium heat before adding the noodles and sour cream.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir occasionally to ensure even heating.
Recipe Notes
- Chef tip: For a richer, more indulgent dish, add a splash of heavy cream to the sauce along with the sour cream.
- Best substitution: If you don't have chicken broth, you can use vegetable broth or even water in a pinch. The flavor will be slightly different, but still delicious.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave. The sauce may thicken upon standing, so add a little extra broth or water when reheating if needed.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd. Simply increase the ingredients proportionally and cook in batches if necessary.
- Troubleshooting: If your sauce is too thick, add a little more chicken broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality chef's knife — A sharp knife makes slicing chicken and mushrooms quick and easy, ensuring even cooking and a smooth 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
- sour cream
- butter
Seasonings
- onion
- garlic
- salt
- pepper
- dried thyme
- bay leaf
- Worcestershire sauce
Optional Toppings
- fresh parsley
- crumbled bacon
Instructions
- Step 1: Season chicken breasts with salt, pepper, and dried thyme. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and begin to brown. Add minced garlic and cook for an additional minute.
- Step 3: Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add Worcestershire sauce, bay leaf, salt, and pepper. Bring to a simmer and let thicken for 5 minutes.
- Step 4: Stir in sour cream until well combined. Slice the cooked chicken and add it back to the skillet along with the egg noodles. Cook for an additional 2-3 minutes, until the noodles are heated through and the sauce is creamy and smooth.
- Step 5: Serve hot, garnished with fresh parsley and crumbled bacon if desired.
Notes
- Chef tip: For a richer, more indulgent dish, add a splash of heavy cream to the sauce along with the sour cream.
- Best substitution: If you don't have chicken broth, you can use vegetable broth or even water in a pinch. The flavor will be slightly different, but still delicious.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave. The sauce may thicken upon standing, so add a little extra broth or water when reheating if needed.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd. Simply increase the ingredients proportionally and cook in batches if necessary.
- Troubleshooting: If your sauce is too thick, add a little more chicken broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir occasionally to ensure even heating.
- Make ahead: The chicken and mushrooms can be cooked ahead of time and stored in the refrigerator for up to 2 days. Reheat in the skillet over medium heat before adding the noodles and sour cream.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 110mg
- Sat. Fat: 11g
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 chicken and mushrooms ahead of time and store them in the refrigerator for up to 2 days. Reheat in the skillet over medium heat before adding the noodles and sour cream.
If your Chicken Stroganoff turned out dry, it's likely that the sauce was overcooked or too much flour was used. To prevent this, be sure to cook the sauce over medium heat and don't add too much flour to the roux.
Yes, you can freeze individual portions of Chicken Stroganoff for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, you can make Chicken Stroganoff in the slow cooker. Cook the chicken and mushrooms separately, then combine them in the slow cooker with the sauce ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
If you don't have sour cream, you can substitute it with Greek yogurt or even mayonnaise in a pinch. The flavor will be slightly different, but still delicious.
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!
