Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles — A comforting, cozy dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy sauce. The fresh mushrooms and tender chicken make this family favorite a must-try. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Easy Summer Yogurt Parfait with Fresh Berries and Honey.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Rich, creamy sauce that's not too heavy
- Tender chicken and earthy mushrooms in every bite
- Easy to make and ready in 30 minutes
- Better than takeout and freezes well
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.
- chicken breasts
- mushrooms
- egg noodles
- sour cream
- beef broth
- onion
- garlic
- salt
- black pepper
- paprika
- thyme
- bay leaf
- Worcestershire sauce
- Optional: fresh parsley
- Optional: sour cream for serving
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- mushrooms: Cremini or baby bella mushrooms are recommended.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked chicken every time. → 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
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook sliced onions and mushrooms until softened. Add minced garlic and cook for another minute.
- Step 3: Stir in flour, then pour in beef broth, Worcestershire sauce, and add thyme and bay leaf. Bring to a simmer and cook until thickened.
- Step 4: Stir in sour cream until well combined. Add cooked chicken back to the skillet and cook for another 5 minutes. Serve over egg noodles and garnish with fresh parsley.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- : Use full-fat sour cream for the richest sauce.
- Common mistake and fix: Don't let the sauce boil after adding sour cream to prevent curdling. If it happens, temper the sour cream by mixing a little hot sauce into it before adding to the skillet.
- : For a lighter version, use Greek yogurt instead of sour cream.
- : Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
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 4 days. Make-ahead tip: Prepare the chicken and mushrooms ahead of time. Store separately in the fridge for up to 2 days. When ready to serve, combine and cook the sauce.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker version, use pre-cooked chicken strips or rotisserie chicken.
- Best substitution: Substitute chicken breasts with chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and mushrooms ahead of time. Store separately in the fridge for up to 2 days. When ready to serve, combine and cook the sauce.
- 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 milk or chicken broth. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
Immersion blender — Smooths out the sauce and makes it extra creamy. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- chicken breasts
- mushrooms
- egg noodles
- sour cream
- beef broth
- onion
- garlic
Seasonings
- salt
- black pepper
- paprika
- thyme
- bay leaf
- Worcestershire sauce
Optional Toppings
- fresh parsley
- sour cream for serving
Instructions
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook sliced onions and mushrooms until softened. Add minced garlic and cook for another minute.
- Step 3: Stir in flour, then pour in beef broth, Worcestershire sauce, and add thyme and bay leaf. Bring to a simmer and cook until thickened.
- Step 4: Stir in sour cream until well combined. Add cooked chicken back to the skillet and cook for another 5 minutes. Serve over egg noodles and garnish with fresh parsley.
Notes
- Chef tip: For a quicker version, use pre-cooked chicken strips or rotisserie chicken.
- Best substitution: Substitute chicken breasts with chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and mushrooms ahead of time. Store separately in the fridge for up to 2 days. When ready to serve, combine and cook the sauce.
- 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 milk or chicken broth. 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 for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare the chicken and mushrooms ahead of time. Store separately in the fridge for up to 2 days. When ready to serve, combine and cook the sauce.
Nutrition Per Serving
- Calories: 520
- Protein: 42g
- Fat: 24g
- Carbs: 38g
- Fiber: 2g
- Sugar: 4g
- Sodium: 750mg
- Cholesterol: 120mg
- 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, prepare the chicken and mushrooms ahead of time. Store separately in the fridge for up to 2 days. When ready to serve, combine and cook the sauce.
The sauce curdled because it was brought to a boil after adding the sour cream. To fix, temper the sour cream by mixing a little hot sauce into it before adding to the skillet.
Yes, freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken and mushrooms in the slow cooker on low for 6-8 hours. Add the sauce ingredients and cook for another 30 minutes before serving.
Serve this with a side of steamed vegetables, a green salad, or some crusty bread to soak up the sauce.
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!
