Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is a comforting, better-than-takeout dinner ready in 30 minutes. After making this many times, I discovered the trick to a perfectly creamy sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing and Fresh Spring Roll Bowl with Creamy Peanut Sauce.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Better than takeout taste at home
- Creamy, savory sauce with mushrooms
- Ready in just 30 minutes
- Family-friendly and comforting
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
- onion
- egg noodles
- sour cream
- garlic
- dried thyme
- bay leaf
- salt
- pepper
- Optional: fresh parsley
- Optional: grated Parmesan
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- mushrooms: Cremini or baby bella mushrooms are ideal.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion Blender — Smooth, lump-free sauce in minutes. → 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 hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onions and mushrooms until softened. Add garlic, bay leaf, and cook for another minute.
- Step 3: Stir in flour, then gradually add chicken broth. Bring to a simmer, then add sour cream and cook until thickened.
- Step 4: Slice chicken and return to skillet. Add cooked egg noodles and toss to combine. Serve hot, garnished with fresh parsley and grated Parmesan.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Common mistake and fix: Don't overcook the chicken. It can become tough. Remove it from the skillet as soon as it's cooked through.
- Pro tip: For a richer sauce, use heavy cream instead of sour cream.
- Pro tip: Add a splash of white wine to the skillet for extra flavor.
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: Prepare the sauce and cook the chicken ahead of time. Combine and cook noodles just before serving.
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 one-pan meal, cook the egg noodles directly in the skillet after deglazing with chicken broth.
- Best substitution: Use boneless, skinless chicken thighs instead of breasts for more tender meat.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Combine and cook noodles just before serving.
- 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 or milk.
Want to level up this recipe?
High-quality skillet — Even heat distribution for perfect searing and cooking. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- chicken breasts
- mushrooms
- onion
- egg noodles
- sour cream
Seasonings
- garlic
- dried thyme
- bay leaf
- salt
- pepper
Optional Toppings
- fresh parsley
- grated Parmesan
Instructions
- Step 1: Season chicken breasts with salt, pepper, and dried thyme. Cook in a hot skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, sauté onions and mushrooms until softened. Add garlic, bay leaf, and cook for another minute.
- Step 3: Stir in flour, then gradually add chicken broth. Bring to a simmer, then add sour cream and cook until thickened.
- Step 4: Slice chicken and return to skillet. Add cooked egg noodles and toss to combine. Serve hot, garnished with fresh parsley and grated Parmesan.
Notes
- Chef tip: For a one-pan meal, cook the egg noodles directly in the skillet after deglazing with chicken broth.
- Best substitution: Use boneless, skinless chicken thighs instead of breasts for more tender meat.
- Make-ahead: Prepare the sauce and cook the chicken ahead of time. Combine and cook noodles just before serving.
- 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 or milk.
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: Prepare the sauce and cook the chicken ahead of time. Combine and cook noodles just before serving.
Nutrition Per Serving
- Calories: 480
- Protein: 38g
- Fat: 22g
- Carbs: 36g
- Fiber: 2g
- Sugar: 4g
- Sodium: 780mg
- Cholesterol: 125mg
- 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 sauce and cook the chicken ahead of time. Combine and cook noodles just before serving.
Overcooking the chicken can make it dry. Remove it from the skillet as soon as it's cooked through.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken and sauce in the slow cooker on low for 6-8 hours. Cook noodles separately and combine before serving.
Reheat in the oven at 350°F (180°C) for 15-20 minutes or in the microwave for 2-3 minutes, stirring halfway through.
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!
