Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles – The ultimate comfort food! After making this many times, I’ve perfected the creamiest sauce. The mushrooms add a hearty, earthy flavor that’s irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce and Fresh Strawberry Salsa Stuffed Avocados Recipe.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- The rich, creamy sauce is irresistible
- Tender chicken and earthy mushrooms make it hearty and satisfying
- Better than takeout and ready in 30 minutes
- Egg noodles soak up every last bit of sauce
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
- pepper
- dried thyme
- bay leaves
- Optional: fresh parsley
- Optional: crispy bacon
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless works best
- mushrooms: Baby bella or cremini work well
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and noodles perfectly in one pot → See on Amazon
- Cast Iron Skillet — Gives the best sear on the chicken → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken with salt, pepper, and 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 and cook for another minute.
- Step 3: Stir in flour, then gradually add beef broth, stirring constantly. Bring to a simmer.
- Step 4: Stir in sour cream, then return chicken to the skillet. Add bay leaves and simmer for 10 minutes.
- Step 5: Cook egg noodles according to package instructions. Serve chicken and sauce over noodles. Garnish with fresh parsley or crispy bacon.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- : Don't overcook the chicken to prevent it from becoming dry.
- Common mistake and fix: If the sauce is too thick, thin it out with a little milk or chicken broth.
- : For a richer sauce, use heavy cream instead of sour cream.
- : To make ahead, cook chicken and sauce, then reheat with noodles when ready to serve.
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 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.
Recipe Notes
- Chef tip: Use chicken thighs for even more flavor.
- Best substitution: Substitute the chicken with beef for a different twist.
- Make-ahead: The sauce can be made ahead and reheated with the noodles.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Want to level up this recipe?
High-quality skillet — Ensures even cooking and a great sear on the chicken → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- chicken breasts
- mushrooms
- egg noodles
- sour cream
- beef broth
Seasonings
- onion
- garlic
- salt
- pepper
- dried thyme
- bay leaves
Optional Toppings
- fresh parsley
- crispy bacon
Instructions
- Step 1: Season chicken with salt, pepper, and 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 and cook for another minute.
- Step 3: Stir in flour, then gradually add beef broth, stirring constantly. Bring to a simmer.
- Step 4: Stir in sour cream, then return chicken to the skillet. Add bay leaves and simmer for 10 minutes.
- Step 5: Cook egg noodles according to package instructions. Serve chicken and sauce over noodles. Garnish with fresh parsley or crispy bacon.
Notes
- Chef tip: Use chicken thighs for even more flavor.
- Best substitution: Substitute the chicken with beef for a different twist.
- Make-ahead: The sauce can be made ahead and reheated with the noodles.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or 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.
- Make ahead: The sauce can be made ahead and reheated with the noodles.
Nutrition Per Serving
- Calories: 520
- Protein: 38g
- Fat: 24g
- Carbs: 38g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- 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, the sauce can be made ahead and reheated with the noodles.
Overcooking the chicken is the most common reason. To prevent this, remove the chicken from the skillet once it's cooked through and set it aside.
Yes, you can freeze individual portions for up to 2 months.
Yes, cook the chicken and sauce in the slow cooker on low for 6-8 hours, then add the noodles in the last 10 minutes of cooking.
Greek yogurt or heavy cream can be used as a substitute.
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!
