Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles — a cozy, comforting classic made better than takeout. After making this many times, I’ve perfected the rich, creamy sauce that coats tender chicken and earthy mushrooms. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Smashed Potatoes and Easy Keto Grilled Halloumi and Watermelon Summer Salad.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Better than takeout creamy sauce
- Tender chicken and earthy mushrooms
- Comforting and satisfying
- Easy to make and ready in 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.
- chicken breasts
- mushrooms
- egg noodles
- sour cream
- beef broth
- onion
- garlic
- salt
- black pepper
- dried thyme
- bay leaf
- Worcestershire sauce
- Dijon mustard
- sugar
- Optional: fresh parsley
- Optional: sour cream
- Optional: crushed red pepper
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- mushrooms: Cremini or baby bella mushrooms are great for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and mushrooms perfectly in minutes. → See on Amazon
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with salt, pepper, and thyme. Heat oil in a large skillet over medium-high heat, add chicken, and cook until browned. Remove chicken and set aside.
- Step 2: In the same skillet, add mushrooms and cook until browned. Add onion and garlic, cook until softened. Stir in flour, cook for 1 minute. Slowly add beef broth, scraping the bottom of the skillet. Bring to a boil, then reduce heat and let simmer until thickened.
- Step 3: Stir in Worcestershire sauce, Dijon mustard, and sugar. Return chicken to the skillet, spoon sauce over chicken. Cover and let simmer for 10 minutes. Stir in sour cream and serve over egg noodles.
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 to prevent curdling. If it happens, add a bit more milk and whisk until smooth.
- Pro tip: For a richer sauce, use heavy cream instead of sour cream.
- Pro tip: To make ahead, cook chicken and mushrooms separately, store in the fridge, then combine and heat 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: Chicken and mushrooms can be cooked ahead of time and reheated when ready to serve.
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: For a quicker version, use rotisserie chicken and skip searing.
- Best substitution: Use ground turkey instead of chicken for a different flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a crowd.
- Troubleshooting: If the sauce is too thick, add a bit more milk to reach your desired consistency.
Want to level up this recipe?
Immersion blender — Smooths out the sauce perfectly for a creamy texture. → 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
- dried thyme
- bay leaf
- Worcestershire sauce
- Dijon mustard
- sugar
Optional Toppings
- fresh parsley
- sour cream
- crushed red pepper
Instructions
- Step 1: Season chicken breasts with salt, pepper, and thyme. Heat oil in a large skillet over medium-high heat, add chicken, and cook until browned. Remove chicken and set aside.
- Step 2: In the same skillet, add mushrooms and cook until browned. Add onion and garlic, cook until softened. Stir in flour, cook for 1 minute. Slowly add beef broth, scraping the bottom of the skillet. Bring to a boil, then reduce heat and let simmer until thickened.
- Step 3: Stir in Worcestershire sauce, Dijon mustard, and sugar. Return chicken to the skillet, spoon sauce over chicken. Cover and let simmer for 10 minutes. Stir in sour cream and serve over egg noodles.
Notes
- Chef tip: For a quicker version, use rotisserie chicken and skip searing.
- Best substitution: Use ground turkey instead of chicken for a different flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a crowd.
- Troubleshooting: If the sauce is too thick, add a bit more milk to reach your desired consistency.
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: Chicken and mushrooms can be cooked ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 40g
- Fat: 25g
- Carbs: 35g
- Fiber: 2g
- Sugar: 5g
- Sodium: 700mg
- 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, see storage notes for make-ahead tips.
The sauce was probably boiled after adding sour cream. If it happens, add a bit more milk and whisk until smooth.
Yes, for a richer sauce, use heavy cream instead of sour cream.
Yes, freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Crispy Air Fryer Smashed Potatoes or Easy Keto Grilled Halloumi and Watermelon Summer Salad would pair well with this dish.
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!
