Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is a hearty, comforting winter meal that’s better than takeout. After making this many times, I discovered the trick to tender chicken and a velvety sauce. The rich, creamy texture will make your family beg for this cozy dinner. If you love recipes like this, you’ll also enjoy Easy No Bake S’mores Pudding Cups and Creamy Garlic Mushroom Stuffed Shells Recipe for Dinner.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Tender chicken in a rich, creamy sauce
- Easy to make and ready in under 30 minutes
- Comforting and hearty, perfect for cold winter nights
- Better than takeout and family-friendly
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
- onion
- garlic
- salt
- black pepper
- paprika
- dried thyme
- bay leaf
- Worcestershire sauce
- Optional: fresh parsley
- Optional: crumbled bacon
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
- sour cream: For a lighter version, use Greek yogurt instead.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and noodles perfectly in half the time. → See on Amazon
- Cast iron skillet — Even heat distribution for perfect searing and cooking. → 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 large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook onions, garlic, and mushrooms until softened. Stir in flour, then gradually add chicken broth, stirring constantly.
- Step 3: Stir in sour cream, Worcestershire sauce, thyme, and bay leaf. Simmer for 5 minutes. Add cooked chicken back to the skillet and stir to combine.
- Step 4: Cook egg noodles according to package instructions. Drain and add to the skillet, tossing to combine with the chicken and sauce.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- : For extra flavor, brown the chicken in bacon grease instead of oil.
- Common mistake and fix: Don't overcook the chicken. It will become tough. Remove it from the skillet when it's still slightly pink in the middle.
- : To make ahead, cook the chicken and sauce, then refrigerate. Reheat gently and add cooked noodles before serving.
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: You can make the chicken and sauce up to 2 days ahead.
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 a 350°F oven for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a one-pot version, cook the noodles directly in the skillet. Add 2 cups of chicken broth instead of 1, and cook until the noodles are tender and the liquid has been absorbed.
- Best substitution: Instead of mushrooms, you can use bell peppers or zucchini.
- Make-ahead: See storage notes for make-ahead tips.
- 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. If it's too thin, let it simmer for a few more minutes to reduce.
Want to level up this recipe?
High-quality cutting board — Prevents cross-contamination and makes prep work easier. → 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
- onion
- garlic
Seasonings
- salt
- black pepper
- paprika
- dried thyme
- bay leaf
- Worcestershire sauce
Optional Toppings
- fresh parsley
- crumbled bacon
Instructions
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook onions, garlic, and mushrooms until softened. Stir in flour, then gradually add chicken broth, stirring constantly.
- Step 3: Stir in sour cream, Worcestershire sauce, thyme, and bay leaf. Simmer for 5 minutes. Add cooked chicken back to the skillet and stir to combine.
- Step 4: Cook egg noodles according to package instructions. Drain and add to the skillet, tossing to combine with the chicken and sauce.
Notes
- Chef tip: For a one-pot version, cook the noodles directly in the skillet. Add 2 cups of chicken broth instead of 1, and cook until the noodles are tender and the liquid has been absorbed.
- Best substitution: Instead of mushrooms, you can use bell peppers or zucchini.
- Make-ahead: See storage notes for make-ahead tips.
- 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. If it's too thin, let it simmer for a few more minutes to reduce.
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 a 350°F oven for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make the chicken and sauce up to 2 days ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 9g
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 sauce ahead. Reheat gently and add cooked noodles before serving.
Overcooking the chicken can make it dry. Remove it from the skillet when it's still slightly pink in the middle.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Yes, cook the chicken and sauce in the slow cooker on low for 6-8 hours. Add cooked noodles before serving.
Reheat in a 350°F oven 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!
