Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff is a comforting, hearty dish that’s better than takeout and ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce is to use a mix of sour cream and beef broth. The result is a rich, velvety sauce that coats the tender chicken and earthy mushrooms perfectly. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spring Carrot and Chickpea Salad with Lemon Dressing and Crispy Air Fryer Chicken Parmesan Bites in 25 Minutes.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Rich, creamy sauce that's better than takeout
- Tender chicken and earthy mushrooms in every bite
- Ready in just 30 minutes for an easy weeknight dinner
- My family begs for this – it's a true comfort food classic
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
- beef broth
- onion
- garlic
- salt
- black pepper
- thyme
- bay leaf
- Worcestershire sauce
- Optional: fresh parsley
- Optional: grated Parmesan cheese
đź“ť Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and noodles perfectly in one pot, saving time and cleanup. → See on Amazon
- Cast iron skillet — Gives the best sear on the chicken and mushrooms, adding depth of flavor. → 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, garlic, and mushrooms until softened. Add chicken broth, Worcestershire sauce, and bay leaf. Simmer until reduced by half.
- Step 3: Stir in sour cream and cook until the sauce thickens. Add chicken back to the skillet, along with cooked egg noodles. Toss to combine and serve.
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 when it's still slightly pink in the middle; it will continue to cook in the sauce.
- : For a richer sauce, use heavy cream instead of sour cream.
- : To make this dish gluten-free, use gluten-free egg noodles or rice noodles.
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 in the fridge for up to 3 days. Make-ahead tip: You can make the chicken and sauce up to 1 day ahead. Reheat in the skillet over medium heat, adding a little broth if needed.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze cooked, cooled stroganoff in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: For a one-pot version, cook the noodles in the chicken broth before adding the other ingredients.
- Best substitution: Instead of chicken, you can use sliced beef or pork tenderloin.
- Make-ahead: You can assemble the stroganoff in a baking dish, cover, and refrigerate. Bake at 375°F (190°C) for 20-25 minutes when ready to serve.
- 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 broth. If it's too thin, let it simmer until it reduces and thickens.
Want to level up this recipe?
Immersion blender — Makes the sauce perfectly smooth and creamy in seconds. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- mushrooms
- egg noodles
- sour cream
- beef broth
- onion
- garlic
Seasonings
- salt
- black pepper
- thyme
- bay leaf
- Worcestershire sauce
Optional Toppings
- fresh parsley
- grated Parmesan cheese
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, garlic, and mushrooms until softened. Add chicken broth, Worcestershire sauce, and bay leaf. Simmer until reduced by half.
- Step 3: Stir in sour cream and cook until the sauce thickens. Add chicken back to the skillet, along with cooked egg noodles. Toss to combine and serve.
Notes
- Chef tip: For a one-pot version, cook the noodles in the chicken broth before adding the other ingredients.
- Best substitution: Instead of chicken, you can use sliced beef or pork tenderloin.
- Make-ahead: You can assemble the stroganoff in a baking dish, cover, and refrigerate. Bake at 375°F (190°C) for 20-25 minutes when ready to serve.
- 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 broth. If it's too thin, let it simmer until it reduces and thickens.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked, cooled stroganoff in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: You can make the chicken and sauce up to 1 day ahead. Reheat in the skillet over medium heat, adding a little broth if needed.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 10g
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 up to 1 day ahead. Reheat in the skillet over medium heat, adding a little broth if needed.
The sauce may have been over-reduced or the chicken overcooked. To prevent this, remove the chicken from the skillet when it's still slightly pink in the middle, and be careful not to let the sauce reduce too much.
Yes, you can freeze cooked, cooled stroganoff in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken and mushrooms in a skillet, then transfer to the slow cooker with the other ingredients. Cook on low for 4-6 hours.
You can use Greek yogurt or crème fraîche as a substitute for sour cream.
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!
