Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles — a cozy, comforting classic ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Balsamic Roasted Garlic Mushrooms Recipe and Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Creamy, rich sauce that's perfectly balanced
- Tender chicken and earthy mushrooms in every bite
- Easy to make and ready in just 30 minutes
- Better than takeout and freezer-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
- mushroom broth
- onion
- garlic
- butter
- flour
- salt
- black pepper
- thyme
- bay leaf
- Worcestershire sauce
- Dijon mustard
- sugar
- Optional: fresh parsley
- Optional: chopped green onions
📝 Ingredient Notes
- chicken broth: You can use chicken broth or mushroom broth for a more intense flavor.
- mushrooms: I prefer cremini or baby bella mushrooms, but any variety will work.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and noodles perfectly in one pot, saving time and cleanup. → See on Amazon
- Immersion Blender — Smooths out the sauce right in the pot, no need to transfer it to a blender. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with salt, pepper, and thyme. Cook in a large skillet over medium heat until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, melt butter and add sliced mushrooms. Cook until browned and tender. Add onion and garlic, cooking until softened.
- Step 3: Stir in flour to create a roux, then gradually add chicken broth and mushroom broth. Bring to a simmer and add bay leaf, Worcestershire sauce, Dijon mustard, and sugar. Let it thicken.
- Step 4: Stir in sour cream until well combined. Add cooked chicken back to the skillet, along with cooked egg noodles. Toss to coat.
- Step 5: Serve hot, garnished with fresh parsley and chopped green onions.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- : For a richer sauce, use heavy cream instead of sour cream.
- Common mistake and fix: Don't let the sauce boil after adding sour cream to prevent curdling. If it happens, add a little more broth and stir until smooth.
- : For a gluten-free version, use cornstarch instead of flour to thicken the sauce.
- : To make ahead, cook the chicken and mushrooms separately, then combine and heat through 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 4 days. Make-ahead tip: You can cook the chicken and mushrooms up to 2 days ahead. Store separately in the fridge and combine when ready to serve.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a faster cooking time, use thinly sliced chicken breasts.
- Best substitution: You can substitute the chicken with thinly sliced beef or pork for a different flavor profile.
- Make-ahead: This dish can be made ahead and reheated, but the noodles may become slightly softer.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little more broth or milk.
Want to level up this recipe?
Cast Iron Skillet — Even heat distribution ensures perfectly cooked chicken and mushrooms every time. → 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
- mushroom broth
- onion
- garlic
- butter
- flour
Seasonings
- salt
- black pepper
- thyme
- bay leaf
- Worcestershire sauce
- Dijon mustard
- sugar
Optional Toppings
- fresh parsley
- chopped green onions
Instructions
- Step 1: Season chicken breasts with salt, pepper, and thyme. Cook in a large skillet over medium heat until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, melt butter and add sliced mushrooms. Cook until browned and tender. Add onion and garlic, cooking until softened.
- Step 3: Stir in flour to create a roux, then gradually add chicken broth and mushroom broth. Bring to a simmer and add bay leaf, Worcestershire sauce, Dijon mustard, and sugar. Let it thicken.
- Step 4: Stir in sour cream until well combined. Add cooked chicken back to the skillet, along with cooked egg noodles. Toss to coat.
- Step 5: Serve hot, garnished with fresh parsley and chopped green onions.
Notes
- Chef tip: For a faster cooking time, use thinly sliced chicken breasts.
- Best substitution: You can substitute the chicken with thinly sliced beef or pork for a different flavor profile.
- Make-ahead: This dish can be made ahead and reheated, but the noodles may become slightly softer.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little more broth or milk.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can cook the chicken and mushrooms up to 2 days ahead. Store separately in the fridge and combine when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 6g
- Sodium: 750mg
- Cholesterol: 110mg
- Sat. Fat: 11g
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 cook the chicken and mushrooms separately and combine when ready to serve. The noodles can be cooked and added just before serving to prevent them from becoming too soft.
The sauce may curdle if it's brought to a boil after adding the sour cream. To fix this, add a little more broth and stir until smooth.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken and mushrooms separately, then combine in the slow cooker with the sauce ingredients. Cook on low for 4-6 hours.
Reheat in the oven at 350°F (175°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!
