Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to a creamy, rich sauce that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Chicken Parmesan Bites in 25 Minutes and Easy Amish Hamburger Steak Bake with Cheddar Cheese.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- Easy to make with simple ingredients
- Creamy, rich sauce that's better than takeout
- Ready in just 30 minutes
- Comforting and hearty, perfect for busy weeknights
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
- Egg noodles
- Mushrooms
- Onion
- Garlic
- Paprika
- Salt
- Pepper
- Sour cream
- Chicken broth
- Optional: Fresh parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chicken and noodles simultaneously. → See on Amazon
- Immersion blender — Makes the sauce smooth and creamy without transferring it to a blender. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Season chicken breasts with paprika, salt, and pepper. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, cook mushrooms, onion, and garlic until softened. Stir in flour and cook for 1 minute. Slowly add chicken broth, stirring constantly. Bring to a simmer and cook until thickened.
- Step 3: Stir in sour cream until well combined. Return chicken to skillet and add cooked egg noodles. Stir to combine and cook for an additional 2-3 minutes until heated through.
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: Be careful not to let the sauce boil after adding sour cream. If it does, the sauce may curdle. If this happens, remove from heat and stir in a tablespoon of cornstarch mixed with cold water to smooth it out.
- : For a gluten-free version, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
- : To make this recipe ahead, cook the chicken and sauce separately, then combine and reheat 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 in the fridge for up to 3 days. Make-ahead tip: You can make the sauce up to 2 days ahead. Store in the fridge and reheat before adding the chicken and noodles.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze cooked and cooled stroganoff for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.
Recipe Notes
- Chef tip: For a quicker cooking time, slice the chicken breasts thinly before cooking.
- Best substitution: You can substitute the chicken with sliced beef or pork for a different variation.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- 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?
Cast iron skillet — Even heat distribution ensures perfectly cooked chicken and a rich, flavorful sauce. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Egg noodles
- Mushrooms
- Onion
- Garlic
Seasonings
- Paprika
- Salt
- Pepper
- Sour cream
- Chicken broth
Optional Toppings
- Fresh parsley
- Crushed red pepper flakes
Instructions
- Step 1: Season chicken breasts with paprika, salt, and pepper. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, cook mushrooms, onion, and garlic until softened. Stir in flour and cook for 1 minute. Slowly add chicken broth, stirring constantly. Bring to a simmer and cook until thickened.
- Step 3: Stir in sour cream until well combined. Return chicken to skillet and add cooked egg noodles. Stir to combine and cook for an additional 2-3 minutes until heated through.
Notes
- Chef tip: For a quicker cooking time, slice the chicken breasts thinly before cooking.
- Best substitution: You can substitute the chicken with sliced beef or pork for a different variation.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- 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 in the fridge for up to 3 days.
- Freezer: Freeze cooked and cooled stroganoff for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally.
- Make ahead: You can make the sauce up to 2 days ahead. Store in the fridge and reheat before adding the chicken and noodles.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 750mg
- Cholesterol: 105mg
- 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, see storage notes for make-ahead tips.
The sauce may have boiled after adding the sour cream. See pro tips for a fix.
Yes, for a richer sauce, use heavy cream instead of sour cream.
Use a gluten-free flour blend or cornstarch instead of all-purpose flour.
Yes, see storage notes for freezing instructions.
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!
