If you’re craving comfort food that wraps you in a creamy, cozy hug, look no further than Creamy Chicken Stroganoff with Egg Noodles. This irresistible dish marries juicy bites of chicken with tender mushrooms and silky sour cream sauce, all lovingly draped over a bed of warm egg noodles. It’s the kind of meal that fills your kitchen with savory aromas and transforms even a regular weeknight into something special. Trust me, after one bite you’ll see why this streamlined classic has earned a permanent spot at my dinner table.

Creamy Chicken Stroganoff with Egg Noodles Recipe - Recipe Image

Ingredients You’ll Need

With Creamy Chicken Stroganoff with Egg Noodles, the magic begins in the simplicity of its ingredients. Every component earns its place, from the gently spiced chicken to the luscious sauce that brings everything together. Here’s what you’ll need, plus a few of my favorite tips for making each ingredient shine:

Chicken breasts: Go for boneless, skinless pieces so they cook quickly and stay juicy—cut into bite-sized pieces for perfect forkfuls.
Olive oil: This is your flavor foundation for sautéing both the chicken and the veggies; high-quality oil makes a real difference in taste.
Onion: A finely chopped onion brings gentle sweetness and depth to the sauce.
Garlic: Two cloves of garlic, minced, infuse the sauce with classic, irresistible aroma.
Cremini or white mushrooms: Sliced mushrooms add earthy richness, which pairs beautifully with chicken and creamy sauce.
All-purpose flour: Just a tablespoon is all it takes to thicken the sauce and give it body.
Chicken broth: Provides savory, seasoned notes and helps meld everything into a silky sauce.
Sour cream: This is the secret to that tangy, decadent creaminess you crave in stroganoff—it’s totally worth it!
Dijon mustard: A spoonful offers a peppery backbone and layers of subtle flavor.
Paprika: Brings soft warmth and color—smoked or sweet, use your favorite variety here.
Salt and pepper: Essential for drawing out the best in every bite; don’t be shy with seasoning to taste.
Wide egg noodles: Their silky yet sturdy character beautifully soaks up every drop of sauce.
Fresh parsley: A final sprinkle adds vibrant color and freshness to your finished dish.

How to Make Creamy Chicken Stroganoff with Egg Noodles

Step 1: Boil the Noodles

Begin by bringing a large pot of generously salted water to a lively boil. Add your wide egg noodles and cook them according to the package instructions until they’re perfectly tender, but not mushy. Drain and set aside—but keep them warm so they’re ready to cradle that gorgeous stroganoff sauce.

Step 2: Sauté the Chicken

Heat half of your olive oil in a big skillet over medium-high heat. Add your chicken pieces in a single layer, seasoning them with a pinch of salt and pepper. Let them cook without fussing too much—this helps develop that beautiful golden-brown color. After about 5 to 7 minutes, once the chicken is cooked through, transfer it to a plate and set aside for its big return.

Step 3: Build the Flavor Base

In the same skillet, bring in the rest of the olive oil and add your chopped onions. Sauté for about 3 minutes, just until they’ve softened and turned translucent. Now it’s time for the garlic and mushrooms—add them in and stir, letting the mushrooms cook down and release their juices over the next 5 minutes. Your kitchen will already smell amazing at this point!

Step 4: Make the Sauce

Sprinkle the flour all over the mushroom mixture. Stir well so the veggies are coated; this little step is what’ll thicken your sauce later. Slowly pour in the chicken broth, stirring the whole time so your sauce turns creamy instead of lumpy. You’re looking for it to thicken slightly as everything simmers gently together.

Step 5: Add Creaminess and Chicken

Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. The sauce will turn velvety and take on a gorgeous soft orange hue. Slide your chicken (with any juices!) back into the pan and stir so every piece is glazed in that luxurious sauce. Give it all another 2 minutes to heat through, seasoning with extra salt and pepper to taste.

Step 6: Serve and Garnish

Spoon your Creamy Chicken Stroganoff with Egg Noodles onto waiting plates or into big bowls. Scatter fresh chopped parsley over the top for a pop of color and freshness. Then all that’s left is to dig in and enjoy.

How to Serve Creamy Chicken Stroganoff with Egg Noodles

Garnishes

A sprinkle of fresh parsley brings both brightness and a hint of flavor to Creamy Chicken Stroganoff with Egg Noodles. Some folks love a crack of black pepper or even a pinch of smoked paprika for extra color. For the special occasions, a few delicate curls of Parmesan cheese can make it feel extra decadent.

Side Dishes

This cozy dish is more than satisfying on its own, but it pairs beautifully with lightly sautéed green beans, a crisp romaine or arugula salad, or even steamed broccoli. I also love serving it with a chunk of warm, crusty bread to mop up any leftover sauce—it’s irresistible!

Creative Ways to Present

For a fun twist, you can serve Creamy Chicken Stroganoff with Egg Noodles in individual mini casseroles or small bowls for a dinner party. Or spin it into a family-style feast by piling everything into a large serving dish and letting everyone help themselves. Sometimes, for kids or casual evenings, I twirl it into big mugs so it’s comfort food you can practically hug.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (lucky you!), simply let everything cool to room temperature. Then transfer the Creamy Chicken Stroganoff with Egg Noodles to an airtight container and refrigerate. It keeps well for up to 3 days, and the flavors seem to deepen as they mingle.

Freezing

You can freeze this dish, though the creamy sauce may separate ever so slightly upon thawing. To freeze, let the stroganoff cool completely and then spoon it into sturdy freezer-safe containers. Freeze for up to 2 months. For best results, freeze the noodles and sauce separately if you plan ahead.

Reheating

To reheat, gently warm leftovers in a skillet over low heat, stirring frequently. If the sauce has thickened too much, a splash of chicken broth or a little milk can revive its creaminess. The microwave works fine too, in short bursts, making sure to stir between each interval for even heating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are actually a fantastic swap if you like a richer, more succulent bite. Just follow the same instructions but allow an extra minute or two to ensure they’re cooked through.

What’s the best way to lighten up this recipe?

If you want to cut back on calories or fat, try using Greek yogurt in place of sour cream and opt for a nonstick skillet so you can reduce the amount of olive oil. You’ll still get that signature creamy finish and tangy flavor!

Can Creamy Chicken Stroganoff with Egg Noodles be made gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free flour blend, and choose gluten-free pasta. The sauce thickens just as nicely and the whole dish becomes fully gluten-free without losing any of that classic comfort.

Is this dish kid-friendly?

It’s a big hit with kids! The mild, creamy sauce and tender chicken are always well received. If your little ones aren’t keen on mushrooms, you can dice them smaller or leave them out—the dish is delicious either way.

Can I double the recipe for a crowd?

Yes! Creamy Chicken Stroganoff with Egg Noodles is perfect for doubling up when you’re feeding a hungry group. Just make sure you use a big enough skillet or cook in batches, and you’ll have plenty to go around.

Final Thoughts

If you’re searching for an easy, soul-satisfying meal that truly brings people together, Creamy Chicken Stroganoff with Egg Noodles simply can’t be beat. I can’t wait for you to try it—once you see just how effortless and flavorful it is, I suspect this recipe will become a beloved favorite in your kitchen too!

Creamy Chicken Stroganoff with Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this Chicken Stroganoff with Egg Noodles recipe. Tender chicken, savory mushrooms, and a rich sour cream sauce make this dish a comforting and satisfying meal for any day of the week.

Ingredients

Scale

For the Chicken Stroganoff:

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
2 tbsp olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
8 oz cremini or white mushrooms (sliced)
1 tbsp all-purpose flour
1 cup chicken broth
1 cup sour cream
1 tbsp Dijon mustard
1 tsp paprika
Salt and pepper to taste

For Serving:

12 oz wide egg noodles
2 tbsp fresh parsley (chopped, for garnish)

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Instructions

Cook the Egg Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
Sauté Chicken: In a skillet, sauté chicken pieces in olive oil until golden and cooked through. Season with salt and pepper, then set aside.
Cook Vegetables: In the same skillet, sauté onion, garlic, and mushrooms until tender. Sprinkle flour, then add chicken broth and stir until slightly thickened.
Make the Sauce: Stir in sour cream, Dijon mustard, and paprika until smooth. Return chicken to the skillet and heat through.
Serve: Serve the creamy chicken stroganoff over warm egg noodles, garnished with fresh parsley.