Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Creamy Chicken Stroganoff is a hearty, comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy sauce. Start by sautéing mushrooms and onions until golden. Then, add garlic and cook the chicken until it’s no longer pink. Stir in the sauce ingredients and let it simmer until it thickens. Serve over egg noodles for a cozy, winter-friendly meal. Looking for a refreshing side? Try my Easy Orange Teriyaki Turkey Medallions Recipe. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Slow Cooker Creamy Chicken Tortellini Dinner Recipe.
Why This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Is Pure Comfort
- The creamy, savory sauce is irresistible.
- It's a one-pot meal that's easy to clean up.
- Perfect for meal prepping and freezing.
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.
- 1 lb boneless, skinless chicken breasts
- 8 oz egg noodles
- 1 lb mushrooms
- 1 large onion
- 2 tbsp butter
- 2 tbsp olive oil
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs.
- mushrooms: Baby bella or cremini mushrooms work well.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion blender — Easily blend the sauce right in the pot. → See on Amazon
How to Make Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Step 1: Melt butter and olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onions. Cook until golden, about 5 minutes.
- Step 2: Add minced garlic and cook for 1 minute. Push the vegetables to one side of the skillet. Add sliced chicken and cook until no longer pink, about 5 minutes.
- Step 3: Stir in cream cheese, sour cream, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until the sauce thickens, about 10 minutes.
- Step 4: Cook egg noodles according to package instructions. Drain and add to the skillet. Toss to combine. Serve hot, garnished with fresh parsley and crushed red pepper flakes.
Cook's Tips for Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
- Common mistake and fix: Don't overcook the chicken or it will become tough. Remove it from the skillet as soon as it's no longer pink.
- Pro tip: For a richer sauce, use heavy cream instead of sour cream.
- Pro tip: Add a splash of white wine to the skillet before adding the chicken for extra flavor.
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: The sauce can be made ahead of time and reheated before serving.
Freezing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the chicken with sliced portobello mushrooms.
- Best substitution: You can use heavy cream instead of sour cream for a richer sauce.
- Make-ahead: The sauce can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Want to level up this recipe?
High-quality cutting board — Prevents knife damage and provides a stable surface for slicing. → Check price on Amazon
Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz egg noodles
- 1 lb mushrooms
- 1 large onion
Seasonings
- 2 tbsp butter
- 2 tbsp olive oil
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Crushed red pepper flakes
Instructions
- Step 1: Melt butter and olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onions. Cook until golden, about 5 minutes.
- Step 2: Add minced garlic and cook for 1 minute. Push the vegetables to one side of the skillet. Add sliced chicken and cook until no longer pink, about 5 minutes.
- Step 3: Stir in cream cheese, sour cream, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until the sauce thickens, about 10 minutes.
- Step 4: Cook egg noodles according to package instructions. Drain and add to the skillet. Toss to combine. Serve hot, garnished with fresh parsley and crushed red pepper flakes.
Notes
- Chef tip: For a vegetarian version, substitute the chicken with sliced portobello mushrooms.
- Best substitution: You can use heavy cream instead of sour cream for a richer sauce.
- Make-ahead: The sauce can be made ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little milk or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The sauce can be made ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 35g
- Carbs: 45g
- Fiber: 2g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 150mg
- Sat. Fat: 18g
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 sauce ahead of time and reheat before serving. However, the noodles are best cooked fresh.
The most common reason is overcooking the chicken. Remove it from the skillet as soon as it's no longer pink.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, cook the chicken and vegetables in the slow cooker on low for 6-8 hours. Stir in the sauce ingredients and cook for an additional 10-15 minutes on the stove.
A side salad or steamed vegetables would complement this dish nicely. Try my Refreshing Watermelon Rose Cooler for a refreshing drink.
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!
