If you’re craving something comfortingly rich yet bright with fresh herbs, this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe is going to be your new weeknight hero. I first stumbled upon a version of this dish when I needed something quick but more special than the usual chicken dinner. The creamy sauce paired with tender mushrooms and melty sour cream melts beautifully into those egg noodles—seriously satisfying and soul-warming.

What makes this recipe such a winner is how it strikes the perfect balance between comforting and elegant. The hint of white wine and fresh thyme lifts the flavors, but it’s still cozy enough for a casual family meal. You can whip it up in under an hour, making it ideal for busy evenings when you want to impress without stressing. I’m excited to share all my tips to make your version of Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe just right every time.

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe works together to create layers of flavor and creaminess. I always recommend getting fresh herbs and high-quality mushrooms for the best taste and texture, plus salted butter adds a luscious richness you’ll notice right away.

Egg noodles: Their wide, flat shape soaks up the creamy sauce perfectly, making every bite luscious.
Salted butter: Adds depth and helps create that silky stroganoff base—don’t skip or substitute lightly.
Fresh parsley: Provides a fresh pop right at the end, balancing the creaminess with a touch of brightness.
Boneless skinless chicken thighs: I prefer thighs for tenderness and flavor—breasts work but can dry out easier.
Paprika: Just a touch to add warmth and subtle smokiness without overpowering.
Ground black pepper: Essential for seasoning and a bit of spicy kick; always taste and adjust.
Cremini mushrooms: Their earthiness is key. Fresh and firm mushrooms will give you the best texture.
Yellow onion: Adds mild sweetness once sautéed, helping build the savory foundation.
Minced fresh thyme: I love thyme here—it adds a herbal complexity that pairs beautifully with chicken and mushrooms.
All-purpose flour: Used to thicken the sauce—make sure to cook it a bit to avoid a raw flour taste.
Dry white wine (such as sauvignon blanc): Deglazes the pan and adds acidity; if you don’t drink wine, a splash of white grape juice + vinegar works.
Low-sodium vegetable broth: Keeps the sauce flavorful without overpowering; hot broth helps it thicken evenly.
Soy sauce: Adds umami depth and subtle saltiness, a little goes a long way.
Sour cream: For that creamy tang that defines stroganoff; stir it in off the heat to keep it silky.
Dijon mustard: Adds a gentle bite and helps brighten the sauce.
Chopped chives: Like parsley, these fresh herbs add a fresh finish and hint of onion flavor—don’t skip!

Variations

I love how flexible this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe is, and I encourage you to make it your own. Over time, I’ve tried a few variations to suit different moods or dietary needs, and they’ve all been winners in my kitchen.

Using Greek yogurt instead of sour cream: I’ve switched to Greek yogurt before to cut calories and add protein. Just make sure to fold it in gently and off the heat to avoid curdling.
Substituting chicken breasts: When I’m in a hurry, breasts work fine—they cook faster but watch closely so they stay juicy.
Adding smoked paprika: For a smoky twist, a sprinkle of smoked paprika amps the flavor beautifully.
Mushroom mix: Try using shiitake or portobello mushrooms for a deeper, earthier flavor.
Gluten-free option: Swap regular flour with a gluten-free blend to keep it family-friendly without losing thickness.
Herbs variation: Try tarragon or oregano if you want a slightly different herbal note.

How to Make Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe

Step 1: Prep and Sauté Your Chicken Just Right

Start by seasoning your chicken thighs with kosher salt, paprika, and black pepper. Heat about half the melted butter in a large skillet over medium-high heat. Once hot, add your chicken pieces in a single layer—don’t overcrowd the pan—to get a nice golden sear. This usually takes around 5-7 minutes per batch. The key here is to let the chicken develop a good color and caramelization without rushing. Once browned, transfer the chicken to a plate and set aside while you move on.

Step 2: Build Your Flavor Base with Mushrooms and Onions

In the same pan, add the remaining melted butter and toss in your sliced onions and mushrooms. Sauté them over medium heat until the onions soften and mushrooms release their moisture—around 6-8 minutes. This step is where your sauce’s rich, earthy base forms, so take your time. Then, sprinkle in the flour and stir constantly for a minute or two to cook out the raw flour taste, which is crucial for smoothness.

Step 3: Deglaze and Simmer for Depth and Creaminess

Pour in the white wine to deglaze the pan, scraping up all those flavorful browned bits stuck to the bottom—you’ll love the aroma here. Let the wine reduce for a few minutes, then slowly whisk in the hot vegetable broth. Add the soy sauce and fresh thyme, and bring everything to a gentle simmer. This step allows the sauce to thicken and deepen in flavor. Return the chicken to the pan, cover, and let it cook for about 10 minutes until the chicken is tender and the sauce coats everything nicely.

Step 4: Finish with the Creamy Goodness and Herbs

Remove the pan from heat and stir in the sour cream and Dijon mustard gently—this keeps the sauce silky without breaking. Taste for seasoning and adjust with salt and pepper as needed. Sprinkle in the chopped parsley and chives, which add freshness and a pretty pop of green. While your sauce finishes, cook the egg noodles according to package instructions until al dente, then toss them with a bit of melted butter for extra flavor.

Step 5: Combine and Serve Warm

Pour the creamy chicken and mushroom stroganoff sauce over the buttered egg noodles, or you can plate the noodles separately and spoon the sauce on top—both look and taste fantastic. Make sure to serve it right away so you get the sauce at its dreamiest texture.

How to Serve Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe

Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe - Recipe Image

Garnishes

I always finish this dish with fresh chopped parsley and chives because they add color and a fresh bite that balances the creamy sauce. If I’m feeling fancy, a little lemon zest thrown on top brightens it right up. Sometimes I even add a sprinkle of grated Parmesan for a nutty note.

Side Dishes

While the egg noodles make this dish hearty on their own, I like pairing it with a crisp green salad dressed lightly with tangy vinaigrette to cut through the richness. Roasted or steamed green beans with garlic butter are another favorite on the side, providing that satisfying snap and freshness.

Creative Ways to Present

For a special occasion, I love serving the stroganoff in shallow bowls with a nest of egg noodles topped with the chicken and mushrooms arranged artistically. Garnishing with microgreens and a drizzle of truffle oil elevates the dish visually and flavor-wise. You can also try layering the stroganoff over mashed potatoes or creamy polenta for a fun twist.

Make Ahead and Storage

Storing Leftovers

One of my favorite things about this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe is that leftovers keep beautifully. I store any extras in an airtight container in the fridge for up to 3 days. The sauce thickens a bit in the fridge, so just loosen it with a splash of broth or water when reheating.

Freezing

I’ve frozen this stroganoff sauce (without the noodles) successfully a few times. Freeze in a sealed container for up to 3 months, then thaw overnight in the fridge. Adding freshly cooked noodles when you serve makes the dish taste almost as fresh as the first day.

Reheating

Reheat leftovers gently over low heat on the stovetop, stirring often to prevent the sour cream from breaking. Adding a splash or two of broth helps bring the sauce back to the perfect consistency. Microwave works too—just heat in short intervals and stir between to keep things creamy.

FAQs

Can I use chicken breasts instead of thighs for this Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe?

Absolutely! Chicken breasts work fine, but they tend to dry out faster than thighs. To keep them juicy, cut them into evenly sized pieces and be careful not to overcook. You might want to reduce the cooking time slightly and watch for when the meat turns white and is no longer pink in the center.
Is it okay to substitute sour cream with another dairy product?

Yes, Greek yogurt is a good substitute if you want a tangy flavor with fewer calories. Just make sure to remove the pan from heat before stirring it in to prevent curdling. Cream cheese or crème fraîche can also work, but sour cream gives the classic creamy tang that defines stroganoff.
Can I make this recipe gluten-free?

Definitely! Swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Also, ensure your soy sauce is gluten-free or use tamari. Use gluten-free egg noodles or substitute with rice noodles if preferred.
How do I avoid the sour cream curdling in the sauce?

The trick is to remove the pan from direct heat before adding the sour cream and stir it in gently. Also, tempering the sour cream by adding a small amount of warm sauce to it before mixing it back helps maintain a smooth, creamy texture.
What wine should I use for this recipe if I don’t have sauvignon blanc?

Any dry white wine works well—such as Pinot Grigio, Chardonnay (unoaked), or dry Riesling. The key is to avoid anything too sweet, as you want the wine to add acidity and brightness without overpowering the other flavors.

Final Thoughts

This Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe holds a special place in my recipe collection because it’s that beautiful balance of easy weeknight cooking elevated to something memorable. I hope you enjoy making it as much as I do—take your time with the sauce, savor those fresh herbs, and don’t be shy about plating it with extra parsley or chives for that homey touch. When you’re craving comfort with a little bit of flair, this dish never fails to deliver. Give it a try—I think it might just become one of your favorites too!

Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe

★★★★★ 4.5 from 103 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Kosher

Print Recipe

Description

This Chicken Stroganoff is a creamy, comforting dish featuring tender chicken thighs cooked with mushrooms, onions, and fresh herbs in a savory sauce made with sour cream and Dijon mustard. Served over egg noodles, it’s a flavorful twist on the classic beef stroganoff that’s perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1/4 tsp. paprika
1 tsp. ground black pepper, plus more to taste
Kosher salt, to taste

Pasta

12 oz. egg noodles

Sauce and Flavorings

4 Tbsp. salted butter, melted
8 oz. cremini mushrooms, thinly sliced
1 small yellow onion, sliced
1 tsp. minced fresh thyme
2 Tbsp. all-purpose flour
1/4 cup dry white wine (such as sauvignon blanc)
2 cups low-sodium vegetable broth, hot
2 tsp. soy sauce
1/2 cup sour cream
2 Tbsp. Dijon mustard
1/3 cup chopped fresh parsley
2 Tbsp. chopped chives

Instructions

Cook the Egg Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the Chicken: Season the chicken thighs with paprika, black pepper, and kosher salt. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Mushrooms and Onions: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and onions, cooking until they are softened and lightly browned, about 5 minutes. Stir in the minced thyme during the last minute of cooking.
Create the Sauce Base: Sprinkle the flour over the mushroom and onion mixture and stir well to coat. Cook for about 1-2 minutes to eliminate the raw flour taste. Gradually pour in the dry white wine, stirring constantly to deglaze the pan and incorporate the flour.
Add Broth and Seasoning: Slowly whisk in the hot vegetable broth and soy sauce, bringing the mixture to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and stir to coat them in the sauce. Simmer together for 2-3 minutes to meld the flavors.
Finish with Cream and Mustard: Lower the heat and stir in the sour cream and Dijon mustard until fully combined. Heat gently without boiling to prevent curdling. Season with additional salt and pepper to taste.
Serve: Toss the cooked egg noodles with the sauce and chicken, or serve the sauce over the noodles. Garnish with chopped fresh parsley and chives for a fresh, vibrant finish.

Notes

Use bone-in chicken thighs for more flavor if preferred; adjust cooking time accordingly.
If you prefer a thicker sauce, add a bit more flour or reduce the broth slightly.
Replace sour cream with Greek yogurt for a tangier and healthier option.
Dry white wine can be substituted with more broth if avoiding alcohol.
Fresh herbs elevate the dish, but dried thyme can be used in a pinch (reduce quantity to 1/2 tsp).

Keywords: Chicken Stroganoff, creamy chicken, mushroom sauce, egg noodles, one-pan dinner