Description
This Creamy Chicken Stroganoff with Egg Noodles is a comforting and hearty dish featuring tender boneless chicken thighs cooked in a rich mushroom and cream sauce. Flavored with garlic, Worcestershire sauce, and Dijon mustard, served over wide egg noodles and garnished with fresh parsley, it makes a perfect family meal ready in about 40 minutes.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil
Sauce and Vegetables
- 3 tablespoons unsalted butter
- 12 ounces baby bella mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
Pasta and Garnish
- 12 ounces wide egg noodles
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the Noodles: Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Once done, drain them thoroughly and transfer to a bowl to prevent overcooking.
- Cook the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over the chicken pieces, pressing gently to coat all sides. Heat the oil in a large skillet over medium heat. When the oil is hot, add the chicken thighs and cook for about 5 minutes until golden brown on one side. Flip and cook for an additional 3-4 minutes until fully cooked through. Remove the chicken and let it rest before slicing.
- Make the Gravy: Increase the skillet heat to medium-high. Add unsalted butter and melt completely. Add the sliced mushrooms and diced onion, sautéing for 3-5 minutes until softened and lightly browned. Stir in minced garlic and cook for 1-2 more minutes. Gradually pour in the chicken broth while scraping the skillet bottom to deglaze and pick up flavorful bits. Add the heavy cream and cook for around 5 minutes until the mixture slightly thickens. Remove the skillet from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until the gravy is smooth and well combined.
- Combine and Serve: Slice the rested chicken into 1-inch pieces. Add the chicken and the cooked egg noodles back into the skillet with the gravy. Toss gently to evenly coat everything with the creamy sauce. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful meat.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce.
- For a gluten-free version, replace all-purpose flour with gluten-free flour and use gluten-free noodles.
- Do not overcook the noodles; drain them promptly to prevent sogginess.
- Slicing the chicken after resting helps retain juices and makes the pieces tender.
- Fresh parsley adds a nice color contrast and fresh flavor but can be omitted.
