Description
This Creamy Chicken Stroganoff with Egg Noodles is a comforting and flavorful dish featuring tender chicken thighs cooked to golden perfection, sautéed mushrooms and onions in a rich, creamy sauce, and wide egg noodles. It’s an easy one-pan meal that blends savory spices, tangy sour cream, and a hint of Dijon mustard to create a delicious, hearty pasta dinner perfect for weeknights or casual gatherings.
Ingredients
Scale
Chicken and Seasoning
- 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, for frying
Mushroom and Sauce
- 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 rolling boil. Add the wide egg noodles and cook according to the package instructions until al dente. Drain thoroughly and transfer the noodles to a bowl to prevent overcooking while you prepare the rest of the dish.
- Cook the Chicken: Pat the chicken thighs dry with paper towels. Season them evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over the chicken pieces, pressing gently to coat all sides evenly. Heat the canola or avocado oil in a large skillet over medium heat. Once the oil is hot, add the chicken thighs. Cook about 5 minutes on one side until golden brown, then flip and cook another 3 to 4 minutes until the chicken is cooked through. Remove the chicken from the skillet and let it rest briefly before slicing it into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the unsalted butter, allowing it to melt completely. Add the sliced mushrooms and diced onion and sauté for 3 to 5 minutes until softened and lightly browned. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Gradually pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any flavorful browned bits. Add the heavy cream and cook for around 5 minutes until the sauce slightly thickens. Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until the sauce is smooth and creamy.
- Combine and Serve: Add the sliced chicken and cooked egg noodles back into the skillet with the creamy mushroom gravy. Toss gently to coat everything evenly with the sauce. Serve immediately, garnished with freshly chopped parsley if desired for a fresh pop of color and flavor.
Notes
- For a healthier option, you can substitute heavy cream with half-and-half or Greek yogurt, but the sauce may be less rich.
- Using boneless, skinless chicken thighs keeps the meat tender and juicy, but chicken breasts can be substituted if preferred.
- If you like a thicker sauce, cook it a few extra minutes to reduce further before adding the sour cream.
- Fresh parsley is optional but adds a nice color and mild herbal note.
- Be careful not to overcook the noodles, as they will continue to soften slightly when mixed with the sauce.
