Description
This creamy chicken stroganoff with egg noodles is a comforting and flavorful dish that combines tender, seasoned chicken thighs with a rich mushroom and onion gravy. Cooked egg noodles are tossed in the luscious sauce for a hearty, satisfying meal perfect for family dinners or cozy nights in.
Ingredients
Scale
Chicken
- 1 1/2 pounds chicken thighs, boneless and skinless
- 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
Gravy 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
Others
- 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 thoroughly and transfer them to a bowl to prevent overcooking while you prepare the rest of the dish.
- Cook the Chicken: Pat chicken thighs dry, then evenly season both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle flour over the chicken, pressing it to coat all sides well. Heat oil in a skillet over medium heat and once hot, add the chicken. Cook for about 5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until fully cooked through. Remove from the skillet and let rest before slicing into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the butter; allow it to 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 an additional 1-2 minutes. Gradually pour in the chicken broth, scraping the skillet bottom to deglaze and incorporate all the browned bits. Add the heavy cream and let the sauce cook for about 5 minutes until it thickens slightly. Remove the skillet from 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 noodles back to the skillet with the gravy. Toss everything gently to coat the noodles and chicken evenly with the creamy mushroom sauce. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Chicken thighs are preferred for their tenderness and flavor, but boneless skinless chicken breasts can be used if preferred.
- To make the dish lighter, substitute heavy cream with half-and-half or Greek yogurt but expect a thinner sauce and slight tanginess.
- Use gluten-free flour and noodles to make this recipe gluten-free.
- Ensure you do not overcook the noodles; they should be slightly underdone before mixing to avoid mushiness after tossing with sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
