Chicken and Mushroom Stroganoff with Egg Noodles

I always think of a rainy Sunday when I make this Chicken and Mushroom Stroganoff — warm light through the window, a kettle whispering, and the whole house wrapped in the savory smell of mushrooms and caramelized onions. I love how this dish wraps you up like a soft blanket: silky sauce, tender chicken, and those pillowy egg noodles that soak everything up. It’s comfort food with a little polish, the kind of meal that makes you slow down and savor. Grab a wooden spoon and your coziest mug — this one cooks up quick and fills the kitchen with happy aromas.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This Chicken and Mushroom Stroganoff tastes rich and comforting but keeps things simple. Creamy sauce with a tang from sour cream, earthy mushrooms, and tender streaks of chicken make every forkful a little celebration. It’s cozy enough for a weeknight yet pretty enough for guests. Plus, those noodles pick up flavor like little sponges — who doesn’t love that? It smells like dinner success and sounds like happy slurps.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
• 8 oz cremini or baby bella mushrooms, sliced
• 12 oz wide egg noodles
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika (or regular)
• 1 cup sour cream (full-fat for best texture)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

For the Sauce / Garnish (if applicable):

• Optional: 1/4 cup dry white wine to deglaze the pan (sub with extra broth if you prefer)
• Optional: 1 tbsp Worcestershire sauce for extra umami

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the egg noodles for 8–10 minutes until just tender. Drain and toss with a little butter to keep them from sticking. Meanwhile, pat the chicken dry and season generously with salt and pepper — dry meat browns better and gives you those golden edges everyone loves.

Step 2:

Heat a large skillet over medium-high heat and add 1 tbsp olive oil plus 1 tbsp butter. When the butter foams, add the chicken in a single layer and cook for about 3–4 minutes per side until the pieces develop golden color and a firm, juicy center. Transfer the chicken to a plate — don’t crowd the pan or you’ll steam instead of sear.

Step 3:

Reduce heat to medium and add the remaining 1 tbsp butter. Toss in the sliced onion and cook until soft and translucent, about 4 minutes. Add the mushrooms and sauté until they release their moisture and the edges turn golden, around 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant — you’ll smell that toasty garlic note instantly.

Step 4:

Sprinkle the 2 tbsp flour over the mushroom-onion mixture and stir for about 1 minute to cook the raw flour taste. Pour in the 1 1/2 cups chicken broth and, if using, the 1/4 cup white wine, scraping up browned bits from the pan. Stir in the 1 tbsp Dijon mustard and 1 tsp smoked paprika. Let the sauce simmer until it thickens slightly, about 3–5 minutes. Return the chicken to the pan and reduce heat to low.

Step 5:

Stir in the 1 cup sour cream off the heat (warming the pan prevents curdling) and taste for seasoning — add salt, pepper, or a splash of Worcestershire if you like more depth. Spoon the creamy mixture over the egg noodles and sprinkle with 2 tbsp chopped parsley. Serve immediately while the sauce stays glossy and warm.

Pro Tips

• Brown the chicken in batches if needed; better color means better flavor.
• Warm the sour cream slightly before adding to prevent curdling, or remove pan from heat while stirring it in.
• Use cremini mushrooms for earthiness; button mushrooms work fine and stay budget-friendly.
• If the sauce gets too thick, whisk in a tablespoon of hot broth at a time until you reach your perfect consistency.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. Preheat your skillet so meat and mushrooms get that lovely sear instead of stewing.
• Overmixing: Leads to dense or chewy results. Stir the sauce gently and don’t overhandle the chicken strips after cooking.
• Guessing cook time: Always use visual cues or a timer, not just vibes. Look for golden edges on the chicken and translucent onions.
• Overcrowding pans: Give your food some breathing room to crisp properly. Work in batches if the pan looks too full.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu, pressed and pan-seared, for a vegetarian option; texture changes but flavor stays cozy.
• Sour cream ↔ Greek yogurt: Use full-fat Greek yogurt for tangier sauce; stir it in off the heat to prevent curdling.
• Butter ↔ Oil: See FAQ for details: using oil works, but you’ll miss that buttery magic. Use ¾ the amount of oil.
• Gluten-free: Swap flour for a gf blend or cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to thicken.

Variations & Tips

• Make it spicy: add 1/2 tsp red pepper flakes or a squirt of sriracha when you add the garlic.
• Wine-forward: use 1/2 cup dry white wine and reduce it until almost gone before adding broth for a brighter sauce.
• Kid-friendly: omit Dijon and smoked paprika, and add a pinch of sugar if kids prefer milder flavors.
• Mushroom-forward: double the mushrooms and add a splash of soy sauce for extra umami.
• One-pan trick: cook noodles right in the pan with extra broth (about 2 cups) for a one-pot meal — watch liquid levels and stir often.
• Creative twist: finish with a teaspoon of truffle oil for a special-occasion upgrade.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything except the noodles, cool, and store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth and toss with freshly cooked noodles.

Can I double the recipe?

Sure thing. Use a larger skillet or split into two pans so you don’t overcrowd. You may need an extra minute or two for browning.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should have golden edges and an internal temperature of 165°F. Mushrooms should brown and smell deeply savory; sauce should coat a spoon and look glossy.

What if I don’t have ingredient X?

Out of Dijon? Use a teaspoon of yellow mustard plus a splash of apple cider vinegar. No cremini mushrooms? Button mushrooms work fine.

How I Like to Serve It

I pile the stroganoff over a nest of steaming egg noodles, sprinkle extra parsley, and serve with crusty bread to sop up that creamy sauce. A crisp green salad or roasted green beans on the side brightens the plate. For drinks, a chilled glass of Chardonnay or even a cold iced tea hits the spot. This dish works for cozy weeknights, casual dinner parties, or when you want to feel a little luxurious on a Tuesday.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: This Chicken and Mushroom Stroganoff feels like a warm hug in a bowl — cozy, quick, and reliably delicious. Now go impress someone — or just yourself — with your homemade masterpiece!