Creamy Chicken Stroganoff with Egg Noodles and Mushrooms Recipe
This Chicken Stroganoff recipe is a creamy, comforting dish featuring tender chicken thighs, earthy cremini mushrooms, and a rich sauce made with sour cream and Dijon mustard. Served over egg noodles and garnished with fresh herbs, it’s a satisfying twist on the classic beef version, perfect for a hearty weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
- Diet: Kosher
Ingredients
Scale
Pasta
- 12 oz. egg noodles
- Kosher salt, to taste
Chicken and Vegetables
- 1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 8 oz. cremini mushrooms, thinly sliced
- 1 small yellow onion, sliced
- 1/3 cup chopped fresh parsley
- 2 Tbsp. chopped chives
- 1 tsp. minced fresh thyme
Seasonings and Sauces
- 1/4 tsp. paprika
- 1 tsp. ground black pepper, plus more to taste
- 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
- 4 Tbsp. salted butter, melted
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the chicken pieces, season with paprika, black pepper, and kosher salt. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining 2 tablespoons of melted butter. Add the sliced onions and cremini mushrooms. Cook until the onions are translucent and mushrooms are browned, about 5-7 minutes. Stir in the minced thyme and cook for another minute.
- Create the sauce base: Sprinkle the flour over the mushrooms and onions, stirring constantly to combine and cook off the raw flour taste, about 2 minutes. Slowly pour in the dry white wine, scraping up any browned bits from the skillet, then add the hot vegetable broth and soy sauce. Stir well and bring to a gentle simmer until the sauce thickens, about 5 minutes.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir to coat with the sauce. Reduce heat to low.
- Finish with sour cream and mustard: Stir in the sour cream and Dijon mustard until fully incorporated and the sauce is creamy. Taste and adjust seasoning with additional salt and black pepper if needed. Warm through but do not boil to prevent curdling.
- Serve: Plate the egg noodles and spoon the chicken stroganoff sauce over the top. Garnish with chopped fresh parsley and chives for a fresh, vibrant finish.
Notes
- Use boneless, skinless chicken thighs for the most flavorful and tender results.
- White wine can be substituted with chicken broth if preferred.
- To keep the sauce smooth, avoid boiling after adding the sour cream.
- Fresh herbs like parsley and chives add brightness and a fresh contrast to the creamy sauce.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Chicken Stroganoff, creamy chicken recipe, stovetop chicken dinner, comforting chicken meals, mushroom sauce chicken