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Classic Creamy Chicken and Mushroom Stroganoff Over Egg Noodles

A close-up of chicken mushroom stroganoff served over egg noodles, topped with fresh parsley.
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Make this homestyle chicken stroganoff from scratch. This easy mushroom chicken dish features tender chicken in a savory, sour cream sauce, perfect for a weeknight chicken dinner.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, chopped
  • 1 lb cremini mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup dry white wine (optional)
  • 1 tablespoon Dijon mustard
  • 1 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Cook the egg noodles according to package directions. Drain and set aside.
  2. Season the cut chicken pieces with salt and pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion and sliced mushrooms to the same skillet. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
  5. Stir in the dried thyme and minced garlic. Cook for 1 minute until fragrant.
  6. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
  7. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 3 minutes.
  8. Stir in the white wine (if using) and Dijon mustard. Reduce the heat to low.
  9. Return the cooked chicken to the skillet.
  10. Remove the skillet from the heat. Stir in the room temperature sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding the sour cream, or it may curdle.
  11. Taste the sauce and adjust salt and pepper as needed.
  12. Serve the creamy chicken stroganoff immediately over the cooked egg noodles. Garnish with fresh parsley.

Notes

  • For a richer sauce, substitute heavy cream for half of the sour cream.
  • If you skip the wine, add 1/4 cup more chicken broth.
  • To keep this dish gluten free, use cornstarch mixed with water instead of flour for thickening, or serve over rice or gluten-free pasta.

Nutrition

Find it online: https://purecookingjoy.com/chicken-mushroom-stroganoff-recipe/

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