Description
This creamy Chicken Stroganoff with Egg Noodles recipe features tender, seasoned chicken thighs cooked to golden perfection and combined with a rich, flavorful mushroom and sour cream gravy. Served over wide egg noodles, this comforting dish is elevated with savory touches of Worcestershire sauce and Dijon mustard, making it an easy yet impressive meal perfect for family dinners or weekend gatherings.
Ingredients
Scale
Chicken and Seasoning
- 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 Vegetables
- 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
Other
- 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 cooked, drain thoroughly and transfer to a bowl to prevent overcooking and sticking.
- Cook the Chicken: Pat the chicken thighs dry with paper towels. Season evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the all-purpose flour over the chicken, pressing lightly to coat all sides. Heat the oil in a large skillet over medium heat until hot. Add the chicken thighs and cook about 5 minutes until golden brown on one side. Flip and cook for an additional 3-4 minutes until the chicken is fully cooked through. Remove the chicken from the skillet and let it rest before slicing into 1-inch pieces.
- Make the Gravy: Increase the skillet heat to medium-high and add the unsalted butter, letting it melt completely. Add the sliced mushrooms and diced onion, sautéing them for 3-5 minutes until softened and lightly browned. Add the minced garlic and cook for another 1-2 minutes until fragrant. Gradually pour in the chicken broth, scraping the bottom of the skillet to loosen any brown bits. Stir in the heavy cream and cook for about 5 minutes until the sauce thickens slightly. Remove from heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until the mixture is smooth and combined.
- Combine and Serve: Return the sliced chicken and drained egg noodles to the skillet with the creamy mushroom gravy. Gently toss everything together to evenly coat with the sauce. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- For best results, use boneless, skinless chicken thighs as they remain juicy and tender during cooking.
- Make sure not to overcook the egg noodles to prevent them from becoming mushy when combined with the sauce.
- You can substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
- To keep the dish gluten-free, use gluten-free flour or cornstarch instead of all-purpose flour and ensure your Worcestershire sauce is gluten-free.
- Fresh parsley adds a nice color contrast and fresh herbaceous flavor; omit if unavailable.
