Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

12 oz (340 g) wide egg noodles
1 1/2 lb (680 g) boneless, skinless chicken breasts or thighs, cut into thin strips
2 tbsp olive oil
2 tbsp unsalted butter, divided
8 oz (225 g) cremini or button mushrooms, sliced
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 1/2 tsp paprika
2 tbsp all-purpose flour
1 1/2 cups (360 ml) low-sodium chicken broth
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 cup (240 g) full-fat sour cream, room temperature
2 tbsp chopped fresh parsley (for garnish)
Kosher salt and freshly ground black pepper

Do This

1. Boil egg noodles in salted water until just tender (6–8 minutes). Drain, toss with 1 tbsp butter, and keep warm.
2. Season chicken strips with 1 tsp salt and 1/2 tsp pepper. Sear in 1 tbsp oil over medium-high heat (about 375°F / 190°C) until lightly browned and just cooked through, 4–6 minutes. Transfer to a plate.
3. In the same pan, add remaining oil and 1 tbsp butter. Sauté onions and mushrooms with a pinch of salt until golden and softened, 7–9 minutes. Stir in garlic and paprika; cook 30 seconds.
4. Sprinkle flour over vegetables and cook 1 minute, stirring. Slowly whisk in chicken broth, then add Dijon and Worcestershire. Simmer 3–4 minutes until slightly thickened.
5. Reduce heat to low (about 200°F / 95°C). In a small bowl, whisk a few spoonfuls of hot sauce into the sour cream, then stir this mixture into the pan until smooth.
6. Return chicken and any juices to the pan; simmer gently 2–3 minutes until heated through. Do not boil.
7. Taste and adjust seasoning. Serve chicken stroganoff over egg noodles, sprinkled with fresh parsley and extra paprika if desired.

Why You’ll Love This Recipe

Creamy, comforting, and full of flavor from paprika, mushrooms, and a tangy sour cream sauce.
Ready in under an hour with simple, everyday ingredients you probably already have.
Family-friendly and customizable: use breasts or thighs, more or fewer mushrooms, whole-wheat noodles, and more.
Perfect make-ahead meal that reheats beautifully for busy weeknights or cozy weekends.

Grocery List

Produce: 1 medium yellow onion, 8 oz mushrooms, 3 garlic cloves, fresh parsley
Dairy: Sour cream (full-fat), unsalted butter
Pantry: Egg noodles, olive oil, chicken broth, all-purpose flour, paprika, Dijon mustard, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

For the Egg Noodles

12 oz (340 g) wide egg noodles
1 tbsp unsalted butter
1 tbsp kosher salt (for the pasta water)

For the Chicken

1 1/2 lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1/2-inch wide strips
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil

For the Mushroom-Onion Stroganoff Sauce

1 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, cut in half and thinly sliced (about 1 1/2 cups)
8 oz (225 g) cremini or white button mushrooms, cleaned and sliced
1/2 tsp kosher salt (plus more to taste)
3 garlic cloves, minced
1 1/2 tsp sweet or regular paprika
2 tbsp all-purpose flour
1 1/2 cups (360 ml) low-sodium chicken broth
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 cup (240 g) full-fat sour cream, at room temperature
Freshly ground black pepper, to taste

For Serving

2 tbsp chopped fresh flat-leaf parsley
Optional: extra paprika for sprinkling

Step-by-Step Instructions

Step 1: Cook the egg noodles

Fill a large pot with about 4 quarts (4 liters) of water and bring it to a boil over high heat. Once boiling, add 1 tbsp kosher salt, then add the 12 oz of wide egg noodles. Stir immediately so the noodles do not stick together. Cook according to package directions, usually 6–8 minutes, until just tender (al dente).

Drain the noodles in a colander. Return them to the warm pot and toss with 1 tbsp unsalted butter. Cover loosely with a lid to keep warm while you prepare the chicken stroganoff. If they start to stick later, you can add a splash of water or a drizzle of olive oil and toss again.

Step 2: Prep and season the chicken

While the water heats and the noodles cook, prepare the chicken. Pat the 1 1/2 lb of chicken strips dry with paper towels. Dry surfaces brown better, which adds flavor to the sauce.

Place the chicken in a bowl and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss well so the seasoning coats all sides of the chicken strips. Set aside at room temperature while you get the pan ready; this helps the chicken cook more evenly.

Step 3: Sear the chicken

Heat a large, heavy skillet (10–12 inch) over medium-high heat (about 375°F / 190°C if using an electric skillet). Add 1 tbsp olive oil and swirl to coat the bottom. When the oil is shimmering and just starting to smoke, add the seasoned chicken in a single layer. Do not overcrowd the pan; if necessary, cook in two batches.

Sear the chicken for 2–3 minutes without moving it, then flip and cook another 2–3 minutes until lightly browned and just cooked through (the thickest pieces should reach 165°F / 74°C). The chicken will finish gently in the sauce, so avoid overcooking here. Transfer the seared chicken and any juices to a clean plate and set aside.

Step 4: Sauté the onions and mushrooms

In the same skillet, reduce the heat slightly to medium-high and add 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter has melted and is foamy, add the sliced onion and mushrooms. Sprinkle with 1/2 tsp kosher salt to help draw out moisture.

Cook, stirring occasionally, for 7–9 minutes until the vegetables release their liquid, that liquid mostly evaporates, and the onions and mushrooms begin to take on a rich golden-brown color. Browning at this stage is important for deep, savory flavor. If the pan looks dry or anything threatens to burn, reduce the heat to medium and add a small splash of water or broth to loosen browned bits (fond) from the bottom of the pan.

Step 5: Add garlic, paprika, and flour

Once the onions and mushrooms are nicely browned, stir in the minced garlic and 1 1/2 tsp paprika. Cook, stirring constantly, for about 30 seconds until fragrant. This toasts the paprika and blooms the garlic flavor, but do not let the garlic brown.

Sprinkle the 2 tbsp of flour evenly over the vegetables. Stir well and cook for 1–2 minutes. The flour will coat the vegetables and may look a bit pasty; this is normal. Cooking the flour briefly removes any raw taste and sets you up for a smooth, velvety sauce.

Step 6: Build and thicken the sauce

Reduce the heat to medium. Slowly pour in the 1 1/2 cups chicken broth while stirring constantly, scraping up any browned bits from the bottom of the pan. Continue stirring until the sauce is mostly smooth and begins to thicken, 2–3 minutes.

Stir in the 2 tsp Dijon mustard and 1 tbsp Worcestershire sauce. Let the sauce simmer gently (small bubbles around the edges) for another 2–3 minutes. It should be glossy and thick enough to lightly coat the back of a spoon. If it seems too thick, whisk in an extra splash of broth or water; if too thin, simmer a few more minutes.

Step 7: Temper the sour cream and finish the stroganoff

Reduce the heat to low (about 200°F / 95°C). In a small bowl, add the 1 cup room-temperature sour cream. Ladle in 2–3 tbsp of the hot sauce from the skillet and whisk until smooth. This step, called tempering, gently warms the sour cream so it blends without curdling.

Stir the warmed sour cream mixture into the skillet. Continue stirring gently until the sauce is fully combined and silky. Do not let the sauce boil once the sour cream is added; keep it at a very gentle simmer to prevent separation.

Return the seared chicken and any accumulated juices to the pan, nestling the pieces into the sauce. Simmer gently for 2–3 minutes, just until the chicken is heated through and the sauce is creamy and smooth. Taste and adjust seasoning with additional salt and black pepper as needed.

Step 8: Serve over egg noodles

Fluff the warm buttered egg noodles with a fork. Divide the noodles among 4 plates or shallow bowls. Spoon the chicken, mushrooms, onions, and plenty of sauce generously over the noodles.

Sprinkle the tops with chopped fresh parsley and, if you like, a light dusting of extra paprika for color. Serve immediately while hot and creamy. Enjoy your chicken stroganoff with a simple green salad or steamed vegetables on the side for a complete meal.

Pro Tips

Use room-temperature sour cream: Cold sour cream is more likely to curdle. Take it out of the fridge 20–30 minutes before cooking, and always temper it with hot sauce before adding.
Do not rush the mushrooms: Let the mushrooms and onions fully brown; this step builds deep, savory flavor that makes the sauce rich and complex.
Control the heat: Once the sour cream goes in, keep the heat low and avoid boiling. A gentle simmer keeps the sauce silky and prevents splitting.
Slice chicken evenly: Cutting the chicken into similar-sized strips ensures that everything cooks at the same rate and stays tender.
Adjust thickness: If the sauce thickens too much as it sits, loosen it with a bit of extra broth or a splash of hot water right before serving.

Variations

Lighter stroganoff: Use half sour cream and half plain Greek yogurt, and swap some of the egg noodles for steamed vegetables such as green beans or broccoli.
Smoky paprika twist: Replace half of the sweet paprika with smoked paprika for a deeper, lightly smoky flavor.
Herb-forward version: Add 1 tsp dried thyme or 1 tbsp chopped fresh thyme along with the mushrooms, and finish with extra fresh parsley and chives.

Storage & Make-Ahead

Store leftover chicken stroganoff and noodles separately for the best texture. Cool completely, then transfer the stroganoff to an airtight container and refrigerate for up to 3–4 days. Store cooked noodles in a separate container with a drizzle of oil to prevent sticking. Reheat the stroganoff gently in a saucepan over low to medium-low heat, stirring often, until warmed through. If the sauce thickens too much, add a splash of chicken broth or water to loosen it and adjust seasoning as needed. The noodles can be reheated in the microwave with a small splash of water, or briefly dipped in boiling water and drained.

For make-ahead prep, you can slice the chicken, onion, and mushrooms up to 24 hours in advance and refrigerate them in separate containers. You can also cook the noodles ahead of time and toss them with oil; reheat just before serving. Freezing is possible but may slightly affect the creaminess; if you do freeze, thaw overnight in the refrigerator and reheat very gently, adding a bit of fresh sour cream at the end if needed.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including noodles): about 650 calories; 35 g protein; 55 g carbohydrates; 30 g fat; 12 g saturated fat; 3 g fiber; 7 g sugar; 850 mg sodium. These numbers are estimates and will vary based on the specific brands of ingredients and exact portion sizes used.

Creamy Chicken Stroganoff with Mushrooms over Egg Noodles