Amazing Creamy Chicken Stroganoff in 1 Hour
Oh, this Creamy Chicken Stroganoff with Mushrooms and Egg Noodles! It’s one of those dishes that just hugs you from the inside out, you know? It’s pure comfort food, perfect for a chilly evening or when you just need something *really* satisfying. My mom used to make a version of this, and the smell of those mushrooms and onions cooking always meant a cozy night was coming. What I love most about this recipe is how surprisingly quick it is to get that rich, dreamy flavor. You get tender chicken, earthy mushrooms, and that luscious, creamy sauce all hanging out together over soft egg noodles. It’s honestly a weeknight lifesaver that tastes like it took hours!
Why You’ll Love This Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Seriously, this Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is a total winner. Here’s why it’ll become a go-to in your kitchen:
- Super Speedy: We’re talking dinner on the table in under an hour, perfect for those busy weeknights.
- Flavor Explosion: That creamy sauce with the savory chicken and earthy mushrooms is just *chef’s kiss*.
- Family Favorite: Even picky eaters will gobble this one up. It’s classic comfort food everyone loves.
- So Satisfying: The tender chicken and soft egg noodles make it a hearty meal that truly hits the spot.
Ingredients for Your Perfect Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Alright, let’s get our mise en place ready for this amazing Creamy Chicken Stroganoff with Mushrooms and Egg Noodles! Having everything prepped makes the cooking process so smooth. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces mushrooms, sliced (I like cremini, but white button are fine too!)
- 1 medium onion, chopped
- 2 cloves garlic, minced (or more if you’re a garlic lover like me!)
- 1.5 cups egg noodles (the good sturdy kind work best)
- 2 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth (low-sodium is great so you can control the salt)
- 1 cup sour cream (full fat makes it extra creamy, trust me!)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for that pop of color and freshness at the end)
Ingredient Notes and Substitutions
Sometimes you gotta work with what you have, right? For the broth, if you don’t have chicken broth, beef broth gives this stroganoff a deeper, richer flavor profile – almost like a classic beef stroganoff! And about the sour cream, it’s really key for that signature tang and creaminess. If you absolutely can’t find sour cream, you *can* use heavy cream with a little splash of lemon juice stirred in, but it won’t have quite the same zip. Mushrooms are flexible too; cremini, button, or even a mix of wild mushrooms would be delicious. Just make sure they’re sliced so they cook evenly. And for the chicken, thighs work too if you prefer, just adjust cooking time slightly!
How to Prepare Creamy Chicken Stroganoff with Mushrooms and Egg Noodles: Step-by-Step
Alright, let’s get this delicious Creamy Chicken Stroganoff with Mushrooms and Egg Noodles on the go! It’s really not complicated, just a few simple steps and you’ll have a restaurant-worthy meal right in your own kitchen. Trust me, the aroma alone will make your whole house smell amazing!
Cooking the Egg Noodles
First things first, let’s get those egg noodles going. Just follow the package directions – usually that means boiling water, adding your noodles, and cooking them until they’re perfectly tender but still have a little bite. Don’t overcook them! Once they’re done, drain them really well and set them aside. A little drizzle of olive oil can stop them from sticking together while you work on the sauce.
Searing the Chicken
Now, for the chicken! Take your bite-sized pieces and give them a good sprinkle of salt and pepper. In your big skillet, heat up the olive oil and one tablespoon of that butter over medium-high heat. Once it’s nice and hot – you’ll see it shimmering a bit – carefully add the chicken pieces. Try not to crowd the pan; cook in batches if you need to. You want them to get a lovely golden-brown sear on all sides. This locks in the juices and adds so much flavor! Once they’re browned, scoop them out and set them on a plate.
Building the Flavor Base
Wipe out the skillet if there are any burnt bits, but leave the good stuff! Add the remaining tablespoon of butter. Toss in your chopped onion and let it soften up, usually about 5 minutes. You want it nice and translucent. Then, add your sliced mushrooms and minced garlic. Now, let those mushrooms do their thing – cook them until they’re beautifully browned and have released their moisture. This is where that deep, earthy flavor really starts to build. Make sure you stir them around so they don’t stick.
Creating the Creamy Sauce
Okay, this is where the magic happens for our creamy stroganoff! Sprinkle the flour right over the mushroom and onion mix. Stir it all around for about a minute. This cooks out that raw flour taste. Now, slowly whisk in the chicken broth, a little at a time, making sure to get rid of any lumps. Bring this mixture to a gentle simmer and let it bubble away for about 5 minutes, stirring occasionally, until the sauce starts to thicken up nicely. Stir in that Dijon mustard – it adds a little zing! Finally, turn the heat down to low. Gently stir in the sour cream. The key here is to just heat it through; you absolutely do NOT want to let it boil, or it can get a bit weird. Once the sour cream is all blended in and the sauce is smooth and luscious, return your cooked chicken to the skillet. Give it a good stir to coat everything in that amazing sauce and let it heat through for a couple of minutes. Taste it and add more salt and pepper if you think it needs it. Then just spoon it all over those lovely egg noodles and sprinkle with fresh parsley!
Tips for the Best Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Want your Creamy Chicken Stroganoff with Mushrooms and Egg Noodles to be absolutely perfect? Here are a few little tricks I’ve picked up over the years. First off, remember that sour cream? Keep that heat on low when you add it and don’t let it boil! Seriously, boiling can make it curdle, and we want smooth, dreamy sauce, not a lumpy mess. If your sauce looks a little too thick after adding everything, just stir in a splash more chicken broth until it’s just right. And for that gorgeous golden-brown chicken, don’t overcrowd the pan! Give those pieces some space to sear properly; it makes a world of difference to the flavor. A little patience here really pays off!
Serving and Storing Your Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
To serve up your beautiful Creamy Chicken Stroganoff with Mushrooms and Egg Noodles, just spoon that luscious mixture right over your perfectly cooked egg noodles. A generous sprinkle of fresh, chopped parsley on top adds a lovely pop of color and freshness that really brightens everything up. It’s the perfect finishing touch! Now, if you happen to have any leftovers (which is rare in my house!), storing is super easy. Let the stroganoff cool a bit, then pop it into an airtight container in the fridge. It’ll keep well for about 3 days. When you’re ready to reheat, do it gently on the stovetop over low heat, stirring often. You might need to add a tiny splash of broth or water if it seems a bit thick, just to get it back to that perfect creamy consistency. Avoid microwaving if you can, as it can sometimes make the sauce a little watery.
Frequently Asked Questions About Creamy Chicken Stroganoff with Mushrooms and Egg Noodles
Got questions about whipping up this delightful Creamy Chicken Stroganoff with Mushrooms and Egg Noodles? I’ve got answers!
Q: Can I use different kinds of mushrooms?
Absolutely! While cremini or button mushrooms are fantastic, feel free to mix it up. Shiitake mushrooms add a lovely depth, or even a blend of wild mushrooms would be divine for a more gourmet touch. Just slice them up and cook them until they’re nice and browned.
Q: Can I make this ahead of time?
You can definitely prepare the stroganoff sauce and cook the chicken ahead of time and store them separately in the fridge. Reheat them gently and then combine and stir in the sour cream just before serving to keep it nice and creamy. Cooking the noodles fresh right before serving is always best, though!
Q: What else can I serve with this easy stroganoff recipe?
While the egg noodles are classic and wonderful, this stroganoff is also delicious over mashed potatoes, rice, or even with some crusty bread for dipping! A simple side salad with a light vinaigrette is also a great way to balance the richness of the dish.
Q: Can I make a beef stroganoff version?
You sure can! Just swap out the chicken for thinly sliced beef (like sirloin or tenderloin) and use beef broth instead of chicken broth. The rest of the steps for this chicken stroganoff recipe are pretty much the same!
Estimated Nutritional Information
Just a heads-up, the nutritional info for this Creamy Chicken Stroganoff with Mushrooms and Egg Noodles is an estimate! It can totally change depending on the brands of ingredients you use, like the type of broth or chicken, and even how much you load up on that delicious sauce. So, think of these numbers as a general guide rather than exact science!
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Amazing Creamy Chicken Stroganoff in 1 Hour
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and classic dish featuring tender chicken and earthy mushrooms in a rich, creamy sauce, served over hearty egg noodles.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1.5 cups egg noodles
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- Season chicken pieces with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add remaining 1 tablespoon of butter to the skillet. Add chopped onion and cook until softened, about 5 minutes.
- Add sliced mushrooms and minced garlic to the skillet. Cook until mushrooms are browned and tender, about 5-7 minutes.
- Sprinkle flour over the mushroom and onion mixture. Stir and cook for 1 minute.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until sauce thickens, about 5 minutes.
- Stir in Dijon mustard.
- Reduce heat to low. Stir in sour cream until well combined and heated through. Do not boil.
- Return cooked chicken to the skillet. Stir to coat with the sauce and heat through.
- Season with salt and pepper to taste.
- Serve stroganoff over cooked egg noodles. Garnish with fresh parsley.
Notes
- For a richer flavor, use beef broth instead of chicken broth.
- Add a splash of white wine when cooking the mushrooms for an extra layer of flavor.
- If you don’t have sour cream, heavy cream can be used, but the sauce will be less tangy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: chicken stroganoff, mushroom stroganoff, creamy chicken, egg noodles, comfort food, classic recipe
