Stroganoff-Style Chicken & Noodles – Juicy, Creamy & Comforting!
This comforting dish features tender chicken and egg noodles in a rich, creamy sauce with sautéed mushrooms. Perfectly balanced and hearty, it's ideal for a cozy meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup heavy cream
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
- Next, add the cubed chicken to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through.
- Add the sliced mushrooms to the skillet, cooking for another 5 minutes until they are tender.
- Stir in the cream of mushroom soup and heavy cream. Mix well and allow the sauce to simmer for about 3-5 minutes until it thickens slightly.
- Add the cooked egg noodles to the skillet, tossing gently to coat the noodles with the creamy sauce.
- Remove from heat and garnish with chopped parsley before serving.
Notes
For extra flavor, use chicken thighs instead of breasts; they tend to be juicier.
Don’t skip the sautéing step for the onions and garlic; it builds the foundation of flavor.
Add a splash of lemon juice at the end for a brightness that complements the creaminess.
For a thicker sauce, let it simmer longer, or add a little cornstarch mixed with cold water.
Garnish with fresh herbs other than parsley, such as thyme or chives, for added flavor.
For a healthier option, substitute heavy cream with Greek yogurt or half-and-half.
For a vegetarian version, swap chicken with tofu or tempeh and use vegetable broth instead of chicken stock (if any).
Don’t skip the sautéing step for the onions and garlic; it builds the foundation of flavor.
Add a splash of lemon juice at the end for a brightness that complements the creaminess.
For a thicker sauce, let it simmer longer, or add a little cornstarch mixed with cold water.
Garnish with fresh herbs other than parsley, such as thyme or chives, for added flavor.
For a healthier option, substitute heavy cream with Greek yogurt or half-and-half.
For a vegetarian version, swap chicken with tofu or tempeh and use vegetable broth instead of chicken stock (if any).