Chicken and Mushroom Stroganoff (Printable)

Tender chicken strips and mushrooms in a creamy paprika sauce, served over buttery egg noodles for a comforting meal.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into thin strips
02 - 0.5 teaspoon salt
03 - 0.25 teaspoon black pepper
04 - 1 tablespoon all-purpose flour

→ Vegetables

05 - 2 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 ounces cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 0.5 cup dry white wine, optional; or substitute with chicken broth
12 - 1 cup low-sodium chicken broth
13 - 0.75 cup plus 1 tablespoon sour cream
14 - 2 teaspoons Dijon mustard
15 - 1 tablespoon fresh parsley, chopped

→ To Serve

16 - 10.5 ounces egg noodles
17 - Salted water, for boiling

# Steps:

01 - Season chicken strips with salt and pepper, then toss with flour to coat lightly.
02 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, 4-5 minutes. Transfer to a plate.
03 - Add remaining butter to the skillet. Sauté onion for 2 minutes until translucent, then add garlic and mushrooms. Cook, stirring, until mushrooms are browned and any liquid has evaporated, about 5-6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine if using, scraping up browned bits. Allow to reduce by half, about 2 minutes.
05 - Pour in chicken broth and bring to a simmer. Reduce heat to low.
06 - Stir in sour cream and Dijon mustard until smooth and heated through without boiling. Return chicken with collected juices to the pan and simmer gently for 2-3 minutes.
07 - Cook egg noodles in salted water according to package instructions. Drain and set aside.
08 - Taste stroganoff and adjust seasoning as needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but you are done in 40 minutes flat.
  • The sauce is silky and tangy with just enough paprika warmth to make it interesting.
  • Leftovers somehow taste even better the next day when the flavors have had time to become friends.
  • You probably already have most of these ingredients sitting in your fridge and pantry.
02 -
  • Do not boil the sauce after adding sour cream or it will split and look curdled, keep it on low heat and stir gently.
  • Let the mushrooms cook undisturbed for a minute or two at a time so they actually brown instead of steaming in their own moisture.
  • Slice the chicken against the grain into thin strips so every bite is tender, not chewy.
03 -
  • Pat the chicken dry with paper towels before seasoning so it browns instead of steams.
  • Use a stainless steel or cast iron skillet for the best fond, those browned bits are pure flavor.
  • If the sauce feels too thick, thin it with a few tablespoons of pasta water or extra broth until it coats a spoon nicely.
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