Chicken and Mushroom Stroganoff (Printable)

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

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into thin strips
02 - 1/2 teaspoon salt
03 - 1/4 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 oz cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 1/2 cup dry white wine, optional (substitute with chicken broth)
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup plus 1 tablespoon sour cream
14 - 2 teaspoons Dijon mustard
15 - 1 tablespoon fresh parsley, chopped, plus extra for garnish

→ To Serve

16 - 10.5 oz egg noodles
17 - Salted water for boiling

# How-To Steps:

01 - Season chicken strips with salt, pepper, and 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 just cooked through, 4 to 5 minutes. Transfer to a plate.
03 - Add the 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 to 6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine if using, scraping up browned bits. Let it 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, taking care not to boil. Return chicken and collected juices to the pan, and simmer gently for 2 to 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 Suggestions:

01 -
  • The sauce clings to every noodle and strip of chicken without feeling heavy or overdone.
  • You can have this on the table in less time than it takes to argue about what to order for delivery.
  • It uses simple ingredients you probably already have, yet tastes like you fussed.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Do not let the sauce boil after adding the sour cream or it will separate and turn grainy, keep the heat low and stir gently.
  • If your mushrooms release a lot of water, let it cook off completely before moving to the next step or your sauce will be thin and watery.
  • Coating the chicken in flour is optional but makes a real difference in browning and helps thicken the sauce naturally as it simmers.
03 -
  • Use a wide skillet instead of a deep pot so the mushrooms brown instead of steam, it makes all the difference in flavor.
  • Let the chicken rest on the plate while you cook the vegetables, it stays juicier and finishes cooking gently in the sauce.
  • Taste the sauce before serving and add a squeeze of lemon juice if it feels too rich, the acidity brightens everything.
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