Chicken and Mushroom Stroganoff (Print View)

Tender chicken and mushrooms simmered 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 - 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

# Step-by-Step Directions:

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 to 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 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 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, being careful 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 if needed.
09 - Serve stroganoff over warm egg noodles and garnish with fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like a slow-cooked heirloom dish but comes together in under 45 minutes on a weeknight.
  • The sauce is rich enough to feel indulgent yet balanced with tang from mustard and sour cream.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Never let the sauce boil once you add the sour cream or it will split and turn grainy instead of velvety.
  • Crowding the mushrooms in the pan steams them instead of browning them, so cook in batches if your skillet is small.
  • Tossing the chicken in flour is optional but it makes a real difference in how the sauce coats and clings.
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick so you get those flavorful browned bits on the bottom to deglaze.
  • Let your mushrooms sit still in the pan for at least a minute before stirring so they develop a golden crust instead of releasing all their water.
  • If your sauce feels too thick, thin it with a little pasta water instead of plain broth for extra silkiness.
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