Chicken and Mushroom Stroganoff (Printable Version)

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

# Needed Ingredients:

→ 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

# Preparation 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 just 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 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, being careful not to boil. Return chicken and collected juices to the pan and simmer gently for 2 to 3 minutes.
07 - Meanwhile, 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, garnished with fresh parsley.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The creamy paprika sauce clings to every noodle and makes even picky eaters go quiet.
  • You probably have most of these ingredients already, so no special trip required.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Never let the sauce boil once the sour cream goes in, gentle heat keeps it silky and prevents curdling.
  • Browning the mushrooms properly is non negotiable, pale mushrooms mean weak flavor.
  • If the sauce looks too thick, splash in a little more broth until it coats a spoon nicely.
  • Resting the chicken on a plate while you cook the vegetables keeps it from overcooking and getting rubbery.
03 -
  • Always taste the sauce before serving and adjust the seasoning, sour cream can dull salt so you might need a pinch more at the end.
  • Use a wide skillet instead of a deep pot so the liquid evaporates quickly and the mushrooms brown instead of steam.
  • If reheating leftovers, do it gently over low heat and stir in a splash of broth to loosen the sauce back up.
  • Make the sauce ahead and refrigerate it, then reheat and toss with freshly cooked noodles for an even faster weeknight meal.
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