Chicken and Mushroom Stroganoff (Printable)

Tender chicken and mushrooms in a creamy paprika sauce served over egg noodles. A comforting Russian-inspired main dish ready in 40 minutes.

# 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, or chicken broth as substitute
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 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, approximately 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 frequently, until mushrooms are browned and any released liquid has evaporated, approximately 5 to 6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine, scraping up browned bits. Allow it to reduce by half, approximately 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, 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 as needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Tips:

01 -
  • It comes together in less time than it takes to watch a sitcom, but tastes like you spent hours in the kitchen.
  • The creamy sauce clings to every noodle and the chicken stays tender if you don't overcook it.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Do not let the sour cream boil once you add it or the sauce will curdle and turn grainy.
  • Crowding the mushrooms in the pan makes them steam instead of brown, so give them space and resist stirring constantly.
  • Thin chicken strips cook much faster and more evenly than thick pieces, so take an extra minute to slice them properly.
03 -
  • Use a large skillet so everything has room to cook properly, a crowded pan will steam instead of sear.
  • Let the chicken rest on the plate while you cook the mushrooms, it stays juicier that way and finishes cooking gently in the sauce.
  • Taste the sauce before serving and add a squeeze of lemon juice if it needs brightness or a pinch of sugar if it tastes too sharp.
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