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 - 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, or chicken broth as substitute
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, plus extra for garnish

→ To Serve

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

# How-To Steps:

01 - Season chicken strips with salt and pepper, then toss with flour until lightly coated.
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, 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 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, 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 and simmer gently for 2 to 3 minutes. Taste and adjust seasoning as needed.
07 - Cook egg noodles in salted water according to package instructions. Drain and set aside.
08 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The sauce is rich and silky without being heavy, thanks to the balance of sour cream and Dijon.
  • You probably already have most of the ingredients sitting in your fridge and pantry.
  • Leftovers reheat beautifully and taste even more flavorful the next day.
02 -
  • Don't let the sauce boil after you add the sour cream or it can break and turn grainy, just keep it at a gentle simmer.
  • Browning the mushrooms properly makes all the difference, if you crowd the pan or stir too much they'll steam instead of caramelize.
  • Tossing the chicken in flour might seem like a small step, but it helps thicken the sauce and gives the chicken a better sear.
03 -
  • Use a hot pan and don't move the chicken around too much when you first add it, that's how you get a good golden crust.
  • Taste the sauce before you add the chicken back in, that's your last chance to adjust the seasoning before everything comes together.
  • If the sauce feels too thick, thin it with a little extra broth, and if it's too thin, let it simmer uncovered for a minute or two.
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