Chicken and Mushroom Stroganoff (Printable Version)

Tender chicken and mushrooms in creamy paprika sauce, served over egg noodles. A comforting, satisfying meal ready in 40 minutes.

# Ingredient List:

→ 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 and pepper. 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 frequently, 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. Allow to 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, avoiding boiling. Return chicken and any 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 and garnish with fresh parsley.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together faster than most delivery orders.
  • The sauce clings to every noodle and coats the chicken in a way that feels indulgent without being heavy.
  • It uses pantry staples and transforms them into something that feels like a hug on a plate.
02 -
  • Do not let the sour cream boil or it will curdle and turn grainy, keep the heat low once it goes in.
  • Browning the mushrooms properly takes patience, resist the urge to stir constantly and let them caramelize.
  • Tossing the chicken in flour before searing creates a light crust that helps thicken the sauce naturally.
03 -
  • Let the chicken rest on the plate while you cook the mushrooms, the juices that collect are liquid gold and should go back into the sauce.
  • Taste the sauce before adding the chicken back in, it's your last chance to adjust seasoning without fishing around meat and noodles.
  • If the sauce feels too thick, thin it with a splash of broth or pasta water instead of more sour cream, which can make it too tangy.
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