Chicken and Mushroom Stroganoff (Printable)

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

# What You 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 ounces cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 1/2 cup dry white wine or 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

→ To Serve

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

# How to Make It:

01 - Season chicken strips with salt and pepper, then toss with flour to coat lightly.
02 - Heat 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 any released 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, 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 any accumulated juices to the pan and simmer gently for 2 to 3 minutes.
07 - Meanwhile, cook egg noodles in salted water according to package directions. 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 Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you probably have most ingredients already.
  • The sauce is rich and velvety without being heavy, clinging perfectly to every noodle and chicken strip.
  • Leftovers taste even better the next day when the flavors meld together overnight in the fridge.
02 -
  • Do not let the sour cream boil or it will curdle and turn grainy, always stir it in on low heat.
  • Coating the chicken in flour before searing makes a huge difference, it thickens the sauce naturally and keeps the meat tender.
  • Let the mushrooms sit still in the pan for a minute before stirring, that contact time is what gives them their deep golden color.
03 -
  • Do not crowd the pan when searing the chicken, work in batches if needed so each piece gets a golden crust instead of steaming.
  • Taste the sauce before adding the chicken back in, this is your last chance to adjust seasoning before serving.
  • Use a wooden spoon to scrape up every bit of fond from the bottom of the pan, that is where all the flavor hides.
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