Chicken and Mushroom Stroganoff (Printable)

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

# 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, 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:

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 without boiling. Return chicken and 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, garnished with fresh parsley.

# Expert Advice:

01 -
  • It turns weeknight ingredients into something that feels special without any fuss or hard to find items.
  • The sauce is rich and velvety but comes together in one skillet, so cleanup is mercifully simple.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Keep the heat low once you add the sour cream or it will break and turn grainy instead of staying silky and smooth.
  • Don't skip browning the mushrooms well, because that deep caramelization is what gives the sauce its earthy, savory backbone.
  • If your sauce feels too thick, whisk in a splash of broth or pasta water to loosen it up without losing flavor.
03 -
  • Pat the chicken strips dry with a paper towel before coating them in flour so the coating actually sticks and browns properly.
  • Let the mushrooms sit undisturbed in the pan for a minute or two at a time so they develop that golden, caramelized crust instead of steaming.
  • If you're doubling the recipe, use two skillets so everything has room to brown instead of crowding and turning soggy.
Go Back