Chicken and Mushroom Stroganoff (Printer View)

Tender chicken and mushrooms in a creamy paprika sauce served over buttery egg noodles. A comforting 40-minute meal.

# Components:

→ 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 oz cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 0.5 cup dry white wine, optional; substitute with chicken broth
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 oz egg noodles
17 - Salted water for boiling

# Method:

01 - Season the 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 the 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, simmer gently 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 if needed
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like youve been stirring a pot all afternoon.
  • The creamy sauce clings to every noodle and bite of chicken without feeling heavy.
  • Mushrooms give it that earthy richness that makes comfort food actually comforting.
  • Leftovers reheat beautifully, which is rare for anything with sour cream.
02 -
  • Never let the sauce boil after you add the sour cream or it will separate into a grainy mess.
  • Browning the mushrooms properly is everything. If you stir them too much, theyll steam instead of caramelize.
  • Toss the chicken with flour right before cooking. If you do it too early, the coating gets gummy.
03 -
  • Use a large skillet so the chicken and mushrooms have room to brown instead of steam.
  • Save a little pasta water before draining. A splash loosens the sauce if it thickens too much.
  • Let the stroganoff rest off the heat for a minute before serving. The flavors settle and the sauce thickens just right.
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