Chicken and Mushroom Stroganoff (Print View)

Tender chicken and mushrooms in a creamy paprika sauce, served over buttery egg noodles. A classic comfort dish ready in 40 minutes.

# 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 Make It:

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 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, being careful not to boil. Return chicken and any collected juices to the pan and simmer gently for 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 Insights:

01 -
  • It comes together in under an hour, which means you can start cooking when youre already hungry and still eat at a reasonable time.
  • The sauce is rich and silky without being heavy, thanks to the balance of sour cream and broth.
  • Leftovers taste even better the next day once the flavors have had time to settle into each other.
02 -
  • Dont let the sauce boil after you add the sour cream or it will curdle and turn grainy instead of staying silky.
  • If your mushrooms release a lot of water, let them cook a little longer so the liquid evaporates and they can actually brown instead of steaming.
  • Toss the chicken with flour just before cooking, not ahead of time, or the coating will get gummy.
03 -
  • Let the chicken rest on the plate after searing so the juices settle back in, then pour those juices into the sauce for extra flavor.
  • If the sauce tastes flat, add a squeeze of lemon juice or an extra teaspoon of Dijon to brighten it up.
  • Cook the mushrooms in batches if your pan is crowded, otherwise theyll steam instead of browning.
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