Chicken and Mushroom Stroganoff (Printable)

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

# What you'll need:

→ 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 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, 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 collected juices to the pan. 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 Advice:

01 -
  • It feels fancy but comes together in under an hour, perfect for weeknights when you want comfort without the wait.
  • The creamy paprika sauce clings to every noodle and makes even plain chicken taste luxurious.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded.
02 -
  • Never let the sauce boil once the sour cream is in, or it will split and look grainy instead of silky.
  • Browning the mushrooms properly is key; if you stir them too much, they steam instead of caramelize and the dish loses depth.
  • Coating the chicken in flour might seem fussy, but it prevents the meat from drying out and naturally thickens the sauce as it cooks.
03 -
  • Use a wide skillet instead of a deep pot so the mushrooms have room to brown properly and don't steam in their own liquid.
  • Let the chicken rest on the plate while you cook the vegetables; it finishes cooking gently in the sauce and stays tender.
  • Taste the sauce before adding the chicken back in, so you can adjust the seasoning without overworking the meat.
  • A pinch of nutmeg in the sauce is an old-school secret that adds warmth without announcing itself.
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