Chicken and Mushroom Stroganoff (Printable)

Tender chicken strips and mushrooms simmered in creamy paprika sauce, served over buttery egg noodles for an easy, comforting 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 ounces 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 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, pepper, and 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 Suggestions:

01 -
  • It comes together in under an hour, which means you can have something deeply satisfying on the table even on a Tuesday.
  • The sauce is silky and tangy without being heavy, and it coats every bite of chicken and noodle.
  • Mushrooms add that earthy backbone that makes the whole dish feel like a warm hug in a bowl.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Do not let the sour cream boil or it will separate and turn grainy, so stir it in over low heat and keep the simmer gentle.
  • Let the mushrooms brown properly without crowding or stirring them constantlythis is where the deep, earthy flavor comes from.
  • If you skip deglazing the pan, you lose all those caramelized bits that make the sauce taste so rich and complex.
03 -
  • Cut the chicken into thin, even strips so they cook quickly and stay tender without drying out in the sauce.
  • Taste the sauce before serving and adjust with a pinch of salt, a squeeze of lemon, or an extra spoonful of mustard to make it your own.
  • If the sauce feels too thick, whisk in a little extra broth or a splash of the noodle cooking water to bring it back to life.
  • For deeper flavor, add a dash of Worcestershire sauce along with the Dijon mustard.
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