Chicken and Mushroom Stroganoff (Printable)

Tender chicken and mushrooms in a creamy paprika sauce served over buttery egg noodles. A comforting Russian-inspired 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 ounces 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 ounces egg noodles
17 - Salted water for boiling

# How to Cook:

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, 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 Advice:

01 -
  • It comes together in under 40 minutes, perfect for those evenings when hunger strikes hard and fast.
  • The creamy sauce clings to every noodle and chicken strip, delivering comfort in every forkful.
  • Mushrooms add a meaty depth that makes this feel indulgent without the heaviness.
  • Leftovers taste even better the next day after the flavors meld overnight in the fridge.
02 -
  • Never let the sauce boil after adding sour cream or it will curdle and turn grainy instead of luxurious.
  • Slicing the chicken thin and uniform ensures every piece cooks at the same rate, avoiding rubbery or undercooked bites.
  • Don't skip deglazing with wine or broth; those stuck-on bits are pure flavor gold.
03 -
  • Use a wide skillet instead of a deep pot so the mushrooms brown instead of steam, unlocking their full earthy flavor.
  • Let the chicken rest on the plate while you cook the vegetables; it stays juicier and won't overcook when you return it to the sauce.
  • Taste and adjust before serving; a pinch more salt or an extra squeeze of mustard can make all the difference.
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