Chicken and Mushroom Stroganoff (Print View)

Tender chicken and mushrooms in a creamy paprika sauce served over buttery egg noodles. Comforting Russian-inspired main dish ready in 40 minutes.

# 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 or 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

→ To Serve

16 - 10.5 ounces egg noodles
17 - Salted water for boiling

# How to Prepare:

01 - Season chicken strips with salt and pepper, then toss lightly with flour to coat evenly.
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, approximately 4-5 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 while stirring until mushrooms are browned and any released liquid has evaporated, about 5-6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine if using, scraping up browned bits. Allow to reduce by half, approximately 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 with collected juices to the pan and simmer gently for 2-3 minutes.
07 - Cook egg noodles in salted water according to package instructions. Drain and set aside.
08 - Taste stroganoff and adjust seasoning as needed.
09 - Serve stroganoff over warm egg noodles and garnish with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour using ingredients you probably already have tucked in your fridge and pantry.
  • The sauce is silky and rich without being heavy, thanks to the balance of tangy sour cream and savory broth.
  • Leftovers reheat beautifully the next day, sometimes tasting even better after the flavors meld overnight.
02 -
  • Never let the sauce boil once you've added the sour cream, or it will split and turn grainy instead of velvety.
  • Browning the mushrooms properly is essential, if they steam in their own liquid, the sauce will taste flat and watery.
  • If the sauce thickens too much as it sits, stir in a splash of broth or pasta water to loosen it back up.
03 -
  • Slice the chicken against the grain for the most tender, melt-in-your-mouth texture.
  • Let the pan get hot before adding the chicken so it sears instead of steams, locking in flavor and creating a golden crust.
  • Taste the sauce before serving and adjust with a pinch of salt, a squeeze of lemon, or an extra dab of mustard to make it your own.
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