Chicken and Mushroom Stroganoff (Printer-Friendly)

Tender chicken strips and mushrooms simmered in a creamy paprika sauce, served over buttery egg noodles for comfort food.

# What You 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

# Steps:

01 - Season chicken strips with salt and pepper, then toss with flour to coat lightly.
02 - Heat 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 without boiling. Return chicken and collected juices to the pan, simmer gently 2 to 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, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be eating in under 40 minutes.
  • The creamy paprika sauce clings to every noodle and makes even plain chicken feel indulgent.
  • You probably have most of these ingredients already, so no special shopping trip required.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not let the sauce boil once you add the sour cream, or it will curdle and separate into an oily mess.
  • If your mushrooms release a lot of liquid, let it cook off completely before adding the wine, otherwise the sauce will be too thin.
  • Taste the stroganoff before serving, it almost always needs a pinch more salt or a squeeze of lemon to brighten everything up.
03 -
  • Use a well-seasoned or nonstick skillet to prevent the chicken from sticking, and don't crowd the pan or it will steam instead of brown.
  • Add a splash of Worcestershire sauce along with the mustard for a deeper, more savory flavor that makes the whole dish taste like it simmered for hours.
  • If you like a thicker sauce, let it simmer a minute or two longer before adding the sour cream, the broth will reduce and concentrate beautifully.
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