Chicken and Mushroom Stroganoff (Printable)

Tender chicken strips and mushrooms simmered in a creamy paprika sauce, served over buttery egg noodles. A comforting 40-minute meal.

# 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

# Directions:

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, being careful not to boil. Return chicken and any collected juices to the pan, then 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 as needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Helpful Tips:

01 -
  • It comes together in under 40 minutes but tastes like you spent all afternoon in the kitchen.
  • The creamy sauce clings to every bite of noodle and chicken without feeling heavy.
  • Mushrooms add a deep, savory richness that makes each forkful satisfying.
  • It's comforting enough for a quiet weeknight but impressive enough for company.
02 -
  • Do not let the sour cream boil once it's in the pan, or it will curdle and break into an unappealing texture.
  • Brown the mushrooms properly by resisting the urge to stir them constantly, let them sit and caramelize.
  • Use a dry white wine you enjoy drinking, because if it tastes sharp or off in the glass, it will taste the same in your sauce.
03 -
  • Pat the chicken dry with a paper towel before seasoning so the flour sticks better and you get a nicer sear.
  • If your skillet isn't big enough, sear the chicken in batches so it browns instead of steaming.
  • Taste the sauce before adding the chicken back in, that's your last chance to adjust the seasoning.
  • Use wide egg noodles, they hold the sauce better than thin pasta and feel more authentic.
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