Chicken and Mushroom Stroganoff (Printable)

Tender chicken and mushrooms in a creamy paprika sauce served over buttery egg noodles. A comforting, easy-to-make Russian-inspired dish.

# What Goes In:

→ 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 oz 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 sour cream
14 - 2 teaspoons Dijon mustard
15 - 1 tablespoon fresh parsley, chopped

→ To Serve

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

# How to Make It:

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 cooked through, approximately 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 frequently, 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, scraping up browned bits. Let 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 and collected juices to the pan and simmer gently for 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 Tips:

01 -
  • The sauce clings to every noodle without feeling heavy or cloying.
  • Chicken cooks faster than beef and stays tender if you don't overthink it.
  • Mushrooms add an earthy backbone that makes the whole dish feel grown up.
  • Leftovers reheat beautifully and taste even richer the next day.
02 -
  • Don't let the sour cream boil after you add it or the sauce will separate and look curdled.
  • Brown the mushrooms properly by resisting the urge to stir them constantly, they need contact with the hot pan to caramelize.
  • Toss the chicken with flour before cooking so the sauce thickens naturally and clings to every piece.
03 -
  • Use a wide skillet instead of a deep pot so the chicken and mushrooms brown instead of steam.
  • Let the mushrooms release their liquid completely before adding the paprika or the spice will clump and taste raw.
  • Save a cup of the noodle cooking water in case you need to thin the sauce at the last minute.
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