Chicken and Mushroom Stroganoff (Print version)

Tender chicken strips and mushrooms in creamy paprika sauce served over buttery egg noodles.

# 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 oz cremini or white mushrooms, sliced

→ Sauce

10 - 1 teaspoon sweet paprika
11 - 1/2 cup dry white wine or 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

→ To Serve

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

# Cooking Steps:

01 - Season chicken strips with salt and pepper. 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. Add garlic and mushrooms, cooking and 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 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 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 if needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Advice:

01 -
  • Everything comes together in one skillet, so cleanup is a breeze even on a weeknight.
  • The sauce is silky and rich without being heavy, with just enough tang from the mustard and sour cream.
  • It tastes like you spent hours in the kitchen, but you'll be sitting down to eat in under 45 minutes.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't let the sauce boil once you've added the sour cream, or it can separate and turn grainy instead of silky.
  • Cook the mushrooms long enough that they brown and caramelize, not just steam, this is where the deep, savory flavor comes from.
  • Taste the sauce before serving and adjust, sometimes it needs a pinch more salt or a squeeze of lemon to brighten everything up.
03 -
  • Let the chicken rest on the plate while you cook the mushrooms, it stays juicier and any collected juices get stirred back into the sauce for extra flavor.
  • Use a wide skillet with plenty of surface area so the mushrooms can brown instead of steaming in their own liquid.
  • If reheating leftovers, do it gently over low heat and add a splash of broth or cream to loosen the sauce, high heat will make the sour cream separate.
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