Chicken and Mushroom Stroganoff (Printable)

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

# Required Ingredients:

→ 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. 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, 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 collected juices to the pan, 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 if needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert Advice:

01 -
  • The sauce comes together in under ten minutes and tastes like you simmered it for hours.
  • Chicken stays tender because it cooks quickly and finishes gently in the creamy bath.
  • You can swap ingredients based on what you have, no strict rules here.
  • It feels fancy enough for guests but easy enough for a regular Tuesday.
02 -
  • Never let the sauce boil once the sour cream goes in, gentle heat keeps it silky.
  • Thinly sliced chicken cooks in minutes and stays tender, thick pieces dry out before the sauce is ready.
  • Browning the mushrooms properly, without stirring constantly, builds deep flavor that carries the whole dish.
03 -
  • Let the mushrooms sit undisturbed in the pan for a minute or two before stirring, that's how you get the golden edges.
  • Save a little pasta water before draining the noodles, a splash can help loosen the sauce if it thickens too much.
  • Add a dash of Worcestershire sauce at the end for a subtle umami boost that makes people ask what your secret is.
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