Chicken and Mushroom Stroganoff (Printable Version)

Tender chicken strips and cremini mushrooms in a paprika-infused sour cream sauce served over buttery egg noodles.

# List of Ingredients:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into thin strips
02 - 0.5 tsp salt
03 - 0.25 tsp black pepper
04 - 1 tbsp all-purpose flour

→ Vegetables

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 9 oz cremini or white mushrooms, sliced

→ Sauce

10 - 1 tsp sweet paprika
11 - 0.5 cup dry white wine, optional
12 - 1 cup low-sodium chicken broth
13 - 0.75 cup plus 1 tbsp sour cream
14 - 2 tsp Dijon mustard
15 - 1 tbsp 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 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, 4-5 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 5-6 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 with collected juices to the pan and simmer gently 2-3 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 -
  • Everything comes together in about 40 minutes, which means you can have a weeknight dinner that feels like a special occasion without the stress.
  • The creamy sauce clings to every piece of chicken and mushroom, and when you spoon it over egg noodles it becomes the kind of meal that makes everyone go quiet at the table.
  • You probably have most of these ingredients already, and the few you need to pick up are worth it for how rich and satisfying this turns out.
02 -
  • Do not let the sauce boil once you've added the sour cream, because high heat will cause it to curdle and turn grainy instead of silky.
  • Make sure the mushrooms have enough space in the pan to brown properly, because crowding them will make them steam and turn soggy instead of getting that deep, caramelized flavor.
  • Tasting and adjusting the seasoning at the end is not optional, because the sour cream can dull the salt and you want every bite to be perfectly balanced.
03 -
  • Use a large skillet so the chicken and mushrooms have room to brown instead of steam, because that caramelization is where the deep, savory flavor comes from.
  • Let the chicken rest on the plate while you cook the vegetables, because any juices that collect will go back into the sauce and add even more flavor.
  • Taste the sauce before you add the chicken back in, because it's easier to adjust seasoning when the sauce is on its own and you can really tell what it needs.
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