Chicken and Mushroom Stroganoff (Printable)

Tender chicken and mushrooms simmered in a luscious creamy sauce with paprika, served over buttery egg noodles.

# Components:

→ 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, optional; substitute with chicken broth
12 - 1 cup low-sodium chicken broth
13 - 0.75 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

# Method:

01 - Season chicken strips with salt, pepper, and 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 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 -
  • It delivers restaurant-level creaminess without any complicated techniques or hard-to-find ingredients.
  • The whole thing comes together in under an hour, making it perfect for weeknights when you want something special without the fuss.
  • Leftovers taste even better the next day after the flavors meld together overnight in the fridge.
02 -
  • Never let the sauce boil once you've added the sour cream or it will break and look curdled instead of silky.
  • Browning the mushrooms properly takes patience, if you stir them too often they steam instead of caramelize and you lose all that deep flavor.
  • Coating the chicken in flour is essential, it not only helps with browning but also naturally thickens the sauce as it simmers.
03 -
  • Use room temperature sour cream so it incorporates smoothly into the hot sauce without shocking and curdling.
  • Let the mushrooms cook undisturbed for the first minute or two, this helps them brown instead of steam and gives you that rich, caramelized flavor.
  • Taste the sauce before serving and add a squeeze of lemon juice if it feels too heavy, the acidity brightens everything up.
Return