Chicken and Mushroom Stroganoff (Printable)

Tender chicken strips and mushrooms simmered in creamy paprika sauce, served over buttery egg noodles. A comforting 40-minute meal.

# What you need:

→ 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 or 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

# 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, approximately 5 to 6 minutes.
04 - Stir in paprika and cook for 30 seconds. Deglaze the pan with wine if using, scraping up browned bits. Allow to 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 - Meanwhile, 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 Advice:

01 -
  • It tastes like you spent an hour cooking when you really spent twenty minutes stirring a pan.
  • The sauce clings to everything in the best possible way, silky and rich without feeling heavy.
  • You can swap ingredients around and it still works, which means it never gets boring.
02 -
  • If you add the sour cream while the pan is boiling hard, it will break and look grainy, so always lower the heat first.
  • Crowding the mushrooms in the pan makes them release water and steam instead of browning, so give them space or cook them in batches.
  • Tossing the chicken in flour before cooking helps the sauce thicken naturally and cling to every bite.
03 -
  • Let the mushrooms sit still in the hot pan for at least a minute before stirring so they develop a deep golden crust.
  • If you don't have wine, a squeeze of lemon juice in the broth adds the brightness you'd be missing.
  • Cook the noodles just until al dente because they'll soften a bit more when you toss them with the hot sauce.
Return