Creamy Chicken and Mushroom Stroganoff (Printable version)

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

# Ingredient list:

→ 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 ounces 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 ounces egg noodles
17 - Salted water, for boiling

# Step-by-step guide:

01 - Season the 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 just cooked through, 4 to 5 minutes. Transfer to a plate.
03 - Add the 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 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 if needed.
09 - Serve stroganoff over warm egg noodles, garnished with fresh parsley.

# Expert tips:

01 -
  • Everything comes together in one skillet, so cleanup is blissfully simple and you can actually relax after dinner.
  • The creamy paprika sauce clings to every piece of chicken and noodle, making each bite feel rich without being heavy.
  • 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 when the flavors have melded together.
02 -
  • Don't let the sauce boil after you add the sour cream, or it will curdle and turn grainy instead of staying silky smooth.
  • Browning the mushrooms completely before adding liquid is the secret to deep, earthy flavor, so resist the urge to rush this step.
  • Cutting the chicken into thin, even strips ensures they cook quickly and stay tender, and slicing against the grain makes all the difference in texture.
03 -
  • Pat the chicken strips dry with a paper towel before seasoning so the flour sticks better and you get a beautiful golden crust.
  • Use a wide skillet instead of a deep pot so the mushrooms brown instead of steam, which makes all the difference in flavor.
  • Taste the sauce before adding the chicken back in, because it's much easier to adjust seasoning at that stage than after everything is mixed together.
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