Chicken and Mushroom Stroganoff (Printable)

Tender chicken strips and cremini mushrooms simmered in a creamy paprika sauce with sour cream and Dijon mustard, served over egg noodles.

# Ingredient list:

→ 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 or 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

→ To Serve

16 - 10.5 oz egg noodles
17 - Salted water for boiling

# How-to:

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, 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 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 -
  • It feels like a fancy dinner but uses ingredients you probably already have tucked in your fridge.
  • The chicken stays juicy because you pull it out early and let it finish in the sauce, a trick I wish I'd known years ago.
  • Even picky eaters go quiet when you set this down, which is the highest compliment in my house.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together overnight.
02 -
  • Never let the sauce boil after adding sour cream or it will break and look curdled, which happened to me once and I had to start over.
  • Don't crowd the chicken in the pan or it will steam instead of sear, so work in batches if your skillet isn't big enough.
  • Taste the sauce before serving because mushrooms and broth vary in saltiness, and you might need to adjust with a pinch more salt or a splash of lemon juice.
03 -
  • Use a cast iron or stainless steel skillet instead of nonstick for better browning and fond development, which is where all the flavor lives.
  • Let the chicken rest on the plate for a minute before adding it back to the sauce so the juices redistribute and stay in the meat instead of watering down your sauce.
  • If the sauce feels too thick, thin it with a tablespoon of pasta water or broth at a time until it coats the back of a spoon but still flows easily.
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