Save The smell of browning mushrooms and garlic always makes my kitchen feel smaller in the best way. I stumbled into making this stroganoff on a weeknight when I had chicken breasts to use and a container of sour cream sitting in the fridge door. My partner walked in halfway through and asked if we were having something fancy. We werent, but it tasted like we were.
I made this for my sister once after she had a long week at work. She barely spoke through the first few bites, just kept twirling her fork and nodding. By the end of dinner, she asked me to write down the recipe on a sticky note. That sticky note is still on her fridge two years later, smudged with fingerprints and splattered with paprika.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and soak up the sauce. I freeze mine for 15 minutes before cutting to make clean strips.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season before flouring so the flavor sticks to the chicken, not just the pan.
- All purpose flour (1 tbsp): This light dusting helps brown the chicken and thickens the sauce just a touch later on.
- Unsalted butter (2 tbsp): Divided between cooking the chicken and the mushrooms. Adds richness without overwhelming the paprika.
- Olive oil (1 tbsp): Keeps the butter from burning when you sear the chicken at higher heat.
- Medium onion (1, finely chopped): I dice mine small so it melts into the background and sweetens the sauce.
- Garlic (3 cloves, minced): Fresh garlic blooms in the butter and makes the whole dish smell like a hug.
- Cremini or white mushrooms (250 g, sliced): Cremini have more flavor, but white mushrooms work if thats what you have. Let them brown without stirring too much.
- Sweet paprika (1 tsp): This is what makes it stroganoff and not just creamy chicken. Dont skip it.
- Dry white wine (120 ml, optional): I use whatever I have open. It deglazes the pan and adds a subtle brightness.
- Low sodium chicken broth (250 ml): The backbone of the sauce. Low sodium lets you control the salt at the end.
- Sour cream (200 ml): Stir it in off the heat or on very low. Boiling it will make the sauce split and look grainy.
- Dijon mustard (2 tsp): Adds a quiet tang that balances the richness without tasting mustardy.
- Fresh parsley (1 tbsp, chopped, plus extra for garnish): Brightens everything up. Dried parsley wont do the same job here.
- Egg noodles (300 g): Wide, buttery noodles are traditional and perfect for catching all that sauce.
Instructions
- Season and coat the chicken:
- Toss your chicken strips with salt, pepper, and flour in a bowl until each piece has a light, even coating. This step makes them golden and helps the sauce cling later.
- Sear the chicken:
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium high heat. Add the chicken in a single layer and let it sear undisturbed for 2 minutes, then stir and cook until just done, about 4 to 5 minutes total. Transfer to a plate.
- Cook the aromatics and mushrooms:
- Add the remaining butter to the same skillet. Toss in the onion and cook for 2 minutes until soft and translucent, then add garlic and mushrooms. Stir occasionally and let the mushrooms release their liquid and brown deeply, about 5 to 6 minutes.
- Bloom the paprika and deglaze:
- Stir in the paprika and cook for 30 seconds until fragrant. Pour in the wine if using, scraping up any browned bits stuck to the pan, and let it bubble down by half, about 2 minutes.
- Build the sauce:
- Add the chicken broth and bring to a gentle simmer. Lower the heat and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy. Do not let it boil or the sour cream will curdle.
- Return the chicken:
- Slide the chicken and any collected juices back into the skillet. Let everything simmer together gently for 2 to 3 minutes so the flavors meld.
- Cook the noodles:
- While the sauce simmers, boil the egg noodles in salted water according to package directions. Drain well and keep warm.
- Taste and adjust:
- Give the stroganoff a taste. Add more salt, pepper, or a squeeze of lemon if it needs brightness.
- Serve:
- Spoon the stroganoff over the warm noodles and scatter fresh parsley on top. Serve immediately while its hot and creamy.
Save One cold Sunday, I served this to a friend who said she didnt like mushrooms. She finished two bowls and asked if I had any more parsley. Sometimes a dish doesnt change minds, it just sneaks past them. That night, stroganoff became my quiet way of caring for people without making a fuss.
Make Ahead and Storage
You can cook the chicken and mushroom base a day ahead and store it in the fridge. When youre ready to eat, reheat it gently and stir in the sour cream fresh so it stays silky. Cooked noodles dont hold as well, so I always boil them right before serving. Leftovers keep for up to three days in an airtight container and reheat beautifully in a skillet with a splash of broth.
Swaps and Substitutions
Greek yogurt works in place of sour cream if you want something lighter and tangier, just stir it in off the heat. Swap chicken for turkey cutlets or even pork tenderloin sliced thin. If you dont have wine, use all chicken broth and add a teaspoon of lemon juice for brightness. Gluten free folks can use rice flour for dusting and serve it over rice or gluten free noodles instead.
Serving Suggestions
This stroganoff feels complete on its own, but a crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Steamed green beans or roasted asparagus add color and crunch without competing with the sauce. I like serving it with a glass of dry Riesling or Chardonnay, something bright enough to balance the creaminess.
- Pair with crusty bread to soak up every last bit of sauce.
- Add a pinch of smoked paprika for a deeper, smokier flavor.
- Sprinkle extra Dijon on top if you like a little more bite.
Save This is the kind of dinner that makes you feel capable, even on a tired Wednesday. It asks very little and gives back warmth, flavor, and the quiet satisfaction of a meal that feels like home.
Kitchen Guide
- → Can I use boneless, skinless chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and may stay more tender. Cut them into similar-sized strips and increase cooking time by 1-2 minutes since thighs are slightly thicker than breasts.
- → What if I don't have sour cream?
Greek yogurt provides a tangier, lighter alternative with similar richness. Crème fraîche also works beautifully. For dairy-free options, use cashew cream or coconut cream, adjusting seasoning to taste.
- → Can I make this ahead of time?
Prepare the stroganoff up to the point of adding sour cream, then refrigerate for up to 24 hours. Reheat gently over low heat, add sour cream, and simmer without boiling. Cook noodles fresh just before serving.
- → What type of mushrooms work best?
Cremini and white mushrooms are classic choices. Portobello mushrooms add deeper flavor, while shiitake provides earthiness. Avoid delicate varieties like oyster mushrooms, which break down easily with prolonged cooking.
- → Is the white wine essential?
No, chicken broth makes an excellent substitute in equal amounts. Wine adds subtle acidity and depth, but the dish remains delicious without it. Skip if cooking for children or those avoiding alcohol.
- → How do I prevent the sauce from curdling?
Keep heat low when adding sour cream and never let the sauce boil. Stir constantly until fully incorporated. If the sauce appears to separate, remove from heat and whisk in sour cream slowly off the burner.