Chicken and Mushroom Stroganoff

My neighbor once knocked on my door holding a skillet, asking if I had any sour cream because hers had gone bad mid-recipe. I handed her a tub, and twenty minutes later she returned with two steaming bowls of chicken stroganoff, insisting I try what she'd salvaged. The creamy paprika-kissed sauce clinging to tender chicken and buttery noodles made me forget I'd been planning cereal for dinner. That impromptu meal taught me that stroganoff isn't fussy or fragile, it's forgiving, warm, and worth keeping in your weeknight rotation.

I made this on a drizzly Thursday when my family was tired and quiet, the kind of evening where no one has much to say. But as soon as the mushrooms hit the hot butter and that earthy, toasted smell filled the kitchen, everyone drifted in, leaning against the counter, asking what was for dinner. By the time I spooned the stroganoff over the noodles, we were all sitting together, twirling forks and trading bites. It reminded me that comfort food has a way of pulling people back into the room.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slicing them thin ensures they cook quickly and stay tender, and a light dusting of flour helps the sauce cling to every piece.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Season the chicken before cooking so the flavor goes all the way through, not just on the surface.
• All-purpose flour (1 tbsp): This tiny amount creates a delicate coating that browns nicely and thickens the sauce just a touch.
• Unsalted butter (2 tbsp): Adds richness and helps the onions and mushrooms caramelize without burning.
• Olive oil (1 tbsp): Keeps the butter from browning too fast and gives the chicken a golden sear.
• Medium onion (1, finely chopped): Softens into sweetness and builds the savory base that makes the sauce taste like it simmered for hours.
• Garlic (3 cloves, minced): Blooms in the hot pan for just a moment, releasing that unmistakable warm, pungent aroma.
• Cremini or white mushrooms (250 g, sliced): They shrink as they cook, so don't be shy with the amount, and let them brown deeply for the best flavor.
• Sweet paprika (1 tsp): This is the soul of stroganoff, lending a gentle warmth and a beautiful rust-colored hue to the sauce.
• Dry white wine (120 ml, optional): Deglazes the pan and adds brightness, but chicken broth works just as well if you'd rather skip the alcohol.
• Low-sodium chicken broth (250 ml): Forms the body of the sauce and lets you control the saltiness as you go.
• Sour cream (200 ml): Stir it in off the heat or on very low to keep it creamy and smooth, never curdled.
• Dijon mustard (2 tsp): A small spoonful adds tang and depth without announcing itself loudly.
• Fresh parsley (1 tbsp, chopped, plus extra): Brightens the dish with a pop of green and a hint of freshness at the end.
• Egg noodles (300 g): Wide, tender, and buttery, they're the classic bed for stroganoff and soak up every bit of sauce.

Instructions

Season and coat the chicken:

Toss the chicken strips with salt, pepper, and flour in a bowl until lightly dusted. This quick step ensures a golden crust and helps the sauce cling later.

Sear the chicken:

Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. Cook without stirring for 2 minutes, then toss and cook another 2 to 3 minutes until golden and just cooked through, then transfer to a plate.

Cook the aromatics and mushrooms:

Add the remaining butter to the same skillet, then sauté the onion for 2 minutes until soft and translucent. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid, then brown and the pan looks almost dry, about 5 to 6 minutes.

Add paprika and deglaze:

Sprinkle in the paprika and stir for 30 seconds until fragrant. Pour in the white wine (or extra broth), scraping up any browned bits stuck to the pan, and let it bubble and reduce by half, about 2 minutes.

Build the sauce:

Pour in the chicken broth and bring to a gentle simmer, then reduce the heat to low. Stir in the sour cream and Dijon mustard until smooth and creamy, being careful not to let it boil.

Return the chicken:

Add the chicken and any collected juices back to the skillet, nestling the strips into the sauce. Simmer gently for 2 to 3 minutes to heat through and let the flavors meld.

Cook the noodles:

While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to package directions. Drain well and set aside.

Finish and serve:

Taste the stroganoff and adjust seasoning with more salt or pepper if needed. Spoon the creamy chicken and mushrooms over the warm noodles, then scatter fresh parsley on top.

Save

One night I served this to a friend who'd just moved across the country and was feeling homesick. She took one bite, closed her eyes, and said it tasted like her grandmother's kitchen. I didn't have the heart to tell her I'd learned it from a neighbor and a near-disaster, because in that moment, the recipe didn't matter. What mattered was the warmth, the richness, and the way a simple skillet of chicken and mushrooms can make someone feel a little less alone.

How to Store and Reheat

Stroganoff keeps beautifully in an airtight container in the fridge for up to three days, and the flavors deepen as it sits. Reheat gently on the stovetop over low heat, stirring in a splash of broth or water to bring back the creamy consistency. I've reheated it in the microwave in a pinch, but stovetop is kinder to the sauce and keeps it silky. If you're storing noodles separately, toss them with a tiny bit of butter so they don't stick together.

Swaps and Substitutions

If you don't have chicken breasts, boneless thighs work wonderfully and stay even more tender through the simmering. Greek yogurt can replace sour cream for a tangier, lighter sauce, just be extra careful not to overheat it. Swap cremini mushrooms for shiitake or a mix of wild mushrooms if you want a deeper, earthier flavor. For a gluten-free version, use rice flour to coat the chicken and serve over rice or gluten-free noodles instead.

Serving Suggestions

This stroganoff feels complete on its own, but a crisp green salad with a lemony vinaigrette cuts through the richness beautifully. Steamed green beans or roasted asparagus make lovely, simple sides that don't compete for attention. If you're feeding a crowd, set out a bowl of extra parsley, a grinder of black pepper, and a bottle of dry Riesling or Chardonnay.

• Add a splash of Worcestershire sauce to the sauce for a subtle umami boost.
• Sprinkle a little smoked paprika on top for a hint of campfire warmth.
• Serve with crusty bread to mop up every last bit of sauce from the plate.

Save

This stroganoff has become my answer to cold nights, long days, and the kind of hunger that asks for more than just food. It's the dish I make when I want to feel taken care of, and the one I share when I want someone else to feel the same.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay moist longer. Cut them into similar-sized pieces and extend the cooking time by 2-3 minutes since thighs are slightly thicker than breasts.

→ What's the best way to avoid curdling the sour cream?

Keep the heat low and never let the sauce boil. Stir the sour cream in after removing the pan from direct heat, then gently reheat without allowing it to bubble.

→ Can I make this without the white wine?

Absolutely. Simply use extra chicken broth in place of wine. The sauce will be slightly less complex but still delicious and authentic to the stroganoff tradition.

→ How do I store and reheat leftovers?

Store stroganoff in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth. Avoid high heat to prevent the sour cream from separating.

→ What side dishes pair well with stroganoff?

A crisp green salad, steamed green beans, or roasted asparagus complement the richness beautifully. For beverages, pair with a dry Riesling or Chardonnay to balance the creamy sauce.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt creates a lighter version with a tangy flavor. Use the same amount and follow the same low-heat guidelines to prevent curdling or separation.