Chicken and Mushroom Stroganoff

My stovetop was crowded with pots one rainy Tuesday when I realized I had chicken, mushrooms, and a tub of sour cream that needed using. I wasn't following a plan, just letting the smell of browning butter and garlic guide me. The sauce came together thick and silky, clinging to every strip of chicken, and I remember thinking it tasted like something my grandmother would have made if she'd grown up anywhere near Moscow. That night, with egg noodles tangled under a creamy blanket of stroganoff, I understood why some dishes don't need complexity to feel like home. Sometimes comfort is just butter, mushrooms, and a little paprika doing exactly what they're supposed to do.

I made this for friends who showed up unexpectedly, still in their work clothes and looking worn out. We ate straight from the skillet at the kitchen counter, twirling noodles and laughing about nothing in particular. One of them said it tasted like a hug, which made me smile because that's exactly what I was going for. There's something about creamy, savory food that makes people relax and stay awhile. It's become my go to whenever I want to feed someone without making a production out of it.

Ingredients

• Boneless, skinless chicken breasts (500 g): Cutting them into thin strips ensures they cook fast and soak up the sauce, and a light flour coating gives them a subtle golden crust that thickens everything beautifully.
• Salt and black pepper (1/2 tsp and 1/4 tsp): These season the chicken before it even hits the pan, building flavor from the first sizzle instead of trying to add it later.
• All purpose flour (1 tbsp): Just enough to dust the chicken and help the sauce cling without feeling heavy or gummy.
• Unsalted butter (2 tbsp): Adds richness and a nutty sweetness when it foams in the skillet, creating the base for everything that follows.
• Olive oil (1 tbsp): Keeps the butter from burning when you're searing the chicken over medium high heat.
• Medium onion (1, finely chopped): Softens into sweet, translucent ribbons that melt into the sauce and add a gentle backbone of flavor.
• Garlic (3 cloves, minced): Blooms in the butter and fills the kitchen with a smell that makes everyone wander in asking what's for dinner.
• Cremini or white mushrooms (250 g, sliced): Brown them well so they release their moisture and get deeply savory instead of rubbery and sad.
• Sweet paprika (1 tsp): A whisper of warmth and color that nods to the Hungarian roots of stroganoff without overwhelming the dish.
• Dry white wine (120 ml, optional): Deglazes all those caramelized bits stuck to the pan and adds brightness, but chicken broth works just as well if you'd rather skip the wine.
• Low sodium chicken broth (250 ml): Forms the body of the sauce and lets you control the salt level instead of ending up with something too salty to fix.
• Sour cream (200 ml): The soul of stroganoff, turning the broth into something luxurious and tangy that coats your spoon like velvet.
• Dijon mustard (2 tsp): A small punch of sharpness that balances the richness and keeps the sauce from feeling flat.
• Fresh parsley (1 tbsp, chopped, plus extra): Brightens the whole dish with a pop of green and a hint of freshness right before serving.
• Egg noodles (300 g): Wide, tender, and buttery, they're the classic base that soaks up every bit of sauce and makes each bite feel complete.

Instructions

Season and Coat the Chicken:

Toss the chicken strips with salt, pepper, and flour in a bowl until each piece has a light, even coating. This step takes thirty seconds but makes a real difference in how the sauce thickens later.

Sear the Chicken:

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium high heat until shimmering, then add the chicken in a single layer and let it cook undisturbed for a couple of minutes before flipping. When the strips are golden and just cooked through, transfer them to a plate and don't worry if they're not perfect, they'll finish in the sauce.

Cook the Aromatics:

Drop the remaining butter into the same skillet and add the chopped onion, stirring until it turns translucent and soft, about 2 minutes. Toss in the garlic and sliced mushrooms, then let them cook without fussing too much so the mushrooms brown and any liquid evaporates, which takes about 5 to 6 minutes.

Add Paprika and Deglaze:

Sprinkle the paprika over the mushrooms and stir for 30 seconds until fragrant, then pour in the white wine if you're using it and scrape up all the browned bits clinging to the bottom of the pan. Let the wine bubble and reduce by half, about 2 minutes, and the kitchen will smell incredible.

Build the Sauce:

Pour in the chicken broth and bring everything to a gentle simmer, then lower the heat and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy. Don't let it boil or the sour cream might curdle, just keep it at a lazy simmer.

Finish with Chicken:

Return the chicken and any juices from the plate back into the skillet and let everything simmer together for 2 to 3 minutes so the flavors meld. Taste and adjust the seasoning if it needs more salt or a pinch of pepper.

Cook the Noodles:

While the sauce simmers, boil the egg noodles in salted water according to the package instructions, then drain them well. They should be tender but still have a little bite.

Serve:

Spoon the warm noodles into shallow bowls, ladle the stroganoff over the top, and scatter fresh parsley across everything. It's simple and satisfying, and it tastes like you put in way more effort than you actually did.

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I served this to my dad once, and he ate two bowls without saying much, which is his version of high praise. Later he asked if I'd make it again next time he visited, and I realized it had quietly joined the rotation of dishes that mean something beyond dinner. It's funny how certain recipes earn their place not by being fancy, but by showing up when you need them and never letting you down.

What to Serve Alongside

This stroganoff is rich enough to stand alone, but a crisp green salad with a sharp vinaigrette cuts through the creaminess beautifully. Steamed green beans or roasted asparagus work too, adding a clean, bright contrast. I've also served it with a basket of crusty bread for mopping up every last bit of sauce, which is honestly the best part. If you're pouring wine, a dry Riesling or Chardonnay echoes the flavors without competing, and it makes the whole meal feel just a little more occasion worthy.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and the flavors deepen as they sit. Reheat gently on the stovetop over low heat, stirring in a splash of broth or water to bring the sauce back to life. I don't recommend the microwave because it can make the sauce separate, but if you're in a rush, use low power and stir halfway through. The noodles will soften a bit more, but honestly, I've never minded that.

Small Tweaks That Work

If you want a lighter version, swap the sour cream for Greek yogurt and stir it in off the heat to keep it from curdling. A splash of Worcestershire sauce adds a savory depth that some people swear by, and I've tried it both ways with good results. You can also use chicken thighs instead of breasts for a richer, more forgiving texture, especially if you tend to overcook poultry. The recipe is flexible, so don't be afraid to adjust it based on what's in your fridge or what sounds good in the moment.

• Try stirring in a handful of fresh spinach at the end for color and a little extra nutrition.
• Use pappardelle or fettuccine instead of egg noodles if you want something that feels a bit fancier.
• Taste the sauce before serving and add a squeeze of lemon juice if it needs brightness or balance.

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This stroganoff has become one of those recipes I make without thinking, the kind where my hands know what to do and the result is always warm, satisfying, and exactly what I need. I hope it finds a spot in your kitchen rotation too, showing up on busy nights and quiet evenings alike.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully in stroganoff. They're more forgiving during cooking and stay juicier. Increase the simmering time by 5-7 minutes to ensure they're fully cooked through.

→ What if I don't have sour cream?

Greek yogurt, crème fraîche, or even heavy cream mixed with a touch of lemon juice are excellent substitutes. Greek yogurt creates a tangier sauce with fewer calories, while heavy cream produces a richer version.

→ Is the white wine necessary?

The wine adds depth and acidity that balances the cream beautifully, but it's entirely optional. Simply use additional chicken broth or skip it entirely if you prefer a non-alcoholic version.

→ How do I prevent the sauce from breaking?

Keep the heat at a gentle simmer after adding sour cream and never allow the sauce to boil. The key is low, slow cooking. Temper the sour cream by whisking in a small amount of hot sauce first, then add it slowly to the pan.

→ Can this be made ahead?

Absolutely. Prepare the stroganoff completely, cool it, then refrigerate for up to three days. Reheat gently over low heat, adding a splash of broth if the sauce has thickened. Cook the noodles fresh just before serving for best texture.

→ What sides pair well with stroganoff?

A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed green beans, roasted asparagus, or a simple arugula salad all complement the creamy sauce. A dry Riesling or Chardonnay pairs wonderfully for wine pairing.