Chicken and Mushroom Stroganoff

The smell of butter browning mushrooms always takes me straight back to a Wednesday evening when I had exactly forty minutes before everyone got home. I pulled out chicken breasts, a carton of sour cream, and whatever vegetables were left in the crisper. What emerged from that skillet wasn't just dinner, it was proof that comfort food doesn't need a full afternoon. That first bite, creamy and rich with just enough tang from the mustard, turned into a weekly request.

I made this for my neighbor who'd just moved in, still surrounded by boxes and takeout containers. She stood in my kitchen, watched me stir the sour cream into the pan, and said it smelled like her grandmother's house in winter. We ate it straight from the skillet with forks, bowls of noodles balanced on our laps. She still texts me every few months asking if I remember that night.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay juicy, I learned the hard way that thick chunks turn rubbery.
• Salt and black pepper (1/2 tsp, 1/4 tsp): Season boldly at the start because the flour coating locks in flavor.
• All-purpose flour (1 tbsp): Just a light dusting helps the chicken brown beautifully and thickens the sauce slightly.
• Unsalted butter (2 tbsp): Use unsalted so you control the seasoning, and let it foam before adding anything.
• Olive oil (1 tbsp): Keeps the butter from burning when you sear the chicken over higher heat.
• Onion (1 medium, finely chopped): Chop it small so it melts into the sauce and sweetens everything.
• Garlic (3 cloves, minced): Add it after the onion or it'll scorch and taste bitter, learned that twice.
• Cremini or white mushrooms (250 g, sliced): Don't crowd the pan, they need space to brown instead of steam.
• Sweet paprika (1 tsp): Blooming it in the hot pan for thirty seconds wakes up its smoky sweetness.
• Dry white wine (120 ml, optional): It lifts all the caramelized bits off the bottom, but chicken broth works if you skip it.
• Low-sodium chicken broth (250 ml): Low sodium lets you control salt, especially after the reduction.
• Sour cream (200 ml): Stir it in off the heat or on very low, boiling it will make the sauce grainy.
• Dijon mustard (2 tsp): Just enough to cut the richness without tasting like mustard.
• Fresh parsley (1 tbsp plus extra): Brightens the whole dish, don't skip the garnish.
• Egg noodles (300 g): Wide and buttery, they catch the sauce in every twirl.

Instructions

Prep 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 two minutes and makes all the difference in browning.

Sear the chicken:

Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high until shimmering. Add chicken in a single layer and let it sit undisturbed for two minutes before flipping, cook until golden and just done, about four to five minutes total, then move it to a plate.

Cook the aromatics and mushrooms:

Add the remaining butter to the same skillet and toss in the onion, stirring until it turns translucent, about two minutes. Stir in garlic and mushrooms, let them cook without moving too much until browned and any liquid evaporates, five to six minutes.

Bloom the paprika and deglaze:

Sprinkle in the paprika, stir for thirty seconds until fragrant. Pour in the wine if using, scrape up all those tasty brown bits stuck to the pan, and let it bubble down by half, about two minutes.

Build the sauce:

Pour in the chicken broth and bring to a gentle simmer, then lower the heat. Stir in sour cream and Dijon mustard until the sauce is smooth and creamy, don't let it boil or it'll split.

Finish with chicken:

Return the chicken and any collected juices to the skillet, nestling the strips into the sauce. Simmer gently for two to three minutes so everything melds together.

Cook the noodles:

While the sauce simmers, boil the egg noodles in salted water following the package timing. Drain them well and keep warm.

Taste and adjust:

Dip a spoon in and check the seasoning, add a pinch more salt or a grind of pepper if needed. Trust your tongue.

Serve:

Spoon the stroganoff over warm egg noodles and scatter fresh parsley on top. Serve immediately while it's steaming.

Pin It

One night my son asked if we could eat this instead of going out for his birthday. He wanted the stroganoff, candlelight, and his little sister's off-key singing. We sat around the table with second helpings, no menus or waiters, just us and a skillet full of creamy noodles. It became the meal that mattered more than any reservation ever could.

Swaps and Substitutions

If you don't have sour cream, Greek yogurt works beautifully and adds a tangy brightness, just stir it in off the heat. Swap the chicken for turkey cutlets or even pork tenderloin sliced thin, the technique stays the same. Skip the wine and use all broth, you'll still get plenty of flavor from the mushrooms and paprika. For a gluten-free version, use cornstarch instead of flour and serve over rice or gluten-free noodles.

Serving Suggestions

This stroganoff begs for something green and crisp on the side, a simple arugula salad with lemon or steamed green beans with a pat of butter. I've also served it with roasted asparagus when it's in season, the slight char plays nicely against the creamy sauce. A crusty baguette for mopping up extra sauce never hurts either. Pour a glass of dry Riesling or Chardonnay if you want to lean into the cozy vibe.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the noodles will soak up some sauce as they sit. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. I don't recommend freezing this one, the sour cream can separate and turn grainy when thawed.

• Store the stroganoff and noodles separately if you can, it keeps the texture better.
• Reheat in a skillet rather than the microwave for even warming and better control.
• Taste and adjust seasoning after reheating, sometimes it needs a pinch more salt or a squeeze of lemon.

Pin It

This is the kind of recipe that turns into muscle memory after a few tries, no measuring spoons required. Make it once and it'll become your answer to what's for dinner when nothing else sounds right.

Recipe FAQs

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a substitute for sour cream. It will create a tangier, lighter sauce while maintaining the creamy texture. Add it at the end of cooking without bringing the sauce to a boil to prevent curdling.

→ What type of mushrooms work best?

Cremini or white mushrooms are ideal for this dish. However, you can also use a mix of cremini, portobello, or shiitake mushrooms. Slice them evenly so they cook uniformly and develop a rich, caramelized flavor.

→ Can I substitute the white wine?

Absolutely. If you prefer not to use wine, replace it with additional chicken broth or vegetable broth. The wine adds depth, but the stroganoff will still be delicious without it.

→ How do I prevent the sour cream from curdling?

Keep the heat on low and never bring the sauce to a boil once sour cream is added. Temper the sour cream by whisking a small amount of the hot broth into it before adding it to the pan, or simply stir it in slowly while maintaining a gentle simmer.

→ What wine pairs well with this dish?

A crisp dry Riesling or Chardonnay complements the creamy, savory flavors beautifully. The acidity in these wines cuts through the richness of the sauce and balances the earthiness of the mushrooms.

→ Can I make this ahead of time?

Yes, you can prepare the stroganoff up to 2 days in advance and reheat it gently on the stovetop over low heat. Cook the egg noodles fresh just before serving to maintain their texture. Store in an airtight container in the refrigerator.