Save My husband wandered into the kitchen one Wednesday evening, opened the fridge, and announced we had nothing for dinner. I laughed because we actually had chicken, mushrooms, and a tub of sour cream staring back at us. Twenty minutes later, I had this stroganoff bubbling away, and he swore it tasted like something from a bistro. That night taught me that comfort food doesn't need a long ingredient list, just a little confidence and a good skillet.
I made this for my best friend after she had her second baby, and she texted me at midnight asking for the recipe. She said it was the first meal in weeks that made her feel like herself again. There's something about the way the mushrooms soak up all that savory creaminess that just feels like a hug. I've been making double batches ever since, one for us and one to share.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook quickly and stay tender, and always cut against the grain for the best texture.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season boldly here because it builds the foundation of flavor before anything else goes in.
- All purpose flour (1 tbsp): This light coating gives the chicken a golden crust and helps thicken the sauce just enough.
- Unsalted butter (2 tbsp): I split this between the chicken and the vegetables so every layer gets that buttery richness.
- Olive oil (1 tbsp): Mixing it with butter keeps the butter from burning when you sear the chicken over high heat.
- Medium onion (1, finely chopped): Dice it small so it melts into the sauce and adds sweetness without chunks.
- Garlic (3 cloves, minced): Fresh garlic is worth it here, the smell alone makes everyone wander into the kitchen.
- Cremini or white mushrooms (250 g, sliced): Let them brown deeply without stirring too much, that caramelization is where the magic lives.
- Sweet paprika (1 tsp): This is the soul of stroganoff, warm and slightly smoky without any heat.
- Dry white wine (120 ml, optional): It deglazes all those tasty browned bits and adds brightness, but chicken broth works just fine too.
- Low sodium chicken broth (250 ml): I always use low sodium so I can control the saltiness as the sauce reduces.
- Sour cream (200 ml): Stir it in off the heat or on very low, boiling will make it split and nobody wants grainy sauce.
- Dijon mustard (2 tsp): Just a little gives the sauce a subtle tang that balances all the richness.
- Fresh parsley (1 tbsp, plus extra): Bright green and grassy, it cuts through the cream and makes the whole plate look alive.
- Egg noodles (300 g): Wide, buttery, and perfect for catching every bit of that luscious sauce.
Instructions
- Prep the chicken:
- Toss the chicken strips with salt, pepper, and flour until each piece has a light dusting. This step only takes a minute but makes a huge difference in texture and flavor.
- Sear the chicken:
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium high heat until shimmering. Add the chicken in a single layer and let it sear without moving it for about 2 minutes, then flip and cook until golden and just cooked through, about 4 to 5 minutes total, then transfer to a plate.
- Cook the aromatics and mushrooms:
- Add the remaining butter to the same skillet and toss in the onion, cooking for 2 minutes until it turns translucent. Stir in the garlic and mushrooms, then let them cook undisturbed for a few minutes so they get a deep brown color, stirring occasionally until any liquid evaporates, about 5 to 6 minutes.
- Add paprika and deglaze:
- Sprinkle the paprika over the mushrooms and stir for 30 seconds until fragrant. Pour in the wine if using, scraping up all the browned bits stuck to the pan, and let it bubble away until reduced by half, about 2 minutes.
- Build the sauce:
- Pour in the chicken broth and bring everything to a gentle simmer, then reduce the heat to low. Stir in the sour cream and Dijon mustard until smooth and warmed through, but don't let it boil or the cream will curdle.
- Finish the stroganoff:
- Return the chicken and any collected juices to the skillet, nestling the pieces into the sauce. Let it all simmer gently together for 2 to 3 minutes so the flavors marry and the chicken heats through.
- Cook the noodles:
- While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to the package directions. Drain them well and keep them warm.
- Taste and serve:
- Give the stroganoff a taste and add more salt or pepper if needed. Spoon it generously over the warm noodles and scatter fresh parsley on top.
Save One rainy Saturday, my daughter asked if we could have the creamy chicken noodles again, and I realized she meant this stroganoff. It had quietly become her favorite without me noticing. Now every time I make it, she sets the table without being asked and hovers by the stove, sneaking bites of mushrooms. Food has this way of weaving itself into the fabric of home, one meal at a time.
Choosing Your Mushrooms
Cremini mushrooms are my go to because they have more flavor than white button mushrooms, but honestly either works beautifully here. I've also used a mix of cremini and shiitake when I'm feeling fancy, and the earthy depth they add is incredible. Just make sure whatever mushrooms you choose are sliced evenly so they cook at the same rate. If they're too wet, pat them dry with a towel before slicing or they'll steam instead of brown.
Wine or Broth
I usually keep a bottle of inexpensive dry white wine in the fridge just for cooking, and the acidity it brings to this dish is lovely. But I've made this plenty of times with all chicken broth when I didn't have wine on hand, and it's still delicious. If you skip the wine, add a tiny squeeze of lemon juice at the end to brighten everything up. The key is deglazing the pan well so you capture all those caramelized bits that cling to the bottom.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've stirred in a handful of baby spinach right before serving when I wanted more greens, and it wilted perfectly into the sauce. A dash of Worcestershire sauce adds a savory umami punch that some people swear by. If you want it lighter, swap Greek yogurt for the sour cream, though the tang will be a bit sharper.
- Try serving it over mashed potatoes or rice instead of noodles for a different twist.
- Add a pinch of smoked paprika along with the sweet paprika for a deeper, smokier flavor.
- Garnish with a sprinkle of grated Parmesan if you want an extra layer of richness.
Save This stroganoff has earned its place in my weeknight rotation because it feels special without demanding much from me. I hope it becomes one of those recipes you reach for when you need something warm, satisfying, and just a little bit indulgent.
Recipe Questions & Answers
- → Can I use boneless, skinless chicken thighs instead of breast?
Yes, chicken thighs work beautifully and stay more moist during cooking. Increase cooking time slightly to 6-7 minutes since thighs are thicker. They add richer flavor to the stroganoff.
- → What can I substitute for sour cream?
Greek yogurt provides a tangier, lighter alternative with similar creaminess. Crème fraîche or a mixture of cream and plain yogurt also work well. Avoid boiling the sauce after adding any dairy to prevent curdling.
- → Is the white wine necessary?
No, it's optional. The wine adds depth and acidity that balances the cream, but you can substitute an equal amount of additional chicken broth or skip it entirely for a simpler sauce.
- → How do I prevent the sauce from breaking?
Keep the heat low after adding sour cream and never let the sauce boil vigorously. Stir constantly and add the dairy slowly while whisking to incorporate smoothly. This prevents curdling and maintains a silky texture.
- → What type of mushrooms work best?
Cremini and button mushrooms are traditional choices with earthy flavor. Porcini, oyster, or shiitake mushrooms add deeper umami notes. Avoid watery varieties and ensure slices are cooked until liquid evaporates for concentrated flavor.
- → Can I make this ahead and reheat?
Yes, prepare the stroganoff up to 2 days ahead and refrigerate. Reheat gently over low heat, adding a splash of broth if the sauce thickens. Cook noodles fresh for best texture, or toss cooked noodles with a bit of butter before serving.