Pin it There was a Tuesday evening when the fridge held chicken breasts, a carton of sour cream nearing its date, and a punnet of mushrooms I'd forgotten about. I stood there, apron already on, determined not to order takeout again. What came together in that skillet turned into something my partner now requests by name every other week. The smell of paprika hitting hot butter still makes me pause and take a deep breath before I even start cooking.
The first time I made this for friends, I worried the sauce might split or the chicken would dry out. Instead, I watched four people go quiet over their bowls, scraping up every last bit of creamy sauce with their forks. One friend asked if I'd trained in a Russian kitchen. I laughed and admitted I'd just trusted my instincts and tasted as I went. That night taught me that a few good ingredients and a little attention can turn a weeknight scramble into something people remember.
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 beautifully.
- Salt and black pepper: Simple seasoning that lets the paprika and mustard shine without competing for attention.
- All-purpose flour (1 tbsp): Just enough to give the chicken a slight coating that thickens the sauce subtly as it simmers.
- Unsalted butter (2 tbsp): Adds richness and a glossy finish to both the chicken and the mushrooms.
- Olive oil (1 tbsp): Prevents the butter from burning and gives the chicken a lovely golden crust.
- Medium onion, finely chopped: Provides a sweet, savory base that mellows beautifully as it softens in the pan.
- Garlic (3 cloves, minced): Freshly minced garlic blooms in the butter and perfumes the entire dish.
- Cremini or white mushrooms (250 g, sliced): They release their moisture, concentrate in flavor, and turn deeply savory when browned properly.
- Sweet paprika (1 tsp): This is the soul of the dish, warming and slightly sweet without any heat.
- Dry white wine (120 ml, optional): Deglazes all those tasty browned bits and adds a subtle acidity that balances the cream.
- 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): Stirred in at the end, it transforms the broth into a luscious, tangy sauce that coats everything.
- Dijon mustard (2 tsp): A small amount adds depth and a gentle sharpness that keeps the sauce from feeling one-note.
- Fresh parsley (1 tbsp chopped, plus extra): Brightens the whole dish and adds a pop of color right before serving.
- Egg noodles (300 g): Their tender, buttery texture is the perfect vessel for soaking up every drop of sauce.
Instructions
- Prep the chicken:
- Season the chicken strips with salt and pepper, then toss them gently with the flour until just coated. This light dusting will help create a subtle sauce later and keep the chicken from sticking.
- Sear the chicken:
- Heat 1 tbsp 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 undisturbed for 2 minutes before stirring, cooking 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, cooking and stirring until the mushrooms release their liquid, it evaporates, and they turn a rich brown, about 5 to 6 minutes.
- Build the sauce base:
- Sprinkle in the paprika and stir for 30 seconds until fragrant. Pour in the wine if using, scraping up all the browned bits from the bottom of the pan, and let it bubble and reduce by half, about 2 minutes.
- Simmer with broth:
- Pour in the chicken broth and bring everything to a gentle simmer, then reduce the heat to low.
- Finish with cream:
- Stir in the sour cream and Dijon mustard until the sauce is smooth and just heated through, being careful not to let it boil. Return the chicken and any collected juices to the pan and simmer gently for 2 to 3 minutes.
- Cook the noodles:
- While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to package directions. Drain them well and set aside.
- Taste and serve:
- Taste the stroganoff and adjust the seasoning with a pinch more salt or a squeeze of lemon if needed. Spoon the creamy chicken and mushrooms over the warm noodles and scatter fresh parsley on top.
Pin it One cold Saturday, I made a double batch and invited my neighbor over, who had just moved in and didn't know anyone yet. We sat at my small kitchen table with bowls of stroganoff, warm noodles, and a bottle of wine, and talked until the candles burned low. She told me later that it was the first time she'd felt at home in the new city. Sometimes a meal is just a meal, but sometimes it's the beginning of something kinder.
Choosing Your Ingredients
I've learned that using cremini mushrooms instead of white gives the sauce a deeper, earthier flavor, though either works beautifully. Fresh garlic makes all the difference here, the jarred stuff just doesn't bloom the same way in hot butter. If you can find good quality sour cream with a higher fat content, it will create a richer, more stable sauce that won't separate as easily. The paprika should be sweet, not hot, unless you want a spicy kick, in which case a pinch of smoked paprika adds a lovely warmth. Trust your senses and taste as you go, adjusting salt and acidity until it feels right to you.
Serving and Pairing
I almost always serve this with a simple green salad dressed in lemon and olive oil to cut through the richness. Steamed green beans or roasted asparagus work beautifully on the side, adding a fresh, crisp contrast. A dry Riesling or an unoaked Chardonnay complements the creamy sauce without overwhelming it. If you're feeding kids, a sprinkle of extra parsley and a side of buttered bread usually does the trick. Leftovers can be reheated gently on the stovetop with a splash of broth, and they make an excellent next-day lunch that feels like a treat.
Storage and Swaps
This stroganoff keeps well in an airtight container in the fridge for up to three days, though the noodles may absorb some of the sauce as they sit. I sometimes store the noodles separately and reheat the chicken and sauce on their own, adding the noodles fresh when I'm ready to eat. Greek yogurt can replace the sour cream for a tangier, slightly lighter sauce, though it can be more temperamental with heat. A splash of Worcestershire sauce stirred in at the end adds a savory depth that some people swear by. If you're gluten-free, swap the flour for cornstarch and use rice noodles or gluten-free egg noodles instead.
- Store leftovers in the fridge for up to three days, reheating gently with a splash of broth.
- Freeze the sauce without the noodles for up to two months, thawing overnight in the fridge before reheating.
- Substitute turkey or pork for the chicken if that's what you have on hand, adjusting cooking times as needed.
Pin it This dish has become my answer to grey evenings, unexpected guests, and those nights when I just want something warm and comforting without a lot of fuss. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I substitute sour cream with another ingredient?
Yes, Greek yogurt works beautifully as a lighter alternative with a tangier flavor. For a richer option, use crème fraîche. Avoid boiling the sauce once dairy is added to prevent curdling.
- → What type of mushrooms work best?
Cremini and white mushrooms are recommended for their mild earthiness and firm texture. Button mushrooms also work well. For deeper flavor, try a mix of cremini and cremini or add a few dried porcini mushrooms rehydrated in warm water.
- → Can I use white wine instead of chicken broth?
The recipe includes dry white wine as an optional ingredient. If using it, reduce it by half before adding chicken broth. Skip it entirely for a lighter sauce, or substitute with additional chicken broth for the same depth.
- → How do I prevent the sauce from breaking?
Keep the heat low once sour cream is added and never allow the sauce to boil. Temper the sour cream by slowly stirring a small amount of hot sauce into it before adding to the pan for extra insurance against curdling.
- → What can I serve alongside this dish?
A crisp green salad or steamed green beans complement the richness beautifully. A dry Riesling or Chardonnay pairs excellently. For additional vegetables, consider roasted Brussels sprouts or sautéed spinach on the side.
- → Can I make this ahead of time?
The stroganoff stores well in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of chicken broth if needed to loosen the sauce. Cook egg noodles fresh just before serving for the best texture.