Save The smell of mushrooms browning in butter always pulls me straight back to a Tuesday night when I had fifteen minutes before my sister arrived for dinner. I grabbed chicken from the fridge, sliced it fast, and decided to wing something creamy. What came together in that skillet became a recipe I've made at least thirty times since. It's the kind of meal that feels fancy but doesn't ask much of you.
I made this for a friend who was having a rough week, and she sat at my kitchen counter scraping her bowl clean with a piece of bread. She didn't say much, just kept eating and nodding. Sometimes that's all you need to know a dish did its job. It's comforting in a quiet, steady way.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay tender, and toss them in a little flour to help the sauce cling later.
- Salt (1/2 tsp): Season the chicken early so the flavor goes all the way through, not just on the surface.
- Black pepper (1/4 tsp): A small amount goes a long way when you're building layers of flavor in a skillet.
- All purpose flour (1 tbsp): This coats the chicken and helps thicken the sauce just enough without making it gummy.
- Unsalted butter (2 tbsp): I always use unsalted so I can control the salt level, and it adds a silky richness mushrooms love.
- Olive oil (1 tbsp): Mixing it with butter keeps the butter from burning when you're cooking over higher heat.
- Medium onion (1, finely chopped): Chop it small so it melts into the sauce and sweetens everything without chunky bits.
- Garlic (3 cloves, minced): Add it after the onion so it doesn't scorch, and let it bloom in the butter for just a few seconds.
- Cremini or white mushrooms (250 g, sliced): Don't crowd the pan or they'll steam instead of brown, and that caramelized edge is where the flavor lives.
- Sweet paprika (1 tsp): This gives the sauce a warm, slightly smoky undertone that makes the whole dish feel deeper.
- Dry white wine (120 ml, optional): It lifts all the browned bits off the pan and adds brightness, but chicken broth works if you skip it.
- Low sodium chicken broth (250 ml): This is the base of your sauce, so use something that tastes good on its own.
- Sour cream (200 ml): Stir it in off the heat or on very low so it doesn't split, and it makes everything velvety.
- Dijon mustard (2 tsp): Just a little adds tang and sharpness without making the sauce taste mustardy.
- Fresh parsley (1 tbsp, chopped, plus extra): It brightens the richness at the end and makes the plate look like you tried.
- Egg noodles (300 g): Wide ones are traditional and they catch the sauce beautifully, and they cook while you finish the skillet.
Instructions
- Season and coat the chicken:
- Toss the chicken strips with salt, pepper, and flour until they're lightly dusted. This step takes thirty seconds and makes a real difference in how the sauce holds together later.
- Sear the chicken:
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium high heat, then add the chicken in a single layer. Let it sizzle without moving it for a minute so it gets golden, then stir and cook until just done, about 4 to 5 minutes total, and move it to a plate.
- Cook the aromatics and mushrooms:
- Add the remaining butter to the same skillet, toss in the onion, and cook for 2 minutes until soft. Stir in the garlic and mushrooms, and let them cook undisturbed for a few minutes so they brown instead of steam, about 5 to 6 minutes total.
- Add paprika and deglaze:
- Sprinkle in the paprika and stir for 30 seconds until it smells toasty. Pour in the wine if using, scrape up all the stuck on bits with a wooden spoon, and let it bubble down by half, about 2 minutes.
- Build the sauce:
- Pour in the chicken broth and bring it to a gentle simmer, then lower the heat. Stir in the sour cream and Dijon mustard until the sauce is smooth and creamy, and don't let it boil or it might curdle.
- Finish with chicken:
- Add the chicken back to the skillet along with any juices from the plate, and let everything simmer together gently for 2 to 3 minutes. Taste it and add more salt or pepper if it needs it.
- Cook the noodles:
- While the sauce simmers, boil the egg noodles in salted water according to the package directions. Drain them well and keep them warm.
- Serve:
- Spoon the stroganoff over the warm noodles and scatter fresh parsley on top. Serve it right away while everything is hot and silky.
Save One night I served this to my neighbor who grew up in Moscow, and she paused mid bite and said it reminded her of her grandmother's kitchen. I didn't expect that. It made me realize how food can carry you somewhere even when the recipe isn't perfectly traditional. She asked for seconds, and I felt like I'd done something right.
What to Do with Leftovers
Stroganoff keeps well in the fridge for up to three days, and the flavors get even deeper overnight. Reheat it gently on the stovetop with a splash of broth or water to loosen the sauce, and don't let it boil or the sour cream will separate. I've also stirred leftover stroganoff into scrambled eggs for breakfast, which sounds odd but tastes incredible.
How to Make It Your Own
If you want it lighter, swap Greek yogurt for the sour cream and it'll be tangier but still creamy. A splash of Worcestershire sauce adds a savory depth that some people swear by. I've made this with turkey, pork, and even tofu, and the sauce is forgiving enough to carry all of them.
What to Serve Alongside
A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and steamed green beans or roasted asparagus work too. For wine, a dry Riesling or Chardonnay balances the cream without fighting the paprika. If you're feeding kids, buttered bread and carrot sticks are usually enough.
- Make sure your skillet is big enough so everything cooks evenly and nothing gets crowded.
- Taste the sauce before serving because every batch of broth and sour cream is a little different.
- Fresh parsley at the end isn't optional, it wakes up the whole dish.
Save This is the kind of dinner that makes a Tuesday feel like a weekend. It's warm, easy, and always welcome at the table.
Recipe FAQs
- → Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is an excellent substitute that creates a tangier, lighter sauce while maintaining creaminess. Add it at the end without boiling to preserve its texture.
- → What type of mushrooms work best?
Cremini and white mushrooms are ideal as specified, but you can also use portobello, shiitake, or a combination. Slice them uniformly so they cook evenly and release their moisture properly.
- → Is the white wine necessary?
No, the white wine is optional and adds acidity and depth. You can substitute it entirely with additional chicken broth without compromising the dish's final result.
- → How do I prevent the sauce from breaking?
Keep the heat on low when adding sour cream and never allow the sauce to boil once the dairy is incorporated. This prevents curdling and maintains a smooth, silky texture.
- → What wines pair well with this dish?
A dry Riesling or Chardonnay complements the creamy sauce beautifully. The wine's acidity cuts through richness while its fruit notes echo the savory paprika flavors.
- → Can I make this ahead of time?
The stroganoff can be prepared through step 6 and refrigerated for up to 2 days. Reheat gently over low heat before serving, adding the noodles fresh when ready to eat.