Save My neighbor knocked on the door one Wednesday evening holding a container of leftovers and asked if I'd ever tried real stroganoff. I hadn't, but the smell alone made me promise I'd figure it out by the weekend. What I discovered was a dish that felt like a warm hug in a skillet, creamy and rich without being fussy, the kind of meal that turns a regular Tuesday into something you remember. The mushrooms get deeply golden, the sauce clings to every noodle, and somehow it all comes together in less time than it takes to watch a sitcom. This became my go-to whenever I needed comfort without the fuss.
I made this for my sister after she had her second baby, and she called me the next morning to ask for the recipe. She said it was the first meal in weeks that didn't feel like an obligation, just pure comfort she could eat with one hand while holding a sleeping infant. I've since brought it to three more new parents, and every single one has texted me a photo of their empty bowl. There's something about this dish that feels like care made visible.
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 beautifully.
- Salt and black pepper: Season boldly here because the chicken needs flavor before it ever hits the pan.
- All-purpose flour (1 tbsp): This light dusting gives the chicken a subtle golden crust and thickens the sauce just enough.
- Unsalted butter (2 tbsp): Divided between searing the chicken and cooking the vegetables, it adds richness without overpowering.
- Olive oil (1 tbsp): Keeps the butter from burning and adds a hint of fruity depth.
- Medium onion (1, finely chopped): Cook it until it goes translucent and sweet, laying the flavor foundation.
- Garlic (3 cloves, minced): Add it after the onion so it blooms without burning and fills the kitchen with that unmistakable aroma.
- Cremini or white mushrooms (250 g, sliced): Let them brown deeply, patience here means earthy, caramelized flavor instead of rubbery blandness.
- Sweet paprika (1 tsp): This is the secret warmth that makes stroganoff taste like stroganoff, not just chicken in cream.
- Dry white wine (120 ml, optional): It lifts the browned bits and adds brightness, but chicken broth works perfectly if you skip it.
- Low-sodium chicken broth (250 ml): The backbone of the sauce, use low sodium so you control the seasoning.
- Sour cream (200 ml): Stir it in off the heat or on very low, boiling will break it and make the sauce grainy.
- Dijon mustard (2 tsp): A little tang that balances the richness and adds complexity without being identifiable.
- Fresh parsley (1 tbsp, plus extra): Brightens the whole dish and makes it look like you know what you are doing.
- Egg noodles (300 g): Wide, buttery, and perfect for catching every bit of sauce.
Instructions
- Prep the chicken:
- Toss your chicken strips with salt, pepper, and flour until each piece has a light, even coating. This step takes 30 seconds and makes all the difference in texture.
- 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 and let it sizzle undisturbed for a couple of minutes before stirring. You want golden edges and just cooked through, about 4 to 5 minutes total, then transfer it to a plate.
- Cook the aromatics and mushrooms:
- Drop the remaining butter into the same skillet, add the onion and cook for 2 minutes until soft and translucent. Toss in the garlic and mushrooms, stirring occasionally, and let them cook until the mushrooms release their liquid and then brown deeply, about 5 to 6 minutes.
- Bloom the paprika and deglaze:
- Stir in the paprika and let it toast for 30 seconds until fragrant. Pour in the wine if using, scraping up all those tasty browned bits stuck to the pan, and let it bubble and reduce by half, about 2 minutes.
- Build the sauce:
- Add the chicken broth and bring everything to a gentle simmer, then reduce the heat to low. Stir in the sour cream and Dijon mustard, whisking until smooth and warmed through, but do not let it boil or the cream will curdle.
- Finish with chicken:
- Return the chicken and any collected juices to the skillet, nestling the strips into the sauce. Let it all simmer together gently for 2 to 3 minutes so the flavors marry.
- 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.
- Taste and adjust:
- Give the stroganoff a taste and add more salt, pepper, or a squeeze of lemon if it needs brightness.
- Serve:
- Spoon the stroganoff over the warm noodles and scatter fresh parsley on top. Serve immediately while everything is hot and creamy.
Save The first time I served this at a dinner party, one of my friends scraped his plate clean and then asked if there was more in the kitchen. There wasn't, but the look on his face made me double the recipe every time after that. It's funny how a dish this simple can make people feel so cared for, like you've given them something more than dinner.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce. The microwave works in a pinch, but use 50 percent power and stir every 30 seconds so the sour cream doesn't separate. I actually think this tastes better the next day once the paprika and garlic have had time to settle into every corner of the sauce.
Swaps and Substitutions
If you want to make this lighter, swap Greek yogurt for the sour cream, but stir it in off the heat entirely to avoid curdling. You can use turkey or pork instead of chicken, or even skip the meat and double the mushrooms for a vegetarian version that's just as satisfying. No white wine? Just use all chicken broth and add a teaspoon of lemon juice at the end for that same bright lift.
Serving Suggestions
I love serving this with a crisp green salad dressed simply with lemon and olive oil to cut through the richness, or steamed green beans with a little butter and garlic. A crusty baguette on the side is perfect for mopping up every last bit of sauce. If you're feeling fancy, pour a glass of dry Riesling or Chardonnay, the acidity balances the creaminess beautifully.
- Pair with roasted asparagus or sautéed spinach for extra vegetables.
- Serve over mashed potatoes or rice instead of noodles if that's what you have.
- Garnish with extra parsley or a sprinkle of smoked paprika for a little visual pop.
Save This is the kind of recipe that turns into muscle memory after a few tries, the kind you make without measuring when someone needs feeding. I hope it becomes that for you too.
Recipe FAQs
- → Can I use a different cut of chicken for stroganoff?
Yes, chicken thighs work beautifully and stay juicier due to higher fat content. Cut them into similar-sized pieces and add 2-3 minutes to the cooking time. Avoid dark meat from breasts as they dry out faster.
- → What mushrooms work best for this dish?
Cremini and white mushrooms are traditional, but cremini adds deeper flavor. Portobello, shiitake, or a mixed variety work wonderfully. Ensure mushrooms are sliced evenly for consistent cooking and browning.
- → How do I prevent the sour cream from curdling?
Keep the heat at low once you add sour cream and never allow the sauce to boil. Temper the sour cream by whisking it into a small amount of the warm sauce first, then add the mixture back to the pan gradually.
- → What can I substitute for sour cream?
Greek yogurt creates a tangier, lighter version. Crème fraîche offers richness, or use heavy cream for a less tangy sauce. Avoid regular yogurt as it's too thin and curdles easily when heated.
- → Can I make stroganoff ahead of time?
Yes, prepare the stroganoff (without noodles) up to one day ahead and refrigerate. Reheat gently over low heat, stirring occasionally. Cook fresh noodles just before serving and combine at the last moment for best texture.
- → What wine pairs well with stroganoff?
Dry Riesling and Chardonnay are ideal choices. The acidity cuts through the richness while complementing the paprika and mushroom flavors. Alternatively, serve with a light lager or pilsner beer.