Save My neighbor knocked on the door one Tuesday evening holding a bag of mushrooms she couldn't use before leaving town. I had chicken thawing and a craving for something warm and creamy, so I winged a stroganoff without a recipe. The paprika sitting in my spice drawer turned out to be the missing piece, adding just enough warmth without stealing the show. That improvised dinner became one of those accidental wins you end up making on repeat.
I made this for my brother after he moved into his first apartment, and he called it restaurant quality. He stood in my kitchen taking notes on his phone, asking if the paprika was really necessary (it is). Watching him taste the sauce and nod approvingly felt like passing down something valuable, even though I'd only been making it myself for a few months.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slicing them thin helps them cook fast and soak up the sauce, and a light flour coating gives the sauce something to cling to.
- Salt and black pepper (1/2 tsp, 1/4 tsp): Season the chicken before cooking so the flavor goes all the way through, not just on the surface.
- All purpose flour (1 tbsp): Just enough to lightly coat the chicken and help thicken the sauce naturally as it simmers.
- Unsalted butter (2 tbsp): Adds richness and helps the onions and mushrooms caramelize without burning.
- Olive oil (1 tbsp): Mixing it with butter raises the smoke point so you can get a good sear on the chicken.
- Onion (1 medium, finely chopped): The base of the sauce, it melts into the background and adds sweetness that balances the tanginess.
- Garlic (3 cloves, minced): Fresh garlic makes all the difference here, blooming in the butter and filling the kitchen with that unmistakable aroma.
- Cremini or white mushrooms (250 g, sliced): Let them brown deeply before stirring, the caramelization adds an earthy depth you cannot rush.
- Sweet paprika (1 tsp): This is the soul of stroganoff, giving a gentle warmth and a beautiful brick red hue to the sauce.
- Dry white wine (120 ml, optional): Deglazes all those flavorful browned bits stuck to the pan, but chicken broth works just as well if you skip it.
- Low sodium chicken broth (250 ml): The backbone of the sauce, letting you control the salt level without it getting too salty.
- Sour cream (200 ml): Stir it in off the heat or on very low, boiling will make it split and look grainy.
- Dijon mustard (2 tsp): A small amount adds complexity and a slight tang that wakes up the whole dish.
- Fresh parsley (1 tbsp, chopped, plus extra): Brightens the richness and makes the plate look alive and inviting.
- Egg noodles (300 g): Wide and tender, they catch the sauce in every fold and make the dish feel hearty and complete.
Instructions
- Prep the Chicken:
- Toss the chicken strips with salt, pepper, and flour until each piece has a light dusting. This step keeps them moist and helps create a silky sauce.
- 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 sit undisturbed for a minute or two so it gets golden, then flip and cook until just done, about 4 to 5 minutes total, and set aside on a plate.
- Cook the Aromatics:
- Add the remaining butter to the same skillet and toss in the chopped onion, stirring occasionally until it turns translucent, about 2 minutes. Add the garlic and sliced mushrooms, then let them cook without stirring too much so they brown nicely, about 5 to 6 minutes.
- Bloom the Paprika:
- Sprinkle the paprika over the mushrooms and stir for 30 seconds until fragrant. This quick toast unlocks the spice and keeps it from tasting raw.
- Deglaze and Simmer:
- Pour in the white wine if using, scraping up all the tasty bits stuck to the bottom of the pan, and let it bubble and reduce by half, about 2 minutes. Add the chicken broth and bring everything to a gentle simmer, then lower the heat.
- Finish the Sauce:
- Turn the heat to low and stir in the sour cream and Dijon mustard until smooth and creamy, being careful not to let it boil. Return the chicken and any collected juices to the pan and let it all simmer gently for 2 to 3 minutes.
- 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 Serve:
- Taste the stroganoff and add more salt or pepper if needed. Spoon the creamy chicken and mushrooms over the warm noodles and scatter fresh parsley on top.
Save One evening I served this to a friend who said she did not like mushrooms, and she cleaned her plate without realizing they were in there. Sometimes the best compliment is when someone forgets their own rules because the food just tastes right. That night reminded me that comfort food does not need to announce itself, it just needs to make people feel at home.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors deepen as everything sits together. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it thickened up overnight. Microwaving works in a pinch, but low and slow on the stove keeps the sauce from breaking and the chicken from drying out.
Swaps and Variations
Greek yogurt can replace the sour cream if you want something lighter and tangier, just stir it in off the heat. Swap the chicken for thinly sliced beef sirloin if you want to go more traditional, or use a mix of wild mushrooms for extra earthiness. A splash of Worcestershire sauce adds a savory undertone that some people swear by, and I have even tossed in a handful of spinach at the end for color and nutrition.
Serving Suggestions
This pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or steamed green beans with a sprinkle of toasted almonds. A dry Riesling or Chardonnay cuts through the richness without overpowering the delicate paprika notes. For a cozy meal, serve it with crusty bread to mop up every last bit of sauce.
- Try it over mashed potatoes or rice if you are out of egg noodles.
- A dollop of extra sour cream on top adds richness and looks beautiful.
- Leftovers make an excellent filling for savory crepes or puff pastry pockets.
Save This stroganoff has become my answer to busy weeknights and unexpected guests alike, proving that something simple can still feel special. I hope it finds a spot in your regular rotation the way it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and will be even more tender. Increase cooking time slightly to ensure they're cooked through, about 6-7 minutes until golden.
- → What's the best substitute for sour cream?
Greek yogurt offers a tangier, lighter alternative with similar creaminess. Crème fraîche also works beautifully and won't curdle as easily when heated. Use equal amounts as the sour cream.
- → Can I prepare this ahead of time?
Absolutely. Cook the stroganoff through step 6 and refrigerate for up to 2 days. Reheat gently over low heat without boiling, as this prevents the cream from separating. Cook noodles fresh just before serving.
- → What wine works best if I include it?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work excellently. Avoid oaky varieties as they can overpower the delicate flavors. If omitting wine, increase chicken broth by 120ml for the same liquid content.
- → How do I prevent the sauce from breaking?
The key is maintaining a gentle simmer, never a boil, once the sour cream is added. Temper the sour cream by whisking it with a little warm sauce before adding to the pan. Keep heat low and stir gently.
- → What side dishes pair well with stroganoff?
A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed green beans, roasted asparagus, or sautéed spinach complement the creamy sauce. For wine pairing, choose a dry Riesling or Chardonnay.