Save My kitchen smelled like butter and garlic when I realized I'd accidentally doubled the mushrooms. Instead of panicking, I kept going, and that batch turned out richer and earthier than any stroganoff I'd made before. The sauce clung to every noodle, and my husband scraped his plate clean without saying a word. Sometimes the best versions of a dish happen when you stop measuring so carefully. This chicken and mushroom stroganoffa creamy, paprika-kissed skillet mealbecame our weeknight comfort after that happy accident.
I made this for my sister the night she moved into her first apartment. We sat on her empty living room floor with bowls in our laps, and she said it tasted like home even though we were miles away from our childhood kitchen. The paprika gave it a subtle warmth, and the sour cream smoothed everything into something familiar and soothing. We laughed about how fancy it felt to eat stroganoff off paper plates surrounded by unpacked boxes. That night, this dish became more than dinnerit became a way to carry comfort with you wherever you go.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook quickly and soak up all that creamy sauce without drying out.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken before it hits the pan so every bite has flavor from the inside out.
- All-purpose flour (1 tbsp): A light dusting helps the chicken brown beautifully and thickens the sauce just a touch.
- Unsalted butter (2 tbsp): Use it in two stages: first for the chicken, then for the vegetables, so you get that nutty, golden flavor in every layer.
- Olive oil (1 tbsp): Keeps the butter from burning when you sear the chicken over higher heat.
- Onion (1 medium, finely chopped): It melts into the sauce and adds a sweet, savory base that ties everything together.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the butter and makes the whole kitchen smell incredible.
- Cremini or white mushrooms (250 g, sliced): Let them brown deeply in the pan without stirring too much, so they release their moisture and develop that meaty, umami richness.
- Sweet paprika (1 tsp): It gives the sauce a subtle warmth and a gorgeous color without any real heat.
- Dry white wine (120 ml, optional): Use it to deglaze and lift all those browned bits from the bottom of the pan, or swap in chicken broth if you prefer.
- Low-sodium chicken broth (250 ml): It forms the body of the sauce, so taste as you go and adjust the seasoning to your liking.
- Sour cream (200 ml): Stir it in off the heat or on very low so it stays smooth and creamy instead of curdling.
- Dijon mustard (2 tsp): A spoonful adds tang and depth, cutting through the richness with just the right amount of bite.
- Fresh parsley (1 tbsp, plus extra for garnish): Chop it at the last minute so it stays bright and adds a fresh, herby lift to the finished dish.
- Egg noodles (300 g): Cook them until tender but not mushy, then toss them with a little butter so they stay silky and separate.
Instructions
- Season and coat the chicken:
- Toss the chicken strips with salt, pepper, and flour until each piece is lightly dusted. This step helps them brown evenly and adds a subtle thickening power to the sauce later.
- Sear the chicken:
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. Let it cook undisturbed for a couple of minutes until golden, then flip and cook until just done, about 4 to 5 minutes total, and transfer to a plate.
- Cook the vegetables:
- Add the remaining butter to the same skillet, then toss in the onion and cook for about 2 minutes until it softens and turns translucent. Stir in the garlic and mushrooms, and let them cook without stirring too often so the mushrooms can brown and release their liquid, about 5 to 6 minutes.
- Add paprika and deglaze:
- Sprinkle in the paprika and stir for 30 seconds until fragrant, then pour in the wine if using and scrape up all those flavorful browned bits from the bottom of the pan. Let the wine bubble and reduce 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 the sauce is smooth and creamy, being careful not to let it boil.
- Return the chicken:
- Nestle the chicken and any collected juices back into the skillet, and let everything simmer gently for 2 to 3 minutes so the flavors meld together. Taste and adjust the seasoning with more salt or pepper if needed.
- Cook the noodles:
- While the stroganoff simmers, boil the egg noodles in salted water according to the package directions until tender. Drain them well and set aside.
- Serve:
- Spoon the stroganoff over a generous mound of warm egg noodles, and finish with a sprinkle of fresh parsley. Serve immediately while everything is steaming and fragrant.
Save One evening, I served this to a friend who swore she didn't like mushrooms. She ate two bowls and asked for the recipe before she left. I think it was the way the sauce held everything together, making the mushrooms taste more like part of the story than the main character. That night taught me that sometimes people just need the right version of something to change their minds.
How to Store and Reheat
Let the stroganoff cool completely, then transfer it to an airtight container and refrigerate for up to three days. The sauce may thicken as it sits, so when you reheat it on the stovetop over low heat, add a splash of chicken broth or water to loosen it back up. I've found that reheating gently in a skillet keeps the chicken tender and the sauce silky, and honestly, the flavors taste even more married the next day. If you have leftover noodles, store them separately so they don't soak up all the sauce overnight.
Swaps and Substitutions
If you want to lighten things up, swap the sour cream for Greek yogurt, but stir it in off the heat to keep it from curdling. You can use chicken thighs instead of breasts for a juicier, more forgiving cut that stays moist even if you overcook it slightly. For a gluten-free version, toss the chicken in cornstarch instead of flour and serve the stroganoff over rice or gluten-free noodles. I've also made this with a mix of wild mushrooms when I'm feeling fancy, and the depth of flavor is absolutely worth the splurge.
What to Serve Alongside
This dish is rich and creamy, so I like to balance it with something bright and crisp. A simple green salad with lemon vinaigrette cuts through the richness beautifully, and steamed green beans or roasted asparagus add a fresh, crunchy contrast. If you want to keep things cozy, a slice of crusty bread for soaking up every last bit of sauce is never a bad idea. On nights when I want to make it feel a little more special, I'll pour a chilled glass of dry Riesling or Chardonnay, and suddenly a Tuesday dinner feels like an occasion.
- A crisp green salad with a tangy lemon or Dijon vinaigrette balances the creaminess perfectly.
- Steamed green beans or roasted asparagus add a fresh, crunchy contrast to the rich sauce.
- Crusty bread on the side is ideal for mopping up every last creamy, savory drop.
Save This stroganoff has become my answer to the question, What's for dinner when nothing sounds good? It's comforting without being boring, and every time I make it, someone asks for seconds. I hope it becomes that dish for you, toothe one you reach for when you need something warm, satisfying, and just a little bit special.
Cooking Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in stroganoff. They're more forgiving during cooking and stay moist. Increase cooking time by 3-4 minutes to ensure they're cooked through, and cut them into similar-sized pieces for even cooking.
- → How do I prevent the sour cream from curdling?
Keep the heat low once you add the sour cream and never let the sauce boil. Stir it in slowly off the heat or at very low heat. You can also temper the sour cream by slowly whisking in a spoonful of warm sauce before adding it to the pan.
- → What's a good substitute for sour cream?
Greek yogurt provides a tangier, lighter version while maintaining creaminess. Crème fraîche offers a more authentic French-Russian fusion. Both should be added at the end using the same gentle heat method as sour cream.
- → Can I make this ahead and reheat it?
Stroganoff reheats beautifully. Store it separately from the noodles and reheat gently over low heat, stirring occasionally. Add a splash of chicken broth if the sauce has thickened too much. Fresh noodles ensure the best texture when serving.
- → What wines pair best with stroganoff?
Dry Riesling and Chardonnay complement the creamy sauce beautifully. The acidity cuts through the richness while the wine's fruit notes echo the paprika and mushroom flavors. A dry white wine in the sauce itself enhances these pairing benefits.
- → Can I use dried mushrooms for deeper flavor?
Absolutely. Soak dried mushrooms in warm water for 15 minutes, then use the soaking liquid as part of your broth. Fresh mushrooms can be reduced or omitted when using dried varieties, as they provide concentrated umami flavor.