Pin It My cousin showed up one rainy Tuesday with a bag of mushrooms from the farmers market and a craving she couldn't name. We stood in my kitchen flipping through a mental catalog of comfort dishes until stroganoff came up. Neither of us had made it in years, but the idea stuck. An hour later, we were twirling noodles and laughing at how something so simple could feel like a small celebration.
I made this for my neighbor after she had surgery, doubling the batch so she could freeze half. She texted me three days later asking for the recipe, and I realized I'd been winging it every time. Writing it down forced me to notice the little moves that actually mattered, like not crowding the chicken and letting the mushrooms brown properly instead of steaming in their own juice.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay juicy, and don't skip the light flour coating because it helps the sauce cling.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken before it hits the pan so the flavor goes all the way through.
- All purpose flour (1 tbsp): Just a dusting creates a silky texture in the sauce without any gumminess.
- Unsalted butter (2 tbsp): Split it between browning the chicken and cooking the vegetables so you get two layers of richness.
- Olive oil (1 tbsp): Keeps the butter from burning when you sear the chicken over higher heat.
- Medium onion (1, finely chopped): Chop it small so it melts into the background and sweetens the sauce.
- Garlic (3 cloves, minced): Add it after the onion softens so it doesn't scorch and turn bitter.
- Cremini or white mushrooms (250 g, sliced): Let them sit undisturbed for a minute at a time so they caramelize instead of steam.
- Sweet paprika (1 tsp): Blooming it in the hot pan wakes up the flavor and gives the sauce a warm, rusty color.
- Dry white wine (120 ml, optional): It cuts the richness and lifts the browned bits off the pan, but chicken broth works if you'd rather skip it.
- Low sodium chicken broth (250 ml): Use low sodium so you can control the salt level as the sauce reduces.
- Sour cream (200 ml): Stir it in off the heat or on very low so it doesn't curdle and turn grainy.
- Dijon mustard (2 tsp): A small spoonful adds tang and depth without announcing itself.
- Fresh parsley (1 tbsp, chopped, plus extra): Stir some in at the end and save a handful for garnish so it stays bright green.
- Egg noodles (300 g): Wide, flat noodles catch the sauce better than thin spaghetti.
- Salted water: Cook the noodles in well salted water so they taste good on their own.
Instructions
- Coat the chicken:
- Toss the chicken strips with salt, pepper, and flour in a bowl until each piece has a thin, even coating. This step takes thirty seconds and makes a real difference in how the sauce hugs the meat.
- 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 cook undisturbed for 2 minutes before stirring, then sauté until golden and just cooked through, about 4 to 5 minutes total, and transfer to a plate.
- Cook the vegetables:
- Add the remaining butter to the same skillet and sauté the onion for 2 minutes until it turns translucent. Stir in the garlic and mushrooms, then let them cook without stirring too often until the mushrooms are browned and any liquid has cooked off, about 5 to 6 minutes.
- Build the sauce base:
- Sprinkle in the paprika and cook for 30 seconds, stirring constantly so it doesn't burn. Pour in the wine if using, scraping up all the browned bits stuck to 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. Let it cook for a minute or two so the flavors start to marry.
- Finish with cream:
- Stir in the sour cream and Dijon mustard until the sauce is smooth and heated through, but don't let it boil or the cream will break. 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, bring a pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain them well and set aside.
- Adjust and serve:
- Taste the stroganoff and add more salt or pepper if needed. Spoon the chicken and sauce over the warm noodles and scatter fresh parsley on top.
Pin It The first time I plated this for friends, I worried it looked too plain, just noodles and chicken under a beige sauce. Then someone took a bite and went quiet for a second, and I remembered that comfort food doesn't need to be fancy. It just needs to taste like you meant it.
Ingredient Swaps and Adjustments
Greek yogurt works in place of sour cream if you want a tangier, lighter sauce, just stir it in at the very end off the heat. A splash of Worcestershire sauce deepens the savory notes if you have it on hand. If you skip the wine, use an equal amount of chicken broth and add a squeeze of lemon juice at the end to brighten things up. You can also swap chicken thighs for breasts if you prefer darker meat, they stay juicy even if you cook them a minute too long.
What to Serve Alongside
A crisp green salad with a sharp vinaigrette cuts through the richness of the stroganoff without competing with it. Steamed green beans or roasted asparagus add color and a little snap. If you want bread, a crusty baguette or garlic toast is perfect for mopping up the extra sauce. For wine, a dry Riesling or a lightly oaked Chardonnay complements the creamy paprika flavors without overwhelming them.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and taste even better after the flavors meld overnight. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it thickened too much. You can freeze the stroganoff without the noodles for up to two months, then thaw it in the fridge overnight and reheat slowly.
- Store noodles separately if you're meal prepping so they don't get mushy.
- Stir in a spoonful of fresh sour cream when reheating to revive the creamy texture.
- Garnish with fresh parsley just before serving so it stays bright and doesn't wilt.
Pin It This recipe doesn't ask for much, just a little patience with the mushrooms and a gentle hand with the cream. Make it once and you'll understand why it keeps showing up on weeknight tables.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay more tender. They have a richer flavor due to higher fat content. Increase cooking time slightly since thighs are thicker than breast strips.
- → What if I don't have sour cream?
Greek yogurt is an excellent substitute for a tangier, lighter sauce. Crème fraîche also works beautifully. Add it at the end without boiling to prevent curdling.
- → Can I make this ahead of time?
Prepare the stroganoff up to the simmering step and refrigerate for up to 2 days. Reheat gently on low heat, stirring occasionally. Cook noodles fresh just before serving.
- → What wine should I use for cooking?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best. Avoid wine labeled 'cooking wine.' If omitting alcohol, substitute with additional chicken broth without affecting flavor significantly.
- → How do I prevent the sauce from breaking?
Keep heat low when adding sour cream and never bring the sauce to a boil after incorporating it. Stir constantly and add sour cream off-heat if possible, then warm gently over low heat.
- → Can I use a different pasta shape?
Absolutely. Pappardelle, fettuccine, or even broad egg pasta ribbons are traditional choices. Any sturdy pasta shape holds the creamy sauce well.