Chicken and Mushroom Stroganoff

The smell of butter hitting a hot pan always pulls me straight into the moment. One Friday evening, I wanted something rich and fast, and this stroganoff came together before I even finished my second glass of wine. The chicken turned golden, the mushrooms released their earthy sweetness, and the sour cream melted into the sauce like it had been waiting all day. It felt like the kind of dinner that should take hours but somehow didn't.

I made this for a friend who swore she didnt like mushrooms. She finished her plate, then asked if there was more in the pan. Sometimes a dish just wins people over without trying too hard. The balance of tangy mustard, mild paprika, and that silky sour cream does something magical to even the pickiest eaters.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay tender, the flour gives them a light golden crust that helps thicken the sauce later.
• Salt and black pepper: Season confidently here, the chicken needs it before it hits the pan.
• All purpose flour (1 tbsp): Just enough to coat the chicken and add body to the sauce without making it gummy.
• Unsalted butter (2 tbsp): Divided between browning the chicken and coaxing flavor from the onions, butter makes everything taste richer.
• Olive oil (1 tbsp): Keeps the butter from burning when you sear the chicken over higher heat.
• Medium onion (finely chopped): It softens into the background but adds a sweet, savory foundation you cant skip.
• Garlic (3 cloves, minced): Fresh garlic blooms in the butter and makes the whole kitchen smell like youre onto something good.
• Cremini or white mushrooms (250 g, sliced): They shrink as they cook, so dont worry if the pan looks crowded at first, let them brown deeply for the best flavor.
• Sweet paprika (1 tsp): This is what gives stroganoff its gentle warmth and that unmistakable rosy color.
• Dry white wine (120 ml, optional): It lifts all the browned bits from the pan and adds brightness, but chicken broth works perfectly if you skip it.
• Low sodium chicken broth (250 ml): The base of your sauce, make sure its good quality because youll taste it in every bite.
• 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): Just a little sharpness to cut through the cream and wake up the whole dish.
• Fresh parsley (1 tbsp plus extra): Bright green and fresh, it finishes the plate with color and a hint of herbal lift.
• Egg noodles (300 g): Wide, buttery, and perfect for catching all that creamy sauce.

Instructions

Season and coat the chicken:

Toss the chicken strips with salt, pepper, and flour until lightly dusted. This will help them brown beautifully and give the sauce a little extra body.

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. Cook without moving for about 2 minutes per side until golden and just cooked through, then transfer to a plate.

Cook the aromatics and mushrooms:

Add the remaining butter to the same skillet, then toss in the onion and cook for 2 minutes until soft. Stir in the garlic and mushrooms, cooking until the mushrooms are deeply browned and any liquid has evaporated, about 5 to 6 minutes.

Add paprika and deglaze:

Sprinkle in the paprika and stir for 30 seconds until fragrant. Pour in the white wine if using, scraping up all the browned bits stuck to the pan, and let it 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 until smooth and creamy, being careful not to let it boil.

Return the chicken:

Slide the chicken and any juices back into the skillet and let it all simmer together gently for 2 to 3 minutes. Taste and adjust the seasoning if needed.

Cook the noodles:

While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to the package instructions. Drain well and keep warm.

Serve:

Spoon the stroganoff over the hot noodles and garnish with a generous sprinkle of fresh parsley. Serve immediately while everything is steaming and fragrant.

Save

The first time I served this over noodles, my husband looked up halfway through his bowl and said it tasted like comfort. That stuck with me. Its not fancy, but it feels like care on a plate, the kind of meal that makes a regular Tuesday feel a little warmer.

What to Serve Alongside

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Steamed green beans or roasted asparagus add color and a little snap. If you want bread, a crusty baguette is perfect for mopping up every last bit of sauce.

Make It Your Own

Swap the chicken for pork tenderloin or even beef sirloin if you want a more traditional stroganoff. Greek yogurt can replace sour cream for a tangier, lighter sauce. A splash of Worcestershire sauce adds depth, and a pinch of smoked paprika brings a subtle smokiness that some people love.

Storage and Reheating

Stroganoff keeps well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. The noodles can get a little soft after storing, so sometimes I cook fresh noodles and just reheat the chicken and sauce separately.

• Store the sauce and noodles separately if you can, it keeps the texture better.
• Freeze the sauce alone for up to two months, then thaw and toss with freshly cooked noodles.
• A little extra sour cream stirred in while reheating brings back that creamy richness.

Save

This dish has become my go to when I want something that feels indulgent without the fuss. I hope it finds a spot in your regular rotation too.

Recipe Questions

→ Can I use a different cut of chicken?

Yes, chicken thighs work wonderfully and stay moist during cooking. Simply cut them into similar-sized pieces. Cooking time may increase by 2-3 minutes due to thicker texture.

→ What if I don't have sour cream?

Greek yogurt provides a tangier, lighter alternative with similar creaminess. Heavy cream mixed with lemon juice also works well. Avoid boiling the sauce when using dairy to prevent curdling.

→ Can I substitute the mushrooms?

Absolutely. Button mushrooms, portobello, or oyster mushrooms all work beautifully. Slicing them uniformly ensures even cooking and browning.

→ Is white wine essential?

No, the wine is optional. Use additional chicken broth as a substitute. The wine adds depth, but the stroganoff remains delicious without it.

→ What pasta pairs best with this sauce?

Egg noodles are traditional and absorb the sauce beautifully. Wide egg ribbons or fettuccine work equally well. Avoid thin pasta that may break under the creamy sauce.

→ How do I prevent the sauce from curdling?

Keep the heat low after adding sour cream and never allow the mixture to boil. Stir gently and continuously until the sauce reaches a gentle simmer. This preserves the creamy texture.