Chicken and Mushroom Stroganoff

The sizzle of chicken hitting the hot skillet always takes me straight back to Sunday evenings in my little galley kitchen. I'd crank open the window no matter the weather, because that buttery, garlicky smell was too good not to share with the whole block. My neighbor once knocked just to ask what I was making. Stroganoff wasn't something I grew up with, but one bite of that creamy, paprika-kissed sauce clinging to tender chicken and I was hooked. It's been my go-to ever since for nights when I want something that feels like a hug on a plate.

I made this for my sister the night before she moved across the country, and we ate it straight from the skillet with two forks because neither of us wanted to bother with plates. She told me later she tried to recreate it in her new apartment but forgot the paprika, and it just wasn't the same. Now every time I make it, I text her a photo. It's become our little tradition, a way of staying close even when we're miles apart. Food has a way of doing that, doesn't it?

Ingredients

• Boneless, skinless chicken breasts (500 g): I slice these into thin strips so they cook fast and soak up all that gorgeous sauce, and a light dusting of flour gives them a subtle golden crust that thickens the sauce just enough.
• Salt and black pepper: Simple seasoning is all the chicken needs to let the other flavors shine through later.
• All-purpose flour (1 tbsp): This coats the chicken and helps build body in the sauce without making it gloppy.
• Unsalted butter (2 tbsp): I always use unsalted so I can control the seasoning, and it adds a silky richness that olive oil alone can't match.
• Olive oil (1 tbsp): Mixing this with butter keeps the butter from burning when you're searing the chicken over high heat.
• Medium onion (1, finely chopped): I've learned to chop it fine so it melts into the sauce and adds sweetness without chunky bites.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the butter and perfumes the whole dish.
• Cremini or white mushrooms (250 g, sliced): Cremini have a deeper, earthier flavor, but white mushrooms work beautifully too, just make sure to cook them until they release their moisture and start to brown.
• Sweet paprika (1 tsp): This is the soul of the dish, adding warmth and a hint of sweetness that ties everything together.
• Dry white wine (120 ml, optional): I use it to deglaze the pan and scrape up all those tasty browned bits, but chicken broth works if you'd rather skip the wine.
• Low-sodium chicken broth (250 ml): This builds the base of the sauce, and using low-sodium means you won't accidentally over-salt.
• Sour cream (200 ml): The tang and creaminess are what make stroganoff stroganoff, just don't let it boil or it can break.
• Dijon mustard (2 tsp): A little sharp bite that balances the richness and adds complexity.
• Fresh parsley (1 tbsp, chopped, plus extra): Brightens everything up at the end and makes it look like you really tried.
• Egg noodles (300 g): Wide, buttery, and perfect for catching all that sauce in every forkful.

Instructions

Prep the chicken:

Toss your chicken strips with salt, pepper, and flour until they're lightly coated all over. This step takes seconds but makes a real difference in texture and sauce thickness.

Sear the chicken:

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer and let it sizzle undisturbed for a minute or two before stirring, so it gets those golden edges. Cook until just done, about 4 to 5 minutes total, then transfer to a plate.

Cook the aromatics and mushrooms:

Add the remaining butter to the same skillet and toss in the onion, stirring until it turns translucent and soft, about 2 minutes. Stir in the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are deeply browned and any liquid has cooked off, around 5 to 6 minutes.

Add paprika and deglaze:

Stir in the paprika and let it cook for just 30 seconds to bloom its flavor, then pour in the wine if using and scrape up all those tasty browned bits stuck to 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 or the cream can curdle.

Finish the stroganoff:

Return the chicken and any juices from the plate back into the skillet and let everything simmer together gently for 2 to 3 minutes so the flavors meld. Taste and adjust the seasoning with more salt or pepper if needed.

Cook the noodles:

While the sauce simmers, cook your egg noodles in a pot of salted boiling water according to the package directions, then drain and set aside. I like to toss them with a tiny bit of butter so they don't stick.

Serve:

Spoon the stroganoff over a bed of warm egg noodles and scatter fresh parsley on top. Serve immediately while everything is hot and the sauce is glossy.

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There's something about twirling creamy noodles on your fork, the steam rising up with that faint hint of paprika and garlic, that makes the whole world feel a little quieter. I've served this to friends who swore they didn't like mushrooms and watched them go back for seconds. It's the kind of dish that turns a regular Tuesday into something worth remembering. Every time I make it, I'm reminded that comfort doesn't have to be complicated.

Choosing Your Chicken

I always reach for chicken breasts because they're lean and slice into even strips that cook quickly, but chicken thighs work beautifully too if you prefer a little more richness. Just make sure to trim any excess fat and cut them into similar-sized pieces so everything finishes at the same time. I learned the hard way that unevenly cut chicken means some pieces are overcooked and dry while others are still pale, so take an extra minute to get them uniform. If you're using thighs, you might need an extra minute or two in the pan since they're slightly denser. Either way, don't skip the light flour coating, it's the secret to that lightly crisp exterior that holds the sauce so well.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've swapped the sour cream for Greek yogurt when I've run out, and while the tang is a bit sharper, it's still delicious and a touch lighter. A splash of Worcestershire sauce stirred in with the mustard adds a deeper, savory note that some people swear by. If you want a bit of heat, a pinch of smoked paprika or a few red pepper flakes in with the sweet paprika will give it a gentle kick. I've also tossed in a handful of spinach right at the end, just to wilt it in, and it adds color and a little freshness without changing the soul of the dish.

Serving and Pairing Ideas

While egg noodles are classic and I love how they cradle the sauce, I've served this over rice, mashed potatoes, and even crusty bread torn into chunks for dipping. A crisp green salad with a tart vinaigrette cuts through the richness beautifully, or steamed green beans on the side add a nice snap. For wine, I reach for a dry Riesling or an unoaked Chardonnay, something with enough acidity to balance the cream. If you're feeding a crowd, this doubles easily and you can keep it warm in a low oven while you finish the noodles.

• Try serving with roasted asparagus or sauteed snap peas for a pop of green.
• A squeeze of fresh lemon juice over the top before serving brightens the whole dish.
• Leftovers are incredible spooned into a baked potato or folded into an omelette the next morning.

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This stroganoff has earned a permanent spot in my weeknight rotation, and I hope it finds a home in yours too. It's proof that a little butter, some good mushrooms, and a generous pour of cream can turn an ordinary evening into something special.

Recipe Questions & Answers

→ Can I substitute the sour cream with something else?

Yes, Greek yogurt works well as a lighter alternative, offering a tangier flavor profile. For a richer variation, try crème fraîche or a combination of sour cream and cream cheese.

→ What type of mushrooms work best?

Cremini and white mushrooms are excellent choices, but you can also use a mix with cremini, shiitake, and oyster mushrooms for deeper, more complex flavors. Avoid delicate varieties that break down easily.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will remain more tender and juicy, though you may need an extra 2-3 minutes cooking time. Dark meat also adds richer flavor to the sauce.

→ What can I serve alongside this dish?

A crisp green salad, steamed green beans, or roasted asparagus complement the richness perfectly. A dry Riesling or Chardonnay pairs beautifully as a beverage.

→ How do I prevent the sour cream from curdling?

Ensure the heat is on low when adding sour cream and never allow the sauce to boil. Temper the sour cream by stirring in a small amount of warm sauce first, then add it gradually to the pan.

→ Can I make this dish ahead of time?

Yes, you can prepare the stroganoff up to 2 days ahead and reheat gently over low heat, adding a splash of broth if needed. Cook noodles fresh just before serving for best texture.