Chicken and Mushroom Stroganoff

The smell hit me first: butter browning in the pan, mushrooms starting to sizzle, that earthy scent filling the whole apartment. I was trying to impress someone who'd mentioned loving stroganoff once in passing, and I had no idea if mine would measure up. Halfway through, I realized I'd forgotten to buy beef, so chicken it was. Turns out, that mistake became my favorite version.

I remember serving this to my neighbor after she'd had a long week. She sat at my tiny kitchen table, twirling noodles on her fork, and said it reminded her of her grandmother's cooking. I didn't have the heart to tell her I'd winged half of it. That night, I learned that sometimes the best meals are the ones that feel like a hug, not a performance.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slice them thin so they cook quickly and stay tender, and don't skip the flour dusting, it helps the sauce cling beautifully.
• Salt and black pepper: Season boldly here because the chicken needs it before it hits the pan.
• All purpose flour (1 tbsp): This light coating gives the chicken a golden edge and thickens the sauce just enough.
• Unsalted butter (2 tbsp): Butter adds a silky richness that olive oil alone can't match, use it generously.
• Olive oil (1 tbsp): Mixing it with butter prevents burning and adds a subtle fruity note.
• Medium onion, finely chopped: Dice it small so it melts into the sauce and sweetens as it cooks.
• Garlic cloves (3), minced: Fresh garlic is essential, it blooms in the butter and perfumes everything.
• Cremini or white mushrooms (250 g), sliced: Let them brown deeply, that caramelization is where all the flavor hides.
• Sweet paprika (1 tsp): It gives the sauce a warm, slightly smoky color and a gentle spice.
• Dry white wine (120 ml): Use something you'd drink, it deglazes the pan and adds brightness, or swap for broth if you prefer.
• Low sodium chicken broth (250 ml): This forms the base of the sauce, low sodium lets you control the saltiness.
• Sour cream (200 ml): Stir it in off the heat or very gently, boiling will make it split and look grainy.
• Dijon mustard (2 tsp): It adds a sharp, tangy backbone that balances the cream perfectly.
• Fresh parsley (1 tbsp plus extra): A handful of green at the end brightens everything and makes it look alive.
• Egg noodles (300 g): Wide, buttery noodles are traditional and they catch all that luscious sauce.

Instructions

Prep the chicken:

Toss the chicken strips with salt, pepper, and flour until each piece has a light, even coating. This step takes two minutes but makes all the difference in texture.

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 sizzle undisturbed for a couple minutes until golden, flip, cook through, then transfer to a plate.

Cook the aromatics:

Add the remaining butter to the same skillet, toss in the onion, and let it soften for 2 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and turn golden brown, about 5 to 6 minutes.

Add paprika and deglaze:

Sprinkle in the paprika, stir for 30 seconds until fragrant, then pour in the wine. Scrape up all those tasty browned bits stuck to the pan and let the wine reduce by half, about 2 minutes.

Build the sauce:

Pour in the chicken broth and bring it 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.

Finish the stroganoff:

Return the chicken and any collected juices to the skillet, nestling the pieces into the sauce. Let everything simmer gently for 2 to 3 minutes so the flavors meld together.

Cook the noodles:

While the stroganoff simmers, boil the egg noodles in salted water according to the package directions. Drain them well and keep them warm.

Taste and serve:

Give the stroganoff a quick taste and adjust the seasoning if needed. Spoon it generously over the warm noodles and scatter fresh parsley on top.

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One winter evening, I made this for myself after a particularly rough day. I sat on the couch with a bowl in my lap, and the creamy, savory warmth felt like exactly what I needed. It wasn't fancy or photogenic, but it was mine, and it was enough. That's when I realized this dish isn't just about feeding people, it's about taking care of them, yourself included.

Swaps and Substitutions

If you want a lighter sauce, Greek yogurt works beautifully in place of sour cream, just stir it in at the very end off the heat. You can skip the wine entirely and use extra chicken broth, maybe with a squeeze of lemon juice for brightness. For a gluten free version, use cornstarch instead of flour to coat the chicken and serve over rice or gluten free noodles. A splash of Worcestershire sauce stirred in at the end adds a wonderful umami depth if you have it on hand.

What to Serve Alongside

This stroganoff is rich and creamy, so it loves a crisp, bright salad on the side, something with lemon vinaigrette and fresh greens. Steamed green beans or roasted asparagus add a nice contrast in texture and color. A glass of dry Riesling or Chardonnay cuts through the richness beautifully. If you want to make it feel more like a feast, warm crusty bread for mopping up the sauce never goes unappreciated.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it's thickened. The sour cream can sometimes separate slightly when reheated, so a quick stir usually brings it back together. I like to cook fresh noodles when reheating rather than storing them together, they stay much better that way.

• Store the stroganoff and noodles separately if you can, it keeps the noodles from getting mushy.
• Reheat slowly and gently to avoid curdling the cream.
• A little extra parsley stirred in after reheating makes leftovers taste freshly made.

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This stroganoff has become my go to when I need something comforting but don't want to spend hours in the kitchen. It's warm, creamy, and always feels like coming home.

Recipe FAQs

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a substitute for sour cream. It will create a tangier, lighter sauce while maintaining the creamy texture. Add it at the end and avoid boiling to prevent curdling.

→ What wine pairs best with this dish?

A dry Riesling or Chardonnay complements the creamy sauce and earthy mushrooms beautifully. If you prefer non-alcoholic options, serve with sparkling water or a light herbal tea.

→ Can I substitute the egg noodles with another pasta?

Absolutely. Fettuccine, pappardelle, or even egg tagliatelle work wonderfully. Egg-based pastas pair particularly well with creamy sauces and absorb flavors beautifully.

→ How do I prevent the sour cream from curdling?

Keep the heat at a gentle simmer and stir the sour cream in slowly off heat or over very low heat. Never allow the sauce to boil once you've added the sour cream, as high temperatures can cause it to break.

→ What vegetables can I add to this dish?

Steamed green beans, peas, or bell peppers make excellent additions. Add them during the last few minutes of cooking or serve alongside for texture contrast and added nutrition.

→ Can I make this ahead and reheat it?

Yes, stroganoff reheats well. Store in an airtight container for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much.