Chicken and Mushroom Stroganoff

There was a Tuesday evening when the fridge looked bare and my daughter asked for something creamy and warm. I had chicken breasts, a handful of mushrooms, and a tub of sour cream that needed using. I threw it all into a skillet with some paprika and ended up with a dish so rich and comforting that it became our go-to whenever we crave something indulgent without the fuss. The sauce clings to every strip of chicken, and those egg noodles soak it all up like a dream.

I made this for my neighbors once after they helped us move furniture, and they asked for the recipe before they even finished their plates. Watching them twirl those noodles and sigh with satisfaction reminded me that good food doesnt need to be fancy. It just needs to be made with a little care and served with warmth.

Ingredients

• Boneless, skinless chicken breasts: Cut them into thin strips so they cook quickly and stay tender, and a light dusting of flour helps the sauce cling beautifully.
• Salt and black pepper: Season the chicken well at the start because it builds flavor from the very first bite.
• All-purpose flour: Just a tablespoon gives the chicken a slight coating that thickens the sauce gently as it simmers.
• Unsalted butter: It adds richness without making the dish too salty, and you can control the seasoning better.
• Olive oil: Mixing it with butter keeps the butter from burning when you sear the chicken over higher heat.
• Medium onion: Finely chop it so it melts into the sauce and adds a sweet, savory base.
• Garlic cloves: Mince them fresh for a punch of aroma that fills your kitchen the moment they hit the pan.
• Cremini or white mushrooms: Slice them evenly so they brown at the same rate and develop that deep, earthy flavor.
• Sweet paprika: It brings a gentle warmth and a gorgeous color without any heat.
• Dry white wine: Deglazing with wine lifts all those caramelized bits from the pan, but chicken broth works just as well.
• Low-sodium chicken broth: It keeps the sauce from becoming too salty and lets you adjust the seasoning to your taste.
• Sour cream: Stir it in off the heat or on low so it stays silky and doesnt curdle.
• Dijon mustard: Just a couple teaspoons add a subtle tang that balances the richness perfectly.
• Fresh parsley: Chop it at the last minute for a bright, grassy finish that makes the dish look as good as it tastes.
• Egg noodles: Their tender, buttery texture is the perfect vehicle for all that creamy sauce.

Instructions

Prep the Chicken:

Toss the chicken strips with salt, pepper, and flour until lightly coated. This step takes less than a minute but makes a big difference in texture.

Sear the Chicken:

Heat butter and 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 to get a golden crust, then flip and cook until just done, about 4 to 5 minutes total.

Cook the Aromatics:

Add the remaining butter to the same skillet, then toss in the onion and cook until soft and translucent, about 2 minutes. Stir in the garlic and mushrooms, and let them cook until the mushrooms are deeply browned and any moisture has evaporated, around 5 to 6 minutes.

Add the Paprika:

Sprinkle in the paprika and stir for about 30 seconds until fragrant. This blooms the spice and releases its full flavor into the oil.

Deglaze the Pan:

Pour in the white wine if using, scraping up all the browned bits stuck to the bottom of the pan. Let it bubble and 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 warmed through, but dont let it boil or the cream will break.

Finish with Chicken:

Return the seared chicken and any collected juices to the pan, nestling the strips into the sauce. Let it simmer gently for 2 to 3 minutes so the flavors meld together.

Cook the Noodles:

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

Taste and Adjust:

Give the stroganoff a taste and add more salt, pepper, or a squeeze of lemon if you like. Small tweaks make it your own.

Serve:

Spoon the stroganoff over the warm egg noodles and scatter fresh parsley on top. Serve immediately while everything is hot and creamy.

Save

One chilly autumn night, I made this for my husband after a long week, and we ate it curled up on the couch with a bottle of wine. The smell of paprika and butter filled the house, and for a little while, everything felt perfect. That is when I realized this dish is not just dinner, it is comfort in a bowl.

Serving Suggestions

I love pairing this stroganoff with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Steamed green beans or roasted asparagus also work beautifully, and a glass of dry Riesling or Chardonnay complements the creamy sauce without overpowering it. If you want to make it a bit heartier, serve it with crusty bread to mop up every last drop.

Make-Ahead and Storage Tips

You can make the stroganoff up to two days ahead and store it in an airtight container in the fridge. Reheat it gently on the stovetop over low heat, adding a splash of broth to loosen the sauce if needed. The noodles are best cooked fresh, but if you must store them, toss them with a little butter to keep them from sticking.

Substitutions and Variations

If you want a lighter version, swap the sour cream for Greek yogurt and use less butter. You can also add a splash of Worcestershire sauce for a deeper umami flavor, or stir in a handful of baby spinach at the end for a pop of green. Turkey, pork, or even firm tofu work well in place of chicken if you want to switch things up.

• Use whole wheat or gluten-free noodles if you need a different base.
• Add a pinch of cayenne if you like a little heat.
• Top with grated Parmesan for extra richness and a salty bite.

Save

This stroganoff has become one of those recipes I turn to when I want to feel like I am taking care of the people I love. It is simple, it is satisfying, and it never disappoints.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and stay more moist. Increase cooking time by 2-3 minutes since thighs are thicker. Cut them into similar-sized pieces for even cooking.

→ What if I don't have sour cream?

Greek yogurt creates a tangier, lighter sauce with similar creaminess. Crème fraîche or a mixture of heavy cream and a squeeze of lemon juice are excellent alternatives.

→ Can I prepare this ahead?

Yes, prepare the stroganoff up to step 6, then refrigerate. Reheat gently on low heat with a splash of broth to restore creaminess. Cook noodles fresh just before serving.

→ What type of mushrooms work best?

Cremini, white button, and shiitake mushrooms all work well. For deeper flavor, use a mix. Slice them evenly so they brown consistently and release their moisture.

→ How do I prevent the sour cream from curdling?

Never boil the sauce after adding sour cream. Temper it by slowly stirring in a few spoonfuls of warm broth first, then add the sour cream mixture to the hot pan while on low heat.

→ What sides pair well with this dish?

Crisp green salads, steamed green beans, roasted asparagus, or sautéed spinach complement the richness. A dry Riesling or Chardonnay wine pairing enhances the meal beautifully.