Chicken and Mushroom Stroganoff

The kitchen smelled like butter and garlic, and I was stirring a skillet with one hand while balancing my phone between my shoulder and ear. My sister was asking what I was making for dinner, and when I said stroganoff, she laughed and said she hadn't had it since we were kids. That's when I realized this dish had quietly become my weeknight rescue, the one I'd turn to when I wanted something warm and filling without spending an hour at the stove. It's creamy, savory, and somehow always tastes better than I remember.

I made this for a friend who was having a rough week, the kind where everything feels like too much. She sat at my kitchen table while I cooked, and we talked about nothing important while the mushrooms browned and the wine reduced. When I set the bowl in front of her, she took one bite and her whole face softened. She didn't say much after that, just ate quietly and asked for seconds. That's when I knew this recipe was a keeper.

Ingredients

• Boneless, skinless chicken breasts (500 g): I cut them into thin strips so they cook fast and soak up the sauce, and a light dusting of flour helps them brown beautifully without sticking.
• Salt and black pepper: Simple seasoning that lets the paprika and mustard shine through later.
• Unsalted butter (2 tbsp): Adds richness to both the chicken and the mushrooms, and I always use unsalted so I can control the saltiness.
• Olive oil (1 tbsp): Keeps the butter from burning when you're searing the chicken over higher heat.
• Onion (1 medium, finely chopped): It melts into the sauce and adds a sweet, savory base that ties everything together.
• Garlic (3 cloves, minced): I used to skip this, and the dish always felt like something was missing, now it's non-negotiable.
• Cremini or white mushrooms (250 g, sliced): They release their moisture, then brown and caramelize, which is where all the deep, earthy flavor comes from.
• Sweet paprika (1 tsp): It blooms in the hot pan and gives the sauce a warm, slightly smoky undertone.
• Dry white wine (120 ml, optional): Deglazes the pan and adds brightness, but chicken broth works just as well if you'd rather skip it.
• Low-sodium chicken broth (250 ml): Forms the body of the sauce and keeps it from being too thick or cloying.
• Sour cream (200 ml): This is what makes stroganoff stroganoff, creamy and tangy, and it smooths out all the bold flavors.
• Dijon mustard (2 tsp): Just enough to add a subtle sharpness without making the sauce taste mustardy.
• Fresh parsley (1 tbsp, plus extra for garnish): A handful stirred in at the end brightens everything up and makes it feel fresh.
• Egg noodles (300 g): Wide, buttery, and perfect for catching all that sauce in every forkful.

Instructions

Prep the chicken:

Season the chicken strips with salt and pepper, then toss them with a tablespoon of flour until lightly coated. This helps them brown instead of steam and adds a little body to the sauce later.

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. Let it cook undisturbed for a couple of minutes so it gets a golden crust, then flip and cook until just done, about 4 to 5 minutes total, and transfer to a plate.

Cook the aromatics and mushrooms:

Add the remaining butter to the same skillet, toss in the chopped onion, and sauté for 2 minutes until it turns translucent. Stir in the garlic and sliced mushrooms, and cook until the mushrooms release their liquid, it evaporates, and they turn golden brown, about 5 to 6 minutes.

Add paprika and deglaze:

Sprinkle in the paprika and stir for 30 seconds until fragrant. Pour in the wine (or extra broth), scrape up all the browned bits stuck to the bottom of the pan, and let it bubble and reduce by half, about 2 minutes.

Build the sauce:

Pour in the chicken broth and bring it to a simmer, then lower the heat. Stir in the sour cream and Dijon mustard until the sauce is smooth and creamy, being careful not to let it boil or it might curdle.

Return the chicken:

Add the chicken back to the skillet along with any juices that collected on the plate. Let everything simmer gently together for 2 to 3 minutes so the flavors meld and the chicken heats through.

Cook the noodles:

While the stroganoff simmers, cook the egg noodles in a pot of salted boiling water according to the package directions. Drain them well and set aside.

Adjust and serve:

Taste the stroganoff and add more salt or pepper if needed. Spoon it generously over the warm egg noodles and finish with a sprinkle of fresh parsley.

Save

One night I served this to my neighbor who'd just moved in, and she asked if it was a family recipe. I laughed and said no, just something I figured out on a Tuesday when I was too tired to overthink dinner. She smiled and said it tasted like the kind of thing you'd make for people you care about. I think that's exactly what comfort food is supposed to do.

Making It Your Own

If you want a lighter version, swap the sour cream for thick Greek yogurt, it'll be tangier and a little less rich but still creamy. I've also added a splash of Worcestershire sauce when I'm feeling bold, it deepens the savory notes without changing the character of the dish. And if you're not a fan of chicken, this works beautifully with pork tenderloin or even thick slices of portobello mushrooms for a vegetarian twist.

What to Serve Alongside

I usually keep it simple with a crisp green salad dressed in lemon vinaigrette, something bright to cut through the richness. Steamed green beans or roasted asparagus are great too, especially if you toss them with a little garlic butter. And if you're pouring wine, a dry Riesling or a buttery Chardonnay pairs perfectly with the creamy, savory sauce.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, the flavors get even better as they sit. When you reheat it, do it gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it's thickened up. I don't recommend freezing this because the sour cream can separate and get grainy when thawed, but it's so good I doubt you'll have much left anyway.

• Store the stroganoff and noodles separately if you can, so the noodles don't soak up all the sauce.
• Reheat in a skillet over low heat, stirring often, until warmed through.
• Freshen it up with a sprinkle of parsley or a squeeze of lemon before serving again.

Save

This is the kind of recipe I come back to when I need something reliable, something that feels like a hug in a bowl. I hope it becomes one of your go-to dinners too.

Recipe FAQ

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and stay more moist. Cut them into similar-sized pieces and increase cooking time slightly to ensure they're cooked through, about 6-7 minutes.

→ What if I don't have sour cream?

Greek yogurt, crème fraîche, or even heavy cream mixed with a splash of lemon juice are excellent substitutes. Greek yogurt will create a slightly tangier sauce while remaining creamy and rich.

→ Can I make this ahead?

Absolutely. Prepare the stroganoff through step 6 and refrigerate for up to 2 days. Reheat gently over low heat, stirring occasionally, and add a splash of broth if the sauce has thickened too much.

→ What wine should I use for deglazing?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Avoid overly sweet wines. If you prefer non-alcoholic, substitute with additional chicken broth or vegetable broth.

→ How do I prevent the sauce from breaking?

Keep the heat low when stirring in sour cream and never let the sauce boil. Boiling can cause the sour cream to separate. Stir gently and continuously until the mixture is smooth and just heated through.

→ Can I add vegetables to this dish?

Definitely. Sliced bell peppers, peas, or asparagus work beautifully. Add firmer vegetables with the mushrooms so they cook through, or softer ones like peas near the end to prevent overcooking.