Save The smell of paprika blooming in butter always pulls me straight back to a rainy Wednesday when I had twenty minutes to cook and a fridge full of odds and ends. I threw chicken and mushrooms into a pan, splashed in some wine, and stirred in sour cream without measuring. What came out was silky, rich, and deeply comforting. My husband looked up from his laptop and said it tasted like a hug.
I made this for friends on a cold February night, doubling the batch and serving it family style in a wide, shallow bowl. We passed around the noodles, poured more wine, and someone said it reminded them of their grandmother's cooking. I didn't have the heart to tell them I'd only learned to make it a few months earlier. Sometimes a dish just feels like it's been with you forever.
Ingredients
- Boneless, skinless chicken breasts (500 g): I slice them thin so they cook fast and stay tender, and a light dusting of flour gives them a golden crust that thickens the sauce just enough.
- Salt and black pepper (1/2 tsp, 1/4 tsp): Simple seasoning lets the paprika and mustard shine without competing for attention.
- All purpose flour (1 tbsp): This tiny amount coats the chicken and helps the sauce cling beautifully instead of pooling at the bottom of the plate.
- Unsalted butter (2 tbsp): I use unsalted so I can control the seasoning, and it adds a richness that olive oil alone just can't match.
- Olive oil (1 tbsp): Mixed with butter, it raises the smoke point and prevents burning while you get that lovely golden sear on the chicken.
- Medium onion (1, finely chopped): I learned to chop it small so it melts into the sauce and sweetens everything without leaving chunky bites.
- Garlic (3 cloves, minced): Fresh garlic is non negotiable here, it blooms in the butter and fills the kitchen with the kind of smell that makes people wander in asking what's for dinner.
- Cremini or white mushrooms (250 g, sliced): I like cremini for their earthy flavor, but white mushrooms work beautifully too, just make sure to cook them until they're deeply browned.
- Sweet paprika (1 tsp): This is the soul of the dish, adding warmth and a subtle sweetness that rounds out the tanginess of the sour cream.
- Dry white wine (120 ml, optional): I use it to deglaze the pan and scrape up all those flavorful browned bits, but chicken broth works if you'd rather skip the alcohol.
- Low sodium chicken broth (250 ml): It creates the base of the sauce and lets you control the saltiness, which is crucial when you're reducing liquids.
- Sour cream (200 ml): This is what makes the sauce luscious and tangy, just be sure to stir it in off the heat or on very low so it doesn't curdle.
- Dijon mustard (2 tsp): A small spoonful adds sharpness and depth, cutting through the richness and making every bite more interesting.
- Fresh parsley (1 tbsp, plus extra): I stir some in at the end and scatter more on top, it brightens the whole dish and adds a pop of color.
- Egg noodles (300 g): Wide, buttery noodles are traditional and perfect for catching all that creamy sauce in their folds.
Instructions
- Coat the Chicken:
- Toss the chicken strips with salt, pepper, and flour until they're lightly dusted all over. This step takes just a minute but makes a big difference in both texture and sauce thickness.
- 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 sizzle undisturbed for a couple of minutes so it gets golden, then flip and cook until just done, about 4 to 5 minutes total, and transfer to a plate.
- Cook the Aromatics:
- Add the remaining butter to the same skillet and toss in the chopped onion, stirring until it softens and turns translucent, about 2 minutes. Add the garlic and mushrooms, and cook without stirring too much so the mushrooms can brown beautifully and release their moisture, around 5 to 6 minutes.
- Bloom the Paprika:
- Sprinkle in the paprika and stir for about 30 seconds until it smells toasty and fragrant. This quick step unlocks the spice's full flavor and keeps it from tasting raw.
- Deglaze and Reduce:
- Pour in the white wine (or extra broth) and scrape up all those tasty browned bits stuck to the bottom of the pan. Let the liquid bubble and reduce by half, which takes about 2 minutes and concentrates the flavor.
- Simmer 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 it might separate.
- Return the Chicken:
- Slide the chicken and any juices back into the pan and let everything simmer together gently for 2 to 3 minutes. This melds the flavors and warms the chicken through without overcooking it.
- Boil the Noodles:
- While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to the package directions. Drain them well and keep them warm.
- Taste and Adjust:
- Give the stroganoff a quick taste and add more salt, pepper, or a squeeze of lemon if you want a little extra brightness. Trust your palate, it's ready when it tastes good to you.
- Serve and Garnish:
- Spoon the creamy stroganoff over the warm noodles and scatter fresh parsley on top. Serve it right away while everything is hot and the sauce is still clinging beautifully to the chicken and noodles.
Save One night I made this for my mother, who grew up eating stroganoff from a box mix. She took one bite, paused, and said it was the first time she understood what the dish was supposed to taste like. We ate in comfortable silence, scraping our bowls clean. That's when I realized some recipes don't need a long history to feel like home.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat it gently on the stove over low heat, adding a splash of broth or water to loosen the sauce, since it thickens as it sits. The microwave works in a pinch, but low power and frequent stirring will keep the sauce from separating. If you're planning to make it ahead, I'd cook the sauce and chicken but hold off on the noodles until you're ready to serve, fresh noodles just taste better.
Swaps and Variations
If you want to lighten it up, swap the sour cream for Greek yogurt, but stir it in off the heat to keep it from curdling. I've used turkey instead of chicken with great results, and once I added a handful of spinach at the end which wilted right into the sauce. For a deeper flavor, try stirring in a splash of Worcestershire sauce or a pinch of smoked paprika. Vegetarians can skip the chicken entirely and double the mushrooms, adding white beans for protein.
What to Serve Alongside
This dish is rich and satisfying on its own, but a crisp green salad with a sharp vinaigrette cuts through the creaminess beautifully. I also love serving it with steamed green beans tossed in a little butter and lemon, or roasted asparagus if it's in season. A glass of dry Riesling or Chardonnay pairs wonderfully, echoing the wine in the sauce and balancing the richness with bright acidity.
- Toss the salad greens with a mustard vinaigrette that echoes the Dijon in the sauce.
- Roast the vegetables with a touch of garlic to tie the flavors together.
- Serve crusty bread on the side for mopping up every last bit of that luscious sauce.
Save This is the kind of recipe that turns a regular weeknight into something special without asking much of you. Make it once, and I promise it'll become one of those dishes you return to again and again.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay especially tender. Increase cooking time slightly to ensure they're fully cooked through, about 6-7 minutes per batch.
- → What can I substitute for sour cream?
Greek yogurt creates a tangier, lighter version with similar creaminess. Crème fraîche also works beautifully. Add either at the end without boiling to prevent curdling.
- → Is the white wine necessary?
No, it's optional. Substitute with additional chicken broth or a splash of apple cider vinegar for a subtle depth. The stroganoff will still be delicious.
- → How do I prevent the sour cream from curdling?
Keep heat at low and add sour cream gradually while stirring constantly. Never let the mixture boil once the sour cream is incorporated to maintain its silky texture.
- → What sides pair best with this dish?
Crisp green salads, steamed green beans, or roasted vegetables complement it perfectly. A dry Riesling or Chardonnay makes an excellent wine pairing if desired.
- → Can this be made ahead?
Yes, prepare everything except the noodles up to 24 hours ahead. Reheat gently on low heat, stirring occasionally. Cook noodles fresh just before serving for best texture.