Save to Pinterest My kitchen window was fogged with steam the night I threw this together on a whim, using what I had left after a long week. The mushrooms were starting to soften in the fridge, the chicken needed using, and I had a tub of sour cream I'd bought for something I never made. I didn't follow a recipe, just let the skillet do the talking. What came out was so silky and warm that my partner looked up mid-bite and asked if I'd ordered takeout.
I made this for a friend who'd just moved into a new apartment with nothing but a hotplate and one decent pan. We sat on her floor with mismatched bowls, twirling noodles and laughing about how grown-up we pretended to be. She still texts me every few months asking for the recipe, even though I've sent it to her three times. I think she just likes the reminder of that night.
Ingredients
- Boneless, skinless chicken breasts (500 g): Cutting them into thin strips helps them cook fast and soak up all that paprika-laced sauce, so don't skip the slicing step.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season boldly here because the flour will dilute it slightly, and under-seasoned chicken is a missed opportunity.
- All-purpose flour (1 tbsp): This light coating gives the chicken a golden edge and helps thicken the sauce just enough without turning it gluey.
- Unsalted butter (2 tbsp): I use unsalted so I can control the salt level, and it adds a richness that olive oil alone can't match.
- Olive oil (1 tbsp): Mixing it with butter keeps the butter from burning when you crank the heat up for that initial sear.
- Medium onion (1, finely chopped): Finely chopped means it melts into the sauce instead of sitting in chunky pieces, which I prefer for stroganoff.
- Garlic (3 cloves, minced): Fresh garlic blooms in the butter and gives the whole dish a warm, savory backbone that powder just can't replicate.
- Cremini or white mushrooms (250 g, sliced): Let them brown without stirring too much, the caramelized bits are where all the earthy, umami magic happens.
- Sweet paprika (1 tsp): This is what makes it taste like stroganoff instead of just creamy chicken, so don't leave it out or swap it for hot paprika unless you want a different vibe.
- Dry white wine (120 ml, optional): It deglazes the pan and adds a subtle brightness, but chicken broth works perfectly if you'd rather skip the wine.
- Low-sodium chicken broth (250 ml): Low-sodium gives you control, and it keeps the sauce from tasting too salty once the sour cream and mustard join in.
- Sour cream (200 ml): This is the heart of the sauce, so use full-fat for the best texture and don't let it boil or it might split.
- Dijon mustard (2 tsp): Just enough to add a subtle tang and depth without making it taste mustardy, it's the secret layer most people can't quite place.
- Fresh parsley (1 tbsp, plus extra): A handful stirred in at the end brightens everything up and makes it feel fresher than it has any right to be.
- Egg noodles (300 g): Wide, buttery egg noodles are traditional and they cradle the sauce better than any other pasta shape I've tried.
Instructions
- Coat the chicken:
- Toss the chicken strips with salt, pepper, and flour in a bowl until each piece has a light, even dusting. This step takes 30 seconds and makes all the difference in texture.
- Sear the chicken:
- Heat 1 tbsp butter and the olive oil in a large skillet over medium-high until shimmering, then add the chicken in a single layer. Let it sear without moving it for about 2 minutes per side until golden, then transfer to a plate.
- Cook the aromatics and mushrooms:
- Add the remaining butter to the same skillet and toss in the onion, cooking for 2 minutes until it softens. Stir in the garlic and mushrooms, then let them cook undisturbed for a few minutes so they can brown and release their moisture.
- Add paprika and deglaze:
- Sprinkle in the paprika and stir for 30 seconds until fragrant, then pour in the wine if using. Scrape up all the browned bits stuck to the bottom of the pan and let the wine reduce by half.
- 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 with chicken:
- Return the chicken and any collected juices to the skillet and let everything simmer together for 2 to 3 minutes. The chicken will finish cooking and the flavors will meld into something cohesive and comforting.
- 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 taste and add more salt or pepper if it needs it, then spoon it generously over the noodles. Finish with a sprinkle of fresh parsley and serve immediately while everything is hot.
Save to Pinterest I served this to my mom once on a random Tuesday, and she ate two bowls without saying much. Later she called to ask if I'd write it down for her because it reminded her of something her grandmother used to make, though she couldn't remember the name. Food has a way of pulling memories out of nowhere like that.
Choosing Your Mushrooms
I've made this with cremini, white button, and even a mix with shiitake when I felt fancy. Cremini have a deeper, earthier flavor that I prefer, but white mushrooms work beautifully and are usually cheaper. Whatever you choose, slice them evenly so they cook at the same rate and don't crowd the pan or they'll steam instead of brown.
Wine or No Wine
The wine adds a subtle brightness and helps lift all those caramelized bits off the pan, but I've skipped it plenty of times and used extra broth instead. If you do use wine, make sure it's something you'd actually drink because the flavor concentrates as it reduces. A dry white like Sauvignon Blanc or Pinot Grigio works best, nothing sweet or oaky.
Making It Your Own
This recipe is forgiving and welcomes little tweaks. I've stirred in a splash of Worcestershire for extra umami, swapped Greek yogurt for sour cream when I wanted something tangier, and tossed in a handful of spinach at the end just to feel virtuous. You can also serve it over rice, mashed potatoes, or even crusty bread if noodles aren't your thing.
- Add a pinch of smoked paprika if you want a hint of smokiness without changing the whole dish.
- Stir in a teaspoon of tomato paste with the paprika for a slightly deeper, richer color and flavor.
- If you like heat, a small pinch of cayenne or red pepper flakes goes a long way without overwhelming the creaminess.
Save to Pinterest This is the kind of dinner that makes you feel capable, even on days when nothing else goes right. I hope it becomes one of those recipes you reach for without thinking, the way I do now.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, thighs work wonderfully and stay more tender. Increase cooking time slightly as thighs are thicker. They have more flavor and fat, enriching the sauce naturally.
- → What if I don't have sour cream?
Greek yogurt creates a tangier, lighter version. Crème fraîche offers richness similar to sour cream. Heavy cream with a splash of lemon juice also works well, though less tangy.
- → Is white wine essential for this dish?
No, it's optional. Chicken broth works perfectly fine. The wine adds subtle complexity and acidity, but the stroganoff is equally delicious without it.
- → How do I prevent the sour cream from curdling?
Keep heat low and never boil once sour cream is added. Temper it by stirring in a small amount of warm sauce first, then add the rest slowly while stirring constantly.
- → Can this be made ahead and reheated?
Yes, prepare through step 6 and refrigerate up to 2 days. Reheat gently over low heat, adding a splash of broth if needed. Cook noodles fresh just before serving.
- → What mushroom varieties work best?
Cremini and white mushrooms are traditional. Button mushrooms work fine. For deeper flavor, try a mix with shiitake or porcini. Avoid delicate varieties that break down easily.