Chicken and Mushroom Stroganoff

The smell of butter browning with garlic used to drift into my living room every Thursday night when my upstairs neighbor cooked dinner. One evening she invited me up and I watched her make this stroganoff, no fancy techniques, just a skillet and good timing. She told me the secret was letting the mushrooms actually brown instead of steaming them into rubber. I made it the next weekend and have been hooked ever since.

I made this for my brother when he visited last spring, and he scraped his bowl clean before I even sat down. He asked for the recipe on a sticky note, which I found weeks later crumpled in his jacket pocket. Now he texts me photos every time he makes it, usually with some improvisation like adding peas or swapping in turkey.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay juicy, and toss them in a little flour to help the sauce cling later.
• Salt and black pepper: Season the chicken well before it hits the pan because it is harder to fix bland meat once the sauce is on.
• All purpose flour (1 tbsp): Just enough to lightly coat the chicken and give the sauce a bit of body without turning it gluey.
• Unsalted butter (2 tbsp): Butter adds richness and helps the mushrooms brown beautifully, use unsalted so you control the seasoning.
• Olive oil (1 tbsp): Mixing oil with butter keeps the butter from burning at higher heat.
• Medium onion (1, finely chopped): Finely chopped onion melts into the sauce and adds a sweet backbone without chunky bites.
• Garlic (3 cloves, minced): Fresh garlic is worth it here, it blooms in the butter and fills the kitchen with the best smell.
• Cremini or white mushrooms (250 g, sliced): Let them sit undisturbed in the pan for a few minutes so they get golden and caramelized instead of soggy.
• Sweet paprika (1 tsp): This gives the sauce its warm color and a gentle sweetness, do not skip it even if it seems small.
• Dry white wine (120 ml, optional): Wine adds depth and brightness, but chicken broth works fine if you would rather skip the alcohol.
• Low sodium chicken broth (250 ml): Low sodium lets you control salt levels, and it forms the base of the creamy sauce.
• Sour cream (200 ml): Stir it in off the heat or on very low heat so it does not curdle, this is what makes the sauce luscious.
• Dijon mustard (2 tsp): A little mustard cuts through the richness and ties all the flavors together.
• Fresh parsley (1 tbsp chopped, plus extra): Fresh parsley at the end adds a pop of color and a hint of brightness.
• Egg noodles (300 g): Wide egg noodles are traditional and perfect for soaking up all that creamy sauce.

Instructions

Season and coat the chicken:

Toss the chicken strips with salt, pepper, and flour in a bowl until everything is lightly coated. This step takes thirty seconds but makes a real difference in how the sauce hugs the meat.

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 and let it sizzle undisturbed for a couple of minutes before flipping. Once golden and just cooked through (about four to five minutes total), transfer it to a plate and set aside.

Cook the aromatics and mushrooms:

Add the remaining butter to the same skillet, toss in the chopped onion, and cook until it turns translucent (about two minutes). Stir in the garlic and sliced mushrooms, then let them cook without stirring too much so they brown and any liquid evaporates, roughly five to six minutes.

Add paprika and deglaze:

Sprinkle in the paprika and stir for thirty seconds until fragrant. Pour in the white wine if using, scrape up all the tasty browned bits stuck to the pan, and let the wine reduce by half (about two minutes).

Build 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 break.

Finish with the chicken:

Return the chicken and any collected juices to the skillet, nestle the strips into the sauce, and let everything simmer gently for two to three minutes so the flavors meld. Taste and adjust seasoning with a pinch more salt or pepper if needed.

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.

Serve:

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

Save

My friend brought this to a potluck once and someone asked if she had catered it. She laughed and said it was just chicken and mushrooms, but the way people kept going back for seconds told a different story. It is one of those dishes that feels fancy but does not require any tricks.

Choosing Your Mushrooms

Cremini mushrooms have a deeper, earthier flavor than white button mushrooms, but honestly either one works beautifully here. I have even used a mix of cremini and shiitake when I felt like splurging, and the stroganoff tasted richer and more complex. Just make sure whatever mushrooms you choose are sliced evenly so they cook at the same rate.

Wine or No Wine

The white wine adds a bright acidity that balances the cream, but I have made this plenty of times with just extra chicken broth and it still turns out delicious. If you do use wine, let it reduce properly so the alcohol cooks off and you are left with just the fruity, tangy essence. A dry Sauvignon Blanc or Pinot Grigio works great, or even a splash of vermouth if that is what you have open.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat gently on the stovetop with a splash of broth to loosen the sauce. I do not recommend freezing this because the sour cream can separate and turn grainy when thawed. If you know you will have leftovers, consider cooking the noodles fresh each time so they do not get mushy sitting in the sauce.

• Reheat on low heat and stir often to keep the sauce smooth.
• Add a tablespoon of broth or water if the sauce has thickened too much in the fridge.
• Fresh parsley stirred in at the end makes leftovers taste just made.

Save

This stroganoff has become my go to when I want something cozy without spending all evening in the kitchen. It never fails to make the house smell incredible and leave everyone satisfied.

Questions & Answers

→ Can I make this stroganoff ahead of time?

Yes, you can prepare the stroganoff up to 2 days in advance and refrigerate it. Reheat gently over low heat, stirring occasionally, adding a splash of broth if the sauce has thickened too much. Prepare fresh noodles just before serving for best texture.

→ What's the best way to prevent the sour cream from curdling?

Keep your heat at medium or low and never let the sauce boil once sour cream is added. Stir it in gradually while the pan is off heat or on very low heat. You can also temper the sour cream by whisking a few spoonfuls of hot sauce into it before adding it back to the pan.

→ Can I use Greek yogurt instead of sour cream?

Absolutely. Greek yogurt creates a tangier, lighter sauce with higher protein content. Use the same amount as sour cream and follow the same precautions to avoid curdling. The flavor will be noticeably different but equally delicious.

→ What type of mushrooms work best for this dish?

Cremini and white button mushrooms are traditional choices that brown beautifully and develop deep umami flavors. Portobello mushrooms add earthier notes, while shiitake mushrooms provide an Asian twist. Avoid delicate varieties like oyster mushrooms as they break down too quickly.

→ Is dry white wine essential for the stroganoff?

The wine adds complexity and acidity that balances the cream, but it's optional. You can substitute with additional chicken broth or a splash of chicken broth mixed with a teaspoon of white vinegar for similar depth and tang.

→ What wines pair well with this stroganoff?

Dry Riesling and Chardonnay are excellent choices. The wine's acidity cuts through the richness of the cream sauce while complementing the earthy mushrooms and savory chicken. A crisp Pinot Grigio also works well.