Chicken and Mushroom Stroganoff

My neighbor knocked on my door one February evening holding a borrowed cookbook and asking if I had any paprika. She was attempting stroganoff for the first time and panicking mid-recipe. I ended up in her kitchen, guiding her through the sauce while we sipped wine meant for the pan. That night, over bowls of creamy chicken and mushrooms, I realized how a simple dish could turn a regular Tuesday into something warm and memorable.

I made this for my brother after he helped me move apartments, and he scraped his bowl clean before asking if there was more. Watching someone enjoy your cooking that thoroughly is one of the best feelings. He still texts me occasionally asking when Im making that mushroom chicken thing again, which always makes me smile.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slicing them into thin strips ensures they cook quickly and evenly, plus they soak up the sauce better than chunks.
• Salt and black pepper: Simple seasoning that lets the paprika and mustard shine without competing.
• All-purpose flour (1 tbsp): Just a light dusting helps the chicken brown nicely and thickens the sauce ever so slightly.
• Unsalted butter (2 tbsp): Adds richness and helps the vegetables caramelize beautifully without burning.
• Olive oil (1 tbsp): Prevents the butter from smoking and gives you a higher heat tolerance for searing.
• Onion (1 medium): Finely chopped so it melts into the sauce and adds a sweet, savory base.
• Garlic (3 cloves): Minced fresh makes all the difference, releasing its fragrance the moment it hits the pan.
• Cremini or white mushrooms (250 g): Slice them evenly so they brown at the same rate and develop that deep, earthy flavor.
• Sweet paprika (1 tsp): This is the soul of stroganoff, bringing warmth and a subtle sweetness that ties everything together.
• Dry white wine (120 ml): Optional but wonderful for deglazing, it adds brightness and complexity you cant quite replicate with broth alone.
• Low-sodium chicken broth (250 ml): Controls the salt level and provides a savory backbone to the sauce.
• Sour cream (200 ml): The creamy tang that defines stroganoff, stirred in gently so it doesnt curdle.
• Dijon mustard (2 tsp): A secret ingredient that adds depth without screaming mustard, just a quiet sophistication.
• Fresh parsley (1 tbsp plus extra): Brightens the dish and adds a pop of color against the rich, creamy sauce.
• Egg noodles (300 g): Wide, buttery, and perfect for catching every bit of sauce in their tender folds.

Instructions

Prep the chicken:

Season the chicken strips with salt and pepper, then toss them with flour until lightly coated. This helps them brown beautifully and adds a whisper of 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 until shimmering. Add the chicken in a single layer and let it sizzle undisturbed for a minute before stirring, cooking until golden and just cooked through, about 4 to 5 minutes total, then transfer to a plate.

Cook the vegetables:

Add the remaining butter to the same skillet and toss in the chopped onion, stirring for about 2 minutes until it turns translucent. Stir in the garlic and sliced mushrooms, cooking until the mushrooms release their liquid, then brown and the pan looks almost dry, about 5 to 6 minutes.

Build the sauce base:

Sprinkle in the paprika and stir for 30 seconds until fragrant. Pour in the white wine if using, scraping up all those tasty browned bits stuck to the pan, and let it bubble and reduce by half, about 2 minutes.

Simmer with broth:

Pour in the chicken broth and bring everything to a gentle simmer, then reduce the heat to low. Let it bubble softly while you finish the sauce.

Finish with cream:

Stir in the sour cream and Dijon mustard, mixing until the sauce is smooth and warmed through, being careful not to let it boil or it may break. Return the chicken and any collected juices to the pan and simmer gently for 2 to 3 minutes.

Cook the noodles:

While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to package directions. Drain them well and keep warm.

Taste and adjust:

Give the stroganoff a taste and add more salt, pepper, or a pinch of paprika if it needs it. Trust your palate here.

Serve:

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

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I served this to a friend going through a rough patch, and she told me later it was the first meal that week that made her feel cared for. Food has this quiet power to say things we sometimes struggle to put into words. That bowl of stroganoff became a small gesture of love, and I think thats what cooking for others is really about.

Choosing Your Mushrooms

Cremini mushrooms have a deeper, earthier flavor than white button mushrooms, but either works beautifully here. I often grab whatever looks freshest at the market. If youre feeling fancy, a mix of cremini and shiitake adds an extra layer of umami that makes the sauce taste almost luxurious. Just avoid anything too delicate like enoki, they wont hold up to the heat.

Wine or No Wine

The wine adds a brightness and complexity that chicken broth alone cant quite match, but Ive made this plenty of times without it when I didnt have a bottle open. If you skip the wine, add a small squeeze of lemon juice at the end to wake up the flavors. Either way, youll end up with a sauce worth mopping up with extra bread.

Storing and Reheating

This stroganoff keeps well in the fridge for up to three days in an airtight container. Reheat it gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it has thickened. I actually think it tastes even better the next day once all the flavors have had time to marry.

• Store the noodles separately if you can, they soak up sauce and can get mushy.
• Freeze the sauce without the sour cream, then stir it in fresh when you reheat.
• Garnish with fresh parsley right before serving to bring back that just-made brightness.

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This dish has become my go-to whenever I want to feel cozy without spending hours in the kitchen. I hope it brings the same warmth to your table that it has brought to mine.

Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully in stroganoff. They're more forgiving and stay tender even with longer cooking. Increase cooking time by 2-3 minutes to ensure they're cooked through, or cut larger pieces into smaller portions for even cooking.

→ What can I substitute for sour cream?

Greek yogurt creates a tangier, lighter version with similar creaminess. Crème fraîche offers a richer alternative. For dairy-free, use cashew cream or coconut milk, though the flavor profile will shift slightly. Avoid regular yogurt as it can curdle more easily.

→ Is the white wine necessary?

The wine isn't essential. It adds depth and acidity that balances the richness. You can skip it entirely or replace it with additional chicken broth or a splash of Worcestershire sauce for savory complexity instead.

→ How do I prevent the sour cream from curdling?

Keep the heat low once you add sour cream and never allow the sauce to boil. Temper the sour cream by stirring it into a small amount of warm sauce first, then add this mixture back to the pan. This gradual warming prevents separation and keeps the sauce silky.

→ What sides pair well with stroganoff?

A crisp green salad with vinaigrette cuts through the richness beautifully. Steamed or roasted green beans, asparagus, or Brussels sprouts add color and balance. For extra comfort, serve with crusty bread to soak up the sauce, or pair with a dry Riesling or Chardonnay wine.

→ Can I make this ahead of time?

The stroganoff keeps well in the refrigerator for 3-4 days. Reheat gently over low heat, stirring occasionally, and add a splash of broth or cream to restore silkiness if needed. Prepare components separately if making ahead and combine just before serving for best texture.