Pin it My neighbor brought over a Tupperware of stroganoff once after I mentioned I'd never tried it, and I spent the next week hunting down the flavors in my own kitchen. What surprised me wasn't the sour cream or the paprika, but how quickly the whole thing came together on a Tuesday night when I had zero patience left. The mushrooms turned golden and smelled like butter and earth, the chicken stayed tender, and the sauce clung to every noodle like it had been waiting for them. I've been making it ever since, mostly because it tastes expensive but costs almost nothing. It's one of those recipes that tricks people into thinking you know what you're doing.
I made this for my sister after she had her second kid, and she called me the next morning to ask if I'd written the recipe down. She said it was the first meal in weeks that didn't taste like obligation. I'd doubled the batch, portioned it into containers, and tucked them in her freezer without saying much. She reheated one portion at midnight, standing at the counter in her pajamas, and told me later it felt like being taken care of. That's when I realized this dish isn't just about feeding people, it's about giving them a moment to breathe.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay tender, and don't skip the flour toss because it helps the sauce cling later.
- Salt and black pepper: Season boldly here because the sour cream will mellow everything out, and underseasoned stroganoff tastes like regret.
- All purpose flour (1 tbsp): This light coating gives the chicken a subtle golden crust and thickens the sauce just enough without making 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 sear the chicken at higher heat.
- Medium onion (finely chopped): Chop it small so it melts into the sauce and sweetens as it cooks, adding a quiet depth you won't even notice but will miss if it's gone.
- Garlic (3 cloves, minced): Fresh garlic is non negotiable here; the jarred stuff tastes flat and won't perfume your kitchen the same way.
- Cremini or white mushrooms (250 g, sliced): Let them brown without stirring too much, and they'll give you crispy edges and a deep, almost meaty flavor.
- Sweet paprika (1 tsp): This isn't just for color; it adds a subtle warmth that makes the whole dish feel like a hug.
- Dry white wine (120 ml, optional): Use something you'd actually drink, not cooking wine, because the flavor concentrates as it reduces.
- Low sodium chicken broth (250 ml): Low sodium lets you control the seasoning, and it keeps the sauce from tasting like a salt lick.
- Sour cream (200 ml): Stir it in off the heat or on very low, because boiling will make it separate and look grainy.
- Dijon mustard (2 tsp): This adds a sharpness that cuts through the cream and keeps the sauce from feeling heavy.
- Fresh parsley (1 tbsp, plus extra): The fresh stuff brightens everything and makes the dish look like you tried, even if you didn't.
- Egg noodles (300 g): Wide, buttery egg noodles are traditional and perfect for catching all that sauce in their folds.
Instructions
- Prep the chicken:
- Toss the chicken strips with salt, pepper, and flour until they're lightly coated, which will help them brown beautifully and thicken the sauce later. Shake off any excess flour so it doesn't clump in the pan.
- 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 sear without moving it for a minute or two until golden. Cook just until no longer pink, about 4 to 5 minutes total, then transfer to a plate and don't worry if it's not completely cooked through because it'll finish in the sauce.
- Cook the aromatics:
- Add the remaining butter to the same skillet and toss in the chopped onion, stirring until it turns translucent and smells sweet, about 2 minutes. Add the garlic and mushrooms, and resist the urge to stir constantly so the mushrooms can brown and develop flavor, about 5 to 6 minutes.
- Build the sauce base:
- Sprinkle in the paprika and let it toast for 30 seconds until fragrant, then pour in the wine if using and scrape up all the browned bits stuck to the bottom of the pan. Let it bubble and reduce by half, which takes about 2 minutes and smells incredible.
- Simmer with broth:
- Pour in the chicken broth and bring everything to a gentle simmer, then reduce the heat to low. This is where the flavors start to marry and the sauce thickens slightly.
- Finish with cream:
- Stir in the sour cream and Dijon mustard until the sauce is smooth and creamy, keeping the heat low so it doesn't curdle. Return the chicken and any juices from the plate to the skillet and let everything simmer gently for 2 to 3 minutes until the chicken is cooked through and coated in sauce.
- Cook the noodles:
- While the sauce simmers, boil the egg noodles in salted water according to the package directions, then drain and set aside. I usually undercook them by a minute because they'll continue softening in the sauce if you toss them together.
- Adjust and serve:
- Taste the stroganoff and add more salt or a squeeze of lemon if it needs brightness, then spoon it over the warm noodles and scatter fresh parsley on top. Serve immediately while everything is hot and creamy.
Pin it The first time I served this to my partner's parents, his mom scraped her plate clean and asked if I'd learned to cook in Russia. I laughed and told her I'd learned it on a Wednesday after work when I was too tired to order takeout. She looked at me like I'd revealed a magic trick, and I realized that's exactly what this recipe is: a little bit of effort that looks like a lot of love. Now it's the dish I make when I want someone to feel cared for without making a big deal about it.
Storing and Reheating
I always make extra because this keeps beautifully in the fridge for up to three days, tucked in an airtight container where the flavors deepen overnight. Reheat it gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce because it thickens as it sits. I don't recommend freezing it because the sour cream can separate when thawed, though some people swear by stirring in a little fresh cream after reheating to bring it back. If you're meal prepping, store the noodles separately so they don't absorb all the sauce and turn mushy.
Swaps and Shortcuts
If you don't have white wine, just use extra chicken broth and add a squeeze of lemon at the end for brightness, which I've done a dozen times with no regrets. Greek yogurt works in place of sour cream if you want something tangier and lighter, though I'd stir it in off the heat to keep it from curdling. You can swap the chicken for thinly sliced beef or even turkey, and I've used button mushrooms when cremini weren't available and nobody noticed. For a gluten free version, use cornstarch instead of flour and serve over rice or gluten free noodles, which I did once for a friend and she devoured two bowls.
Serving Suggestions
This feels complete on its own, but a crisp green salad with a sharp vinaigrette cuts through the richness and balances the plate beautifully. I've also served it with steamed green beans tossed in butter and garlic, which adds a fresh, snappy contrast to the creamy sauce. A glass of dry Riesling or Chardonnay pairs perfectly, though honestly a cold beer works just as well on a weeknight. Sometimes I'll add a sprinkle of smoked paprika on top for a little extra color and a hint of smokiness that makes people lean in and ask what's different.
- A handful of fresh dill stirred in at the end adds a traditional Russian touch and brightens the whole dish.
- Serve with crusty bread on the side for mopping up every last bit of sauce, which is the best part.
- Leftovers make an incredible filling for savory crepes or spooned over baked potatoes the next day.
Pin it This is the kind of recipe that becomes muscle memory after a few tries, and soon you'll be making it without looking at the instructions. It's comforting, reliable, and just fancy enough to feel like a treat, even on the most ordinary Tuesday night.
Recipe Questions & Answers
- → Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Chicken thighs will provide a slightly richer flavor and remain more tender during cooking. You may need an additional 2-3 minutes of simmering time to ensure they're fully cooked through.
- → What can I substitute for sour cream?
Greek yogurt works well for a tangier, lighter sauce. Crème fraîche or heavy cream mixed with a touch of lemon juice also provides excellent results. Avoid regular yogurt as it may separate at high temperatures.
- → Can I make this ahead of time?
Yes, you can prepare the stroganoff up to the point of adding sour cream, then refrigerate for up to 24 hours. Reheat gently over low heat and stir in the sour cream just before serving to prevent separation.
- → What type of mushrooms work best?
Cremini and white button mushrooms are traditional choices. Portobello mushrooms add earthiness, while shiitake mushrooms provide deeper umami flavor. Avoid delicate varieties like oyster mushrooms, which may break down during cooking.
- → Is the white wine essential?
No, it's optional. Chicken broth works as a substitute to deglaze the pan. The wine adds subtle acidity and depth, but the dish remains delicious without it. Use quality wine if including, as its flavor will concentrate during reduction.
- → What wine pairs well with this dish?
A dry Riesling or Chardonnay complements the creamy sauce and earthiness of the mushrooms beautifully. Pinot Grigio or a light Sauvignon Blanc also work well. Avoid heavily oaked wines that might overpower the delicate cream sauce.