Save to Pinterest The sound of sizzling butter always reminds me why this stroganoff became my weeknight savior. I was standing at the stove one rainy Tuesday, throwing together whatever I had in the fridge, when the smell of browning mushrooms mixed with paprika stopped me in my tracks. That improvised dinner turned into the recipe I now make whenever I need something warm, fast, and honestly just comforting. It's the kind of meal that feels fancy but forgives you if you're moving quickly.
I made this for my sister after she had her second baby, and she called me the next morning to ask for the recipe. She said it was the first meal in weeks that didn't feel like fuel, that it actually tasted like someone cared. I've been bringing it to new parents ever since, because it reheats without losing its soul and somehow makes people feel looked after. That's when I realized this dish does more than fill you up.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slicing them thin helps them cook fast and soak up the sauce, and I learned to cut against the grain so they stay tender instead of chewy.
- Salt (1/2 tsp) and black pepper (1/4 tsp): These season the chicken before it hits the pan, building flavor from the very first sizzle.
- All purpose flour (1 tbsp): Just a light toss gives the chicken a barely there crust that helps the sauce cling and adds a hint of body to the liquid.
- Unsalted butter (2 tbsp): I split this between browning the chicken and sauteing the aromatics, and using unsalted lets you control the seasoning without any salty surprises.
- Olive oil (1 tbsp): Mixing it with butter raises the smoke point so nothing burns while you get that beautiful golden color on the chicken.
- Medium onion (1, finely chopped): It melts into the background, adding sweetness and depth without stealing the show from the mushrooms.
- Garlic (3 cloves, minced): Fresh garlic blooms in the hot butter and fills the kitchen with a smell that makes everyone wander in asking when dinner will be ready.
- Cremini or white mushrooms (250 g, sliced): I always cook them until the liquid evaporates and they turn golden, because that's when their earthy flavor really concentrates and sweetens.
- Sweet paprika (1 tsp): This is the soul of stroganoff, adding a gentle warmth and a gorgeous rusty color that makes the sauce look as cozy as it tastes.
- Dry white wine (120 ml, optional): It deglazes all those browned bits stuck to the pan and adds a bright acidity, but chicken broth works perfectly if you'd rather skip the wine.
- Low sodium chicken broth (250 ml): This forms the base of the sauce, and using low sodium means you can adjust the salt at the end without worrying about it becoming too salty.
- Sour cream (200 ml): Stirred in at the end, it transforms the broth into a silky, tangy sauce that coats everything without curdling if you keep the heat gentle.
- Dijon mustard (2 tsp): Just a small spoonful adds a subtle sharpness that balances the richness and makes the whole sauce taste more complex.
- Fresh parsley (1 tbsp, plus extra): I stir some in and scatter more on top because the bright green and fresh flavor cut through the cream and make every bite feel lighter.
- Egg noodles (300 g): Wide, buttery noodles are traditional and perfect for catching all that luscious sauce in their folds.
Instructions
- Prep the chicken:
- Toss the chicken strips with salt, pepper, and flour until each piece has a light, even coating. This takes less than a minute and sets you up for beautifully browned, sauce hugging chicken.
- 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 4 to 5 minutes total), transfer it to a plate and don't worry if it's slightly underdone, it will finish cooking in the sauce later.
- Cook the aromatics and mushrooms:
- Add the remaining butter to the same skillet, then toss in the chopped onion and cook for 2 minutes until it turns translucent and smells sweet. Stir in the garlic and sliced mushrooms, and keep cooking and stirring until the mushrooms release their liquid, it evaporates, and they turn a beautiful caramel brown (5 to 6 minutes).
- Add paprika and deglaze:
- Sprinkle in the paprika and stir for just 30 seconds until it smells toasty and coats everything in a rusty glow. Pour in the white wine (or extra broth), scrape up all those tasty browned bits stuck to the bottom of the pan, and let the liquid bubble and reduce by half (about 2 minutes).
- Build the sauce:
- Pour in the chicken broth and bring it to a gentle simmer, then lower the heat to keep it calm. Stir in the sour cream and Dijon mustard, whisking until the sauce is smooth and creamy, but don't let it boil or the sour cream might break.
- Finish the stroganoff:
- Return the chicken and any juices that collected on the plate back into the skillet, nestling the pieces into the sauce. Let everything simmer gently for 2 to 3 minutes so the chicken finishes cooking and the flavors meld together beautifully.
- Cook the noodles:
- While the stroganoff simmers, cook the egg noodles in a pot of boiling salted water according to the package directions. Drain them well and set aside, ready to be piled with that creamy, savory sauce.
- Taste and serve:
- Give the stroganoff a taste and add more salt or pepper if it needs it, then spoon it generously over the warm noodles and scatter fresh parsley on top. Serve it immediately while everything is hot and the sauce is glossy.
Save to Pinterest One evening, my neighbor knocked on the door just as I was plating this stroganoff, and I invited her to stay for dinner without thinking twice. We sat at the kitchen table with mismatched napkins and too much wine, and she told me later that it was the first time in months she'd felt at home somewhere other than her own house. That's when I understood that this recipe isn't just about the food, it's about the moment you create when you set it down in front of someone.
Swaps and Substitutions
If you don't have sour cream, Greek yogurt works beautifully and adds a tangier, lighter finish to the sauce. You can swap the chicken for pork tenderloin or even beef sirloin if you want a more traditional stroganoff feel, just adjust the cooking time slightly. For a gluten free version, use a gluten free flour blend to coat the chicken and serve it over rice or gluten free noodles. A splash of Worcestershire sauce stirred in at the end adds an extra layer of umami that some people swear by.
Pairing and Serving Ideas
This stroganoff pairs perfectly with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the sauce. Steamed green beans or roasted asparagus make a lovely side that adds color and a little crunch to the plate. I like to serve it with a glass of dry Riesling or Chardonnay, something with enough acidity to cut through the cream. For a more casual dinner, a cold beer or sparkling water with a squeeze of lemon works just as well.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and honestly, the flavors deepen and taste even better the next day. When reheating, add a splash of chicken broth or water to loosen the sauce, and warm it gently over low heat on the stovetop to avoid curdling the sour cream. You can also microwave individual portions in 30 second bursts, stirring in between, until heated through. If you're meal prepping, store the stroganoff and noodles separately so the noodles don't soak up all the sauce and turn mushy.
- Always reheat gently and add a little liquid to bring the sauce back to life.
- Freeze the stroganoff (without noodles) in a freezer safe container for up to two months, then thaw overnight in the fridge before reheating.
- Cook fresh noodles when you're ready to serve the frozen stroganoff so they stay tender and don't turn to mush.
Save to Pinterest This stroganoff has become my answer to those nights when I want something that feels like a hug but doesn't chain me to the stove. I hope it finds a place in your kitchen the way it has in mine.
Questions & Answers
- → Can I use a different cut of chicken?
Yes, you can substitute chicken thighs or tenderloins. Thighs work especially well as they stay moist during cooking. Adjust cooking time if using thicker cuts—aim for an internal temperature of 165°F (74°C).
- → What if I don't have sour cream?
Greek yogurt or crème fraîche are excellent substitutes. For a lighter version, use plain Greek yogurt which adds tanginess. Avoid boiling once dairy is added to prevent curdling.
- → Can I make this ahead?
The stroganoff keeps refrigerated for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Cook noodles fresh just before serving to maintain their texture.
- → What wines pair well with this dish?
Dry Riesling or Chardonnay complement the creamy sauce beautifully. If cooking with wine, using the same wine you'll drink creates a harmonious pairing experience.
- → How do I prevent the sauce from curdling?
Always add sour cream off the heat or at very low temperatures, stirring constantly. Never let the mixture boil once dairy is incorporated. Temper the sour cream by whisking in a small amount of warm broth first if needed.
- → Are there vegetarian variations?
Substitute chicken with hearty mushrooms, tofu, or seitan. Increase total mushroom quantity to 500g and use vegetable broth instead of chicken broth to maintain depth of flavor.