Chicken and Mushroom Stroganoff

My kitchen smelled like browned butter and garlic the evening I first tried swapping beef for chicken in stroganoff. I had cooked the same beef version too many times and craved something lighter but just as satisfying. The mushrooms sizzled louder than I expected, releasing their earthy steam into the air while the chicken strips turned golden at the edges. That night, I realized comfort food doesn't have to feel heavy.

I made this for my sister on a rainy Tuesday when she needed cheering up. She sat at the counter, watching me stir the sour cream into the sauce, and said it smelled like a hug. We ate it straight from the skillet with oversized forks, the noodles tangled with mushrooms and creamy sauce. She asked for the recipe before she even finished her plate.

Ingredients

• Boneless, skinless chicken breasts (500 g): Slicing them thin ensures they cook quickly and stay tender, and tossing them in a little flour helps the sauce cling beautifully.
• Cremini or white mushrooms (250 g): Cremini add a deeper, earthier flavor, but white mushrooms work just fine if that's what you have on hand.
• Sour cream (200 ml): This is what makes the sauce luxurious and tangy, but be sure to add it off high heat so it doesn't curdle.
• Dry white wine (120 ml): It deglazes the pan and adds brightness, though chicken broth works perfectly if you prefer to skip the wine.
• Sweet paprika (1 tsp): A small amount brings warmth and a hint of color without overpowering the delicate chicken.
• Dijon mustard (2 tsp): Just a touch cuts through the richness and adds a subtle sharpness that balances the cream.
• Egg noodles (300 g): Their soft, buttery texture is the classic base, but you could also serve this over rice or mashed potatoes.

Instructions

Prep the Chicken:

Season the chicken strips with salt and pepper, then toss them gently with the flour until lightly coated. This step helps create a silky sauce later and gives the chicken a lovely golden crust.

Sear the Chicken:

Heat the butter and olive oil in a large skillet over medium high heat, then add the chicken in a single layer. Let it sizzle undisturbed for a couple of minutes before stirring, so it develops a beautiful golden color, about 4 to 5 minutes total.

Cook the Aromatics and Mushrooms:

Add the remaining butter to the same skillet, then toss in the onion and cook until soft and translucent. Stir in the garlic and mushrooms, letting them cook until deeply browned and all the moisture evaporates, which takes about 5 to 6 minutes.

Add Paprika and Deglaze:

Sprinkle the paprika over the mushrooms and stir for about 30 seconds until fragrant. Pour in the white wine, scraping up all those tasty browned bits from the bottom of the pan, and let it bubble and reduce by half.

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, mixing until smooth and creamy without letting it boil.

Finish and Serve:

Return the chicken and any collected juices to the skillet, letting it all simmer together for 2 to 3 minutes. Meanwhile, cook the egg noodles in salted water according to package directions, drain them well, and serve the stroganoff spooned generously over top with a sprinkle of fresh parsley.

Save

One evening, I served this to a friend who swore she didn't like mushrooms. She finished her bowl, paused, and quietly asked if there was more in the pan. I realized then that the right sauce can change anyone's mind about an ingredient they thought they hated.

Swaps and Substitutions

If you want to lighten the sauce, swap the sour cream for Greek yogurt, though it will taste tangier and a bit less rich. Chicken thighs instead of breasts add more flavor and stay juicier, especially if you tend to overcook lean meat. You can also use whatever pasta you have on hand, wide ribbons like pappardelle are especially good at catching all that creamy sauce.

Storing and Reheating

This stroganoff keeps well in an airtight container in the fridge for up to three days, and the flavors deepen as it sits. When reheating, do it gently over low heat on the stovetop with a splash of broth or water to loosen the sauce. I don't recommend freezing it because the sour cream can break and become grainy once thawed.

Serving Suggestions

I like to serve this with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Steamed green beans or roasted asparagus on the side add color and a bit of crunch. A glass of dry Riesling or Chardonnay complements the creamy sauce beautifully without overwhelming the delicate chicken.

• Add a dash of Worcestershire sauce to the sauce for a deeper, savory note.
• Garnish with extra fresh parsley or a pinch of smoked paprika for a pop of color.
• Warm some crusty bread on the side to soak up every last bit of sauce.

Save

This dish has become my answer to busy evenings when I still want something that feels like a treat. I hope it brings the same warmth to your table that it has to mine.

Recipe Q&A

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and tend to stay more moist. Cut them into similar-sized strips and increase cooking time by 2-3 minutes to ensure they're fully cooked through.

→ What if I don't have sour cream?

Greek yogurt provides a tangier, lighter alternative with similar creaminess. Crème fraîche or heavy cream also work well, though they'll create a slightly different flavor profile.

→ Can I make this ahead of time?

Absolutely. Prepare the stroganoff up to the point of adding sour cream, then refrigerate. When ready to serve, reheat gently over low heat and stir in the sour cream to avoid curdling.

→ What wine pairs best with this dish?

A dry Riesling or Chardonnay complements the creamy sauce beautifully. The acidity cuts through the richness while enhancing the earthy mushroom flavors.

→ How do I prevent the sour cream from curdling?

Keep the heat at medium-low and never let the mixture boil after adding sour cream. Temper it by stirring in a few tablespoons of the warm sauce before adding the full amount.

→ Can I substitute the egg noodles?

Yes, wide ribbons like fettuccine, pappardelle, or even mashed potatoes make excellent bases for stroganoff. The key is using something that captures the creamy sauce.