Pin this The skillet hissed as I dropped the floured chicken strips into the butter, and I knew I was finally getting it right. For months, I'd been intimidated by stroganoff, convinced it required some culinary magic I didn't possess. But one rainy Tuesday, I decided to stop overthinking and just cook. The mushrooms browned, the wine reduced, and suddenly my kitchen smelled like a cozy bistro I'd stumbled into years ago in Prague.
I made this for my sister the night she came over exhausted from work, carrying a bottle of wine and zero expectations. She took one bite, closed her eyes, and said it tasted like comfort had been spooned onto a plate. We finished the whole skillet between us, twirling noodles and talking until the candles burned low. That's when I realized some recipes aren't just about feeding people, they're about creating a moment worth remembering.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay tender, and always cut against the grain for the best texture.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season boldly here because the flour will dull the flavors slightly, and you want every bite well seasoned.
- All-purpose flour (1 tbsp): This light coating helps the chicken brown beautifully and thickens the sauce just enough without making it gummy.
- Unsalted butter (2 tbsp): Butter adds richness and helps the mushrooms caramelize, so don't skip it or swap for all oil.
- Olive oil (1 tbsp): Mixed with butter, it prevents burning and gives you a higher heat tolerance for that golden sear.
- Medium onion (1, finely chopped): Finely chop it so it melts into the sauce and adds sweetness without chunky bites.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the butter and perfumes the entire dish.
- Cremini or white mushrooms (250 g, sliced): Let them cook undisturbed for a minute so they brown instead of steam, that's where the deep flavor hides.
- Sweet paprika (1 tsp): This is the soul of stroganoff, it adds warmth and a subtle smokiness that ties everything together.
- Dry white wine (120 ml, optional): It deglazes the pan and adds acidity, but chicken broth works if you'd rather skip the alcohol.
- Low-sodium chicken broth (250 ml): This forms the base of your sauce, so use good quality broth for the best flavor.
- Sour cream (200 ml): Stir it in off the heat or on very low, boiling will make it split and look grainy.
- Dijon mustard (2 tsp): It adds a subtle tang and depth that makes people ask what your secret ingredient is.
- Fresh parsley (1 tbsp, chopped, plus extra): Fresh herbs at the end brighten the whole dish and make it look like you tried harder than you did.
- Egg noodles (300 g): Wide, buttery noodles are traditional and perfect for catching all that creamy sauce.
- Salted water: Pasta water should taste like the sea, it's your only chance to season the noodles from within.
Instructions
- Prep the chicken:
- Toss the chicken strips with salt, pepper, and flour until each piece has a light, even coating. This step takes two minutes but makes all the difference in texture and sauce consistency.
- Sear the chicken:
- Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer and let it sear undisturbed for 2 minutes before stirring. Cook until golden and just cooked through, about 4 to 5 minutes total, then transfer to a plate.
- Cook the aromatics and mushrooms:
- Add the remaining butter to the same skillet, then sauté the onion for 2 minutes until soft and translucent. Stir in the garlic and mushrooms, then let them cook without stirring too much until browned and any liquid has evaporated, about 5 to 6 minutes.
- Add paprika and deglaze:
- Stir in the paprika and cook for 30 seconds until fragrant, then pour in the wine and scrape up all those browned bits stuck to the pan. Let the wine reduce by half, about 2 minutes.
- Build the sauce:
- Pour in the chicken broth and bring to a simmer, then reduce the heat to low. Stir in the sour cream and Dijon mustard until smooth and creamy, being careful not to let it boil.
- Finish the stroganoff:
- Return the chicken and any collected juices to the pan, then simmer gently for 2 to 3 minutes until everything is heated through. Taste and adjust the seasoning if needed.
- Cook the noodles:
- While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain well and set aside.
- Serve:
- Spoon the stroganoff over warm egg noodles and garnish with fresh parsley. Serve immediately while everything is hot and glossy.
Pin this The first time I served this to friends, I worried it was too simple, too ordinary. But as we sat around the table, passing the bowl and pouring more wine, someone said it tasted like the kind of meal you'd want after a long day. That's exactly what it is, unpretentious, warm, and somehow exactly right.
Making It Your Own
If you want a lighter version, swap the sour cream for full-fat Greek yogurt and stir it in at the very end off the heat. Add a splash of Worcestershire sauce for deeper umami, or toss in a handful of fresh dill instead of parsley for a more traditional Russian touch. You can also use turkey or pork instead of chicken, just adjust the cooking time so the meat stays tender.
What to Serve Alongside
This dish is rich and creamy, so I like to serve it with something crisp and bright to balance the plate. A simple green salad with lemon vinaigrette or steamed green beans with a bit of butter and garlic work beautifully. If you're feeling indulgent, pour a glass of dry Riesling or Chardonnay, the acidity cuts through the cream and makes every bite taste even better.
Storage and Leftovers
Stroganoff keeps well in the fridge for up to three days, and honestly, it tastes even better the next day when the flavors have melded. Store the sauce and noodles separately if you can, so the noodles don't soak up all the liquid. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, and avoid the microwave if possible because it can make the sour cream grainy.
- Add a splash of broth when reheating to bring the sauce back to life.
- Freeze the sauce alone for up to two months, then cook fresh noodles when you're ready to serve.
- Leftover stroganoff makes an excellent filling for savory crepes or spooned over baked potatoes.
Pin this This is the kind of recipe that becomes part of your rotation without you even noticing. Make it once, and you'll find yourself craving it on cold nights, busy evenings, and any time you need a meal that feels like a hug.
Frequently Asked Recipe Questions
- → Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well as a substitute for sour cream. It will create a tangier, lighter sauce while maintaining the creamy texture. Add it at the end without boiling, just like sour cream.
- → Why shouldn't I boil the stroganoff after adding sour cream?
High heat causes sour cream to curdle and separate, resulting in a grainy texture. Keep the heat on low and stir gently once the sour cream is added to maintain a smooth, velvety sauce.
- → What can I substitute for the egg noodles?
Wide egg noodles are traditional, but you can use fettuccine, pappardelle, or even mashed potatoes. For gluten-free options, try gluten-free pasta or serve over cauliflower rice.
- → Can I make this without white wine?
Absolutely. The recipe already suggests substituting with chicken broth. You can also use beef broth or simply omit the deglazing step. The stroganoff will still be flavorful and rich.
- → How do I prevent the mushrooms from releasing too much liquid?
Use a hot skillet and avoid crowding the pan. Cook mushrooms in batches if needed, stirring occasionally until they're browned and any released liquid has evaporated. This concentrates their earthy flavor.
- → What wine pairs best with this dish?
A dry Riesling or Chardonnay complements the creamy sauce beautifully. These wines have enough acidity to cut through the richness while enhancing the subtle flavors of mushrooms and paprika.