Save My neighbor knocked on the door one Thursday evening with a jar of homemade pickles and stayed for dinner. I had chicken thawing and a box of egg noodles in the pantry, so I threw together this stroganoff without much of a plan. The kitchen filled with the smell of butter and mushrooms, and by the time we sat down, she declared it better than the version her grandmother used to make. I've been making it ever since, usually on nights when I need something warm and uncomplicated.
I made this for my brother after he moved into his first apartment with nothing but a skillet and a pot. He called the next day asking for the recipe, which made me laugh because he never cooks. But this one is forgiving enough that even he nailed it on the second try. Now it's his go-to whenever he wants to impress a date or pretend he knows what he's doing in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook quickly and soak up the sauce better than chunky pieces ever could.
- Salt and black pepper: Simple seasoning is all the chicken needs before it hits the pan.
- All-purpose flour: Just a light dusting helps the chicken brown and thickens the sauce as it simmers.
- Unsalted butter: I use unsalted so I can control the salt level in the final dish, and it adds a creamy richness to the mushrooms.
- Olive oil: Mixing it with butter prevents the butter from burning when you sear the chicken over higher heat.
- Medium onion: Finely chopped so it melts into the sauce and adds sweetness without chunks getting in the way.
- Garlic: Three cloves might sound like a lot, but they mellow out beautifully once they hit the hot pan.
- Cremini or white mushrooms: Cremini have a deeper flavor, but white mushrooms work just fine if thats what you have on hand.
- Sweet paprika: It gives the sauce a gentle warmth and a beautiful color without any real heat.
- Dry white wine: I like using it to deglaze the pan and pick up all those browned bits, but chicken broth works if you want to skip the alcohol.
- Low-sodium chicken broth: Lets you control the saltiness and keeps the sauce from tasting too intense.
- Sour cream: This is what makes stroganoff stroganoff, adding tang and creaminess in one go.
- Dijon mustard: Just a couple teaspoons sharpens the whole sauce and keeps it from tasting flat.
- Fresh parsley: Chopped and stirred in at the end, it brightens everything up and makes the dish look alive.
- Egg noodles: Wide and tender, they hold onto the sauce better than any other pasta I've tried.
Instructions
- Prep the chicken:
- Toss the chicken strips with salt, pepper, and flour until theyre lightly coated. This step helps them brown nicely and gives the sauce a little body later on.
- 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 sit undisturbed for a minute or two so it gets a good golden crust, then flip and cook until just done, about 4 to 5 minutes total.
- Cook the vegetables:
- Add the remaining butter to the same skillet and toss in the onion, cooking until it turns translucent. Stir in the garlic and mushrooms, and let them cook until the mushrooms are browned and any liquid has cooked off, which takes about 5 to 6 minutes.
- Build the sauce:
- Sprinkle in the paprika and stir for 30 seconds to wake it up. Pour in the wine if youre using it, scraping up any browned bits stuck to the pan, and let it reduce by half.
- Simmer and finish:
- Add the chicken broth and bring everything to a simmer, then lower the heat. Stir in the sour cream and Dijon mustard, mixing until smooth, and return the chicken to the pan with any juices that collected on the plate.
- Cook the noodles:
- While the sauce simmers, boil the egg noodles in salted water according to the package directions. Drain them well and set them aside.
- Taste and serve:
- Taste the stroganoff and add more salt or pepper if it needs it. Spoon the sauce and chicken over the warm noodles and scatter fresh parsley on top.
Save One winter night, I made a double batch of this and invited a few friends over without much notice. We ate at the kitchen table with mismatched bowls and drank cheap wine, and someone said it felt like the kind of meal that makes a house feel like a home. I think about that every time I make it now, how food doesn't have to be fancy to mean something.
How to Store and Reheat
I usually store the stroganoff and noodles separately in airtight containers in the fridge for up to three days. When I reheat the sauce, I do it gently on the stovetop over low heat, adding a splash of broth or water to loosen it up if it's thickened too much. The noodles reheat well in the microwave or tossed into the warm sauce just before serving.
Swaps and Substitutions
If you want to lighten it up, Greek yogurt works in place of sour cream, though it will taste a bit tangier. You can also use pork tenderloin or even turkey breast instead of chicken, slicing it thin the same way. For a gluten-free version, swap the flour for cornstarch and use gluten-free noodles or serve it over rice instead.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in lemon and olive oil, or steamed green beans with a little butter and garlic. I've also served it alongside roasted carrots or a crisp cucumber salad when I want something refreshing to balance the richness. A glass of dry Riesling or Chardonnay cuts through the creaminess and makes the whole meal feel a little more special.
- Add a splash of Worcestershire sauce to the sauce for a deeper, savory edge.
- Stir in a handful of fresh dill instead of parsley if you want a more traditional Russian flavor.
- Use a mix of mushroom varieties like shiitake or oyster for a more complex, earthy taste.
Save This is one of those recipes that feels like a hug at the end of a long day. I hope it becomes one of your easy, dependable favorites too.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and offer more moisture. Increase cooking time by 2-3 minutes to ensure they're cooked through. Thighs add richness to the creamy sauce.
- → What type of mushrooms work best?
Cremini, white button, or a mix of cremini and portobello mushrooms are ideal. Avoid watery varieties. Clean them with a damp cloth rather than washing to prevent moisture absorption.
- → Can I make this dairy-free?
Substitute sour cream with Greek yogurt, dairy-free sour cream alternative, or coconut cream. Use dairy-free butter for cooking. The flavor profile will shift slightly but remain delicious.
- → Is the wine essential?
No, the wine adds depth but is optional. Substitute with additional chicken broth or a splash of white vinegar for acidity. The sauce will still develop rich, savory flavors.
- → How do I prevent the sour cream from curdling?
Keep heat low and stir in the sour cream gradually after removing the pan from direct heat. Never let the sauce boil once sour cream is added, as high temperatures cause separation.
- → What sides pair well with stroganoff?
Steamed green beans, roasted vegetables, or a crisp green salad complement the richness. A dry Riesling or Chardonnay wine pairs nicely. Rye bread or crusty sourdough also work well.