Chicken Stroganoff is everything you know and love about Beef Stroganoff… except it’s made with chicken! Golden seared chicken thighs or breast smothered in a sour cream Stroganoff Sauce, this is a quick dinner you can get on the table in 20 minutes.
And don’t worry….this Chicken Stroganoff recipe makes PLENTY of sauce!!
Chicken Stroganoff
Beef Stroganoff is a retro classic we’ll love forever. However, a really great Beef Stroganoff does involve taking the time to slice the beef super thinly, as well as some deftness to ensure the beef is seared to perfection yet still juicy on the inside.
Chicken Stroganoff, on the other hand, requires considerably less effort.
Especially when you do it my way, searing whole pieces of boneless chicken thighs not only because it means less prep (ie no chopping), but also because by cooking whole chicken thighs, you can brown them really beautifully.
Colour = flavour, both ON the chicken and IN the sauce (because the brown bits left in the pan form the flavour base for the Stroganoff Sauce).
Win win win!
How to make it
As mentioned above, I like making this using whole skinless, boneless chicken thighs so they can be cooked long enough to brown them nicely. You could use bite size pieces instead but you can’t get as much colour on them.
I just lightly season them with garlic power, salt and pepper. We don’t need a ton of flavour on the chicken because this recipe is really all about the Stroganoff Sauce!
And yes you can make this with chicken breast! I prefer thigh because it’s juicier, but breast and tenderloin will work just fine.
Stroganoff Sauce
The thing that makes this Stroganoff Sauce and not just any generic mushroom gravy is the sour cream and mustard. These are used for flavour, colour (makes the gravy paler) and thickener. Though this sour cream gravy is also thickened with flour, like traditional gravies.
Be sure to brown the mushrooms well which, combined with the fond* left in the pan from searing the chicken, makes a flavour base for a seriously good Stroganoff Sauce!
* “Fond” is the brown stuff left in the pan after you sear things. Not just proteins, even vegetables. For example, in this Mushroom Rice, the rice colour and flavour predominantly comes from the fond from browning the mushrooms.
What to serve with Stroganoff
Stroganoff is most commonly served with noodles or pasta, but mashed potato, polenta or anything that’s suitable to slop up all that fabulous Stroganoff Sauce is ideal.
For a low carb alternative, try Cauliflower Mash or Cauliflower Rice.
It could also be served in a bowl with bread to mop up all the sauce. *Her eyes light up at this thought that just dawned on her!* Try these homemade No Knead Rolls one day – they would be amazing with this Chicken Stroganoff!
For things on the side, try:
A crunchy garden salad or steamed greens with Italian Dressing, Balsamic or French Vinaigrette
Kale Salad (skip the quinoa in the recipe)
Iceberg Lettuce Dill Salad (terrific fresh salad)
A big, fat, juicy Greek Salad
Also – Stroganoff lovers! Don’t miss classic Beef Stroganoff and Slow Cooked Stroganoff with ultra tender fall apart beef!
– Nagi x
CHICKEN STROGANOFF RECIPE
WATCH HOW TO MAKE IT
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Chicken Stroganoff
Ingredients
Chicken:
- 600g / 1.2 lb chicken thighs (4 – 5) , boneless skinless (or breast or tenderloin, Note 1)
- 1 tsp garlic powder
- Salt and pepper
- 1 tbsp olive oil
Gravy:
- 1 large onion , chopped
- 300g / 10oz mushrooms , sliced (not too thin)
- 40g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth/stock , salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup (150g) sour cream (or yogurt)
Serving:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped parsley or chives , for garnish (optional)
Instructions
- Sprinkle chicken with garlic powder, salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with with spatula. Cook for 4 minutes until golden.
- Turn and press lightly with spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat up to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Recipe Notes:
Nutrition Information:
More quick Chicken Thigh recipes
These are all boneless chicken thigh recipes that don’t require any marinating time.
Garlic Chicken Thighs – crispy surface, fabulous garlic flavour
Sticky Baked Chicken Thighs – country style sauce, pantry staples!
One Pot Chinese Chicken and “Fried Rice” – it’s fried rice and Chinese chicken, all made in one pot
Honey Garlic Chicken – the 5 ingredient sauce is outrageously good!
Oven Baked Chicken Breast – dry rubbed then baked, this recipe works 100% perfectly with thigh as well
LIFE OF DOZER
How is one supposed to drive with this THING blocking my rear vision???
I made this and had to restrain myself from licking my plate. Definitely a keeper.
Looks good! Do you think I could use chicken broth instead of beef broth or would that mess up the flavor too much? Thanks!
Hi Abi, I find beef broth has more flavour than chicken but you could definitely sub with chicken you prefer – N x
Thankyou Nagi, Your Chicken recipes are just what I have been chasing, the flavours are amazing. Regards wendy Borgstahl, Richmond, Qld
I love mushrooms and this sauce is The Bomb. Will be using it next time we have steak as well
Great Noelene!
Making this for dinner tonight. Can I use yellow mustard? If it will affect the flavour I’ll buy dijon!
Hi Katie, slightly different flavour but should be ok to substitute – N x
Hi Nagi can you make vegetarian stroganoff
Thanks sally
This is a great and easy recipe. Loved it. Thank you.
You’re so welcome Karin!!
5 stars
Took me longer to prepare and cook them stated time. Thickened gravy with 1T. Corn starch thinned with water. Excellent recipe, taste was outstanding. Served over pasta.
I am making this tonight for myself and my wife I will check back later to let you know what it was like
I made this tonight, it is delicious! Thank you.
I’m so happy you enjoyed it Jeanell!
Hi I made the chicken stroganoff which my family loved. I have leftovers can it be frozen ?
Sure can Jean!
Easy to make. We love skinless boneless thighs from Sam’s cooked in butter so this was perfect addition
I’m so glad you loved it Heidi!
My gravy is a little thin but I already added the chicken and beef broth. Could I add more flour at this point?
Hi Christine, you can just simmer it down or make a slurry of cornflour and water, then add it to the stroganoff and bring back to a simmer – N x
Hi Nagi,
I love your recipes , i’m disabled making cooking hard but your recipes are so easy to follow AND taste FANTASTIC too.
My query can i make your chicken stroganoff in the slow cooker Thanks
Bev.
Hi Bev, I’m so glad you’re loving my recipes!! You really need to sear the chicken and then simmer the sauce for this one – probably not ideal in the slow cooker unfortunately – N x
Could I substitute Dijon as I only have yellow mustard or honey mustard?
Yes definitely!!
Looks amazing. Never tried chicken before. Beef is normally in strips, would you say chicken strips would work as well as the whole pieces I see you used in this?
Yes you could definitely use chicken strips here Jeffrey!
Could you substitute beef stock with chicken stock? As I Don’t eat beef
Hi Melissa, you could (it won’t have as rich flavour) but I’d add a splash of Worcestershire as well – N x
Hi Nagi, I am wondering what is the difference between the Stroganoff and the Chicken in mushroom gravy. Trying to decide what to cook for my family tomorrow 🙂
Hi Annekathrin, different flavour – the stroganoff uses dijon mustard and sour cream where as the chicken in mushroom gravy is more like a mushroom sauce that’s based on cream and beef broth – N x
So funny! Made this last night and when I got to the end to add the sour cream realized I had none in the fridge! Ate it as is over Jasmine rice and still delicious! Thank you!
I’m so glad you loved it anyway Sherri!
Thank you so very much for
the very tasty recipe.
Have a very nice day Nagi.
Greetings from Athens Greece.
You’re so welcome Anastasia!
Made this almost as the recipe said. I tend to eyeball and not measure, but it was really good! My family really enjoyed it. I used vine-in thighs, which I cut off the bone, and then cut into chunks. I am not a huge fan of thighs so will use breasts next time. I was surprised at the beef broth but it was definitely the right call. So rich and good. I loved the mustard as well. This recipe is a keeper!