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???
Nice one, Nagi.
Easy-peasy but on the money!
Forgive me, but being a Stroganoff, I couldn’t resist a sprinkle of Smoked Paprika along with snipped chives at presentation.
😘
You making folks laugh when they have a chesty cough is cruel!
This recipe is so good. The mustard really gives a punch. I added 2 garlic cloves along with granules and after seasoning the cut up chicken thighs I added flour to the chicken cooking it to a brown crust and omitted the 2 Tbsp to the pan. Simmered everything uncovered until tender and thick. Thank you for sharing!
Prep took me more like 20 minutes- understimated at the beginning of the recipe. I got everything prepped first and it came together quickly. Simple and delicious. I have 3 serves in the fridge and one frozen- hope it freezes ok. Thank you Nagi. Love your recipes, you never let me down. Great addition to meal prep
Loved this recipe. So simple! I added worteschire sauce to give it another kick. It was yummy!
Prep took me more like 20 minutes- understimated at the beginning of the recipe. I got everything prepped first and it came together quickly. Simple and delicious. I have 3 serves in the fridge and one frozen- hope it freezes ok. Thank you Nagi. Love your recipes, you never let me down.
Made this tonight and it is sooo delicious and tasty. It is truly the best stroganoff I have made. Thankyou Nagi!
Can this be frozen? cooking freezer meals for new mum and dad and it sounds delicious. thanks
Flavour of this meal was just devine. Will be making this on a regular basis in our household. My only addition was some bacon which I sauteed with the mushrooms. 5 Stars
We made this tonight – it was absolutely incredible. The only thing I changed was that I threw in sliced garlic because that’s what we like. This will be in our rotation idefinitely.
Delicious! We both loved it.
Nagi San – this was such an amazing recipe. Turned out perfectly. My niece and my 91 year old father loved it. Thank you Nagi San. You are an absolute star. A cuddle to Dozer.
Just made this and it came out perfect!!! Perfect date-night dinner <3 thanks Nagi!!
Made this tonight and my partner and I devoured it, so delicious and moorish! Tweaked it a little bit with a splash or two of Worcestershire sauce, some smoked paprika, and added 2 cloves of garlic. Will be on rotation at our house, maybe next time with buttered noodles… 😋 Thanks, Nagi!
Absolutely amazing!! Thank you so much, Nagi!!
Cooked this several times now. Really simple recipe to follow with great results. Definitely a hit!
Thank you Nagi ♥️!
love the mustard addition – I only had a veggie stock paste lying around so that was what I used and I added some smoked paprika so it’s a strog/alash 🙂 and am simmering for a while without the cream – adding parsley at the end – beautiful recipe thank you – I am a chef but when I want a consistent recipe to keep me on track I come to your website Nagi thank you for all of your hard work – all the substitution info and extras you really go the distance for your blog followers.
Happy Holidays from Australia to everyone here
This is a favorite, in our regular rotation. Made this, doubled, for Christmas this year! Was easy to modify for the vegetarian in the family that was staying with us. Made and kept the chicken separate. Then made the delicious mushroom gravy
(without fond in the pan). So rich and tasty. I still really only had to cook one meal and this easily accommodated us all. Buttered egg noodles and steamed broccoli rounded out our festive feast. Thanks, Nagi
So good, glad I persevered – I initially served it over linguini – yeah, was ok. Tonight had the leftovers with parmesan and butter mash – intantly elevated to OMG gimme!!!
SO YUM!
Delicious! I made with chicken thighs, which I trimmed the fat and cut into smaller portions. I cooked the mushrooms for ages (as instructed) until they became golden brown. Yummmmm. My family want me to make it again. I served with German egg noodles ‘spaetzle’ and chives.
I am terrible at cooking but I followed this recipe and it turned out so nicely. And it felt relatively simple to make. My wife really likes it!