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???
This was extremely delicious. I served it with cauliflower mash with coconut 🥥 milk and egg no noodles. Next time I shall add sambal oelek -just a small amount- to the mash. Some bacon 🥓 would be nice too. I reserved some chunks of mushrooms 🍄 to the Stroganoff at the last minute. Yummo
Thank you for an excellent recipe. I was craving chicken a la king but I’m glad I made this instead.
This was awesome! I think I like it better than the beef stroganoff and it’s much faster to prepare.
Nagi could you replace the sour cream with thickened cream? Love your recipes they are always soo tasty
You can Linda, it will be a slightly different flavour and won’t have that sour edge. N x
Can I use whole milk greek yogurt instead of sour cream?
Yes you can Tracey 🙂 N x
Thank you for responding! I appreciate you and your wonderful recipes❤❤
Tasty and easy quick dinner. I may have been a tad heavy handed with the garlic powder as this was a distinct flavour at the end. I do like garlic tho so not an issue. Definitely adding it to the rotation.
I made this and added fresh spinach. My husband loved it. Took about an hour to make. I had it over rainbow pasta. Easy gourmet dish.
Hi, hard to find sour cream where I live. Can i sub with unsweetened yogurt?
Yes 100% Ayesha! N x
Excellent, thanks for the prompt response. You’re a star!
Scrumptious! I doubled the recipe and it worked out perfectly. Definitely a keeper 😋
I made this with chicken thigh cutlets. Awesome!
Magi, this was onolicious, lick the plate good! I really appreciate your clear instructions and tips. It’s good to know that the dish will turn out like you say !
This is the BEST chicken stroganoff I have ever made and I am 47 years old!!! The only thing I did differently was adding more sauce. You are a great cook!!!
When frying the chicken are we just browning or completely cooking the chicken?
Hi David, it should be almost cooked through – it will finish cooking once it’s returned back to the sauce 🙂 N x
Hi Nagi. I am really keen to try this but have one question for you. I don’t eat beef and was wondering what I could substitute instead of the beef stock? Is chicken stock ok or would it need something with a deeper flavour? Much thanks.
Hi Anupam, I find beef has a richer flavour. You can use chicken stock but I would add a good splash of Worcestershire sauce to “beef” it up aa little. N x
Made this tonight and served it over mashed potatoes. Delicious flavor and easy to make. Thanks Nagi!
You’re so welcome, thanks so much Ana!! N x
I made this last night. Super easy and absolutely delicious!
This was delicious! I did use low fat sour cream and it was still very rich and creamy. Great texture and flavour. My husband really enjoyed it also. This one is a keeper!
Made this tonight for dinner and it was an excellent Sunday night dinner for the family. I pimped it a bit by adding some baby spinach leaves and also added some chopped fresh green beans instead of serving on the side. It sent down well and will go into my fail safe, go to recipe list. Thanks Nagi.
Wow once again an incredibly flavoursome dish, thanks for sharing it 😀
Wow! This was amazing x google! Absolutely heart warming, rich, creamy and yumm. We enjoyed it so much we had to have another glass of wine! We had it w tubular spaghetti, our current fav and lots of cracked black pepper.
Perfect Richard!! N x