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???
Made your classic cheese cake and thought of this recipe when I found myself with leftover sour cream.
Deceptively easy with smooth feel and very tasty. Thank you for the recipe.
I made this recipe a couple days ago and the only change I made was to use gourmet mushrooms that I bought from Costco. The texture was fantastic and gave the sauce a sublime mouth feel. I think the next time I make this I will use a cup of white wine and one cup beef stock. That should kick up the flavor. Overall, I find this recipe is a keeper.
I added a little chilli to this, and was yumm!
Jo-Anne, thank you for that suggestion! I actually thought it was pretty bland until I added the chili powder as you suggested and it is amazing! That is a must have ingredient in this recipe!
Another amazing recipe. Made this with rice for me and chips for husband. Dozer photo in the car reminds me of my hairy baby x
Can this recipe of Chicken Stroganoff be made ahead and frozen?
I’d like to know that too!
why not chicken broth instead of beef broth
Made it for dinner and the family loved it. Thank you for a super easy recipe as always
Wahoo, thanks so much Priya!! N x
Awesome recipe, thanks Nagi.
And thanks to the cutie who sent me the link ^^
So good yummy,great recipe.
This was absolutely delicious! My fiance went crazy over it!! I did use more mushrooms (400g) because mushrooms are lyf.
Nagi, just wondering about the temp in step 2? Is it meant to be cook the chicken on high? They didn’t brown up as much for me, and in step 6 is says turn the temp down to med-high.
Will definitely be making again!
Great recipe, made as written (maybe a little extra garlic!). My wife has a gluten allergy so I substuted 1 tbsp of GF all-purpose flour for the two of regular AP called for, otherwise GF flour makes for a gloopy sauce.
I cooked the chicken whole, and then cubed it before returning it to the pan for the final cook.
We’re making this again, that’s for sure! We used GF egg noodles for the pasta.
Oh, I used plant-based butter instead of regular, but that’s what we’re used to now as we try to be careful about consumption of animal fats.
Yay great recipe!
Sooo good and yumtious!!! Wiped the plate clean with some garlic bread! Thanks Nagi for such inspirational meals.
This is fabulous…I add a few dashes of worstestershire sauce
This is one of my family’s favorite chicken recipes. I made it for me son 4 times in a period of 2 weeks! Thanks for the awesome recipe!
Looks delicious- Would this work in a slow cooker?
Hi Amy, not this recipe as written, but try this one: https://discountspot.info/slow-cooker-beef-stroganoff/%3C/a%3E N x
Looks incredible! Thank you so much for super recipes!
That THING, you love him to bits don’t you. Recipe great too x
…What sort of comment is that
Ummmm, probably referring to the picture of your dog that says “that THING” in the middle of the recipe
YUM
Hi Nagi,
thanks for this recipe and the video looks fantastic. I would like to try making it, but I don’t have Mustard at home. Can that be omitted? thanks!
Have been trying to reduce my red meat consumption to just two nights a week so I’m always looking for new chicken recipes. This is one of the tastiest! I prefer thighs to breasts because they’re much juicier. The only thing I changed was to add a few cloves of finely cut garlic to the onion and mushroom because I adore garlic and it’s so good for you. Bjt this recipe is so easy and will be my go-to quick dinner when I have chicken thighs. I love that you can serve up the chicken on mashed or roasted potatoes, egg noodles or even polenta and add a side of steamed greens for a really satisfying dinner. Thank you Nagi. Your recipes remind me why I enjoy cooking so much, even if it’s just a meal for one!
Mustard is a key ingredient in the gravy here otherwise it’s a mushroom gravy essentially 🙂 N x
I’m planning on making this for dinner tonight. I forgot to get the Dijon mustard. But we have regular mustard and honey mustard. Can either of those be used to substitute?
I have used tomato paste in a similar delicious version that my Mother makes, but will be trying this recipe with mustard in lieu of the paste.
Hi Nagi,
Made this delicious dish today paired with your Paris Mash Potatoes and it was super yum! Thank you all the deliciousness that you share in your website x
We just made the chicken stroganoff last night. It’s one of our favorites. My husband has been learning to cook and he like to make this! Thank you