Chicken Stroganoff

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 (I really need to share a recipe for both of these…).

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! – Nagi x

On the side – suggestions:

• A crunchy garden salad or steamed greens with Italian Dressing, Balsamic or French Vinaigrette
• Everyday Cabbage Salad
• Kale Salad (skip the quinoa in the recipe)
• Iceberg Lettuce Dill Salad (terrific fresh salad)
• A big, fat, juicy Greek Salad

And 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

CHICKEN STROGANOFF RECIPE
WATCH HOW TO MAKE IT

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Chicken Stroganoff

Author: Nagi

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Mains

4.93 from 52 votes

Servings4 - 5 people

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Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!

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 down 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:

1. Chicken - If using breast, use 2 and either slice horizontally to form 4 "steaks" in total or chop into bite size pieces. If using tenderloin, use whole or chop. If cut into bite size pieces, still follow the recipe. ie brown then remove, then return into pan.

2. Flour - Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour mixed with 1 tbsp water (makes it Gluten Free), mix those together then add that in with the beef broth.

3. Serving - I like serving this with pasta. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!

4. Fat reduction - use low fat sour cream and reduce butter to 2 tbsp, and use a non stick pan. Mixture will seem drier once you add flour but don't worry!

5. Nutrition per serving, excluding noodles.

Nutrition Facts

Chicken Stroganoff

Amount Per Serving

Calories 389 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 9g56%

Cholesterol 133mg44%

Sodium 511mg22%

Potassium 570mg16%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 3g3%

Protein 23g46%

Vitamin A 280IU6%

Vitamin C 3.1mg4%

Calcium 53mg5%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 389kcal (19%)Carbohydrates: 8g (3%)Protein: 23g (46%)Fat: 29g (45%)Saturated Fat: 9g (56%)Cholesterol: 133mg (44%)Sodium: 511mg (22%)Potassium: 570mg (16%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 280IU (6%)Vitamin C: 3.1mg (4%)Calcium: 53mg (5%)Iron: 1.5mg (8%)

Keywords: Chicken Stroganoff

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