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
- Everyday Cabbage Salad
- 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 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:
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???
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
I adapted this as I had no chicken thighs. I substitued trimmed pork tenderloin, cut into thick medalions. Seasoned as per chicken, light brown on both sides, reserved, then made sauce as per recipe. Absolutely fantastic. Pork was still soft.
Fab recipe, thanks 🙂
Absolutely love this recipe and so does my 10 year old who is so fussy. I have to leave out the mushroom but tastes just as good.
That’s awesome Sharon!! N x
Can I freeze thechicken stroganoff ?
Sure can Mary! N x
Hi, delicious and quick. I used portobello’s and left over roast sliced chx. Added Worcestershire sauce as you recommended. Definately a keeper! Thanx
Made it , and it is delicious, so easy and quick to prepare and to cook.thanks a lot
Hi Nagi. I made this last night for the extended family and everyone loved it! I’m not a great cook and usually practice the recipes before but your recipes are easy to follow and so good. They always come out perfect the first time! Thank you so much for this recipe xx
Absolutely delicious
Hi – the skillet that you have used is non stick or cast iron?
Hi Divya, this is a cast iron skillet here. N x
Hi Nagi
Can i know the size of this skillet? Tq
Hi Nagi, i do not have any mustard at home and cant find it in the supermarket too, what can I substitute mustard with?
Hi CKC, mustard is a key ingredient in stroganoff unfortunately! You can leave it out but the flavour will be more like a chicken gravy. N x
Hi, Nagi, I use tomato paste 2 Tablespoons it work wonders for the Stroganoff. I also use 2/3 cups of heavy cream and the sour cream. Yummy gravy.
Hello, just wonderung is there another option to mushrooms in a Stroganoff recipe? Thank you!
Super tasty and easy. Whole family loved it. Thanks Nagi you are amazing!
Hi. I don’t eat beef. What can I use instead of the beef broth? Chicken stock?
Thank you.
Hi Shefali, yes you can use chicken, the flavour wont be as intense, so add a splash of Worcestershire to “beef” it up a little. N x
Hi, can you substitute the sour cream for thickened cream in your chicken stroganoff ?
Hi Julie, it’s not quite the same, yogurt is the best sub as it has that sour flavour 🙂 N x
Hey nagi, I made this once and put 2x 1/3 cups of sour cream in. I since realised I was wrong.
Whats the 2/3 cup equivalent?
Hi Brooke 2/3 = 2 x 1/3, you used the correct amount. N x
Made this dish last night. Truly wonderful flavors! Will definitely be making it again! I used breasts and cut them into four, used 1 teaspoon garlic salt as I had run out of powder, and used sour cream and not yogurt. YUMMO!!
Standing here about to cook this with a jar of garlic salt and no garlic powder and so pleased to see your comment!!! Thank you!
And thanks as always to you Nagi….
Recipe sounds amazing. I can’t wait to try it. We are not mushroom eaters so I was considering using shreaded carrots instead. Has anyone tried this?
I am happy with the finished result. The yoghurt didn’t split. Much easier to cook with chicken than beef stroganoff.
I’m so glad you enjoyed it Chris! N x