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:
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A crunchy garden salad or steamed greens with Italian Dressing, Balsamic or French Vinaigrette
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Kale Salad (skip the quinoa in the recipe)
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Iceberg Lettuce Dill Salad (terrific fresh salad)
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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.
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Garlic Chicken Thighs – crispy surface, fabulous garlic flavour
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Sticky Baked Chicken Thighs – country style sauce, pantry staples!
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One Pot Chinese Chicken and “Fried Rice” – it’s fried rice and Chinese chicken, all made in one pot
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Honey Garlic Chicken – the 5 ingredient sauce is outrageously good!
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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 needs to be recatorgorised under “class A drugs”. Highly addictive. Had me licking up the dregs straight out of the French pan.
Made this for dinner tonight. It’s a quick easy recipe and the family enjoyed it. I did pimp the recioe a bit by adding a tbs of tomato paste and 1tsp of paprika to give the gravy a bolder colour.
Very easy and delicious recipe. Made it quickly for my family when I was sick so that was very helpful.
Hi Nagi ♡
We are newly dairy free family.. what could replace the sour cream please? I am so stressed
That we may not be able to enjoy this anymore.
Thank you!!
You could try plant based plain yogurt but I think you’d have better luck with full fat canned coconut milk. It may make the sauce a tiny bit sweet but it should work since it’s extremely mild. Use plant based butter to replace regular dairy butter.
Yum yum yum, easier than the beef version because I didn’t have to slice up the chicken so fine! And cheaper overall as well, a convenient upside.
Absolutely loved this recipe! Its always been a favourite in our household. You’re the best Nagi!
Are you spoon measurements Australian or American?
Yumm! Can’t wait to make this again.
My husband and I love your recipes. He seems to think I’m an amazing cook because of you 😂
Sooo easy, sooo good! Everything I make from your awesome website (explained sooo well!) Tastes delicious. Thanks!
Nagi this was so yummy as usual!! I ended up adding white wine and spinach and I got rave reviews, will make this again! Thanks so much for all of your inspiration
Could you slow cooker this? Would you change any of the ingredients?
Yes you could Nicola – just follow the method in my slow cooker beef stroganoff recipe https://www.recipetineats.com/slow-cooker-beef-stroganoff/ and be sure the chicken is cooked! N x
I didn’t use mustard, but it was delish! Also I cut the chicken thighs into strips, as you would with beef>
That is great Michael!! I’m glad you liked it! N x
Absolutely amazing! My favourite stroganoff yet. Even the toddler wanted seconds! Will be making this all the time in my household from now on!
Hi, cant wait to try this! Can we use chicken stock instead of beef?
Yes you can Kiran – the colour will be a bit lighter but it will be tasty! N x
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