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???
looks amazing!! i see there is a beef version too and am wondering if it would work with lamb??
Hi Nikhita – 100% yes!! N x
We love this recipe, chicken, mushrooms, stroganoff, what more needs to be said
Yep! I hear you!
Oh wow! Was this ever delicious and so easy to make! I was amazed on how a little bit of mustard in the sauce took it to the next level in flavour. I used a German mustard grained Dijon. Awesome. You are making a gourmet cook out of me Nagi. Thank you! And I always use sour cream instead of just cream in my sauces, it just seems to make the sauce smoother and add another layer of flavour
Sounds divine Anne, I’m so happy you loved it!
Love this recipe and love your website which is one of my favourite go to’s.
Delicious! Can I freeze this?
Hi Rachel, yes perfect to freeze and will be ok for up to 3 months – N x
❤️❤️❤️❤️❤️ Delicious Nagi! Thank you!
You’re so welcome Rochelle!!
Can you make this and freeze?
I discovered your recipes on Pinterest and it’s made my day discovering your website. I love how you have a written recipe and video. Great photos and the ability to scale the quantities. Thank you for sharing your recipes, I can’t wait to try them! X
Just had this for dinner and it was so delicious. Your recipes are very easy and so far I haven’t had a fail. Thank you for making dinner time a pleasure.
You’re so welcome Kathy, that’s lovely to hear!
I made this tonight and I was surprised at how it turned out I kind of made some wrong turns about the order in which things were done but it was still a success! This will now be on rotation for dinner! ♡
I’m so glad it still worked out for you Dani!
Hi, can I use regular mustard? I don’t have Dijon.
Hi Booboolee, yes just use regular in its place – N x
Hi Nagi, all your recipes look stunning! I tried the Laksa and it turned out to be simply amazing. Could you please let me know if I can use Chicken stock instead of Beef stock for the Chicken Stroganoff?
Hi, I just made this with vegetable broth and it turned out great. I will say the veggie broth didn’t have a ton of flavor, so I added a pinch of seasoning blend that I had in my pantry. The recipe is really good! Hope that helps!
Love your recipes! Last week we made creamy lemon chicken and it was a hit. Tonight we made chicken stroganoff- another hit.
I’m cooking thanksgiving turkey-17 lbs. How long and what oven temperature. I’ve heard a lot of different temps and times. Thank you.
Hi Avanna, I’m so glad you’re loving the recipes! See all my tips here for roasting a whole turkey 🙂 https://www.recipetineats.com/genius-easy-juicy-roast-turkey-dry-brined/
can I use can mushrooms instead
Hi Patricia, I prefer fresh here as canned have too much liquid and don’t get that golden colour as easy – N x