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Home Chicken

Chicken Stroganoff

By:Nagi
Published:26 Nov '18Updated:17 Feb '20
388 Comments
Recipe v Video v Dozer v

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!!

Close up of Chicken Stroganoff - golden seared chicken smothered in a creamy mushroom gravy

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!

Overhead photo of Chicken Stroganoff in a pan, ready to be served

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.

How to make Chicken Stroganoff

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.

Overhead photo of Chicken Stroganoff in a white bowl, ready to be eaten

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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Close up of Chicken Stroganoff - golden seared chicken smothered in a creamy mushroom gravy

Chicken Stroganoff

Author: Nagi
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Mains
4.92 from 126 votes
Servings4 - 5 people
Tap or hover to scale
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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: 389cal (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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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


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388 Comments

  1. Susan says

    May 22, 2023 at 11:07 pm

    You making folks laugh when they have a chesty cough is cruel!

    Reply
  2. Melbournerita says

    April 23, 2023 at 2:06 pm

    5 stars
    Prep took me more like 20 minutes- understimated at the beginning of the recipe. I got everything prepped first and it came together quickly. Simple and delicious. I have 3 serves in the fridge and one frozen- hope it freezes ok. Thank you Nagi. Love your recipes, you never let me down. Great addition to meal prep

    Reply
  3. Melbournerita says

    April 23, 2023 at 2:04 pm

    5 stars
    Prep took me more like 20 minutes- understimated at the beginning of the recipe. I got everything prepped first and it came together quickly. Simple and delicious. I have 3 serves in the fridge and one frozen- hope it freezes ok. Thank you Nagi. Love your recipes, you never let me down.

    Reply
  4. Karen says

    April 19, 2023 at 7:23 pm

    5 stars
    Made this tonight and it is sooo delicious and tasty. It is truly the best stroganoff I have made. Thankyou Nagi!

    Reply
  5. Allison says

    April 16, 2023 at 9:23 am

    Can this be frozen? cooking freezer meals for new mum and dad and it sounds delicious. thanks

    Reply
  6. Debbie says

    April 13, 2023 at 10:40 am

    5 stars
    Flavour of this meal was just devine. Will be making this on a regular basis in our household. My only addition was some bacon which I sauteed with the mushrooms. 5 Stars

    Reply
  7. Kjersti Cronin says

    March 15, 2023 at 10:11 am

    5 stars
    We made this tonight – it was absolutely incredible. The only thing I changed was that I threw in sliced garlic because that’s what we like. This will be in our rotation idefinitely.

    Reply
  8. Connie McKnight says

    February 25, 2023 at 12:55 pm

    5 stars
    Delicious! We both loved it.

    Reply
  9. Sabrina says

    February 13, 2023 at 5:52 pm

    Nagi San – this was such an amazing recipe. Turned out perfectly. My niece and my 91 year old father loved it. Thank you Nagi San. You are an absolute star. A cuddle to Dozer.

    Reply
  10. Amber Jean says

    February 10, 2023 at 12:50 pm

    Just made this and it came out perfect!!! Perfect date-night dinner <3 thanks Nagi!!

    Reply
  11. Claire says

    January 22, 2023 at 7:07 pm

    Made this tonight and my partner and I devoured it, so delicious and moorish! Tweaked it a little bit with a splash or two of Worcestershire sauce, some smoked paprika, and added 2 cloves of garlic. Will be on rotation at our house, maybe next time with buttered noodles… 😋 Thanks, Nagi!

    Reply
  12. Debra Mueller says

    December 26, 2022 at 8:51 am

    5 stars
    This is a favorite, in our regular rotation. Made this, doubled, for Christmas this year! Was easy to modify for the vegetarian in the family that was staying with us. Made and kept the chicken separate. Then made the delicious mushroom gravy
    (without fond in the pan). So rich and tasty. I still really only had to cook one meal and this easily accommodated us all. Buttered egg noodles and steamed broccoli rounded out our festive feast. Thanks, Nagi

    Reply
  13. alimak says

    December 12, 2022 at 5:29 pm

    5 stars
    So good, glad I persevered – I initially served it over linguini – yeah, was ok. Tonight had the leftovers with parmesan and butter mash – intantly elevated to OMG gimme!!!
    SO YUM!

    Reply
  14. Helen says

    December 11, 2022 at 7:17 pm

    Delicious! I made with chicken thighs, which I trimmed the fat and cut into smaller portions. I cooked the mushrooms for ages (as instructed) until they became golden brown. Yummmmm. My family want me to make it again. I served with German egg noodles ‘spaetzle’ and chives.

    Reply
  15. Charlene Yiu says

    November 5, 2022 at 11:46 am

    5 stars
    I am terrible at cooking but I followed this recipe and it turned out so nicely. And it felt relatively simple to make. My wife really likes it!

    Reply
  16. Fleda says

    October 13, 2022 at 10:24 am

    5 stars
    Very tasty. I made a few changes. I added nutmeg, more garlic, and a bit of Worcestershire Sauce at the end, and a cup of pre-cooked kale after the broth. Love this recipe. Thank you.

    Reply
  17. Tash says

    September 5, 2022 at 6:15 pm

    4 stars
    This needs to be recatorgorised under “class A drugs”. Highly addictive. Had me licking up the dregs straight out of the French pan.

    Reply
  18. Michelle Jenkins says

    August 6, 2022 at 5:53 pm

    4 stars
    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.

    Reply
    • alimak says

      December 10, 2022 at 4:49 pm

      5 stars
      Great idea with the paprika! Thanks!

      Reply
  19. Ashah says

    July 29, 2022 at 9:09 pm

    5 stars
    Very easy and delicious recipe. Made it quickly for my family when I was sick so that was very helpful.

    Reply
  20. Rebekah says

    July 25, 2022 at 7:30 pm

    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!!

    Reply
    • Sara says

      November 6, 2022 at 8:44 am

      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.

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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