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???
Having been born in Tallinn of course I love a recipe which originated in St Petersburg by frustrated French chefs trying to bring class into upmarket Russian cooking 🙂 ! Absolutely delightful and nought ‘retro’ about it! Since early childhood rice has been the usual accompaniment . . .Oh Dozer is just there to give you the usual ‘driving test’ . . .
Perfect! I will be doing this on Saturday.
Hi Nagi
Hope you had an awesome weekend.
And Dozer …..Awwww look at that priceless don’t care looking face …😂 Too sweet.
Enjoy the day. Hugs ….😊
I hope you love it!
I’ll be making this in a couple of days, a double batch. This has freeze-able written all over it, so it will be great for work!
*hint* … move the THING to the front passenger seat 😀 (with a seat belt vest of course)
Yes, perfect to make ahead and freeze!
Dozer is checking your driving skills😃😃😂
Yummy chicken stroganoff 👍🍷
He’s a backseat driver!
Hey Nagi. Where’s the traditional paprika??
I love the flavor of it in stroganoff. Can I add it with the mustard?
If you add paprika, it is no longer Stroganoff but turns it into “Chicken Paprikash”, a very traditional Hungarian dish! And you are right, Oh, soooo Yummy!!
Oh silly me!! I’m thinking of goulash! Lol
No paprika in traditional stroganoff!
The Doze is trying to channel his inner Viking Warrior! Look at that helmet!?
I’ve been thinking about making a chicken stroganoff N and here it is! Of course the mushrooms will be changing to caramelized onions instead and dry mustard if any. *Fussy me.* 😂
I love beef stroganoff, hamburg stroganoff and ground chicken
stroganoff too! 😋
Dozer was so cute as a pup and still is cuz he’s a golden! *I still miss my golden! *
I hope you didn’t have to parallel park that day!😂 J x
I hope you try it and love it!
Thank you for sharing this recipe with us! Question. I do not eat red meat. If I do not use beef broth in this recipe and substitute it for chicken or vegetable broth, should I add another ingredient to “beef” up the sauce? Thanks Nagi!
Hi, if you’re in Australia, then you can use the ‘beef’ flavour of the Massel brand of stocks which are vegan, and sold at Coles/Woolworths. 🙂
You can just substitute with chicken broth ☺️
Thank you very much!
You’re welcome!
This looks very good. I was feeling bored with food lately (a crazy thing I know) and then this different came along. Great timing again! I’m on the keto diet so no mash or noodles for me, but who cares?
I’d happily eat a big bowl of this with loads of sauce and no carbs!
Hi Nagi! Stroganoff is one of my favorite dishes! I’ve been making it with pork tenderloin as the price of beef is so high, but I’m definitely making it with chicken next. I usully serve it over noodles, but mashed potatoes sounds pretty tasty!
Right now I can’t cook much; I took a fall the night before Thanksgiving and broke my left collarbone, but hopefully it will be healed by the first of the year.
Hi Dorothy, hope you feel much better soon and are able to enjoy the upcoming holidays. Thank you so much for generously sharing your wonderful recipes with us. You are greatly appreciated!
Thank you so much for your kind comments! You brought a smile to my face!
Oh no Dorothy!! I hope you’re back on your feet cooking up a storm in no time!
I love all your recipes they look delicious.
Thanks
Mrs Sheila Govender
Thanks so much Sheila!
Hi Nagi,
Your “Chicken Stroganoff” recipe looks yummy 😋 to eat, and I would love to try it out and share it with my husband…..
But, unfortunately I cannot have beef stock in there as I’m allergic to anything that contains beef…☹️☹️…..is there an alternative?
Thanks….
Alison xx
If you’re in Australia, then you can use the Massel brand of stocks which are vegan (and come in ‘beef’ and ‘chicken’ flavours 🙂
Hi Caitlin,
Unfortunately I live in England 🏴 but thanks for the advice and I should always be looking forward to seeing new recipes on whoever cooks on
Nagi’s “recipetineats.com”
Thanks again xx
Hi Alison, just substitute with chicken stock, I hope you and hubby love it!
I have made it with chicken stock and it’s beautiful!!!
Thanks Nagi 🥰
Ps can you do any other recipes only this time it’s for my mum and she’s a vegetarian and can’t have garlic,eggs or onions in the ingredients!!
Thanks again xx
Can you use thighs with the bone in and how much extra time would you need for the cooking? Could it go in the oven? The cooking time for chicken seems quite short?
I am really enjoying your recipes as I am not a great complicated recipes follower and these are providing simplicity with fantastic results
Thanks
I would just cut the bone out to cook them quicker or you could use breast ☺️
I just may have to try this one. It sounds really good. I tried someone else’s chicken stroganoff made with ground chicken, and it really did nothing for me. I like that you suggest yogurt in place of sour cream. I’ve been using 2% Greek yogurt in place of sour cream for quite some time, which means I always have “sour cream” in the house, because I always have Greek yogurt in the house.
I always have greek yogurt too Susan! Such a great ingredient!!!
Oooh!! I’ve been feeling puny and nothing has been sounding good. I know that is strange for me!! But your chicken Stroganoff certainly perked up my appetite. When I feel up to going to the store, I need to restock on mushrooms, I’m making this!!
I hope you try it and enjoy it!
I’m curious Nagi. Have you spent years creating these recipes & only more recently starting sharing them out, or are you just amazingly creative & you think up a new recipe almost every day?? I just started following you on facebook after subscribing to your blog last year & the videos are killing me! SO much deliciousness constantly filling my screen. I absolutely love it & recommend your work to all my foodie pals. Keep it up. x
” I absolutely love it & recommend your work to all my foodie pals.”
I’m exactly the opposite!!!!
Nagi’s recipes are just SO GOOD, and I receive so much praise for my cooking, I don’t tell ANYBODY about my secret “Kitchen Goddess”. I just love the dictum that Nagi voices every time, the MOF principle, just like Antonio Carluccio, “Minimum Of Fuss, Maximum Of Flavour.”
I’m salivating just writing and thinking about this chicken stroganoff !
Thanks so much Ray!
Nagi, with one exception, every recipe that I have used has worked out beautifully – I can only acccept responsibility for the seafood marinara which was ” ‘Orrible ” (with a capital “O”!!!!!!!). I don’t know what I did wrong, but after two mouthfuls, I put down my kf&s and went to bed without any supper!!! (No,no,no, … no tears please!!! My choice!!)
All of your other recipes have been “choc-a-bloc” with flavour and just so (ahem) うるおいのある.
xox
Hi Kate, I’m always creating new recipes these days! Thanks so much for the great feedback!
I have my eyes set on this since yesterday. You mentioned on IG using yogurt as a substitute for sour cream – could you kindly add that to notes as well (or let know here)? Greek/low-fat/quantity..
In case of chicken broth, shall I add Worcestershire sauce to compensate for beef absence? Really hope the flour doesn’t clump to my mushrooms today grrgh!
Yammm! One more wholesome sauce for my pasta recipe collection! Pinned it ❤
– Natalie
Oooh this recipe looks amazing!!
Just a few questions Nagi:
1. Can light sour cream be used or does it have to be full fat?
2. Can the butter be reduced at all? or can lite butter be used (e.g. Nuttelex Lite) instead?
Ta! Can’t wait to make this!
Hi Mai! Yes you can use light sour cream and you can reduce the butter to 2 tbsp if you use a non stick pan. Your mixture will be drier when you add the flour but that’s ok! I will add this tip in the recipe notes. N x