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Home Chicken

Chicken Stroganoff

By:Nagi
Published:26 Nov '18Updated:17 Feb '20
279 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
4.95 from 71 votes
Servings4 - 5 people
Tap or hover to scale
Print
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 @RecipeTinEats.

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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279 Comments

  1. Ange says

    July 14, 2019 at 4:28 am

    We about to attempt making this can’t wait thanks love your recipes x

    Reply
    • Nagi says

      July 15, 2019 at 10:49 am

      I hope you love it Ange, love to know what you think once you try it!

      Reply
  2. Jas says

    July 13, 2019 at 6:13 pm

    Hi, is it ok to sub sour cream with Greek Yogurt?

    Reply
    • Nagi says

      July 15, 2019 at 10:56 am

      Sure could Jas!

      Reply
  3. Sue says

    July 9, 2019 at 8:41 am

    Made this last night for dinner. Absolutely delicious and so easy! This dish is definitely going in my dinner rotation.

    Reply
    • Sue says

      July 9, 2019 at 8:43 am

      5 stars
      Made this last night for dinner. Absolutely delicious and so easy! This dish will be in my dinner rotation, sooooo good!

      Reply
    • Nagi says

      July 9, 2019 at 5:59 pm

      Wahoo!!! That’s great feedback Sue!

      Reply
  4. Bryan Quigley says

    June 30, 2019 at 11:14 am

    5 stars
    I made this and had to restrain myself from licking my plate. Definitely a keeper.

    Reply
  5. Abi says

    June 28, 2019 at 11:35 pm

    Looks good! Do you think I could use chicken broth instead of beef broth or would that mess up the flavor too much? Thanks!

    Reply
    • Nagi says

      June 29, 2019 at 9:34 am

      Hi Abi, I find beef broth has more flavour than chicken but you could definitely sub with chicken you prefer – N x

      Reply
  6. Wendy Borgstahl says

    June 27, 2019 at 3:21 pm

    Thankyou Nagi, Your Chicken recipes are just what I have been chasing, the flavours are amazing. Regards wendy Borgstahl, Richmond, Qld

    Reply
  7. Noelene says

    June 27, 2019 at 2:25 pm

    5 stars
    I love mushrooms and this sauce is The Bomb. Will be using it next time we have steak as well

    Reply
    • Nagi says

      June 27, 2019 at 5:38 pm

      Great Noelene!

      Reply
  8. Katie says

    June 26, 2019 at 1:09 am

    Making this for dinner tonight. Can I use yellow mustard? If it will affect the flavour I’ll buy dijon!

    Reply
    • Nagi says

      June 26, 2019 at 8:44 pm

      Hi Katie, slightly different flavour but should be ok to substitute – N x

      Reply
  9. Sally lee says

    June 25, 2019 at 2:41 pm

    Hi Nagi can you make vegetarian stroganoff

    Thanks sally

    Reply
  10. Karin E says

    June 25, 2019 at 9:26 am

    5 stars
    This is a great and easy recipe. Loved it. Thank you.

    Reply
    • Nagi says

      June 25, 2019 at 6:38 pm

      You’re so welcome Karin!!

      Reply
  11. Shelly S. says

    June 24, 2019 at 10:24 am

    5 stars

    Took me longer to prepare and cook them stated time. Thickened gravy with 1T. Corn starch thinned with water. Excellent recipe, taste was outstanding. Served over pasta.

    Reply
    • Stephen says

      June 28, 2019 at 7:40 pm

      I am making this tonight for myself and my wife I will check back later to let you know what it was like

      Reply
  12. JEANELL WILLIS says

    June 23, 2019 at 9:44 am

    I made this tonight, it is delicious! Thank you.

    Reply
    • Nagi says

      June 24, 2019 at 5:07 pm

      I’m so happy you enjoyed it Jeanell!

      Reply
  13. Jean says

    June 21, 2019 at 6:38 am

    5 stars
    Hi I made the chicken stroganoff which my family loved. I have leftovers can it be frozen ?

    Reply
    • Nagi says

      June 21, 2019 at 3:52 pm

      Sure can Jean!

      Reply
  14. Heidi says

    June 18, 2019 at 1:11 pm

    5 stars
    Easy to make. We love skinless boneless thighs from Sam’s cooked in butter so this was perfect addition

    Reply
    • Nagi says

      June 18, 2019 at 2:01 pm

      I’m so glad you loved it Heidi!

      Reply
  15. Christine says

    June 18, 2019 at 2:58 am

    My gravy is a little thin but I already added the chicken and beef broth. Could I add more flour at this point?

    Reply
    • Nagi says

      June 18, 2019 at 2:21 pm

      Hi Christine, you can just simmer it down or make a slurry of cornflour and water, then add it to the stroganoff and bring back to a simmer – N x

      Reply
  16. BEV says

    June 12, 2019 at 9:25 pm

    5 stars
    Hi Nagi,
    I love your recipes , i’m disabled making cooking hard but your recipes are so easy to follow AND taste FANTASTIC too.
    My query can i make your chicken stroganoff in the slow cooker Thanks
    Bev.

    Reply
    • Nagi says

      June 14, 2019 at 9:44 am

      Hi Bev, I’m so glad you’re loving my recipes!! You really need to sear the chicken and then simmer the sauce for this one – probably not ideal in the slow cooker unfortunately – N x

      Reply
  17. Lindsey says

    June 10, 2019 at 7:25 am

    Could I substitute Dijon as I only have yellow mustard or honey mustard?

    Reply
    • Nagi says

      June 10, 2019 at 4:32 pm

      Yes definitely!!

      Reply
  18. Jeffrey K. says

    June 3, 2019 at 11:39 pm

    Looks amazing. Never tried chicken before. Beef is normally in strips, would you say chicken strips would work as well as the whole pieces I see you used in this?

    Reply
    • Nagi says

      June 4, 2019 at 9:22 am

      Yes you could definitely use chicken strips here Jeffrey!

      Reply
  19. Melissa says

    May 19, 2019 at 5:52 pm

    Could you substitute beef stock with chicken stock? As I Don’t eat beef

    Reply
    • Nagi says

      May 20, 2019 at 8:51 am

      Hi Melissa, you could (it won’t have as rich flavour) but I’d add a splash of Worcestershire as well – N x

      Reply
  20. Annekathrin Böck says

    May 9, 2019 at 10:31 pm

    Hi Nagi, I am wondering what is the difference between the Stroganoff and the Chicken in mushroom gravy. Trying to decide what to cook for my family tomorrow 🙂

    Reply
    • Nagi says

      May 10, 2019 at 1:46 pm

      Hi Annekathrin, different flavour – the stroganoff uses dijon mustard and sour cream where as the chicken in mushroom gravy is more like a mushroom sauce that’s based on cream and beef broth – N x

      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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