Chicken Stroganoff
Chicken Stroganoff is loaded with juicy chicken, caramelized mushrooms, and the most flavorful sauce! It’s the perfect meal when you’re craving something quick and comforting.
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This easy chicken stroganoff recipe has been a long-time family favorite. It has all the delicious flavors of the classic beef stroganoff and is much easier to put together. I recommend making a large batch and freezing these in portions for a quick meal any time of the week.
The thing that I adore about this dish is it’s versatility! You can serve it as a side dish, main dish, stuffing, or sauce for pasta. You can also swap the chicken thighs for ground chicken for a different texture.
So whether you’re planning a weeknight meal, family dinner, or meal prep for the week, this recipe is a must try.
Why You’ll Love This Chicken Stroganoff
- Low effort, great flavor. This chicken stroganoff tastes like it has been simmered for hours when it barely takes 30 minutes.
- It’s incredibly versatile. Apart from all the ideas I mentioned above, the leftovers can also be used in sandwiches and wraps.
- Freezer-friendly meal. Freezing does not change the texture or flavor. It tastes as good as freshly made!
Ingredients to Make Chicken Stroganoff
- Chicken thighs: I recommend using boneless, skinless chicken thighs in this recipe. They remain juicy and tender even if you overcook it a little. Chicken breasts or tenders can also be used for a lighter option, just be careful to not overcook them.
- Mushrooms: Cremini or baby bella mushrooms are the best varieties to use in this dish. White button mushrooms work too.
- Chicken stock: Good quality chicken stock makes a noticeable difference here. Homemade or store bought stock works. I recommend opting for low-sodium versions so you can adjust the sauce to your liking.
- Onion: Yellow or white onions work well in the dish. Red onions or shallots also make great alternatives.
- Garlic: Fresh garlic adds great flavor. Although not used in traditional beef stroganoff recipes, I highly recommend using it here.
- Flour: All-purpose flour helps to thicken the sauce without making it too heavy. Gluten-free flour can also be used. If you’d like to skip the flour altogether, simmer the sauce until it’s reduced by half.
- Worcestershire sauce: This is the ingredient that gives the dish it’s signature flavor. It adds umami and depth to balance out the richness of the sauce.
- Dijon mustard: Mustard separates this dish from a regular mushroom sauce. You can also use mustard powder for an authentic stroganoff flavor.
- Sour cream: Full-fat sour cream is the most important ingredient in stroganoff. Greek yogurt can be used for a lighter option but the flavor will be different.
- Herbs: Fresh or dried thyme work well in the sauce. Fresh parley, dill, or chives can used as garnish.
- Olive oil + butter: Butter adds flavor and richness. Olive oil prevents the butter from burning. Any other neutral oil can be used along with butter too.
- Salt & pepper: Used to season the chicken and the stroganoff sauce.
How to Make Chicken Stroganoff
You’ll find a video tutorial and step-by-step instructions in the recipe card below. Here is a brief summary with tips.
1. Season the chicken: Cut the chicken thighs in half and transfer to a bowl. Toss them with salt and pepper. You can also leave the chicken thighs whole or cut into smaller pieces.
2. Sear the chicken: Melt butter with olive oil in a large skillet over medium heat. Sear the chicken 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate. Do not overcrowd the pan or the chicken won’t brown well.
3. Caramelize the mushrooms: Add the mushrooms and onion to the same skillet. Add some butter if needed and cook for 10 minutes until the mushrooms are golden and caramelized. Add the minced garlic and cook for 30 seconds.
4. Make the sauce: Sprinkle flour over the mushroom mixture and mix well. Pour the chicken stock and mix until there are no lumps. Stir in the thyme, Worcestershire sauce, and dijon mustard. Simmer the sauce for 3 to 5 minutes.
5. Add the sour cream: Reduce the heat to low. Pour in the sour cream and mix until it’s fully incorporated. Tip: Do not overheat the sour cream as it can curdle.
6. Add the chicken: Add the cooked chicken along with all it’s released juices back into the skillet. Simmer just until the chicken is heated through. Garnish with fresh parsley.
Tips for the Best Chicken Stroganoff
- Don’t rush the mushrooms. Properly browned mushrooms add a lot of flavor to the dish.
- Always add sour cream towards the end. High heat can cause it to become grainy.
- Use chicken thighs for the best flavor. The higher fat content keeps the meat juicy and tender even if you overcook it slightly.
Easy Variations
Gluten-free version: Use any gluten-free flour instead of all purpose flour for a gluten free chicken stroganoff.
Use ground chicken: This is especially great if you plan to use the stroganoff as a pasta sauce or casserole.
Add greens: Add a few handfuls of baby spinach or chopped kale before adding in the sour cream. They pair well with the sauce and add extra flavor too.
Add tomato paste: Tomato paste or sauce is often used in Brazilian chicken stroganoff. It adds extra depth and flavor to the sauce.
What to Serve with Chicken Stroganoff
Stroganoff is traditionally served with egg noodles, but buttered noodles or mashed potatoes are also great to soak up the delicious sauce!
You can also serve it with crusty bread, dinner rolls, rice, or pasta. A serving of steamed or blanched broccoli, carrots, peas, and green beans will turn this into a wholesome meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days and freeze for up to 3 months.
When reheating, add a splash of water or stock to loosen the sauce. Heat it in a skillet over low heat until it’s creamy. If frozen, thaw in the refrigerator overnight and reheat.
More Creamy Chicken Recipes
Here are a few chicken recipes to try when you’re craving something easy and comforting.
I hope you enjoyed this simple and easy recipe. Be sure to leave a review below! Don’t forget to follow me on Instagram, YouTube, Facebook, and Pinterest. Happy cooking 🙂
Watch How to Make Chicken Stroganoff
Chicken Stroganoff
INGREDIENTS
- 1 pound (450 g) boneless skinless chicken thighs (cut in half)
- 8 ounces (225 g) mushrooms (1 cm thick slices)
- 1 cup (240 ml) chicken stock
- 1/2 cup sour cream
- 1 small onion (finely chopped)
- 2 tsp minced garlic
- 1 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 1/2 tsp dried thyme ( or 1 tsp fresh thyme)
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley (finely chopped)
INSTRUCTIONS
- Cut chicken thighs in half and season with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
- Sear the chicken for 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate. Cook in batches if required.
- Add the mushrooms and onion to the same skillet. Add the remaining butter and cook until the mushrooms are golden and caramelized, about 10 minutes.
- Add the minced garlic and cook for 30 seconds.
- Sprinkle flour all over the mushrooms and stir well for a minute.
- Pour in the chicken stock and stir until smooth. Add the thyme, dijon mustard, and Worcestershire sauce. Simmer for 3 to 5 minutes.
- Reduce the heat to low and add the sour cream. Stir until smooth.
- Add the cooked chicken back into the skillet and simmer until warmed through. Garnish with fresh parsley and serve.
NOTES
- Chicken: Chicken breast, tenders, sausages, or ground chicken can also be used.
- Sour cream: Use full-fat sour cream for the best texture and flavor. For a lighter version, low fat sour cream or greek yogurt may be used.
