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:
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A crunchy garden salad or steamed greens with Italian Dressing, Balsamic or French Vinaigrette
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Kale Salad (skip the quinoa in the recipe)
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Iceberg Lettuce Dill Salad (terrific fresh salad)
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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.
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Garlic Chicken Thighs – crispy surface, fabulous garlic flavour
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Sticky Baked Chicken Thighs – country style sauce, pantry staples!
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One Pot Chinese Chicken and “Fried Rice” – it’s fried rice and Chinese chicken, all made in one pot
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Honey Garlic Chicken – the 5 ingredient sauce is outrageously good!
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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???
Oh dear. I love this recipe, but after following it to the letter (as I do with all Nagi recipes) I served it up to find the chicken was not cooked. No big deal it was just hubby and I so I scraped it off the plates and back into the pan to cook some more. Next time I will cook the chicken through before popping it in the sauce as 6 minutes was not long enough. Delicious when it was cooked though!
Because of my husband, I used boneless breasts, cut in bite sized pieces. Like another reviewer, I let the pieces marinate in the olive oil and spices for a bit. I also added some peas at the end. Never thought of using beef broth with chicken, but it works fabulously! I was surprised that the breast meat didn’t dry out. Husband hates leftovers, but asked me to keep this one around for another meal! high praise indeed. Thanks, Nagi! And congratulations on your book. What an accomplishment!!
Was excited about this recipe until I saw it uses beef broth. I can no longer eat beef. If I could I would just make beef stroganoff.
@Jen: Read through the comments. Earlier, Nagi and others say that they had success using chicken broth with a splash of Worcestershire sauce.
Made this last night! So delicious! I added one carrot thinly sliced and some peas. Served over home style noodles and home made artisan bread.
Delicious and my German hubby exclaimed put this one to the top! I doubled much of the recipe for larger servings, only change to account for larger chicken pieces was to add before the cream (at step 9)to let it simmer until tender. The sauce was so good over buttered egg noodle..to die for!
Nagi, I made this last night and ohmygosh was it incredibly delicious!! I’ve never added mustard to my stroganoff before and it made a HUGE difference in the flavor. I actually added a tad too much as I squeezed it out of a container. What a game changer. I had to debone some bone-in skin on thighs but it was worth it. One of your best yet!! I’m going to make the African curry tomorrow night as I have leftovers of this amazing dish for tonight. Yum to the power of pi~!! (That means infinity ♾️ and beyond!)
This was delicious! I didn’t have mushrooms, only had chicken breast, and only had chicken broth and it was still great!
i love this for a quick dinner but to make it even quicker and use up some left overs just add chopped/sliced/shredded cold chicken at the end and heat till warmed through,it’s great with Kasa/buckwheat.
Hi Nagi, I’m wondering if this Chicken Stroganoff can be made in the Slow Cooker? Would I leave the Sour cream / mustard to add to the slow cooker towards the end but do everything else as per the recipe? Thanks in advance if anyone else has converted it to a Slow cook recipe 🙂
Problems with this recipe; it starts chicken on medium, then when chicken is done, turn down to medium high. Huh? Second, what chicken thighs cooks in 6 minutes? I did boneless skinless minutes on one side medium high and 3 min second side. Internal temp read 14o. How can there be si many 5 stars and no one comments on these things?
Because these things aren’t vital to the overall taste of the recipe and because… no one cares…
Loved this recipe Nagi. Very tasty & easy. I added fresh thyme to the sauce. Will do this again. 😋
Thank you Nagi. 👏🏻 Another sensational recipe. I made this tonight, made exactly as recipe, and it is sooooo so good !!
Really yummy. Haven’t had chicken strong before but was a hit with the whole family. Even my mushroom hating kids loved it! Thanks for another great recipe.
Just yum and loved by everyone😊
I usually hate when people they loved the recipe and then list the changes they made but here I am doing it 😅
I doubled the mushrooms and reduced the amount of chicken. Sliced cooked chicken before adding. Delicious!!
I was thinking of making this with pork medaliins. I have been thrilled with the chicken I have bought twice at publix. Anyone ever subbed tenderlion. Or should I not? Thanks. I usually make my own version but this looks better!
Nice one, Nagi.
Easy-peasy but on the money!
Forgive me, but being a Stroganoff, I couldn’t resist a sprinkle of Smoked Paprika along with snipped chives at presentation.
😘
You making folks laugh when they have a chesty cough is cruel!
This recipe is so good. The mustard really gives a punch. I added 2 garlic cloves along with granules and after seasoning the cut up chicken thighs I added flour to the chicken cooking it to a brown crust and omitted the 2 Tbsp to the pan. Simmered everything uncovered until tender and thick. Thank you for sharing!
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
Loved this recipe. So simple! I added worteschire sauce to give it another kick. It was yummy!