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
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 up 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???
Delicious! Used boneless skinless thighs. After reading other comments, I did double the seasoning & Dijon mustard, added splash of red wine, paprika, & red pepper flakes. Served with noodles. My husband said he preferred it over beef stroganoff. Great recipe! I will definitely make it again. Thanks
This is on our fortnightly rotation—so tasty and a hit with everyone. I like to cut the chicken thighs into small cubes; it makes them easier to eat.
Good, but we probably added 4-5 times the garlic powder, twice the dijon mustard, and double the amount of stock cubes for the beef stock. Also some smoky paprika at the end.
We loved this recipe and I will add it to my rotation of dinners. Only difference was that I cut the chicken breast into bite size pieces before cooking it. I served it with brown basmati rice. Thank you Nagi
It’s a keeper. Will definitely be making this again.
Such a great recipe! I’m not the biggest fan of mustard, so I changed it to tomato paste and added 1tbsp of Worcestershire sauce.
Really great recipe. Everyone liked it. I served it with egg fettuccine. I did have to cook my chicken longer, I added it to the sauce and let it reduce and cook at the sane time.
Delicious, but I always add at least a tablespoon of tomato paste and paprika.
I love a stroganoff, but my son is allergic to dairy! So I’m wondering if I could sub the sour cream for thick coconut cream instead? I know it would affect the flavour a bit of course.
Teresa, did you try it yet? I’d suggest using flora plant cream instead.
I made this recipe almost exactly as written except that I added a little heavy cream and used chicken thighs instead of breasts. It tasted delicious on its own but a just a bit bland over rice. I might serve it with mashed potatoes next time.
Just made it for dinner, did not change a thing, except added a little crushed red pepper to the sauce at the end. It was amazingly delicious and husband said I should make it for company. To brown the mushrooms it takes a longer than 4 minutes, I had to increase the heat and cook it for another 5 or more minutes. Just lovely! Thank you!
Was fine, not as delicious as most of Nagi’s recipes as I felt it was a little bland, even after adding smokey paprika. As others have mentioned, I needed to up the cornflour considerably to thicken. I think I’ll stick to beef,
Fabulous! Yeah, had to cook chicken longer than the recipe called for. But thumbs up all the way around.
Only change is a deglazed the pan with a splash of red wine. It does add depth of flavor.
I have made so many of your recipes Naji and posted tons of comments and this is the first time it’s 4 stars and not 5. I made the chicken breast in bite size pieces version and thickened with corn flour (even doubled it). I ended up with the most delicious sauce in the world but not nearly thick enough to cling to fettucine. However, it’s so totally morish and delicious, I’m going to freeze it as a soup to have with crusty bread sometime 🙂 Anyone reading this, I’d recommend going with Nagi and using the whole chicken thighs 🙂
Had this for supper tonight and it was very tasty.
Made this tonight. Have been making a lot of your recipes and have loved every one. This is no exception. The sauce is to die for. Last night I made the Cottage Pie. Another winner
5 stars and more! We love stroganoff but are a fish and chicken kind of family. This was very savory and cozy. We served over noodles with a side of biscuits to soak up all that amazing sauce! Very good!
Delicious!!!
Another quick midweek dinner which satisfied the taste buds 💯. Love that these recipes are quick , easy and almost every ingredient is in your reach. Fabulous website and love your work Nagi x
Everyone enjoyed.
I didn’t have garlic powder, so finely minced 2 large garlic cloves in food processor with freshly cracked salt and pepper for chicken rub.
Cooked fairly high heat undisturbed 5 minutes each side – 2 of my large chicken thighs beautifully golden both sides, other 2 not quite, removed golden thighs, cooked others about another 2 minutes each side (in hotter part of pan where others had been). I sliced chicken thighs (~1cm to 1.5cm thick slices) after cooking – better size to eat and I could check were all fully cooked – they were perfect, cooked through, tender, golden all over outside.
Otherwise followed recipe almost exactly (slightly less Mustard, I used Dijon, and added couple of drops worstershire sauce as per some other reviews,I used half white cap mushrooms and half Swiss brown mushrooms).
Took a while for the sour cream to fully incorporate into sauce.
Made lots of delicious sauce. S
I served with steamed Jasmine rice.
Will definitely make again. Thanks Nagi for a great recipe.