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This easy Chicken Stroganoff recipe makes tender chicken smothered in an exquisite sour cream sauce that’s on the table in just 30 minutes.
Beef Stroganoff is a classic dish I absolutely adore, but steak can be expensive, so I often make it using chicken instead, and my family just loves it!
Easy dinners are my most requested recipes. This dish makes for uncomplicated, stress-free cooking. To keep things simple, I sear the chicken pieces whole instead of taking the time to chop the meat because the meat browns beautifully, adding not only color but a ton of flavor too!
Why This Recipe Works
- Browning the chicken and setting it aside to rest before making the sauce delivers perfectly textured chicken.
- The Worcestershire sauce, a splash of vinegar, and mustard provide a zesty kick that balances the dish’s creaminess with a delightful tang.
- The sour cream adds a rich and creamy texture to the sauce, enveloping the tender chicken and mushrooms in irresistible goodness.
- Sautéed brown mushrooms bring a deep, earthy flavor to the Stroganoff, elevating the taste and making it a delightful mushroom lover’s dream.
Ingredient Notes
Chicken Thighs: Boneless, skinless chicken thighs are the best choice for this recipe as they stay moist and tender during cooking. If unavailable, chicken breast cutlets/fillets can be used as a substitute.
Butter: Both salted and unsalted butter work well in this recipe. Choose according to your preference.
Onion: Use a large onion, preferably yellow or white, for the best flavor.
Brown Mushrooms: Brown mushrooms, such as cremini or baby Bella, bring a richer taste, but white mushrooms can be substituted if needed.
Garlic: Fresh chopped garlic is recommended, but minced garlic from a jar can be used as a time-saving alternative.
All-Purpose Flour: This helps thicken the sauce. Gluten-free flour can be used as a gluten-free option.
Chicken Stock: Use low-sodium chicken stock to control the salt level in the dish.
Worcestershire Sauce: Start with 1-2 teaspoons and adjust to your taste preference. It can be found in the condiments or sauce aisle of most grocery stores.
Dry Mustard or Dijon Mustard: Either option works well, depending on your preference. Dry mustard is usually located in the spice section, while Dijon mustard can be found with other condiments.
Paprika: Regular sweet paprika is recommended for a mild flavor.
Sour Cream: Opt for full-fat sour cream for a richer and creamier result.
Using Chicken Breasts For Stroganoff
I use chicken thighs in my Chicken Stroganoff as I find it has good flavor and retains its moisture well, but you can use breast cutlets (thinly sliced fillets) if you prefer white meat.
To use breast meat, dry the thin sliced breasts well with paper towels after rinsing them under cold water and then lightly flour them. Flouring creates a barrier between the oil in the pan and the moisture in the chicken so that the oil splatters less, and it also helps to produce a consistent brown, crispy exterior while retaining moisture in the meat.
Step By Step Instructions
Cook The Chicken
Season 1.5 lbs of boneless, skinless chicken thighs with salt and black pepper. Cut the chicken into bite-sized pieces for easy cooking and a delightful eating experience.
If you’re short on time and need to limit your prep work – you can leave the chicken thighs whole, but be sure to adjust the cooking time accordingly.
In a large nonstick skillet, heat the olive oil over medium-high heat then melt in 1 tablespoon of butter. Add the chicken in a single layer and cook until its browned and cooked through. Once done, remove the chicken from the pan and set it aside.
To Make The Sauce
Melt remaining the butter and add 1 large chopped onion. Allow the onions to sizzle and sauté until they turn translucent.
Add 1 lb of sliced brown mushrooms to the skillet with the onions and cook until they become tender and the liquid they release evaporates. This will take approximately 7 to 9 minutes of your patience.
Wait on the salt – When you add salt to raw mushrooms, it makes them release water, which can create too much liquid in the pan. This extra moisture can make it harder for the mushrooms to turn brown when you sauté them. Browning is good because it gives the mushrooms a richer taste and makes them look more appealing.
Stir in 2 cloves of chopped garlic and 2 tablespoons of all-purpose flour. The garlic will become fragrant, while the flour will work its magic to thicken the sauce. This should only take about a minute.
Don’t rush this step – Raw flour can leave a gritty or chalky texture in the sauce if not cooked properly. The sauce achieves a smooth and pleasant consistency by cooking the flour in the pan, ensuring a delightful mouthfeel.
Pour in 2 cups of chicken stock, Worcestershire sauce, vinegar (start with 1-2 teaspoons of each), 1 teaspoon of paprika, and 1 teaspoon of dry mustard (or 2 teaspoons of Dijon mustard – your choice, your flavor!).
Season with salt and black pepper to suit your taste. Give everything a good stir, making sure to scrape up any delightful browned bits from the bottom of the pan. The sauce will start to thicken.
Add 1/3 cup of sour cream and 2 tablespoons of chopped parsley into the mix.
To keep the sauce from curdling, it’s a good idea to temper the sour cream before adding it to the sauce.
In a small bowl, gradually add a few spoonfuls of the hot sauce to the sour cream, stirring to warm and blend it without curdling. Then, slowly pour the tempered sour cream mixture into the skillet, stirring continuously to incorporate it smoothly into the sauce.
Finishing The Dish
Bring back the cooked chicken, along with any juices that might have accumulated, and cook until it’s thoroughly warmed through, and the sauce is thickened.
If the sauce is too thick, add a splash of chicken stock to reach the desired consistency.
Before serving, taste the sauce, and if needed, add more salt, Worcestershire sauce (for more unami flavor), vinegar (for brightness), or black pepper to your personal taste preference.
Serve this delectable Chicken Stroganoff over your choice of rice, egg noodles, zucchini noodles, or cauliflower rice for a low-carb twist.
Erren’s Top Tips
- Cut prep time by keeping the chicken thighs whole.
- For tender, juicy chicken, avoid overcooking. The best way to prevent overcooking is to use an instant-read thermometer. You’re looking for a reading of 175°F/80°C for chicken thighs and 170°F/76°C For breast meat.
- Use full-fat sour cream as low-fat and fat-free sour cream will liquify when heated and thin out the sauce. If you want to use them, be sure to increase the flour by half a tablespoon.
- For a creamier sauce, let the dish simmer on low heat to allow the flavors to meld.
- If the sauce is too thick, add a splash of chicken stock to reach the desired consistency.
- For a vegetarian version, substitute the chicken with tofu or vegetables like cauliflower florets.
Make ahead and Freezing Instructions
Making Ahead: To make ahead, I suggest making the gravy the sauce ahead of time and making the chicken before to avoid overcooking. Store the mushroom sauce in an airtight container for up to 3 days in the refrigerator. Then reheat and add the freshly cooked chicken.
Freezing Instructions: Add to a freezer bag or freezer-safe container, label, and freeze for up to 3 months. When you’re ready to use, thaw overnight in the fridge.
Leftovers & Reheating -Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until warmed through or in the microwave for about 2 minutes.
FAQs
What do you eat stroganoff with?
Stroganoff is traditionally served with egg noodles or rice, but you can serve it with potatoes, too. Zucchini noodles and cauliflower rice are great low-carb options.
What is chicken stroganoff made of?
Chicken Stroganoff is just like Beef Stroganoff, except it’s made with chicken! It’s made up of seared chicken thighs or breasts in a creamy sour cream and mushroom sauce.
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Recipe
Chicken Stroganoff
Ingredients
- 1.5 lbs chicken thighs (boneless and skinless (or breast cutlets/fillets, see notes for preparation))
- 1 tablespoon light olive oil
- 2 tablespoon butter (salted or unsalted)
- 1 large onion (chopped)
- 1 lb brown mushrooms (such as baby bella or chestnut mushrooms, sliced)
- 2 cloves garlic (chopped)
- 2 tablespoons all-purpose flour
- 2 cups chicken stock (plus more if needed)
- 1 teaspoon Worcestershire sauce (to taste (plus more as needed))
- 1 teaspoon apple cider vinegar (or white wine vinegar (plus more as needed))
- 1 teaspoon dry mustard (or 2 teaspoons jarred Dijon mustard (adjust to your preference))
- 1 teaspoon paprika
- ⅓ cup sour cream
- 2 tablespoons chopped parsley
- Salt and black pepper (to taste)
Instructions
- Season the chicken with salt and black pepper, and cut it into bite-sized pieces.
- Heat the olive oil over medium-high heat in a large nonstick skillet, then melt in 1 tablespoon of butter.
- Add the chicken in a single layer and cook until browned and cooked through. Once done, remove the chicken from the pan and set it aside.
- In the same skillet, melt the butter over medium-high heat. Add the chopped onion and sauté until translucent.
- Add the sliced mushrooms to the skillet and sauté until they are cooked through, and any liquid released has evaporated. This should take about 7 to 9 minutes. Be sure to scrape the bottom of the skillet to gather any browned bits.
- Stir in the chopped garlic and flour, and cook until fragrant, which should take about 30 seconds.
- Pour in the chicken stock and add Worcestershire sauce (start with 1-2 teaspoons), vinegar, paprika, dry mustard (or Dijon mustard), salt, and black pepper. Stir well, making sure to scrape up any browned bits from the bottom of the pan. Allow the mixture to come to a boil and let it thicken.
- In a small bowl, gradually add a few spoonfuls of the hot sauce to the sour cream, stirring to warm and blend it without curdling. Then, slowly pour the tempered sour cream mixture into the skillet, stirring continuously to incorporate it smoothly into the sauce.
- Reduce the heat to low, and stir in the sour cream and chopped parsley. Return the cooked chicken to the skillet along with any accumulated juices. Cook until the sauce is thickened and the chicken is thoroughly warmed through.
- If the sauce becomes too thick, add some extra stock a little at a time to thin it out.
- Taste the sauce and adjust the seasoning, adding more salt, pepper, Worcestershire sauce, or vinegar if needed.
- Serve the creamy chicken stroganoff over your choice of egg noodles, rice, zucchini noodles, or cauliflower rice.
Tips
To Use Chicken Breast Meat
Dry the thin sliced chicken breast well with paper towels after rinsing them under cold water and then lightly flour them. Flouring creates a barrier between the oil in the pan and the moisture in the chicken so that the oil splatters less, and it also helps to produce a consistent brown, crispy exterior while retaining moisture in the meat. Tips- For tender, juicy chicken, avoid overcooking. The best way to prevent overcooking is to use an instant-read thermometer. You’re looking for a reading of 175°F/80°C for chicken thighs and 170°F/76°C For breast meat.
- Use full fat sour cream as low fat and fat free sour cream will liquify when heated and thin out the sauce. If you want to use them, be sure to increase the flour by a half tablespoon.
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