chicken stroganoff
Chicken Stroganoff is a delightful twist on the classic Beef Stroganoff, combining tender chicken with a creamy mushroom sauce. This quick and hearty dish pairs beautifully with pasta or egg noodles for a satisfying meal. Perfect for busy weeknights or an easy family dinner, it brings rich, savory flavors to your table in just 20 minutes.
The golden-seared chicken, complemented by the velvety gravy, creates an irresistible balance of textures and tastes. Whether you’re a fan of traditional comfort food or seeking a new favorite, this Chicken Stroganoff is sure to impress.
Ingredients for Chicken Stroganoff: The Stars of the Dish
- Chicken thighs (600g/1.2 lb) – Juicy and tender, these are the base of the dish, delivering rich flavor. Substitute with chicken breast or tenderloins if desired.
- Garlic powder (1 tsp) – Adds a subtle depth of flavor to the chicken.
- Olive oil (1 tbsp) – Helps achieve a golden, crispy sear on the chicken.
- Butter (40g/3 tbsp) – Forms the creamy base for the mushroom sauce.
- Onion (1 large, finely chopped) – Provides a sweet, aromatic foundation for the sauce.
- Mushrooms (300g/10 oz, sliced) – Earthy and hearty, they are a key component of the dish’s texture and taste.
- All-purpose flour (2 tbsp) – Thickens the sauce to a perfect consistency.
- Beef broth (2 cups/500 ml) – Adds depth to the sauce while keeping it savory.
- Sour cream (2/3 cup/150g) – Creates the dish’s creamy texture with a hint of tanginess. Substitute with plain yogurt if needed.
- Dijon mustard (1 tbsp) – Lends a subtle sharpness that enhances the sauce.
- Pasta or egg noodles (250–300g/8–10 oz) – The ideal companion to soak up the luscious sauce.
- Salt and pepper – Essential for seasoning and balancing flavors.
- Chopped parsley or chives (optional) – A fresh garnish that adds color and brightness.
Quick Steps to Master Chicken Stroganoff
- Prepare the chicken: Season with garlic powder, salt, and pepper. Sear both sides in olive oil until golden brown, then set aside.
- Sauté the vegetables: Melt butter in the same skillet, cook onions briefly, then add mushrooms until golden.
- Create the sauce: Sprinkle flour over the mushrooms, stir, and gradually add beef broth. Mix in sour cream and Dijon mustard, ensuring a smooth, creamy consistency.
- Simmer and combine: Return the chicken and its juices to the skillet, allowing it to warm through in the sauce.
- Serve and enjoy: Spoon over cooked pasta or egg noodles, garnished with parsley or chives if desired.
Recipe Tips for a Perfect Chicken Stroganoff
For the most flavorful chicken, don’t rush the searing process—letting it develop a golden crust adds depth to the dish. If the sauce seems too thick, a splash of broth can loosen it to your liking. For added freshness, sprinkle lemon zest over the finished dish or mix in a handful of spinach for a nutritional boost. Prefer beef? Substitute with thinly sliced steak for a classic Stroganoff feel.
Storing and Reheating Chicken Stroganoff
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a skillet over low heat to preserve the creamy texture of the sauce, adding a splash of water or broth if it thickens too much. While freezing is possible, the sour cream may separate upon thawing—opt for fresh servings whenever possible to fully enjoy the dish’s rich, creamy flavor.
Chicken Stroganoff Recipe
Ingredients
For the Chicken:
- 600 g / 1.2 lb boneless skinless chicken thighs (4–5 pieces) or substitute with breast or tenderloin (Note 1)
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Gravy:
- 40 g / 3 tablespoons butter
- 1 large onion finely chopped
- 300 g / 10oz mushrooms sliced (avoid cutting too thin)
- 2 tablespoons all-purpose flour Note 2
- 2 cups / 500ml reduced-salt beef broth or stock
- 2/3 cup 150g sour cream or plain yogurt
- 1 tablespoon Dijon mustard
For Serving:
- 250 –300g / 8–10oz pasta or egg noodles of choice Note 3
- Chopped parsley or chives for garnish (optional)
Instructions
- Season both sides of the chicken with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat, then place the chicken smooth side down. Press gently with a spatula and cook for 4 minutes until golden brown. Flip the chicken, press lightly again, and cook for an additional 2 minutes. Transfer the chicken to a plate and set aside.
- Increase the skillet heat to medium-high and melt the butter. Add the onions and sauté for 1 minute, followed by the mushrooms. Cook until the mushrooms turn golden, scraping the pan to lift the browned bits for added flavor.
- Sprinkle the flour over the mushrooms and stir continuously for 1 minute. Gradually pour in half the beef broth while stirring, ensuring the flour is incorporated, then add the remaining broth.
- Mix in the Dijon mustard and sour cream, stirring until the sauce is smooth. If it appears slightly split, don’t worry; the sour cream will blend as it heats. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook for approximately 3 minutes until it thickens to a pourable consistency. Adjust salt and pepper to taste.
- Return the chicken and its plate juices to the skillet, simmering for 1 minute to warm through. Remove the skillet from heat.
- Serve the chicken stroganoff over your choice of pasta or egg noodles, garnished with parsley or chives if desired.
Notes
- Substitute chicken thighs with breasts or tenderloins if preferred, adjusting cooking time as needed.
- All-purpose flour helps thicken the sauce; gluten-free flour can be used as a substitute.
- Egg noodles complement the creamy sauce best, but any pasta variety works well.
