Chicken Stroganoff – everything you love in a Beef Stroganoff except that it’s made with juicy tender seared boneless chicken thigh strips bathed in a creamy mushroom sour cream sauce. Serve it over a bed of egg noodles, warm rice, low-carb zucchini noodles or with mashed potatoes. Quick and scrumptious weeknight meal ready in less than an hour!
This is the time of the year when quick and easy yet comforting weeknight meals come in. Honestly, when the temperature is starts to drop here in sunny L.A., my usual enthusiasm in the kitchen apparently wears off, too. Do you also feel the same way?
It seems like all I wanna do is just lay down there on my couch, snuggle in my blanket and just go into hibernation mode.
But I don’t worry about dinner, most of the time. ‘Cause I have a couple of cozy go-to meals in under an hour that are on repeat again and again during these times. And this Chicken Stroganoff is definitely on my top list. Let me tell you why.
What is Stroganoff?
Our recipe for today is a spin-off of this Russian retro dish Beef Stroganoff. It is made with chicken strips bathed in a delicious creamy mushroom sour cream gravy sauce thickened with flour and flavored with garlic, butter, mustard, paprika, and Worcestershire sauce. It’s not a very “traditional” recipe per se, but I tweaked it a little bit to add my very own personal touch.
Chicken Stroganoff Ingredients
I don’t skimp on the ingredients as you all know, but this dish here mostly uses pantry staple ingredients that you can easily find in almost every grocery stores. It takes only a little effort and a short list of ingredients to create this wonderfully SATISFYING weeknight dinner. Here’s a list of what you need and refer to our recipe box for the exact amount:
- boneless chicken thighs
- salt and pepper to taste
- oil
- unsalted butter
- brown mushroom
- yellow onion
- garlic
- thyme and bay leaf
- all-purpose flour
- unsalted chicken broth
- Worcestershire sauce
- paprika
- Dijon mustard
- sour cream
- parsley
Can I Use A Different Cut Of Chicken?
I personally love using chicken thighs as they’re oozing with juicy flavors. But as always, feel free to switch it out for leaner boneless and skinless chicken breast. Ground chicken or ground turkey also works fine. Just make sure to adjust cooking times depending on your meat.
What Type of Mushroom is Best for Chicken Stroganoff?
Mushrooms are a quintessential part of a stroganoff recipe. In our case, I prefer using the cremini brown mushrooms as they have a deeper, richer and nutty-like flavor that suits well with soupy dishes. But if you don’t have it handy, feel free to omit it or use white button mushrooms instead.
The only trick that you need to know though when dealing with mushrooms is you don’t slice it too thinly or it’ll get sidetracked from all that sauce and chicken strips.
Homemade Stroganoff Sauce
Perhaps you’d be surprised. Even if we’re using butter and flour as a base for our sauce, like any other traditional gravies, the highlight of this stroganoff sauce is actually the sour cream and mustard. This adds a nice pleasant tang and a little kick to our mushroom gravy sauce. And not to mention how these two help to add more color to our dish along with paprika.
Moreover, take note that instead of using the usual store-bought cream of mushroom soup, I use an unsalted version of chicken broth along with our other ingredients to make the sauce from scratch.
This adds a better chicken flavor profile into our stroganoff sauce without adding too much sodium and other hard to read ingredients that you’ll notably find in the canned version.
How Do You Keep Sour Cream From Curdling?
To avoid your sour cream from curdling while being added into the skillet, make sure to take it out of the fridge to bring to room temperature just as you are slicing the chicken. Another thing is don’t increase the heat below and keep on stirring it until evenly combined and melted – probably about a minute.
Substitute for Sour Cream in Stroganoff
Sour cream can be substituted with Greek Yogurt although don’t expect your dish to taste the exact same as when using sour cream. Be mindful though that non-fat Greek Yogurt won’t melt that smoothly. I recommend using at least 2% Greek yogurt.
Can You Make Stroganoff Ahead of Time?
Yes! Absolutely! Chicken Stroganoff is a fantastic make-ahead dinner and it reheats beautifully. Simply let it cool and store (covered with a lid) in the fridge for 1-2 days. Then when ready to serve, reheat it in the microwave or on the stove top while stirring it until heated through. If the sauce comes out too thick from the fridge, add a splash of chicken broth or water to thin out.
What Goes Well with Chicken Stroganoff?
We usually serve this here at home with warm rice (I’m a rice girl, m’kay?😁), but we also love this with egg noodles and roast garlic mashed potatoes. For those on a low-carb diet, this pairs well with zucchini noodles or cauliflower rice/mash. But I know you won’t stop there, so here’s my list of other top side dishes for this dinner recipe:
- Easy Dinner Rolls (with video)
- Southern Buttermilk Biscuits (with video)
- Homemade Garlic Bread
- any simple salad with light dressing
- any steamed or roasted veggies (like green beans)
- quinoa
- Wedge Salad
- Rice Pilaf
- Skillet Cornbread
Other World’s Best Chicken Dishes
- Coq au Vin
- Chicken Marsala
- Chicken Cordon Bleu
- Huli Huli Chicken
- Chicken and Dumplings
- Chicken Curry
How To Make Chicken Stroganoff
Wash then pat dry chicken thighs with a paper towel. Take out excess fat from chicken. Slice chicken into strips. Season with salt and pepper to taste. Place a 12-inch non-stick skillet over medium-high heat, then add oil. When oil sizzles, add chicken to the pan in a single layer and brown both sides; about 3-4 minutes per side. You may do this in batches to avoid overcrowding the pan. Remove chicken from the skillet and set aside.
Melt 1-2 tablespoons of butter over medium heat, add in mushroom, onions, garlic, thyme and bay leaf. Cook stirring for about 3-5 minutes or until onions are softened and translucent. Sprinkle in flour and cook for another minute stirring frequently to avoid burns. Turn the heat to low and whisk in the chicken broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes. Once the mixture has thickened, stir in the Worcestershire sauce, paprika, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste.
Return chicken to the skillet including all the juice on the plate of chicken. Simmer again for 2-3 minutes then take pan off heat. Sprinkle stroganoff with fresh chopped parsley and serve with pasta, mashed potatoes or rice.
Watch How To Make It
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Chicken Stroganoff
Ingredients
- 1 ½ pounds chopped boneless chicken thighs
- salt and pepper to taste
- 1 (14 ml) tablespoon oil
- 1-2 tablespoons (14-28 g) unsalted butter
- 8 ounces brown mushroom , 1/2-inch thick slices
- 1 cup (138g) diced yellow onion , 1/4-inch diced
- 1 tablespoon (10g) minced garlic
- 2 teaspoons Fresh thyme
- 1 Bay leaf
- 2 tablespoons (20 g) all-purpose flour
- 2 cups (360 ml) unsalted chicken broth
- 1 tablespoon (17 g) Worcestershire sauce
- 1 teaspoon (2 g) paprika
- 1 tablespoon (15 ml) Dijon mustard
- ⅓ cup (120ml) sour cream
- 2 teaspoons (2g) chopped parsley
Instructions
- Wash then pat dry chicken thighs with a paper towel. Take out excess fat from chicken Slice chicken into strips. Season with salt and pepper to taste.
- Place a 12-inch non-stick skillet over medium-high heat, then add oil. When oil sizzles, add chicken to the pan in a single layer and brown both sides ; about 3-4 minutes per side. You may do this in batches to avoid overcrowding the pan.
- Remove chicken from the skillet and set aside.
- Melt 1-2 tablespoons of butter over medium heat, add in mushroom ,onions, garlic, thyme and bay leaf. Cook stirring for about 3-5 minutes or until onions are softened and translucent. Sprinkle in flour and cook for another minute stirring frequently to avoid burns.
- Turn the heat to low and whisk in the chicken broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes.
- Once the mixture has thickened, stir in the Worcestershire sauce, paprika, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste.
- Return chicken to the skillet including all the juice on the plate of chicken . simmer again for 2-3 minutes then take pan off heat.
- Sprinkle Stroganoff with fresh chopped parsley and serve with pasta, mashed potatoes or rice.
Tips & Notes:
- Feel free to switch it with leaner boneless and skinless chicken breast. Ground chicken or ground turkey also works fine. Just make sure to adjust cooking times depending on your meat.
- Sour cream can be substituted with at least 2% Greek Yogurt although don’t expect your dish to taste the exact same as when using sour cream.
- Stroganoff is a fantastic make-ahead dinner and it reheats beautifully. Simply let it cool and store (covered with a lid) in the fridge for 1-2 days. Reheat it in the microwave or on the stove top while stirring it until heated through. If the sauce comes out too thick from the fridge, add a splash of chicken broth or water to thin out.
- Estimated calorie count below does not include egg noodles.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Kathy says
Great recipe!!! I added one cup of frozen peas
Vida says
This was simple and delicious. I did use half hungarian paprika and half smoked paprika. Think next time I will add some red pepper flakes to it. Love your recipes.
Mugisha says
It’s fantastic
imma africanbites says
Thank you! I’m happy you like it.
Mary says
This recipe was delicious. I only made one change – I used 1.25 cups of broth because it looked like two was going to be too much. I will definitely make it again.
Imma says
Thank you, Mary! Yes, I always recommend playing around with the ingredients to suit your preferences 🙂
Barb says
I made this recipe with only 2 changes, subbed corn starch for flour since we are gluten free and doubled the amount of mushrooms since we just love mushrooms! Husband devoured it. He loved it so much I saw him walking away with the printed recipe and asked what he was doing. He said “I’m putting it in the binder now so it doesn’t get lost.” 🙂 Definitely a winner for a cold, almost winter day.
Imma says
Oh wow! This truly made me day Barb! I’m glad this one made it to the binder 🙂