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???
Why beef broth? Wouldn’t chicken broth be more fitting?
Hi Judy, I find beef has a richer flavour ☺️
… forgot, I also tenderised/velvet the chicken as per your Chow Mein, even though I used thighs. Maybe it didnt make much difference but felt better about it being as tender as possible. cheers : )
Great idea Ryan!
I love this recipe. It was good comfort food. I did through in some Worcestershire but it was good without it as well. I have made several of your recipes and all of them have turned our delicious. I love how you give such thorough directions. Will be coming back to try more of your fabulous recipes. Thank you!
Thanks so much for the awesome feedback Ann! ❤️
Excellent! Another RecipeTinHit! … We really like stroganoff and our experience is classically beef. But beef NEEDS tenderloin and remains borderline on palatability. Chicken resolves all. … Don’t hesitate with the pepper, and halved button mushrooms are my preference. : )
Woot! I’m so glad you love this recipe Ryan ❤️
A little disappointed. My outcome was rather bland and I followed the recipe to the tee. We are used to a little more ‘zip’ like your fabulous Rusty Chicken. Any suggestions on how to perk it up a little?
Hi Ron, sorry to hear you were disappointed, my food is known for big flavours so I am a bit surprised to get feedback that you thought it wasn’t flavourful enough!! Also – Rusty Chicken? I don’t have one called Rusty Chicken! Are you sure you’re on the right website? ☺️
I made this tonight and it was good but I too found it to be a little bland. I added some “better than boullion” need base and it was perfect!!!
Great recipe! Easy to make and delicious. I didn’t have beef broth so used chicken broth instead which made it a lighter gravy, but still tasty!
Nagi, I love your website and have cooked many recipes from it with great success! Thanks for making me look like such a pro!
Also, my husband said this recipe felt like ‘a hug from the inside’! Truly delicious 🙂
Hello! I really want to make this for dinner tonight, however I don’t have sour cream. Would I be able to substitute it with 3.25% yogurt? Thank you I’m advance
Recipe says to cook the chicken on medium and then turn the temp down to medium high. Did you mean to say turn the temp up to med high?
Made this today everyone loves it,will definitely make again
So nice. This will be my go to Chicken Strog recipe now. I only made one change. I roughly cut up the chicken fillets once browned.
I’m so happy you loved it Jill!
Hi Nagi, made your Stroganoff last night, but using beef. Was fantastic, brought back memories when I was about 12, a Scottish aunt made it for lunch. She sent me the recipe some years later, but it got misplaced and she ha since passed on. This is the closest that I have come to replicating that amazing dish, thank you so much for sharing.
That’s so nice Alvin, I’m so glad that this recipe comes close and gives you some great memories! ❤️
Another big Nagi hit in our house. Absolutely delicious.
Woot! Thanks Juanita!
Nagi, the recipe was delicious, just like everything you publish. What makes you unique, is that all your recipes look fabulous, but they also taste great, which is not the case with a great deal of recipes and cooks on line. Thanks for being so honest and delicious for us.
Also, Dozer couldn’t have a better Mama. Keep on publishing Great One.
I’m so glad you think so Robert, what great feedback! ❤️
Would. chicken broth work well instead of beef broth?
I’d just add a splash of Worcestershire if you use chicken, just to “beef up” the flavour a little. I hope you enjoy!
Hello, first of all I love your recipes!!! Could you use chicken broth instead of beef or does beef just make it taste more flavorable??
You could use chicken broth with a splash of Worcestershire to beef it up a little! I hope you love it! N x
Nagi, what is the best way to make the egg noodles and keep from sticking and keep warm waiting for the Strogonoff?
Which brand of the noodle would you recommend?
thanks, N.
After you’ve cooked them, you can drizzle a little oil to stop them from sticking to each other! I usually try to have them ready just as I’m about to serve my Stroganoff.
Made this tonight and it was a hit like nearly all your recipes are
It’s staying in the menu rotation
Thanks
Awesome!!!
ABSOLUTELY DELICIOUS. Perfect of my family as we only eat chicken and fish so this was good for us.
I had for dinner then breakfast the next day, I ciuldn’t help it.
Another Fantastic recipe Nagi as always 😉
Great!!
Dear Nagy, What a treat. Made it tonight and it was delicious and looked just like your wonderful photographs-
thank you, thank you.
I’m so glad you loved it!