Why Make This Recipe
Chicken Stroganoff is a comforting dish that everyone loves. It combines tender chicken, creamy sauce, and savory mushrooms. It’s perfect for a family dinner or a cozy night in. Plus, it’s easy to make and satisfies everyone at the table. You’ll love how quickly you can whip it up with just a few ingredients!
How to Make Chicken Stroganoff
Ingredients:
- 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
- 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)
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped parsley or chives (for garnish, optional)
Directions:
- 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 a spatula. Cook for 4 minutes until golden.
- Turn and press lightly with a 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 flavor!).
- 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 (about 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.
How to Serve Chicken Stroganoff
Serve Chicken Stroganoff over a bed of pasta or egg noodles. You can add a sprinkle of parsley or chives on top for a nice touch. It pairs well with a side salad or steamed vegetables to balance the meal.
How to Store Chicken Stroganoff
If you have leftovers, store the Chicken Stroganoff in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or water if it thickens too much.
Tips to Make Chicken Stroganoff
- Make sure not to slice the mushrooms too thin, as they need to retain their shape when cooked.
- Taste and adjust seasoning before serving to ensure a flavorful dish.
- For a richer flavor, try using chicken stock instead of beef broth.
Variation
You can switch up the meat by using beef or pork instead of chicken. For a vegetarian option, use mushrooms or a plant-based meat substitute.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used instead of thighs if you prefer. Just be careful not to overcook it.
2. What kind of noodles work best?
Egg noodles are traditional, but you can use any pasta you like, such as fettuccine or even rice.
3. Can I freeze Chicken Stroganoff?
Yes, Chicken Stroganoff can be frozen for up to a month. Just make sure to store it in an airtight container. Let it thaw in the fridge overnight before reheating.
Chicken Stroganoff
Ingredients
Main Ingredients
- 600 g 600g / 1.2 lb chicken thighs (boneless skinless or breast or tenderloin)
- 1 tsp 1 tsp garlic powder
- 1 tbsp 1 tbsp olive oil
- 1 large 1 large onion (chopped)
- 300 g 300g / 10oz mushrooms (sliced, not too thin)
- 40 g 40g / 3 tbsp butter
- 2 tbsp 2 tbsp flour
- 500 ml 2 cups / 500 ml beef broth/stock (salt reduced)
- 1 tbsp 1 tbsp Dijon mustard
- 150 g 2/3 cup (150g) sour cream (or yogurt)
- 250-300 g 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice
- Chopped parsley or chives (for garnish, optional)
Instructions
Cooking 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 a spatula. Cook for 4 minutes until golden.
- Turn and press lightly with a 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.
- 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.
- Bring to simmer, then reduce heat to medium-low. Once it thickens, 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.