Chicken Stroganoff is everything you know and love about beef Stroganoff…except it’s made with chicken! Golden chicken thighs or breasts slathered in sour cream stroganoff sauce, it’s a quick dinner you can have on the table in 20 minutes.
And don’t worry…this Chicken Stroganoff recipe makes a LOT of sauce!!
Beef Stroganoff is a retro classic we’ll love forever. However, a very good beef Stroganoff Is involve taking the time to slice the beef very thinly, as well as some skill in ensuring the beef is seared to perfection while remaining juicy on the inside.
Chicken Stroganoff, on the other hand, requires much less effort.
Especially when you do it my way, searing whole pieces of boneless chicken thighs not only because it means less preparation (i.e. no chopping), but also because by cooking whole chicken thighs, you can brown them really beautifully.
Color = flavor, both ON the chicken and IN the sauce (because the brown bits left in the pan form the basis of the flavor of the Stroganoff sauce).
Win Win Win!
How to do it
As mentioned above, I like to do this using whole skinless, boneless chicken thighs so they can be cooked long enough to brown well. You can use bite-sized pieces instead, but you can’t get as much color on them.
I season them just lightly with garlic powder, salt and pepper. We don’t need a ton of flavor on the chicken because this recipe is really all about the Stroganoff sauce!
And yes you can do it with chicken breast! I prefer the leg because it’s juicier, but the brisket and tenderloin will do just fine.
What makes this Stroganoff sauce and not just any generic mushroom sauce the sour cream and mustard. These are used for flavor, color (makes the sauce paler), and thickener. Although this sour cream sauce is also thickened with flour, like traditional sauces.
Be sure to brown the mushrooms well which, combined with the love* left in the pan after searing the chicken, provides a flavor base for a really good Stroganoff sauce!
* “Bottom” is the brown stuff left in the pan after searing things. Not just protein, even vegetables. For example, in this Mushroom Rice, the color and flavor of the rice comes mainly from the browning background of the mushrooms.
What to serve with Stroganoff
Stroganoff is most often served with noodles or pasta, but mashed potatoes, polenta or anything suitable for adding all the fabulous Stroganoff sauce is ideal.
For a low carb alternative, try mashed cauliflower or cauliflower rice.
It can also be served in a bowl with bread to soak up all the sauce. *Her eyes light up at the thought that just occurred to her!* Try these homemade no-knead rolls someday – they would be amazing with that Chicken Stroganoff!
For other things, try:
Also – Stroganoff lovers! Don’t miss the classic Beef Stroganoff and the Slow-Cooked Stroganoff with ultra-tender beef that comes apart!
CHICKEN STROGANOFF RECIPE
WATCH HOW TO DO IT
Preperation: 5 minutes
To cook: 15 minutes
Total: 20 minutes
Servings4 – 5 people
Tap or hover to scale
Video recipe above. You love Beef Stroganoff…try CHICKEN now! Browned Chicken Seared with a Creamy Stroganoff Mushroom Sauce, I like to do this with whole chicken thighs so I can brown it nicely, which leaves brown bits in the pan that make an amazing flavor base for the sauce!
Sprinkle chicken with garlic powder, salt and pepper on both sides.
Heat the oil in a large skillet over medium heat. Place the chicken in the skillet, smooth side down.
Press lightly with the spatula. Cook for 4 minutes until golden brown.
Turn and press lightly with a spatula. Cook for 2 minutes.
Remove the chicken to a plate.
Reduce the heat to medium-high. Add butter, melt. Then add the onions, cook for 1 minute, then add the mushrooms.
Cook mushrooms until golden brown. Scrape the bottom of the frying pan to remove any brown bits (that’s the flavor!).
Add flour, cook, stirring, for 1 minute.
Add half of the broth while stirring. Once incorporated, add the rest of the broth.
Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, the sour cream will “melt” as it heats).
Bring to a boil, then reduce the heat to medium-low. Once it has thickened to the consistency of liquid cream (3 minutes), adjust the salt and pepper to taste.
Return the chicken (including the plate juices). Simmer for 1 minute, then remove from heat.
Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
2. Flour – Any wheat flour is suitable here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch/corn flour mixed with 1 tbsp water (making it gluten free), mix together then add to beef broth.
3. Serve – I like to serve this with pasta. It’s also great with mashed potatoes, rice, polenta – anything to wash down all that sauce!
4. Fat Reduction – use low-fat sour cream and reduce the butter to 2 tbsp, and use a non-stick pan. The mixture will seem drier once you add flour, but don’t worry!
5. Food per serving, excluding noodles.
Amount per serving
Calories from fat 261
% Daily Value*
Saturated fat 9g56%
Vitamin A 280IU6%
Vitamin C 3.1mg4%
The iron 1.5mg8%
*Percent Daily Values are based on a 2000 calorie diet.
calories: 389callus (19%)Carbohydrates: 8g (3%)Protein: 23g (46%)Fat: 29g (45%)Saturated fat: 9g (56%)Cholesterol: 133mg (44%)Sodium: 511mg (22%)Potassium: 570mg (16%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 280UI (6%)Vitamin C: 3.1mg (4%)Calcium: 53mg (5%)The iron: 1.5mg (8%)
More quick chicken thigh recipes
These are all boneless chicken thigh recipes that require no marinating time.
How are you supposed to drive with that THING blocking my rear vision???