Description
Chicken Stroganoff is a comforting and creamy dish that has become a popular twist on the classic Beef Stroganoff. This version features tender chicken in a rich, velvety sauce made from sour cream, mushrooms, and a combination of flavorful spices. Served over egg noodles or rice, it makes for a satisfying, hearty meal. The dish is perfect for family dinners, special occasions, or any time you crave a creamy, savory dish with a touch of elegance.
Ingredients
Chicken:
- 600g / 1.2 lb chicken thighs (4–5), boneless skinless (or breast or tenderloin)
- 1 tsp garlic powder
- Salt and pepper
- 1 tbsp olive oil
Gravy:
- 1 large onion, chopped
- 300g / 10 oz mushrooms, sliced (not too thin)
- 40g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth/stock, salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup / 150g sour cream (or yogurt)
Serving:
- 250–300g / 8–10 oz pasta or egg noodles of choice
- Chopped parsley or chives for garnish (optional)
Instructions
1. Sprinkle chicken with garlic powder, salt and pepper on both sides.
2. Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
3. Press down lightly with a spatula. Cook for 4 minutes until golden.
4. Turn and press lightly with spatula. Cook for 2 minutes.
5. Remove chicken onto a plate.
6. Turn heat up to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
7. Cook mushrooms until golden. Scrape bottom of pan to get all the golden bits off (this is flavor).
8. Add flour, cook, stirring, for 1 minute.
9. Add half the broth while stirring. Once incorporated, add remaining broth.
10. Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, it will smooth out as it heats).
11. 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.
12. Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
13. Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Notes
1. Chicken – If using breast, use 2 and either slice horizontally to form 4 “steaks” or chop into bite-size pieces. If using tenderloin, use whole or chop. If chopped, still follow the recipe—brown, remove, then return to the pan.
2. Flour – Any wheat flour works. Or use 1 tbsp cornstarch mixed with 1 tbsp water (for Gluten Free option), then add with the broth.
3. Serving – Great with pasta, mashed potatoes, rice, or polenta—anything that soaks up that delicious gravy.
4. Fat reduction – Use low fat sour cream and reduce butter to 2 tbsp. Use a nonstick pan. Mixture will seem drier after adding flour but will smooth out.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving (without noodles)