Description

This Chicken Stroganoff recipe offers a comforting and hearty twist on the classic beef stroganoff by using tender chicken breast or thighs simmered in a creamy mushroom sauce. Featuring sautéed mushrooms, onions, garlic, and a luscious sauce made with sour cream, Dijon mustard, and a splash of white wine, this dish pairs perfectly with egg noodles, rice, or mashed potatoes for a delicious meal suitable for any occasion.

Ingredients

Chicken and Veggies

1 lb skinless boneless chicken breast or thighs, cut into bite-size pieces
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced (red or yellow)
2 cloves garlic, minced (adjust to taste)
8 oz cremini or button mushrooms, sliced

Sauce

1 tablespoon all-purpose flour (or gluten-free flour)
1 teaspoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon dried or fresh thyme
1/3 cup dry white wine or sherry (or additional broth)
1 tablespoon Worcestershire sauce
1 cup chicken broth (or vegetable or beef broth)
1/2 cup sour cream (or Greek yogurt or heavy cream)
Salt and freshly ground black pepper, to taste

To Serve

8 oz egg noodles, cooked according to package instructions
Fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to package instructions. Drain and set aside.
Sauté the Chicken: While the water is heating, heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (cook in batches if necessary) and sauté until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside on a clean plate.
Sauté the Vegetables: In the same skillet, add butter and let it melt. Add the diced onions, sliced mushrooms, and minced garlic. Cook until the vegetables are tender and browned, about 5-6 minutes, taking care not to overcook the mushrooms so they retain some bite.
Add Spices and Flour: Sprinkle the flour, paprika, thyme, and dijon mustard over the sautéed vegetables. Stir to coat and cook for 1-2 minutes to remove the raw flour taste and blend flavors.
Deglaze the Pan: Pour in the white wine or sherry, scraping the bottom of the pan to loosen all the browned bits, which add rich flavor to the sauce.
Simmer the Sauce: Add Worcestershire sauce and chicken broth to the pan. Stir and bring to a gentle simmer. Let the sauce thicken and flavors combine for about 5 minutes.
Return Chicken and Finish: Return the cooked chicken pieces to the skillet. Simmer together until the chicken is warmed through, about 3-4 minutes. Remove from heat and gently stir in the sour cream until the sauce is creamy. Adjust seasoning with salt and pepper as needed. Avoid boiling after adding sour cream to prevent curdling.
Serve: Serve the chicken stroganoff hot over cooked egg noodles or your preferred carb like rice, cauliflower rice, mashed potatoes, or polenta. Garnish with fresh parsley if desired.

Notes

Do not overcook mushrooms; a quick sear to retain some bite is ideal.
Avoid overcrowding the pan when browning chicken to ensure a nice crust.
Scrape up brown bits from the pan when deglazing to enhance flavor.
Optionally add stir-fry-friendly vegetables like asparagus, bell peppers, or broccoli for extra nutrition.
For a gluten-free version, substitute all-purpose flour with a gluten-free alternative or use cornstarch slurry to thicken the sauce.
Do not boil the sauce after adding sour cream to avoid curdling; heat gently instead.
Leftovers store well in an airtight container in the fridge for up to 3 days; reheat on stovetop or microwave.
The stroganoff sauce can be made ahead up to 3 days in advance; add cooked chicken just before serving.
For a vegetarian version, omit chicken and use only mushrooms or mixed veggies with vegetable broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Russian-inspired