Chicken Stroganoff
If you love Beef Stroganoff as much as we do then you will love this chicken version with tender pieces of chicken breast or thighs in that same delicious creamy mushroom stroganoff sauce we know and love so much. It is perfectly comforting, hearty, savory, and delicious. The same familiar tasty flavor of beef stroganoff this time made with chicken. A great dish for any occasion! Serve this chicken stroganoff with your carb of choice like rice, cauliflower rice for a low carb option, mashed potatoes, but my all time favourite is buttery egg noddles - but really you can use anything you like to soak up and enjoy all the delicious flavours in the stroganoff
Chicken Stroganoff Recipe Ingredients
- Olive Oil & Butter: I use the olive oil for sautéing the chicken and the butter for sautéing mushrooms - feel free to use one or the other but I like the flavour of the combination
- Chicken: I like to cut the chicken into bite size pieces and I use skinless boneless chicken breast or skinless chicken thighs for this recipe
- Onion & Garlic: Red or yellow onion and as little or as much garlic as you like
- Mushrooms: I like to use cremini mushrooms or button mushrooms. Cremini mushrooms have a deeper, more complex flavor but feel free to use whatever mushrooms you prefer or a combination of mushrooms
- Sour Cream: This adds some creaminess and tang but you can also use Greek yogurt or heavy cream
- Spices: I use thyme which pairs really well with mushrooms. Feel free to use dried thyme or fresh thyme. I also liked to add some paprika and chili flakes for extra flavor
- Flour: All purpose flour helps thicken the sauce. For a gluten-free stroganoff, you can either swap a 1-to-1 gluten-free flour for the all-purpose flour.
- Egg Noodles: I love stroganoff with egg noddles. Look for short, wide egg noodles. They’re sometimes labelled Broad Egg Noodles or German Egg Noodles. For a vegan alternative, use pappardelle noodles. You can also use any short pasta you prefer like shells penne or bowtie or you can serve it with rice or any other grain or even a mash or polenta.
- Broth: Feel free to use chicken broth, vegetable broth or beef broth
- Worcestershire sauce: Adds its unique yet distinct flavour
- Mustard: I use dijon mustard for best flavour
- White wine or sherry: This is perfect for deglazing the pan and adding loads of flavour to the stroganoff - Sub the white wine or sherry with more broth if you prefer though.
- Variations: Some stroganoff recipe versions swirl in some cream cheese instead of sour cream for extra richness and tangy flavour or if you prefer to switch out the protein in this stroganoff, you can swap out the chicken for shrimp or beef for a more classic version
How To Make Chicken Stroganoff Recipe
Full instructions are included in the recipe below. But here is a quick overview of the steps:
- Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain.
- Sauté the chicken: While the water is heating up for the pasta, sauté the chicken in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate.
- Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then add the flour, mustard, paprika and thyme and deglaze with wine to lift up all of those flavorful brown bits stuck to the bottom of the pan.
- Finish the sauce: Pour in the Worcestershire sauce and broth and let it simmer for a bit, then return chicken to pan and continue simmering until chicken is warmed through, stir in the sour cream and season with salt and pepper as needed.
- Serve: Then serve it up nice and hot over noodles, rice, poleta, or mash, sprinkled with a bit of parsley and enjoy!
Chicken Stroganoff Tips
- Don’t overcook the mushrooms - a nice sear is good enough before adding the rest of the ingredients so that they still have a bit of a bite when dish is complete. Do not use canned mushrooms for this dish.
- Don’t overcrowd the pan when browning the chicken so each piece can develop a nice crust
- Using the wine or broth and scraping up the little brown bits in the pan from searing the chicken and mushrooms adds loads of flavor to the dish so try to use the same pan your searing and making the sauce.
- Feel free to add any other stir-fry-friendly veggies that you love to the veggie sauté like asparagus, bell peppers, or broccoli.
- If you prefer to use cornstarch to thicken the sauce you can - use equal parts cornstarch and cold water that have been whisked together, add in a tablespoon at a time while the sauce is simmering until it reaches your desired level of thickness.
- Make it a vegetarian stroganoff by using only mushrooms or a mixture of stir fried veggies and vegetable broth
- Add the sour cream to the sauce at the end and cook just until heated - without bringing sauce up to a boil because boiling can cause it to curdle.
Storage & Make ahead
- STORAGE: Leftovers can be stored in the fridge in an airtight container for up to three days. Reheat stovetop or in the microwave.
- MAKE AHEAD: The stroganoff sauce can be made up to 3 days in advance with or without the chicken and kept in an airtight container in the fridge. I wouldn’t recommend freezing the sauce as it might split once thawed. Once ready to cook simply cook the chicken in a skillet and pour in the sauce to reheat. The sauce is the perfect thing to make ahead especially if you are using this recipe with a different protein that you do not to over cook like shrimp or beef - sear the protein then add the sauce to pan.
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Recipe
Servings: 4
Prep Time: 15 mins
Cook Time: 30-40 mins
Ingredients
- 1½ pounds boneless and skinless chicken breast, (about 2 large breasts, cut into 1-inch cubes)
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled and diced
- 1 pound fresh sliced cremini mushrooms, or any variety mushrooms
- 3-4 cloves garlic, peeled and minced
- 2 tablespoons flour
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- ¼-½ teaspoon dried thyme
- ¼ teaspoon chili flakes
- ½ cup white wine
- 2 cups chicken stock (less for a thicker sauce)
- ½ cup sour cream, (bring it to a room temperature)
- 1 tablespoon Worcestershire sauce
- 16 oz. egg noodles for serving (optional or your choice of carbs)
Directions
- Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain.
- In the meantime, season chicken generously with salt and pepper
- In a large skillet, heat 2 tablespoon of olive oil over medium-high heat. Add chicken to pan and brown the chicken on all sides for about 4-6 minutes (you may need to do this in two batches). Remove to a plate.
- In the same empty skillet add remaining 1 tablespoon of olive oil and melt butter on medium heat.
- Add onions and sauté the for 2 minutes.
- Add the mushrooms, cook until they turn golden, about 8-10 minutes and liquid from them has been reduced.
- Add garlic and flour and stir for 1 minute.
- Stir in dijon mustard, paprika, and thyme then quickly stir in wine to deglaze the pan scraping bottom of the pan to release any brown bits. Continue cooking until the wine is reduced.
- Stir in chicken broth and Worcestershire sauce. Bring the mixture to a simmer. Cook for about 7-10 minutes, or until the sauce has thickened and can coat the back of spoon. (for a thicker sauce continue cooking until desired thickness is reached)
- Return chicken back pan. Continue simmering until the chicken is fully coated by the sauce, fully cooked and warmed through.
- Stir in sour cream. Test for seasoning and add more salt and pepper as needed.
- Serve over egg noodles/pasta of choice or mashed potatoes, rice, etc. Garnish with fresh parsley if desired. leftovers can be stored in the fridge in an airtight container for up to three days. Reheat stovetop or in the microwave.
