Chicken Stroganoff Recipe
A delightful twist on the classic Beef Stroganoff, this dish features tender golden-seared chicken served with a creamy mushroom sauce. Perfectly paired with pasta or egg noodles, this hearty meal is quick to prepare yet full of rich, savory flavors.
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Servings: 4
Ingredients
For the Chicken:
- 600 g / 1.2 lb boneless skinless chicken thighs (4–5 pieces) or substitute with breast or tenderloin (Note 1)
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Gravy:
- 40 g / 3 tablespoons butter
- 1 large onion finely chopped
- 300 g / 10oz mushrooms sliced (avoid cutting too thin)
- 2 tablespoons all-purpose flour Note 2
- 2 cups / 500ml reduced-salt beef broth or stock
- 2/3 cup 150g sour cream or plain yogurt
- 1 tablespoon Dijon mustard
For Serving:
- 250 –300g / 8–10oz pasta or egg noodles of choice Note 3
- Chopped parsley or chives for garnish (optional)
Instructions
- Season both sides of the chicken with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat, then place the chicken smooth side down. Press gently with a spatula and cook for 4 minutes until golden brown. Flip the chicken, press lightly again, and cook for an additional 2 minutes. Transfer the chicken to a plate and set aside.
- Increase the skillet heat to medium-high and melt the butter. Add the onions and sauté for 1 minute, followed by the mushrooms. Cook until the mushrooms turn golden, scraping the pan to lift the browned bits for added flavor.
- Sprinkle the flour over the mushrooms and stir continuously for 1 minute. Gradually pour in half the beef broth while stirring, ensuring the flour is incorporated, then add the remaining broth.
- Mix in the Dijon mustard and sour cream, stirring until the sauce is smooth. If it appears slightly split, don’t worry; the sour cream will blend as it heats. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook for approximately 3 minutes until it thickens to a pourable consistency. Adjust salt and pepper to taste.
- Return the chicken and its plate juices to the skillet, simmering for 1 minute to warm through. Remove the skillet from heat.
- Serve the chicken stroganoff over your choice of pasta or egg noodles, garnished with parsley or chives if desired.
Notes
- Substitute chicken thighs with breasts or tenderloins if preferred, adjusting cooking time as needed.
- All-purpose flour helps thicken the sauce; gluten-free flour can be used as a substitute.
- Egg noodles complement the creamy sauce best, but any pasta variety works well.