Chicken Stroganoff Recipe

Let’s be honest, some classic dishes just feel like a warm hug from the inside, don’t they? Chicken Stroganoff is exactly that—a comforting, creamy dream that somehow feels both a little bit fancy and completely like home. It takes everything you adore about the traditional beef version and gives it a wonderfully quick and accessible twist.

Imagine tender, golden-seared chicken, swimming in a luxuriously creamy sauce packed with earthy mushrooms and a subtle, tangy kick. The best part, honestly, is that this isn’t a recipe that will have you slaving over the stove for hours. This is your new go-to for a spectacular dinner that comes together in almost no time at all.

Why You’ll Fall in Love With This Version

We all know and love a good Beef Stroganoff, but let’s be real, it can be a bit finicky. Slicing the beef paper-thin, searing it just right so it’s juicy and not tough… it requires a bit of a delicate touch. This chicken version, however, is wonderfully forgiving and surprisingly simple.

By using whole chicken thighs, you skip the tedious chopping and get the chance to build an incredible, deep, golden-brown colour on the chicken. And colour, my friend, is pure flavour. That beautiful browning creates little flavour bombs stuck to the pan, which then become the foundation for your sauce. It’s a total win-win situation.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating something delicious. Here’s what you’ll need to bring this comforting dish to life.

• 600g / 1.2 lb chicken thighs (4 – 5), boneless and skinless
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil
• 1 large onion, chopped
• 300g / 10oz mushrooms, sliced (not too thin)
• 40g / 3 tbsp butter
• 2 tbsp flour
• 2 cups / 500 ml salt-reduced beef broth/stock
• 1 tbsp Dijon mustard
• 2/3 cup (150g) sour cream
• 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
• Chopped parsley or chives, for garnish (optional)

The Secret to That Signature Sauce

So, what makes a Stroganoff sauce different from any other creamy mushroom gravy? It’s all about two key players: the sour cream and the mustard. They aren’t just there for creaminess; they provide a distinct tang and depth that is utterly irreplaceable.

Also, don’t rush the mushrooms! Let them get a proper golden-brown sear in the pan. Combined with the fond—that’s the fancy chef term for the delicious brown bits left from searing the chicken—you create a flavour base that is seriously, deeply good. This is the soul of your sauce, right here.

How to make Chicken Stroganoff?

Preparing the Chicken

Start by patting your chicken thighs dry with a paper towel; this helps them get a beautiful sear. Sprinkle them generously on both sides with the garlic powder, salt, and pepper. You don’t need a complex rub here, because the star of the show is really going to be that sauce.

Searing to Perfection

Heat the olive oil in a large skillet over a nice medium heat. Place the chicken thighs in the pan, smooth side down. Now, press down lightly with your spatula—this ensures even contact with the hot surface for that all-over golden colour. Cook for about 4 minutes, without moving them, until they’re beautifully golden.

Finishing the Chicken Cook

Flip the chicken over and press down lightly again. Cook for another 2 minutes on this side. They don’t need to be fully cooked through just yet, as they will finish cooking in the sauce. Remove them from the pan and onto a plate, and let them rest.

Building the Flavor Base

Turn the heat up to medium-high and add the butter to the same pan. Once it’s melted and maybe even foaming a little, add the chopped onions. Cook for just about a minute until they start to soften, then add all of those sliced mushrooms.

Mastering the Mushrooms

Let the mushrooms cook down, stirring occasionally. You’ll see them release their water and then start to turn a lovely golden-brown colour. As you stir, make sure to scrape all those glorious brown bits off the bottom of the pan; that’s pure flavour waiting to be dissolved into your gravy.

Creating the Roux

Sprinkle the flour over the mushrooms and onions. Cook, stirring almost constantly, for about a full minute. This cooks out the raw flour taste and will help thicken your sauce beautifully later on. It should smell a little toasty and nutty.

Incorporating the Broth

Now, add about half of the beef broth while you stir. It will immediately start to thicken. Once that first half is incorporated, add the remaining broth. This two-step method helps prevent any lumps from forming, giving you a silky-smooth sauce.

Bringing It All Together

Stir in the sour cream and the Dijon mustard. At first, it might look a little split or curdled, but don’t you worry. As it heats up, the sour cream will melt gracefully into the sauce, creating a creamy, pale gravy that is just begging to be devoured.

Final Simmer and Serve

Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it bubble away for about 3 minutes, until it thickens to the consistency of pouring cream. Taste it and adjust the salt and pepper to your liking. Now, add the chicken back into the pan, along with any juices that collected on the plate. Let it all simmer together for one final minute.

What to Serve With Your Creation

Stroganoff is famously served over something that can soak up every last drop of that incredible sauce. Egg noodles or pasta are the classic, and utterly perfect, choice. But honestly, don’t feel limited. Creamy mashed potatoes, polenta, or even a fluffy bed of rice would be absolutely divine.

For a low-carb option, cauliflower mash or cauliflower rice works wonderfully. And the thought just occurred to me—serving this in a bowl with a chunk of crusty bread for mopping is a truly magnificent idea. Your eyes probably lit up at that thought, too, didn’t they?

Ingredient Substitutions: No Stress Allowed

Out of chicken thighs? No problem. You can absolutely use chicken breast or tenderloins here. Just keep an eye on the cooking time, as breast can cook a bit faster and you don’t want it to dry out. Thighs are more forgiving and stay juicier, but it will still be delicious.

If you’re out of sour cream, a plain, full-fat Greek yogurt can work in a pinch, though the sauce might be a touch tangier. And for a richer, deeper flavour, you could even use a blend of chicken and beef broth if that’s what you have on hand. Cooking is about adapting, after all.

Tips

For the best flavour, resist the urge to move the chicken around in the pan while it’s searing. Let it sit and develop that gorgeous, crispy, golden-brown crust. That patience pays off in flavour, big time.

When you add the sour cream, take the pan off the direct heat for a moment if you’re nervous. Stirring it in off the boil can help prevent it from curdling, though it should smooth out as it heats. And always, always taste your sauce before serving—seasoning is your superpower.

If your sauce seems a little too thick after adding the chicken back in, just splash in a tiny bit more broth or even some water to thin it to your desired consistency. It’s your dinner, make it exactly how you like it.

How to Store and Reheat for Later

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably as it cools, which is completely normal. Don’t be alarmed.

To reheat, do so gently over a low heat on the stove, adding a small splash of broth or water to loosen the sauce back up. I’d avoid the microwave if you can, as it can heat unevenly and might cause the sour cream to separate. Low and slow is the way to go.

You can also freeze Chicken Stroganoff for up to 3 months, though the texture of the sour cream might change slightly upon thawing. It will still taste wonderful, but for the best texture, fresh is always best.