Chicken Stroganoff
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 - 5 people
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Calories
389 kcal
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Course
Main Course
Chicken Stroganoff
Description
Chicken Stroganoff combines boneless, skinless chicken thighs lightly seasoned and browned to a golden crust with a savory mushroom and onion gravy thickened with butter and flour. Beef broth adds richness, while Dijon mustard and sour cream introduce tanginess and creaminess, balancing the flavors. The mushrooms are sautéed until golden and combined with a flour roux to create a smooth sauce that clings well to the chicken pieces.
The cooking method involves browning the chicken on both sides before setting it aside. The onions and mushrooms are cooked over medium-high heat, ensuring the sauce develops flavor from the pan's fond. The sauce thickens as it simmers and once the sour cream is incorporated, it creates a creamy consistency typical of stroganoff dishes.
This dish is versatile and delicious served with pasta, especially egg noodles, but it can also accompany mashed potatoes, rice, or polenta, making it useful for different meal preferences. Garnishing with parsley or chopped chives adds a fresh note and color to the serving.
Using chicken thighs gives a tender, juicy result, and if using breast meat, slicing it evenly ensures even cooking. Any wheat flour works for thickening, and substituting sour cream with yogurt is possible. The recipe also suggests options to reduce fat by adjusting butter and sour cream amounts and using a non-stick pan.
Ingredients
Chicken:
- 600g / 1.2 lb chicken thighs boneless skinless (or breast or tenderloin, Note 1, 4 - 5 pieces
- 1 tsp garlic powder
- salt
- black pepper
- 1 tbsp olive oil
Gravy:
- 1 onion chopped, large
- 300g / 10oz mushrooms , sliced (not too thin)
- 40g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth salt reduced, or stock
- 1 tbsp Dijon mustard
- 2/3 cup (150g) sour cream or yogurt
Serving:
- 250 - 300 g pasta Note 3, or egg noodles, 8 - 10 oz, of choice
- parsley for garnish (optional, chopped or chives chopped
Instructions
- Sprinkle chicken with garlic powder, salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with with spatula. Cook for 4 minutes until golden.
- Turn and press lightly with spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat up to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
- 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.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Notes
- Chicken breasts can be sliced horizontally or chopped into bite-sized pieces; cook them as directed for even browning.
- Use plain white flour for thickening or substitute with a mixture of cornstarch and water for a gluten-free option.
- Serve with pasta, mashed potatoes, rice, or polenta to enjoy the rich gravy fully.
- To reduce fat, use low-fat sour cream, decrease butter amount, and consider a non-stick pan for cooking.
User Reviews
Overall Rating
4.9
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