Chicken Stroganoff
User Reviews
4.6
Chicken Stroganoff
Description
This Chicken Stroganoff recipe starts by browning bite-sized pieces of boneless, skinless chicken thighs in olive oil, seasoned with salt and pepper. Separately, a sauce base is built by sautéing onion, garlic, and mushrooms seasoned with Italian herbs, paprika, salt, and pepper. Deglazing the pan with white wine and Worcestershire sauce enhances the flavor complexity.
Adding flour thickens the sauce once chicken broth is incorporated, followed by sour cream stirred in at low heat to keep the sauce creamy. The cooked chicken returns to the pan to coat in the rich mixture. The final dish is creamy with tender chicken pieces and earthy mushrooms carrying savory and mildly spiced notes.
Chicken thighs contribute juiciness, but chicken breast can be substituted for a leaner version. Fresh parsley added at the end brightens the dish’s appearance and flavor. The recipe suggests types of mushrooms and alternatives for wine and sour cream to suit preferences or dietary needs.
Ingredients
Chicken
- 1 tablespoon olive oil
- 1 pound chicken thighs boneless and skinless and cut into bite size pieces
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Stroganoff Sauce
- 2 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 pound mushrooms cleaned and sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon Worcestershire sauce
- ¼ cup white wine dry
- 1 tablespoon all-purpose flour
- ¾ cup sour cream
- 2 cups chicken broth low sodium or no sodium added
- 2 tablespoon parsley chopped
Instructions
- Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and saute for 3 minutes or until the onion is transparent and has softened. Stir in the garlic and saute for 30 seconds until fragrant.
- Add the mushrooms to the skillet and cook until they start to brown, for about 5 minutes. Add the Italian seasoning, paprika, salt, pepper and stir. Add the Worcestershire sauce and white wine to deglaze the pan and cook for 2 to 3 minutes until the alcohol cooks off.
- Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken a bit.
- Reduce the heat to a low and stir in the sour cream. Let it simmer until smooth and creamy, about 5 minutes. Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.
- Garnish with parsley and serve.
Notes
- Chicken thighs provide a juicy texture; chicken breasts can be used as a leaner substitute.
- Cremini or button mushrooms are recommended, but shiitake or portobello add deeper flavor.
- Dry white wine like Chardonnay or Pinot Grigio adds depth; substitute with chicken broth if avoiding alcohol.
- Greek yogurt can replace sour cream for a lighter sauce without losing creaminess.
- Fresh parsley adds color and freshness; dried herbs may be used at half the amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 397kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 133mg | 44% |
| Sodium | 615mg | 26% |
| Potassium | 906mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
