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4.6 from 126 votes

Chicken Stroganoff

Indulge in the creamy delight that is Chicken Stroganoff! Tender chicken pieces, sautéed with aromatic garlic and onions, then simmered in a velvety sauce bursting with the earthy flavors of mushrooms and hints of white wine. This dish promises a symphony of flavors with every bite, making it the perfect comfort food you'll crave time and again.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 397 kcal
Course: Dinner
Cuisine: Russian

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 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 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken a bit.
  5. 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.
  6. Garnish with parsley and serve.

Notes

  • Chicken Choice: While chicken thighs are recommended for their juicy texture, chicken breasts can be a leaner alternative.
  • Mushrooms: Opt for cremini or button mushrooms for best results, but feel free to experiment with shiitake or portobello for a deeper flavor.
  • White Wine: A dry white wine like Chardonnay or Pinot Grigio enhances the sauce's depth. If you prefer non-alcoholic, chicken broth can be a substitute.
  • Sour Cream: For a lighter version, Greek yogurt can replace sour cream without sacrificing creaminess.
  • Herbs: Fresh herbs like parsley not only add color but also a burst of freshness. Dried herbs can be used, but reduce the amount by half.

Nutrition Information

Serving 1serving Calories 397kcal (20%) Carbohydrates 14g (5%) Protein 30g (60%) Fat 25g (38%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.02g Cholesterol 133mg (44%) Sodium 615mg (26%) Potassium 906mg (26%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 724IU (14%) Vitamin C 9mg (10%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 397

% 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.