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chicken stroganoff recipe
Ash Tyrrell

Chicken Stroganoff Recipe

Making this Chicken Stroganoff was such a delight, and I can’t wait to share it with you! The tender chicken coated in a creamy mushroom sauce is simply irresistible.
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Prep Time 5 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 600 g 1.2 lbs chicken thighs (4–5 pieces), boneless and skinless (or breast/tenderloin for a leaner option). Thighs stay juicier and are easier to cook evenly.
  • 1 tsp garlic powder for a quick and simple seasoning.
  • Salt and pepper to taste.
  • 1 tbsp olive oil for a beautiful golden sear.
  • 1 large onion chopped. Adds a hearty base flavor to the sauce.
  • 300 g 10 oz mushrooms, sliced (not too thin to maintain texture). Browned mushrooms have a rich, nutty flavor.
  • 40 g 3 tbsp butter for enhancing the sauce’s creamy consistency.
  • 2 tbsp plain flour for thickening the sauce.
  • 500 ml 2 cups beef broth (salt-reduced). It creates depth in the sauce; chicken broth can be used if preferred.
  • 1 tbsp Dijon mustard for a subtle tang that elevates the flavors.
  • 150 g ⅔ cup sour cream (or yogurt for a lighter version). This is the key to the creamy stroganoff sauce.
  • 250 –300g 8–10 oz pasta or egg noodles. These pair perfectly with the creamy sauce.
  • Optional garnish of chopped parsley or chives for a pop of color and freshness.

Method
 

  1. Start by seasoning the chicken thighs with garlic powder, salt, and pepper on both sides. Heat olive oil in a large skillet over medium heat. Place the chicken in the skillet, smooth side down, and press lightly with a spatula. Cook for about 4 minutes until golden, then flip and cook for another 2 minutes. Once done, transfer the chicken to a plate and set it aside.
  2. Increase the heat slightly and melt the butter in the same skillet. Add chopped onions and cook for about 1 minute. Then toss in the sliced mushrooms and sauté them until they turn golden brown. Make sure to scrape up the browned bits stuck to the pan—that's where a lot of the dish’s flavor comes from.
  3. Sprinkle the flour evenly over the onions and mushrooms, stirring it in for about a minute. Gradually add half of the beef broth while stirring to avoid lumps. Then, add the rest of the broth, followed by the Dijon mustard and sour cream. Stir everything together until the sauce becomes smooth and creamy. Lower the heat to a simmer and cook for about 3 minutes until it thickens to a velvety consistency.
  4. Return the chicken (along with any juices on the plate) to the sauce. Simmer everything together for just 1 minute, allowing the flavors to meld beautifully. The chicken will soak up all that incredible sauce, making it irresistibly tender.

Notes

  • If using chicken breast, marinate it for a short while in olive oil and seasoning. It helps retain moisture.
  • Use a mix of white and brown mushrooms for deeper flavor.
  • Don’t rush browning the mushrooms; this step builds the base for the sauce’s full-bodied taste.
  • Always taste and adjust seasoning before serving; a pinch of salt or dash of mustard can work wonders.
  • Serve with freshly grated Parmesan over pasta for an extra layer of richness.