This Easy Chicken Stroganoff Recipe, made with juicy boneless skinless chicken thighs, mushrooms, and a luscious gravy, is everything you love about your favorite Beef Stroganoff Recipe. Made without any cream soup, learn how to make this homemade Chicken Stroganoff and enjoy with noodles, mashed potatoes, or favorite low-carb alternatives such as zucchini noodles or cauliflower rice.
The Best Chicken Stroganoff Recipe
One of my absolute favorite recipes, this easy and delicious and incredibly comforting Chicken Stroganoff recipe is so much like Beef Stroganoff except that it’s made with…chicken! I love this for a number of reasons, but mostly because chicken is a healthier and a whole lot less money when compared to beef.
RELATED: Easy Beef Stroganoff Recipe
Chicken Stroganoff Ingredients
The ingredients in this Chicken Stroganoff include:
- Olive oil + Butter
- Salt + Pepper
- Dry white wine
- Flour + Butter
- Chicken broth
- Dijon mustard
- Sour cream
What chicken is best for chicken stroganoff? Technically, you could use either chicken thigh or chicken breast meat for this recipe. Chicken thighs will produce juicier pieces of meat with better overall flavor, but chicken breasts, being a white meat, are lower in fat and calories. Personally, I enjoy making this recipe with boneless skinless chicken thighs. Removing the skin will drastically reduce the overall amount of fat, without compromising better flavor. As for boneless verses bone-in? I simply find it easier to eat when they are boneless.
Do I have to add flour to stroganoff? The flour is mixed with butter to create what is called a roux. This thickens your gravy, turning it from a soup-like liquid into a rich and creamy one. Feel free to skip the flour if needed. Or, substitute with cornstarch (start with 1 tablespoon) to keep it gluten-free.
Is there an alternative to sour cream? Yes, if you find yourself without sour cream, feel free to substitute with full-fat Greek yogurt.
Is there a good substitute for the wine? If you prefer not to cook with any alcohol, simply substitute with beef broth, chicken broth, or even water.
Best mushrooms for Chicken Stroganoff
Some of you may be wondering if mushrooms are necessary for a good Stroganoff and others of you may be wondering which mushrooms are the best. Let me answer both of these questions,
- Do you have to add mushrooms to Chicken Stroganoff? No. Of course not. In fact, the original Stroganoff recipe didn’t even include onions or mushrooms. That said, fresh mushrooms are responsible for an enormous amount of flavor. So, I’ll leave this decision up to you.
- What are the best mushrooms for Chicken Stroganoff? I always cook this recipe with cremini mushrooms. They’re readily available, economical, and have better flavor than white mushrooms.
How to make Chicken Stroganoff
To make this Chicken Stroganoff recipe you will need a large pan or skillet. I used this Staub Braiser, but this cast iron skillet or this Dutch Oven (highly recommended multi-purpose pan) would also work.
Once you have your pan selected, there are three primary steps to when cooking this easy, delicious, and comforting Chicken Stroganoff recipe. In total, I would plan approximately one hour to prepare and make this recipe.
1. Cook the mushrooms. Heat a large skillet over high heat- yes, you want a hot skillet. Add a thin layer of olive oil and add the mushrooms in a single layer. Leave them alone to cook for 3-4 minutes before flipping over to sauté the other side (do not overcook and do not allow mushrooms to cook in their own juices). Remove to a clean plate and repeat until all of the mushrooms have been cooked.
2. Cook the chicken. Season both sides of your chicken with salt, pepper, garlic powder, and paprika. Using the same skillet that was used to cook the mushrooms, heat 1-2 tablespoons of olive oil over medium-high heat. When the pan is hot, add the chicken thighs to the skillet (smooth side down) and cook for 5-6 minutes. Flip over and continue to cook for an additional 4-5 minutes, or until chicken is nearly cooked through (until it registers at least 145-160 degrees F with a digital meat thermometer). Remove chicken to a clean plate and set aside.
- Note: bone-in chicken thighs or boneless skinless chicken breasts will (likely) require longer cooking times.
3. Cook the onion. Return the same skillet to medium heat. Add an additional tablespoon of olive oil and the onions to the pan. Cook the onions for 6-8 minutes, or until golden and soft. Stir in the minced garlic and continue to cook for an additional minute or so.
4. Deglaze the pan. By now your skillet has likely developed a nice little layer of stuck-on food bits. Deglaze your pan by adding the dry white wine (or some alternative – broth, dry sherry, etc.). Cook until most of the liquid evaporates, scraping off any brown bits as it cooks.
5. Prepare the roux. Make a well in the center of the skillet and melt the remaining 3 tablespoons of butter. Whisk in the flour and continue to whisk until the flour and butter are completely incorporated. slowly add the chicken stock. Once all the chicken stock has been added whisk in the Dijon mustard.
6. Return the chicken and mushrooms and add the sour cream. Return the mushrooms and chicken thighs (with their juices) back to the skillet and bring to a simmer then reduce heat to low. Simmer for 2-3 minutes. Carefully mix in the sour cream and return to a simmer – do not boil. Simmer for 1-2 minutes and season with additional salt and pepper, to taste.
7. Serve. Toss with pre-cooked egg noodles or serve with noodles of your choice on the side. Garnish with fresh chopped parsley or fresh thyme, if desired.
What to Serve with Stroganoff
The wonderful thing about this Chicken Stroganoff recipe is that it can be served with a number of different sides and options.
Traditionally, Stroganoff would have been served with potato straws, and are still considered the traditional side for stroganoff in Russia today. In the US, you will probably find stroganoff served with egg noodles or some other pasta, however, I find that it is also delicious served atop rice or mashed potatoes.
Other yummy sides include,
How to Store and Reheat Chicken Stroganoff?
Yes! Chicken stroganoff stores incredibly well for up to 3-4 days in the refrigerator and reheats beautifully. Just like this Seafood Cioppino and countless other soups and stews, a little extra time to mix and mingle really amplifies flavors.
I recommend keeping the egg noodles and stroganoff separate from each other if you know (or think) you may have lots of leftovers. This, of course, if not required, it just helps prevent the egg noodles from absorbing all the liquid from the sauce and getting soggy in the process.
It’s easy to reheat in the microwave or stovetop, stirring several times to ensure that everything is heated evenly. If you find that your chicken stroganoff has thickened in the refrigerator, simply add a couple of tablespoons of beef or chicken broth to the gravy until desired consistency is reached.
Can you Freeze Chicken Stroganoff?
For the best results, freeze before adding the sour cream. This simply guarantees that there will be no strange separation once thawed as sometimes happens with dairy products and freezing.
Also, do NOT freeze with the noodles. Cooked, frozen, thawed, and reheated noodles never taste very good (at least in my opinion).
- Allow your Chicken Stroganoff to cool completely in the refrigerator.
- Transfer stroganoff to a freezer-friendly container or ziplock bag and remove as much air as possible. Transfer to the freezer.
- When ready to eat, thaw in the refrigerator overnight (for best results) and reheat using your preferred method.
More chicken recipes,
If you try making this Easy Chicken Stroganoff Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Chicken Stroganoff Recipe
- 4 tablespoon olive oil (divided)
- 20 oz mushrooms (sliced)
- 2 pounds chicken thighs (boneless skinless)
- salt + pepper (to season)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 tablespoon butter
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- ¼ cup dry white wine (optional)
- 3 tablespoon all-purpose flour
- 2 ½ cups chicken stock
- 1 tablespoon Dijon mustard
- 1 cup sour cream ((full fat))
- fresh parsley (chopped (for garnish))
- 1 pound egg noodles (or noodles of choice, cooked according to package instructions)
Prepare and cook the mushrooms
- Use a damp paper towel to gently remove dirt and clean your mushrooms. If your mushrooms are really dirty, submerge them in cold water and transfer directly to a soft towel to dry completely. The mushrooms need to be completely dry before cooking.
- Slice each mushroom- careful, however, as you don't want them too thin.
- Heat a large skillet over high heat. You want a hot skillet. Add 1-2 teaspoons of olive oil (you only need a very thin layer to coat the surface of the pan). Add mushrooms in a single layer.
- Cook the mushrooms for approximately 4 minutes before flipping over to sauté the other side (do not overcook and do not allow mushrooms to cook in their own juices).
- Remove cooked mushrooms to a clean plate and repeat until all mushrooms have been cooked.
Prepare and cook the chicken
- Sprinkle the boneless skinless chicken thighs with salt, pepper, garlic powder, and paprika on both sides.
- In the same skillet used to cook the mushrooms, heat 1-2 tablespoons of olive oil over medium-high heat. When the pan is hot, add the chicken thighs to the skillet (smooth side down) and cook for 5-6 minutes. Turn chicken thighs over. Continue to cook for an additional 4-5 minutes, or until chicken is nearly cooked through (until it registers at least 145-160 degrees F with a digital meat thermometer).
- Remove chicken to a clean plate and set aside.
For the Stroganoff
- In the same skillet set over medium heat add 1 tablespoon olive oil and 1 tablespoon of butter. Add the onion and cook, stirring often, for 6-8 minutes, or until golden and starting to caramelize slightly. Add the minced garlic and continue to cook for one minute, stirring continuously.
- (optional) Add the dry white wine and continue to cook until most of the liquid has evaporated. In the meantime, scrape any brown bits stuck to the bottom of the skillet.
- Prepare the roux. Make a well in the center of the skillet and melt the remaining 3 tablespoons of butter. Whisk in the flour and continue to whisk until the flour and butter are completely incorporated.
- Stirring continuously, slowly pour in the chicken stock. Whisk in the Dijon mustard.
- Return the mushrooms and chicken thighs (with their juices) back to the skillet and bring to a simmer. Reduce heat to low. Simmer for 2-3 minutes.
- Carefully mix the sour cream with the chicken and mushrooms and return to a simmer Simmer for 1-2 minutes and season with additional salt and pepper, to taste. Toss with pre-cooked egg noodles or serve with noodles of your choice on the side. Garnish with fresh chopped parsley.
- This recipe calls for a lot of mushrooms. If you don't totally LOVE them as much as I do, I recommend cutting the total amount in HALF (to 10 ounces).
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)