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Chicken stroganoff mixed with egg noodles.
4.82 from 32 votes

Chicken Stroganoff Recipe

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 - but with chicken!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
Calories: 701kcal


  • 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).
This recipe was originally published March 17, 2016 and updated October 18, 2019


Calories: 701kcal | Carbohydrates: 51g | Protein: 32g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 191mg | Sodium: 285mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg
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