This easy and delicious Chicken Stroganoff recipe will become an instant family favorite. Bite-sized pieces of chicken simmered in a creamy, rich sour cream sauce with mushrooms, onions, and garlic, and served over a big bowl of noodles.
One of the absolute best cold-weather comfort foods is a big bowl of rich and creamy homemade stroganoff. It’s quick and easy to throw together and will make your house smell *amazing* simmering away on the stove.
The best part about it is that it’s a super versatile dish and you can make it with a ton of different proteins. On the blog, I’ve shared recipes for my favorite Beef Stroganoff and Pork Stroganoff, and today, I have a brand new cozy stroganoff recipe for you, Chicken Stroganoff!
Like my beef and pork stroganoff, chicken stroganoff has the same rich, creamy, and tangy flavor created by simmering mushrooms, onions, and garlic in a sour cream-based sauce. However, unlike a traditional beef stroganoff which is made with top sirloin steak, this version uses golden-brown bite-sized pieces of chicken in the sauce, which makes chicken stroganoff both significantly cheaper than its beef version and a little lighter.
Ingredient Notes & Substitutions
- Button or white mushrooms: My favorite mushrooms to use in stroganoff are sliced button/white mushrooms, but use whichever mushrooms you prefer.
- Boneless skinless chicken thighs: You can use chicken breast for this recipe, but I think the richer dark meat of chicken thighs works better here.
- Flour: Adding just a couple of tablespoons of flour helps to thicken the stroganoff sauce.
- Tomato paste: I use a little tomato paste to add flavor. You will not need to use a full can, so check out my post What to Do With Leftover Tomato Paste for recipe ideas and tips on how to store leftover tomato paste.
- Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine.
- Lemon juice: I use lemon juice to help brighten up the sauce. You can use either fresh or bottled.
- Egg noodles: Egg noodles are usually paired with stroganoff. However, you can also serve your stroganoff over mashed potatoes or rice.
How to Make Chicken Stroganoff
1. Prep your chicken by cutting your chicken thighs and coating them in a mixture of flour, salt, pepper, and paprika.
2. Cook your chicken until it is a beautiful golden brown.
3. Cook your onion, garlic, and mushrooms in butter on the skillet.
4. Stir in the tomato paste and thyme and cook for one minute.
5. Add in the chicken broth, sherry, and lemon juice and keep it at a simmer for 5 minutes.
6. Add the chicken back into the skillet and simmer for 1 more minute to heat the chicken through.
7. Remove the pan from the heat and stir in the sour cream.
8. Serve over egg noodles and enjoy!
Variations
Not feeling like chicken today? Try my favorite Beef Stroganoff or Pork Stroganoff.
Chicken Stroganoff FAQ
What do you eat with Stroganoff? (What to serve with Chicken Stroganoff?)
Because stroganoff is a very rich dish, it is best served with simple sides like steamed broccoli or roasted green beans and maybe a couple slices of good bread with butter.
What is the difference between goulash and stroganoff?
Stroganoff is a Russian sauce generally made by sauteing chunks of beef with mushrooms and onions in a sour cream sauce. Meanwhile, goulash is a Hungarian stew usually cooked with pieces of beef that are then stewed with onions, other ingredients, and paprika and then sometimes topped with sour cream.
How long does chicken stroganoff last in the fridge?
You can store chicken stroganoff tightly covered in the fridge for up to 2-3 days.
More Cozy Comfort Food
Creamy Chicken Stroganoff
Ingredients
- 1 pound boneless skinless chicken thighs trimmed of fat and cut into 1-inch pieces
- ¼ cup (33g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika optional
- 4 tablespoons (56g) butter divided
- ½ medium white or yellow onion finely diced
- 4 cloves garlic pressed with a garlic press or minced
- 8 ounces button mushrooms sliced
- 12 ounces (about 6 cups) egg noodles
- 1 tablespoon (16g) tomato paste
- ¼ teaspoon dried thyme *
- 1 cup chicken broth
- ¼ cup dry sherry *
- 1 tablespoon lemon juice bottled is fine
- ½ cup (120g) sour cream
Instructions
- Bring a medium pot of lightly salted water to boil for pasta.
- Place cut chicken thighs in a medium bowl and sprinkle with flour, salt, pepper, and paprika. Toss until the chicken is well-coated.
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken to the pan and spread it out in a single layer. (Discard any flour that is left in the bowl.)
- Cook the chicken undisturbed for 2 to 3 minutes until the bottom of the chicken is golden brown. Give everything a good stir, turn the heat down to medium, and continue to cook the chicken, stirring occasionally, until the chicken is cooked through, about 2 to 4 minutes.
- Transfer the cooked chicken to a clean bowl or plate and return the skillet to medium heat. Add the remaining 2 tablespoons of butter. Once the butter is melted, add the onions, garlic, and mushrooms. Cook for 5 minutes, until the onions and mushrooms begin to soften. Use a wooden spoon to stir occasionally, scraping any cooked-on bits from the bottom of the pan as you go.
- To the pot of boiling water, add egg noodles and cook according to package instructions. Drain and set aside.
- While your pasta cooks, into the skillet of onions and mushrooms, stir the tomato paste and thyme and cook for 1 minute.
- Stir in the chicken broth, sherry, and lemon juice. Bring to a simmer, and cook for 5 minutes, and then add the chicken back to the pan and simmer for 1 minute more, until chicken is heated through.
- Remove the pan from heat and stir in the sour cream.
- Serve sauce over the egg noodles and enjoy!
Notes
- *Dried thyme: To use ground thyme, cut the amount of thyme in the recipe by half.
- Button/white mushrooms: Feel free to swap in your favorite mushrooms.
- Boneless skinless chicken thighs: You can use chicken breast for this recipe, but the dish won't be as rich.
- *Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine.
- Egg noodles: You can also serve your stroganoff over mashed potatoes or rice.
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