Chicken Stroganoff

This Chicken Stroganoff is a variation of the original beef stroganoff. Tender pieces of chicken and hearty mushrooms smothered in a rich, sour cream and white wine sauce. Made entirely in one skillet, this dish is comfort food at it’s finest.

Chicken stroganoff is one of those ultimate comfort food dishes. It’s rich, creamy and fills you with that warm fuzzy feeling. Although I do love the original beef stroganoff, I wanted to try something different and mix it up a bit. I know it’s not a DRASTIC change, switching from beef to chicken, BUT – it does give you options. We like options.

Tender chunks of chicken paired with hearty mushrooms, cooked in the most savory sour cream and white wine sauce, I’m drooling just thinking about it! It’s perfect for those chilly evenings when you need something to warm you from the inside out, this dish is definitely one to add to your repertoire.

What is stroganoff?

Stroganoff is a Russian dish consisting typically of sautéed beef pieces, served in a sour cream sauce. Originating in mid-19th-century Russia, it has become popular around the world and has developed many variations from the original recipe.

Ingredients

Keep scrolling to the recipe card for the FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Chicken

• Olive Oil – Can be substituted with vegetable oil, safflower oil, sunflower oil or avocado oil.
• Chicken – I used thighs – boneless, skinless and cut into bite size pieces.
• Salt and Pepper – To taste.

Stroganoff Sauce

• Olive Oil – Can be substituted with vegetable oil, safflower oil, sunflower oil or avocado oil.
• Onion – Medium size, chopped.
• Garlic – Fresh is always best! Minced.
• Mushrooms – Use your favourite, cleaned and sliced.
• Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
• Paprika – For a nice, mild pepper flavor.
• Salt and Pepper – To taste.
• Worcestershire – A must for that rich, savory flavor.
• White Wine – Use your favourite. Choose a dry white such as a Sauvignon Blanc or Pinot Grigio.
• Flour – I used all-purpose.
• Sour Cream – Can be substituted with plain greek yogurt.
• Chicken Broth – Use low sodium or no sodium added to control the salt.
• Parsley – Fresh, chopped. For garnish.

How to make chicken stroganoff

1. Cook the Chicken – Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook until the chicken is cooked through. Transfer the chicken to a plate and set aside.
2. Make Base of Sauce – In the same skillet add the remaining 2 tbsp of olive oil and heat over medium-high heat. Add the onion and sauté until transparent and softened. Stir in the garlic and sauté until fragrant.
3. Add Ingredients – Add the mushrooms to the skillet and cook until they start to brown. Next, 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. Finish Sauce – Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken. Reduce the heat to low and stir in the sour cream. Let it simmer until smooth and creamy.
5. Combine Chicken & Sauce – Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.
6. Serve – Garnish with parsley and serve.

How to serve

This chicken stroganoff is so hearty and full of goodness. I like to smother a big heap of mashed potatoes with the stroganoff and serve it up like that, but it would also be great a top a bed of rice or noodles.

Traditionally, stroganoff is paired with egg noodles. Egg noodles are a great option if you love a good, carbohydrate-rich side dish but without all the excess calories. Pair with a fresh vegetable salad, garlic bread or roasted green beans and you’ve got yourself the perfect, comforting dinner.

Can I make this in advance?

Yes! This chicken stroganoff is a great option if you want an easy meal for future use. It will not only save you time cooking on those busy weeknights, but will cut down on your clean up time as well!

Once you have cooked the stroganoff, let it cool completely (uncovered in so no warm air gets trapped inside.) Transfer your cooled stroganoff into freezer bags or shallow airtight containers and store in the freezer. Your frozen stroganoff will retain best quality when eaten within the first few months.

Thawing

The best way to thaw your frozen stroganoff is to leave it in the fridge overnight! This allows the chicken and sauce to thaw properly without fear of contracting bacteria.

How to store leftover stroganoff

The best place to keep your leftover stroganoff is in the coldest area in your fridge (usually near the back corners of the bottom shelf because that’s where cold air naturally settles). Store your stroganoff in airtight containers in the fridge for up to 3-4 days. The remainder, if unused after the time period, should be kept in the freezer (see above).

If you have prepared anything to go with the stroganoff, keep them separate. This will allow your leftovers to keep their best quality.

Did you like this comforting recipe? Try these:

• One Pot Beef Stroganoff
• Chicken Pot Pie
• Beef Ragu
• Beef Stroganoff Soup
• Shepherd’s Pie
• Chicken in White Wine Sauce with Mushrooms
• White Chicken Chili
• Tuna Noodle Casserole
• Saucy Chicken and Sausage over Creamy Parmesan Polenta
• No Peek Chicken and Rice Casserole
• Drunken and Creamy Chicken