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This Chicken Stroganoff is all about mouthwatering chicken and rich mushrooms in a creamy sauce. 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.
The Best Chicken Stroganoff Recipe
This Chicken Stroganoff brings together succulent chicken pieces and earthy mushrooms in one pan. The creamy sauce, seasoned with hints of garlic, paprika, and white wine, envelopes every bite. Dive in, and you’ll find a dish that warms the soul and satisfies the heartiest of appetites.
Starting with tender chicken thighs browned to perfection, the journey to a delectable meal only gets better. Sauteed onions and garlic set the aromatic base, while the mushrooms contribute a robust flavor. Finish with a splash of wine and a dollop of sour cream, and you have a dish destined to impress.
Why You’ll Love This Chicken Stroganoff
- Simplicity Meets Flavor: Chicken Stroganoff offers a harmonious blend of familiar ingredients, making it easy to prepare while ensuring every bite is packed with rich, comforting flavors.
- One-Pan Wonder: This recipe is a one-pan marvel, ensuring minimal cleanup and a straightforward cooking process – a boon for busy weeknights.
- Versatility: It’s a dish that can be served on various occasions, be it a casual family dinner or a gathering with friends, and pairs wonderfully with different sides like rice, pasta, mashed potatoes or bread.
- Chicken: The main protein that brings heartiness to the dish. You can swap it with turkey, beef or just mushrooms for a vegetarian version.
- Olive Oil: Used for sautéing and enhancing flavors. Can be substituted with butter or vegetable oil.
- Salt and Pepper: Essential seasonings to enhance the overall taste. Adjust according to preference, and for a different kick, try using seasoned salts or freshly ground peppercorns.
- Onion: Provides a savory base and aromatic depth. Shallots or green onions can serve as alternatives.
- Garlic: Adds a robust and aromatic punch. If unavailable, garlic powder or even roasted garlic can work.
- Mushrooms: Introduces an earthy richness. Portobello or shiitake mushrooms can be a good alternative.
- Italian Seasoning: Imparts aromatic herbs to the mix. In its absence, a blend of basil, oregano, and rosemary can be used or make your own.
- Paprika: Gives the dish a subtle smokiness. For more heat, consider smoked paprika or even cayenne.
- Worcestershire Sauce: Infuses a tangy depth. Soy sauce or fish sauce could be alternatives, though they’ll slightly modify the flavor profile.
- White Wine: Helps deglaze the pan and imparts a sophisticated flavor note. Chicken broth or apple cider vinegar diluted with water can be used as replacements.
- All-Purpose Flour: Acts as a thickening agent. Cornstarch or arrowroot powder can be good alternatives.
- Sour Cream: Brings creaminess and a slight tang. Greek yogurt or crème fraîche can be swapped in.
- Chicken Broth: Provides moisture and deepens the sauce’s flavor. Vegetable or beef broth can be used as alternatives.
- Parsley: Offers a refreshing garnish and color. Fresh cilantro or chives can be an alternative touch.
Hey, trust me, making this Chicken Stroganoff is way easier than you might think!
First off, grab those chicken thighs. Drizzle some olive oil in a hot skillet and toss in those bite-sized pieces. Give them a quick seasoning with salt and pepper. Cook ’em up until they’re nice and golden – should take about 5 minutes. Once they’re done, just set them aside on a plate.
Now, in that same skillet, pour in a bit more olive oil. Toss in the chopped onions and give them a good stir. You’ll know they’re ready when they turn all soft and translucent – about 3 minutes should do the trick. And hey, don’t forget to add in the garlic; just half a minute will release its aroma.
Throw in those mushrooms and watch them sizzle. Wait for them to get that beautiful brownish hue – about 5 minutes. Then, sprinkle in the Italian seasoning, paprika, salt, and pepper. Give everything a good stir.
Now, pour in that Worcestershire sauce and white wine. It’ll help get all those tasty bits off the bottom of the pan. Let it simmer just long enough to burn off the alcohol – about 2 to 3 minutes. Sprinkle in the flour, mix it around, and slowly pour in the chicken broth. You’ll notice the sauce getting a bit thick and velvety.
Time to round off the flavors! Turn down the heat, and fold in the sour cream. Keep stirring until it’s smooth and creamy – about 5 minutes. Remember those cooked chicken pieces? Toss them back into the skillet and let them soak up the goodness for a couple more minutes. Finally, sprinkle some freshly chopped parsley for a pop of color and freshness.
Frequently Asked Questions
What is Stroganoff?
Stroganoff is a classic Russian dish traditionally made with thinly sliced beef, sautéed and served in a sour cream-based sauce. Over the years, many variations have emerged, like my chicken version, but the creamy, hearty essence of the dish remains consistent.
Can I use a different type of meat for this recipe?
Absolutely! While this recipe uses chicken, you can swap it out for beef, turkey, or even just mushrooms for a vegetarian twist. Just adjust the cooking time based on your chosen protein.
I don’t have sour cream; can I use something else?
Yes, if you’re out of sour cream, you can use Greek yogurt as a substitute. It offers a similar tangy flavor and creamy consistency.
Can I make this in advance?
Of course! Chicken Stroganoff can be made a day in advance. Simply reheat it on the stove over low heat, stirring occasionally. If the sauce thickens too much, you can add a splash of chicken broth or water to bring it back to the desired consistency.
- Searing is Key: For an extra layer of flavor, make sure to sear the chicken pieces well. This not only locks in the juices but also gives the dish a richer taste from the browned bits.
- Choose the Right Mushrooms: While any mushroom will work, cremini or baby bella mushrooms have a meatier texture and deeper flavor compared to regular white mushrooms.
- Sour Cream Alternative: If you’re out of sour cream or want a lighter option, Greek yogurt can be a great substitute. Just ensure the dish isn’t boiling when you add it to avoid curdling.
- Wine Choices: When the recipe calls for white wine, choose a dry variety like Chardonnay or Pinot Grigio. If you prefer not to use wine, chicken broth or apple cider vinegar diluted in water can work as a substitute.
- Fresh Herbs: Using fresh parsley not only adds color but a burst of freshness to the dish. You can also experiment with dill or chives for a different twist.
Storing Chicken Stroganoff is a breeze! Once it has cooled down, transfer it to an airtight container and pop it in the refrigerator. It’ll keep nicely for up to 3-4 days.
If you’re thinking of freezing it, you certainly can. Just remember that dishes with dairy, like the sour cream in this recipe, can sometimes separate a bit when thawed. However, a quick stir usually brings it all back together. When you’re ready to eat, thaw it overnight in the fridge and then gently reheat on the stove.
Did You Like This Comforting Recipe? Try These:
- One Pot Beef Stroganoff
- Beef Stroganoff Soup
- Skillet Shepherd’s Pie
- Chicken Madeira
- Instant Pot Beef Stroganoff
- Chicken in White Wine Sauce with Mushrooms
- White Chicken Chili
- Chicken Marsala
- No Peek Chicken and Rice Casserole
- Chicken and Mushrooms in Creamy Dill Sauce
- 2 tablespoon olive oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 pound mushrooms (cleaned and sliced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 teaspoon Worcestershire sauce
- ¼ cup white wine (dry)
- 1 tablespoon all-purpose flour
- ¾ cup sour cream
- 2 cups chicken broth (low sodium or no sodium added)
- 2 tablespoon parsley (chopped)
- Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and saute for 3 minutes or until the onion is transparent and has softened. Stir in the garlic and saute for 30 seconds until fragrant.
- Add the mushrooms to the skillet and cook until they start to brown, for about 5 minutes. 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.
- Add the flour and stir. Cook for 1 minute, then pour in the chicken broth, the sauce should begin to thicken a bit.
- Reduce the heat to a low and stir in the sour cream. Let it simmer until smooth and creamy, about 5 minutes. Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.
- Garnish with parsley and serve.
- Chicken Choice: While chicken thighs are recommended for their juicy texture, chicken breasts can be a leaner alternative.
- Mushrooms: Opt for cremini or button mushrooms for best results, but feel free to experiment with shiitake or portobello for a deeper flavor.
- White Wine: A dry white wine like Chardonnay or Pinot Grigio enhances the sauce’s depth. If you prefer non-alcoholic, chicken broth can be a substitute.
- Sour Cream: For a lighter version, Greek yogurt can replace sour cream without sacrificing creaminess.
- Herbs: Fresh herbs like parsley not only add color but also a burst of freshness. Dried herbs can be used, but reduce the amount by half.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.