Chicken Stroganoff

4.55 from 40 votes

Chicken Stroganoff

Indulge in the creamy delight that is Chicken Stroganoff! Tender chicken pieces, sautéed with aromatic garlic and onions, then simmered in a velvety sauce bursting with the earthy flavors of mushrooms and hints of white wine. This dish promises a symphony of flavors with every bite, making it the perfect comfort food you'll crave time and again.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Russian

Keyword: chicken stroganoff, stroganoff recipe

Servings:

Calories: 397kcal

Author: Joanna Cismaru

Equipment

Le Creuset 3.75-Quart Braiser

Ingredients

Chicken

1 tablespoon olive oil
1 pound chicken thighs boneless and skinless and cut into bite size pieces
½ teaspoon salt or to taste
½ teaspoon pepper or to taste

Stroganoff 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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition