Chicken Stroganoff Recipe

If you’re on the lookout for a Chicken Stroganoff Recipe that’s both comforting and bursting with flavor, I’ve got just the thing for you. This dish brings together tender chicken thighs cooked to juicy perfection, smothered in a creamy mushroom gravy that’s simply irresistible. I love this recipe because it’s a fresh twist on the classic beef stroganoff — lighter but every bit as satisfying.

Whether you’re whipping up a weeknight dinner or craving something cozy on the weekend, this Chicken Stroganoff Recipe fits the bill. You’ll find it comes together pretty quickly, with ingredients you likely already have on hand. Plus, the creamy sauce is so rich and luscious that my family always asks for seconds — I’m sure yours will too!

Ingredients You’ll Need

These ingredients come together to create a rich, creamy stroganoff that’s not only delicious but also quite straightforward. Picking quality chicken and fresh mushrooms really makes a difference, so I recommend grabbing the best you can find.

• Chicken thighs: I use boneless, skinless thighs because they stay tender and juicy through the cooking process.
• Onion powder and garlic powder: These bring subtle seasoning that pairs beautifully with fresh garlic and onions.
• Paprika: Adds a gentle smoky warmth that elevates the flavor.
• All-purpose flour: Helps create a nice crust on the chicken and thickens the gravy.
• Canola or avocado oil: Great for frying since they handle heat well without overpowering flavors.
• Unsalted butter: For sautéing mushrooms and onions, providing a rich base flavor.
• Baby bella mushrooms: Their meaty texture and earthiness make the sauce stand out.
• Sweet onion: Adds natural sweetness and depth to the gravy.
• Garlic: Freshly minced garlic brings that punch of aroma and taste.
• Chicken broth: Builds flavorful liquid for the sauce’s base.
• Heavy cream: Enriches the sauce with a silky finish — don’t skip this!
• Worcestershire sauce: Adds a nuanced umami kick, balancing all the flavors.
• Dijon mustard: Provides subtle tang that lights up the sauce.
• Sour cream: Stirred in off-heat for creaminess without curdling.
• Wide egg noodles: The perfect vehicle for soaking up every bit of that luscious sauce.
• Fresh parsley: Optional but highly recommended for a fresh, bright garnish.

Variations

I love tweaking this Chicken Stroganoff Recipe depending on what I have on hand or who I’m cooking for. You can easily make it your own by switching up the herbs, adding veggies, or trying a different protein to suit your tastes.

• Use chicken breast: If you prefer a leaner cut, chicken breast works too—just watch your cooking time to keep it tender.
• Vegetarian version: Swap chicken for hearty mushrooms or tofu for a meatless take that’s just as comforting.
• Add fresh thyme or rosemary: I sometimes toss in fresh herbs for that lovely aromatic boost.
• Seasonal veggies: Adding peas, spinach, or even roasted red peppers can bring vibrant color and extra nutrition.

How to Make Chicken Stroganoff Recipe

Step 1: Cook Your Egg Noodles

Start by boiling a large pot of salted water and cooking the wide egg noodles according to the package instructions. Once they’re perfectly al dente, drain and set them aside in a bowl to avoid overcooking later. This step helps keep the noodles from getting gummy when combined with the sauce.

Step 2: Season and Sear the Chicken

Pat your chicken thighs dry — this is important because it helps the seasoning stick and promotes nice browning. Season evenly with onion powder, garlic powder, paprika, salt, and pepper. Lightly dust with flour, pressing it on so it clings well.

Heat your skillet over medium heat, add the oil, then place the chicken in the pan once the oil’s hot. Cook without moving for about 5 minutes until a golden crust forms, then flip and cook for another 3–4 minutes until cooked through. Don’t skip resting the chicken on a cutting board before slicing; it keeps the juices locked in.

Step 3: Make the Creamy Mushroom Gravy

Turn the heat up to medium-high and melt butter in the same skillet, scraping up those tasty browned bits left behind by the chicken—this adds amazing flavor. Toss in the sliced mushrooms and diced onions, cooking until everything softens and gets a little golden, about 3–5 minutes. Add the garlic last and sauté for another minute or two so it doesn’t burn.

Pour in the chicken broth slowly, stirring and scraping the pan to fully incorporate the flavors. Add the heavy cream and let the mixture simmer for 5 minutes until it thickens just right. Remove the pan from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until the sauce is silky smooth.

Step 4: Combine and Serve

Slice the rested chicken into strips or cubes, then gently toss it together with the egg noodles in the skillet, coating everything evenly with the luscious sauce. Serve it right away, garnished with fresh chopped parsley if you like a little color and freshness on top. This dish really shines when served hot and freshly made.

How to Serve Chicken Stroganoff Recipe

Garnishes

I always sprinkle fresh chopped parsley over the finished dish — it adds a lovely pop of color and a hint of brightness that balances the rich sauce perfectly. Sometimes, I even toss in a dash of smoked paprika for a little extra flair.

Side Dishes

I like pairing this Chicken Stroganoff Recipe with a simple green salad or steamed veggies like broccoli or green beans. Garlic bread or crusty rolls are fantastic for sopping up all that delicious sauce.

Creative Ways to Present

For special occasions, I’ve served this stroganoff over mashed potatoes instead of noodles—everyone loved the creamy contrast. You could also try it in puff pastry shells for a fancier presentation or topped with crispy shallots for texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to three days. This dish reheats nicely, though the noodles can soak up more sauce over time, so I usually add a splash of broth or cream while warming it up to keep it lush.

Freezing

I’ve frozen this Chicken Stroganoff Recipe before, but I recommend freezing the chicken and gravy separately from the noodles to prevent the noodles from getting mushy. Defrost in the fridge overnight and reheat gently on the stove.

Reheating

To reheat, gently warm the stroganoff in a skillet over low heat, adding a bit of broth or cream if the sauce looks thick. Stir often to prevent sticking and to evenly heat the chicken and noodles. Avoid microwaving directly as it can alter the sauce texture.

FAQs

Final Thoughts

This Chicken Stroganoff Recipe truly holds a special place in my kitchen rotation — it’s the kind of dish that feels like a warm hug after a busy day. I’m always excited to share it because it’s approachable, reliably delicious, and never fails to impress. If you haven’t tried it yet, I really encourage you to give it a go — you might just discover your new favorite comfort food.

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