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.
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.
Storage
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
title: “Chicken Stroganoff” ShowToc: true date: “2024-11-07” author: “Stella Hodson”
Serve this with my creamy mashed potatoes, buttermilk biscuits, and roasted carrots!
Chicken Stroganoff
Nothing beats a good Stroganoff recipe, and when I don’t have the time to make my Slow Cooker Beef Stroganoff, I love making it with chicken. (Of course, there’s always my Ground Beef stroganoff.) What can I say?! I love all of the variations. 😁 I love that you can make this on the Stove Top or in the Slow Cooker. Be sure to scroll through my process shots below so you can see how this comes together, and check out my PRO tips for the ultimate success! Your family is going to love this. Let’s do it.
How to Make It
Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked. Dredge in the flour mixture. Tap off excess. Sear the chicken in olive oil for 4-5 minutes per side, until golden. Set aside on a plate.
Deglaze the pan with the white wine (can sub chicken broth), and use a silicone spatula to “clean” the bottom of the pot. Add butter and onions, cook until softened. Add mushrooms and cook for 4 minutes. Add garlic and cook for 1 minute. Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, and salt/pepper. Stir to combine. Gradually bring to a gentle boil.
Whisk in water/cornstarch mixture and decrease heat to medium-low. Combine the sour cream with some of the sauce in a separate bowl and whisk to combine. Add to sauce.
Add chicken and any juices from the plate to the sauce. Cover and cook for 3-5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees. Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.
Pro Tips
Get a nice golden sear on the chicken for restaurant quality color, texture, and flavor. Cast iron skillets are ideal for this. Leave the chicken undisturbed while it cooks. It will release from the surface of the pan when ready to flip. If it sticks, cook it longer to prevent the surface of the chicken from tearing. This part takes patience but it’s worth it. The brown specks left on the bottom of the pan is called “fond”, and it will give the sauce a lot of great flavor. If the oil starts to splatter while it cooks, reduce the heat slightly. Dry White Wine is best for this recipe, Pinot Grigio or Sauvignon Blanc are great choices. Chicken Broth can be used instead if needed. Sour Cream Substitutes include Plain or Greek Yogurt as well as Mayonnaise. This recipe is in The Cozy Cookbook on page 122!
Crock Pot Method
Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Place in the Crock Pot once done. Deglaze the pan with white wine, and cook the butter, onions, mushrooms, and garlic as outlined. Mix in the broth, Dijon Mustard, Worcestershire Sauce, and salt/pepper. Transfer to the Crock Pot and cook on low for 3 hours. Switch to high. Combine 3 TBS Cornstarch with 1/4 cup COLD water. Whisk into the sauce. Mix the sour cream and 1/4 cup of the sauce in a small bowl until well-combined. Add it to the slow cooker and stir to combine. Garnish with parsley and serve with mashed potatoes, egg noodles, or fettucine.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
Cast Iron Skillet– Ideal for creating a golden crust on the outside of the chicken. Kitchen Tongs– Makes it easy to check the bottom of the chicken and flip it once ready. Meat Thermometer– To ensure the chicken has reached 165 degrees prior to serving. Crock Pot– I love this one because you can sear meat in it on the Stove Top and it automatically switches to warm once the cooking time is up.
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