Chicken Stroganoff is a quick and easy twist on the traditional beef stroganoff, offering a lighter yet equally comforting option. The tender chicken thighs offer a delicious contrast to earthy mushrooms in a flavorful and silky sauce, creating a restaurant-quality dish.
This variation is lighter than the classic beef stroganoff and faster and easier to make. It's perfect for busy weeknights when you need something warm and filling without much hassle, but it is also elegant enough to serve on special occasions.
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Ingredients - Here's What You'll Need for Chicken Stroganoff
- The Chicken: I like using tender, skinless, boneless chicken thighs seasoned with salt and pepper and browned in olive oil.
- The Veggies: Diced onions, fresh garlic, and Cremini mushrooms sautéd in unsalted butter add a depth of flavor to this dish.
- The Sauce: I used unsalted butter, all-purpose flour, chicken broth, Dijon mustard, and sour cream, finished with freshly grated Parmesan cheese.
- The Spices: The spices are simple: Kosher salt, black pepper, and dried thyme.
Preparing the Chicken Thighs
Skinless and boneless chicken thighs are naturally tender, making them perfect in this recipe. However, they tend to include a fair amount of fat.
- Therefore, I trimmed the thighs of the extra fat before sprinkling both sides with salt and pepper.
- Next, I heated the olive oil in a large pan over medium heat and added the chicken thighs, smooth side down. I cooked the thighs until golden brown, about four minutes. Then, I turned them over and cooked them for another two to three minutes before removing the thighs from the pan to a plate.
Making the Sauce for the Chicken Stroganoff
- I started by whisking together part of the chicken broth and Dijon mustard in a measuring cup. I whisked the remaining chicken broth and sour cream together in another measuring cup and set both aside.
- I melted unsalted butter in the same pan used to cook the chicken over medium heat. When the butter was melted, I added the onions. I cooked the onions until they softened, about five minutes.
- Next, I added the sliced mushrooms and cooked them for about three minutes until they had browned.
- After that, I added the minced garlic and cooked it until fragrant. This took about 30 seconds.
- Next, I added the flour, salt, pepper, and thyme. I stirred to combine everything and let the mixture cook for about a minute to remove the raw flour taste.
- I added the chicken broth with mustard to the veggies. I cooked the mixture, stirring constantly and scraping up browned bits from the bottom of the pan until thickened and bubbly.
- Then, I added the chicken broth mixed with sour cream and stirred to combine everything.
- Finally, when the sauce was thickened and bubbly, I added the grated Parmesan cheese and stirred it until the cheese was nicely melted.
Finishing the Quick and Easy Chicken Stroganoff
Once the sauce was ready, I returned the chicken to the pan, spooning the sauce over the chicken.
I let the chicken stroganoff cook for about five minutes until the chicken was heated through and the sauce was bubbly. I finished the chicken stroganoff with a sprinkle of freshly minced parsley.
Perfect for family dinners or casual entertaining, chicken stroganoff bridges the gap between everyday cooking and special occasion meals. Paired with a simple green salad and golden dinner rolls, it becomes a complete meal that satisfies both the need for speed and the desire for something special.
Recipe Tips and Tricks
- I like to use Cremini mushrooms in this dish. However, white button mushrooms also work well.
- Sour cream tends to curdle when added to hot liquid. Therefore, I like to whisk the sour cream with chicken broth before adding it to the hot liquid. This prevents the curdling!
- Once the chicken thighs have been returned to the pan with the gravy and fully heated, the pan can be covered and kept warm for up to 30 minutes before serving.
- I like to shred the leftover chicken thighs and add them to the remaining sauce. This makes a delicious leftover meal.
Other Delicious Chicken Thigh Recipes
You've come to the right place if you're looking for other delicious recipes using tender chicken thighs.
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Quick and Easy Chicken Stroganoff
Ingredients
- 2 cups (16 ounces) low-sodium chicken broth, divided
- ½ Tablespoon Dijon mustard
- ¾ cup (6 ounces) light sour cream
- 4 skinless and boneless chicken thighs, trimmed of fat
- Salt and pepper
- 1 Tablespoon (0.43 ounces) olive oil
- 3 Tablespoons (1.5 ounces) unsalted butter
- 1 large onion, diced (about 2 cups)
- 8 ounces cremini mushrooms, cleaned and sliced (See Tip 1)
- 2 cloves garlic, minced
- 3 Tablespoons (0.9375 ounces) all-purpose flour
- ¾ teaspoon Kosher salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ cup (2 ounces) Parmesan cheese, freshly grated
Instructions
- Whisk together 1¾ cups of the chicken broth and mustard. Whisk together the remaining ¼ cup of chicken broth and sour cream. Set aside. (See Tip 2)
- Sprinkle both sides of the chicken thighs with salt and pepper (about ¼ teaspoon of each)
- Heat the olive oil in a large pan over medium heat. Add the chicken thighs, smooth side down. Cook until golden brown, about four minutes. Turn over and cook for an additional two minutes. Remove from the pan to a plate.
- Melt the butter over medium heat in the same pan. Add the onions and cook, stirring occasionally, until tender, about five minutes. Add the mushrooms and cook until browned, about three minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the flour, salt, pepper, and thyme; stir to combine. Cook for about a minute. Add the chicken broth with mustard. Cook, scraping up browned bits from the bottom of the pan, until thickened and bubbly. Add the chicken broth with sour cream; stir to combine. When bubbly, add the Parmesan cheese; stir until melted.
- Return the chicken to the pan. Spoon the gravy over the chicken and cook for five minutes, or until heated through. (See Tip 3)
- Serve over egg noodles.
- Yield: 4 servings.
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