Stroganoff chicken

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I am always looking for super simple chicken dishes that can be made quickly on busy nights. Some of my favorite recipes include Greek chicken with potatoes, chicken with cornflakes, and this tasty chicken stroganoff.

Everyone has heard of beef stroganoff, but have you ever experienced chicken stroganoff? It's a lighter version of the beef counterpart, and it's also much quicker to make. Serve your stroganoff over egg noodles, then watch the rave reviews!

What is stroganoff?

Stroganoff is cubes or strips of meat cooked in a pan with a creamy sauce. The dish is often served over noodles. Stroganoff comes from Russia, but combines the culinary traditions of France and Russia in a popular dish. It features a French bread sauce cooked with Russian flavors, such as sour cream. My recipe contains more international elements, including Worcestershire Worcestershire sauce and paprika which is popular in Hungary.

Stroganoff dates back at least to the 1890s, where it received its name from the wealthy Stroganoff family. The dish may have been around longer and was served to the Stroganoff family, but no one knows for sure.

How is the chicken stroganoff prepared?

To make the chicken stroganoff, sauté some chicken until golden and cooked through and remove from the pan. Prepare the sauce by cooking diced onions and sliced ​​mushrooms with butter in the pan. Add garlic and cook for a few seconds. Add the flour to the vegetables and let it cook for a minute. You are now ready to add chicken stock and seasonings. After the sauce boils and thickens a bit, add the sour cream and chicken. Once the chicken is hot and dipped in sauce, serve the stroganoff over egg noodles with a pinch of parsley on top.

Tips for chicken stroganoff

  • I like chicken drumsticks for this recipe because they are more tender and flavorful than chicken breasts. That said, if you have a strong preference for chicken breasts, feel free to use them.
  • I used cremini mushrooms, but other great options include mushrooms, portobello mushrooms, or oysters.
  • This sauce works best with high-fat sour cream: Low-fat sour cream can sometimes separate when heated.
  • The chicken stroganoff is great for leftovers and you can chill it for up to 3 days.
  • Without parsley on hand? Try fresh thyme, dill, or green onion instead.

What is stroganoff sauce made of?

Stroganoff sauce contains butter, flour, chicken stock, and sour cream. The sauce is seasoned with Italian condiments, paprika, and Worcestershire sauce. It has cooked onions, mushrooms, and garlic. The result of combining all these ingredients is a creamy and tasty sauce that is perfectly combined with chicken or beef.

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What do I serve with stroganoff?

People often serve egg noodles with stroganoff. You can also serve stroganoff with steamed rice, quinoa, mashed potatoes, or even cauliflower rice. I often serve a green vegetable like Brussels sprouts, broccoli, asparagus, or green beans.

This chicken stroganoff is a delicious twist on a classic plate. The stroganoff sauce is full of flavor and brings out the flavor of the chicken. If you like stroganoff, this recipe is for you, if you don't, this recipe can make you change your mind.

More Chicken Dinner Ideas

  • Chicken breast over low heat
  • Cacciatore chicken
  • Spanish chicken
  • Hawaiian chicken
  • Chicken casserole

Stroganoff chicken

This chicken stroganoff is tender pieces of chicken with mushrooms and onions, all served in a creamy sauce over egg noodles. A dinner time classic that's easy to prepare and always a crowd pleaser.

Preparation time: 20 minutes Cook time: 25 minutes Total time: 45 minutes

Servings: 4 Calories: 631kcal


  • 4 tablespoons butter divided
  • 1 1/4 pounds boneless, skinless chicken thighs, cut in fat, cut into 1-inch pieces
  • 1/2 Cup of onion finely chopped
  • 8 ounces sliced ​​cremini mushrooms
  • 1 teaspoon minced garlic
  • 3 tablespoons of flour
  • 1 1/2 cups chicken broth
  • 1 teaspoon of paprika
  • 1/2 teaspoon of Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup sour cream
  • 12 ounces egg noodles
  • 2 tablespoons of chopped parsley
  • salt and pepper to taste


  • Cook the egg noodles in salted water according to the package directions.
  • Heat 2 tablespoons of butter in a large skillet over medium-high heat.
  • Season chicken with salt and pepper and add to skillet in a single layer. You may need to work in batches.
  • Cook chicken for 4-5 minutes per side or until golden and cooked through.
  • Remove chicken from skillet and place on plate. Cover with aluminum foil to keep warm.
  • Melt the remaining 2 tablespoons of butter in the pan. Add onions and mushrooms and cook 5-7 minutes or until tender and golden brown. Season the vegetables with salt and pepper.
  • Add garlic and cook for 30 seconds.
  • Add flour to skillet and stir to coat vegetables. Cook for 1 minute.
  • Add chicken stock, paprika, Italian seasoning, and Worcestershire sauce to skillet, stirring constantly. Cook for 3-4 minutes or until sauce thickens.
  • Add sour cream. Add the chicken back to the pan and cook for 2-3 minutes until the chicken is very hot.
  • Top the stroganoff with parsley and serve with egg noodles.


Calories :: 631kcal | Carbohydrates: 72 g | Protein: 43g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 259mg | Sodium: 648 mg | Potassium: 1015mg | Fiber: 4g | Sugar: 5g | Vitamin A: 952IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 4 mg


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