How to make chicken stroganoff

Beef Stroganoff is a retro classic we’ll love forever. However, a really great Beef Stroganoff does involve taking the time to slice the beef super thinly, as well as some deftness to ensure the beef is seared to perfection yet still juicy on the inside.

Chicken Stroganoff, on the other hand, requires considerably less effort.

Especially when you do it my way, searing whole pieces of boneless chicken thighs not only because it means less prep (ie no chopping), but also because by cooking whole chicken thighs, you can brown them really beautifully.

Colour = flavour, both ON the chicken and IN the sauce (because the brown bits left in the pan form the flavour base for the Stroganoff Sauce).
2.As mentioned above, I like making this using whole skinless, boneless chicken thighs so they can be cooked long enough to brown them nicely. You could use bite size pieces instead but you can’t get as much colour on them.

I just lightly season them with garlic power, salt and pepper. We don’t need a ton of flavour on the chicken because this recipe is really all about the Stroganoff Sauce!

And yes you can make this with chicken breast! I prefer thigh because it’s juicier, but breast and tenderloin will work just fine.
3.The thing that makes this Stroganoff Sauce and not just any generic mushroom gravy is the sour cream and mustard. These are used for flavour, colour (makes the gravy paler) and thickener. Though this sour cream gravy is also thickened with flour, like traditional gravies.

Be sure to brown the mushrooms well which, combined with the fond* left in the pan from searing the chicken, makes a flavour base for a seriously good Stroganoff Sauce!

* “Fond” is the brown stuff left in the pan after you sear things. Not just proteins, even vegetables. For example, in this Mushroom Rice, the rice colour and flavour predominantly comes from the fond from browning the mushrooms.
3.Stroganoff is most commonly served with noodles or pasta, but mashed potato, polenta or anything that’s suitable to slop up all that fabulous Stroganoff Sauce is ideal.

For a low carb alternative, try Cauliflower Mash or Cauliflower Rice.

It could also be served in a bowl with bread to mop up all the sauce. *Her eyes light up at this thought that just dawned on her!* Try these homemade No Knead Rolls one day – they would be amazing with this Chicken Stroganoff!
4.FOR THINGS ON THE SIDE, TRY:
A crunchy garden salad or steamed greens with Italian Dressing, Balsamic or French Vinaigrette

Everyday Cabbage Salad

Kale Salad (skip the quinoa in the recipe)

Iceberg Lettuce Dill Salad (terrific fresh salad)

A big, fat, juicy Greek Salad

Also – Stroganoff lovers! Don’t miss classic Beef Stroganoff and Slow Cooked Stroganoff with ultra tender fall apart beef!
5.Ingredients
CHICKEN:
▢600g / 1.2 lb chicken thighs (4 - 5) , boneless skinless (or breast or tenderloin, Note 1)
▢1 tsp garlic powder
▢Salt and pepper
▢1 tbsp olive oil
GRAVY:
▢1 large onion , chopped
▢300g / 10oz mushrooms , sliced (not too thin)
▢40g / 3 tbsp butter
▢2 tbsp flour (Note 2)
▢2 cups / 500 ml beef broth/stock , salt reduced
▢1 tbsp Dijon mustard
▢2/3 cup (150g) sour cream (or yogurt)
SERVING:
▢250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
▢Chopped parsley or chives , for garnish (optional)