I started making this easy chicken stroganoff recipe as a way to use two of my favorite, go-to ingredients: Chicken bone broth (in place of the chicken stock) and cremini mushrooms. Everyone in my family loves classic beef stroganoff, but it’s just as delicious with chicken! Think of chicken stroganoff as a lighter, weeknight- friendly stroganoff. It has all the sour cream-y tangy richness and earthy, mushroom flavor of the OG, and it’s just as comforting over mashed potatoes or pasta! It’s just a little healthier.
Though stroganoff is usually made with beef or veal, chicken and mushrooms are a classic pairing! Think of chicken fricassee or marsala; see what I mean? Classic.
Chicken Stroganoff Ingredients
- Chicken: I used chicken breast, but thighs would also work.
- Mushrooms: Cremini mushrooms are my favorite, but white button mushrooms work fine, too.
- Seasonings: Salt, pepper, garlic powder, thyme, fresh onions and garlic.
- Flour: Makes it thick, it turns the broth into a proper stroganoff sauce.
- Chicken stock: Bone broth works, too! And is what I usually use.
- Worcestershire sauce: A MUST. It adds a deep flavor that (to me) really defines stroganoff.
- Sour cream: Another must. The signature secret tang of stroganoff.
- Dijon mustard: Ok, this actually also helps create that marvelous tangy-creamy flavor.
How To Make Chicken Stroganoff, Step By Step
- Brown the chicken. You want the pieces to be browned and cooked through.
- Make the stroganoff sauce. You can use the same pan for this! Sauté mushrooms and onions, then garlic.
- Now, make it thick and creamy. Add flour, then slowly pour in the chicken stock while you stir. Once the sauce is thick, turn the heat down to a simmer and add the Worcestershire, sour cream, and mustard.
- Simmer gently for about five minutes to thicken the sauce.
- Add the chicken and serve!
Substitutions
- Chicken thighs in place of chicken breast is a great swap. The meat will stay extra juicy, you just may need to add a couple of minutes of cooking time.
- If you have them, try adding wild mushrooms (think: Chanterelles, shiitakes, even morels) to the creminis for an even richer mushroom flavor.
- If you don’t have sour cream, plain (make sure it’s plain!) full-fat Greek yogurt works fine and will yield a slightly tangier sauce. However, it’s much more prone to curdling, so be sure to stir it in after you’ve taken the sauce off the heat.
- You can use fresh herbs if you have them handy. When swapping fresh herbs for dried you actually need more of the fresh herb than the dried. Generally the ratio is 3:1 fresh herbs : dry herbs, so if a recipe calls for one teaspoon of dried thyme, you would use three teaspoons of fresh.
How To Store + Freeze Leftovers
Cream-based sauces like stroganoff can get funky in the freezer in that the frozen cream sauce can separate when you try to reheat it. However, you CAN freeze this for up to two months if you really need to. Warm it gently on the stove top and keep stirring it to help the cream sauce come back together.
Tricks For Success
- For the best texture, be sure you don't overcrowd the pan when browning the chicken. If you need to, work in batches so each piece of chicken gets a proper golden-brown sear.
- Take your time: Let the flour cook into a paste for a full minute before adding stock. You want to get rid of any raw flavor in the flour and it’ll help the sauce thicken. Likewise, add the chicken stock slowly, stirring constantly for a smooth and creamy sauce.
- Stroganoff sauce can be made up to a day ahead of time and stored in the fridge! When you’re ready to serve it, just warm it gently on the stove top. Make any noodles or mashed potatoes right before you want to serve the meal, though.
- To keep the sauce from breaking, take care to add the sour cream when the sauce is at a gentle simmer, not boiling.
- To make this recipe gluten-free, use a 1:1 gluten-free flour blend and check ingredient labels to be sure that the Worcestershire sauce and chicken stock are labeled gluten-free.
More Creamy Chicken Recipes
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