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Chicken stroganoff recipe in a large skillet with a wooden spoon for serving.
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Chicken Stroganoff Recipe

This easy Chicken Stroganoff recipe is a quick, cozy weeknight dinner made with juicy chicken thighs, tender mushrooms and a creamy, flavorful sour cream sauce. Serve it over egg noodles, rice or mashed potatoes for a hearty meal the whole family will love.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Eastern European, Russian
Servings: 4
Author: Kellie
Cost: $10

Equipment

  • 1 large skillet
  • 1 chef's knife
  • 1 cutting board
  • measuring spoons
  • measuring cup
  • 1 mixing bowl
  • 1 spatula or wooden spoon

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil or butter
  • 8 ounces mushrooms sliced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup chicken broth
  • 3/4 cup sour cream
  • 1 tablespoon chopped parsley plus more for serving
  • Cooked egg noodles rice, or mashed potatoes, for serving

Instructions

  • Put the chicken in a bowl and season with the salt, pepper, paprika, and flour. Toss until evenly coated.
  • Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
  • Add the remaining tablespoon oil or butter to the skillet. Add the mushrooms and onion and cook for 5 minutes, until softened and lightly golden. Stir in the garlic and cook for 30 seconds.
  • Add the Worcestershire sauce, Dijon mustard, and chicken broth. Scrape up any browned bits from the pan. Let it simmer for 3 to 4 minutes to reduce slightly.
  • Lower the heat to medium-low. Stir in the sour cream until smooth. Do not boil once the sour cream is added.
  • Return the chicken and any juices to the skillet. Stir and cook for 2 to 3 minutes, until everything is hot and coated in the sauce.
  • Stir in the parsley and serve over egg noodles, rice, or mashed potatoes.

Notes

  • Chicken thighs stay tender and juicy, making them a great choice for this quick skillet dinner.
  • For a richer sauce, add a splash of heavy cream with the sour cream.
  • For extra flavor, use a little butter along with the olive oil when browning the chicken and cooking the mushrooms.
  • Do not boil the sauce after adding the sour cream or it may separate. Keep the heat gentle and stir until smooth.
  • If the sauce gets too thick, loosen it with a splash of chicken broth before serving.

Nutrition

Calories: 390kcal | Carbohydrates: 11g | Protein: 40g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1084mg | Potassium: 975mg | Fiber: 1g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg