Description
This Chicken Stroganoff recipe is a creamy, comforting dish featuring tender chicken thighs simmered in a rich mushroom and sour cream sauce. With hearty mushrooms, flavorful spices, and a touch of white wine, it’s a delicious twist on the classic Stroganoff made easy on the stovetop in just 40 minutes.
Ingredients
Scale
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Stroganoff Sauce:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, cleaned and sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 teaspoon Worcestershire sauce
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- ¾ cup sour cream
- 2 cups low-sodium or no-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken thighs and season them with salt and black pepper. Cook the chicken until fully done and no longer pink inside, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 2 tablespoons olive oil. Sauté the chopped onion until softened and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, around 30 seconds. Then add the sliced mushrooms and cook until browned and most of their liquid has evaporated, about 6-8 minutes. Season with Italian seasoning, paprika, salt, and pepper.
- Deglaze and Thicken: Pour in Worcestershire sauce and dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly. Sprinkle in the flour and stir well, cooking for 1 minute to remove the raw taste. Gradually pour in the chicken broth while stirring, and continue simmering until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes.
- Finish and Serve: Reduce heat to low and stir in the sour cream until the sauce turns creamy and smooth. Return the cooked chicken to the skillet and heat through for 2-3 minutes. Garnish with freshly chopped parsley and serve hot, ideally over noodles, rice, or mashed potatoes.
Notes
- Use boneless, skinless chicken thighs for juicy and flavorful meat. Chicken breasts can be substituted but may be less tender.
- If you prefer a thicker sauce, add an extra half tablespoon of flour or simmer longer.
- Dry white wine enhances flavor but can be omitted or substituted with extra chicken broth if desired.
- Serve with your choice of starch such as egg noodles, rice, or mashed potatoes for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
