Creamy chicken stroganoff dish with tender mushrooms in a simple, yet flavorful sauce. It’s the ultimate comfort food to enjoy on a cold winter day!

Just like our One-Pot Chicken Stew, this chicken stroganoff is made with the simplest of ingredients and tastes even better the next day.

This creamy chicken stroganoff reminds me so much of a meal my mom would make with sauteed bone-in chicken pieces, a ton of onions, mushrooms, and bay leaves, simmered in a creamy sour cream sauce.

Chicken Stroganoff

These days, I make my own variation of this childhood meal. I sauté the onions, garlic, and mushrooms until tender. Instead of bone-in chicken pieces, I like to use boneless, skinless, chicken thighs. They’re quick to cook and always turn our super tender.

Before I add the sour cream, I like to create a liquid base by adding chicken stock and a little bit of flour. The flour acts as a thickening agent. Then I season the sauce with salt, paprika, bay leaf, and Worcestershire sauce.

It’s an incredibly delicious and flavorful meal to serve over eggs noodles or mashed potatoes.

Close up side view of chicken stroganoff recipe

What is Chicken Stroganoff Sauce Made Of?

  • Olive oil
  • Yellow onion
  • Garlic
  • Mushrooms
  • Chicken thighs
  • Chicken stock
  • Flour
  • Paprika
  • Bay leaves
  • Worcestershire sauce
  • Sour cream
  • Fresh parsley
ingredients for creamy chicken stroganoff

How to Make Chicken Stroganoff Recipe

  • Cook the onions and garlic until soft. Add mushrooms and cook until lightly golden. Remove to a plate.
  • In the same pan, cook chicken until no longer pink.
  • Create a slurry by whisking together the flour and chicken stock. Add the slurry to the chicken.
  • Stir in the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce, and black pepper. Simmer over low heat for 20 minutes.
  • At the end, stir in the sour cream and parsley. Discard the bay leaves before serving.
Step by step instructions on how to make chicken mushroom stroganoff

What do you eat chicken stroganoff with?

This chicken in stroganoff sauce is super tender, flavorful, and the sauce is so good on its own. You can simply serve it with some crusty bread and a salad.

Or serve it over anything that can soak up the sauce. Here are a few ideas:

chicken thigh stroganoff

Storing Leftovers

Chicken stroganoff will keep in the fridge for 3 to 4 days in an airtight container. Reheat over medium-low heat until warmed through. Make sure not to boil it or the sauce can turn grainy.

I do not recommend freezing since sour cream sauce tends to separate after freezing.

Video: How to Make Chicken Stroganoff

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Chicken Stroganoff - tender chicken is a simple, yet flavorful sauce. Served over cauliflower mash for low-carb option. | littlebroken.com @littlebroken

Chicken Stroganoff

  • Author: Katya
  • Prep Time: 12 mins
  • Cook Time: 45 mins
  • Total Time: 57 mins
  • Yield: 4-5 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American

Description

Creamy chicken stroganoff dish with tender mushrooms in a simple, yet flavorful sauce. It’s the ultimate comfort food to enjoy on a cold winter day!


Ingredients

Units Scale
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced into half rings
  • 2 garlic cloves, minced
  • 8 oz. baby bella or white mushrooms, thinly sliced
  • 1 1/2 pounds boneless, skinless, chicken thighs, cut into strips
  • 1 1/2 cups chicken stock
  • 2 Tbsp. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup sour cream (full fat)
  • 2 Tbsp. fresh parsley, finely chopped
  • Fresh black pepper, to taste

Instructions

  1. In a large sauté pan, heat 3 tablespoons of oil over medium heat. Add onion and cook until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add mushrooms and cook until lightly golden, about 8-10 minutes. Make sure to not overcrowd the mushrooms or they will seep out and just simmer in their liquid instead of browning. Remove the mushroom mixture to a plate.
  3. Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the oil is hot, add chicken and cook for about 6 minutes or until no longer pink and lightly golden.
  4. While the chicken is cooking, create a slurry by whisking the flour into the chicken stock. Add the slurry to the chicken and with a wooden spoon scrape up all the bits from the bottom of the pan until released. The mixture will come to a quick simmer and lightly thicken.
  5. Stir in the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce, and black pepper, to taste. Reduce heat to low and simmer the chicken for 20 minutes, partially covered, stirring occasionally.
  6. Stir in the sour cream and parsley. Remove from the heat and discard the bay leaves. Serve over egg noodles or mashed potatoes.

Notes

  • Sour Cream: I’ve only made this recipe with sour cream so I can’t answer with certainty how it would turn out with a substitute. However, a handful of you used Greek yogurt in place of sour cream and it turned out fine. I would imagine it would also work with heavy cream/heavy whipping cream.
  • Leftovers: Store leftovers in an airtight container for up to 4 days. I do not recommend freezing since sour cream can separate.

Nutrition

  • Serving Size:
  • Calories: 463
  • Sugar: 4.9 g
  • Sodium: 857.3 mg
  • Fat: 24 g
  • Carbohydrates: 16.4 g
  • Protein: 45.6 g
  • Cholesterol: 136.9 mg

Keywords: creamy chicken, russian, easy, comfort food