Chicken Stroganoff is a cozy and romantic take on the classic Beef Stroganoff. The dish is rich and creamy, combining tender chicken with a flavorful mushroom sauce. When prepared specifically for two, it’s a more refined, personalized experience, with attention to detail that makes it feel special and indulgent.
Chicken Stroganoff is versatile, with many variations, such as adding herbs or incorporating other vegetables, which allows you to customize the dish to suit your tastes. Plus, making a smaller portion means it’s ideal for a date night or a small gathering, making it both delicious and meaningful.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken thighs, no bone, no skin
- Garlic
- Onion
- Mushrooms
- Butter
- Flour
- Chicken broth
- Creme fraiche
- Red bell pepper
- Mustard
- Paprika powder
How to Make Chicken Stroganoff
Step 1 – Season the chicken thighs with garlic powder, salt & pepper.
Step 2 – Heat oil in a skillet and add chicken thighs. Cook for about 3-4 minutes smooth side down. Turn and cook another 2 minutes.
Remove chicken from skillet transfer to a plate.
Step 3 – Add butter to same skillet and add garlic and onions. Cook until slightly soft and translucent.
Step 4 – Add mushrooms to skillet and cook until mushrooms become golden brown. Make sure to scrape the brown bits from the bottom of the pan.
Step 5 – Lower heat, add flour to the skillet and stir.
Step 6 – Gradually add chicken broth and stir so it combines with the flour. Add creme fraiche, mustard, red bell pepper and paprika powder. The red bell pepper is added this late to preserve some of the crunch.
Bring to a simmer for about 3-4 minutes until sauce thickens. Add salt & pepper as needed.
Step 7 – Add chicken thighs back into the skillet as well as juices from the plate. Simmer for another 1-2 minutes or until chicken thighs are done.
Serve chicken stroganoff with pasta, mashed potatoes, or a light side salad. Steamed green beans or roasted vegetables also complement the richness of the stroganoff.
Frequently Asked Questions
Yes! You can swap the chicken for turkey, pork, or even shrimp. For a vegetarian version, you can try using tofu or a hearty vegetable like cauliflower.
While it’s best served fresh, you can prepare the sauce and chicken ahead of time, store them separately in the fridge, and reheat them just before serving. Be careful not to overcook the chicken when reheating.
You can lighten up the recipe by using lighter sour cream or Greek yogurt instead of creme fraiche. You can also opt for lean chicken breast and reduce the amount of butter used in the sauce.
Absolutely! If you’re not a fan of mushrooms, you can omit them and still enjoy the creamy sauce. You could replace them with other vegetables like spinach for a different texture and flavor.
A light, dry white wine like Chardonnay or Sauvignon Blanc works well with Chicken Stroganoff. If you prefer red wine, a light Pinot Noir or a fruity Merlot would also complement the dish.
Other Chicken Dinner Recipes to Try
- Fruity Couscous Salad with Chicken
- One Pan Chicken and Veggies Hustle
- Chicken with Potatoes in Coconut Sauce
Chicken Stroganoff
Ingredients
- 10 ounces chicken thighs
- 1 teaspoon garlic powder
- salt & pepper
- 1 tablespoon olive oil
Stroganoff Sauce
- 2 ounces onion about 1/2 onion, finely chopped
- 1 clove garlic minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 8 ounces mushrooms quartered or sliced
- 1 cup chicken stock
- 1/3 cup creme fraiche
- 1/2 tablespoon Dijon mustard
- 1 teaspoon paprika powder
- 1/2 red bell pepper chopped
- salt & pepper
Instructions
- Season the chicken thighs with garlic powder, salt & pepper.
- Heat oil in a skillet and add chicken thighs. Cook for about 3-4 minutes smooth side down. Turn and cook another 2 minutes. Remove chicken from skillet transfer to a plate. Keep warm.
- Add butter to same skillet and add garlic and onions. Cook until slightly soft and translucent.
- Add mushrooms to skillet and cook until mushrooms become golden brown. Make sure to scrape the brown bits from the bottom of the pan.
- Lower heat, add flour to the skillet and stir.
- Gradually add chicken broth and stir so it combines with the flour. Add creme fraiche, mustard, red bell pepper and paprika powder. (NOTE 1)
- Bring to a simmer for about 3-4 minutes until sauce thickens. Add salt & pepper as needed.
- Add chicken thighs back into the skillet as well as juices from the plate. Simmer for another 1-2 minutes or until chicken thighs are done.
Notes
- The red bell pepper is added this late to preserve some of the crunch. If you like the bell pepper soft, add it together with the onion and garlic.
Nutrition information is automatically calculated, so should only be used as an approximation.
No Comments