Chicken Stroganoff Recipe

I am sure that you have heard of or have tried Beef Stroganoff, however, have you ever tried switching up the protein and making Chicken Stroganoff?

Instead of tender strips of beef, chicken is mixed in a creamy sauce with savory mushrooms served over buttery egg noodles. It is a twist on the classic comfort food meal, but by using chicken instead of beef it lightens up the dish while still keeping all the rich flavors.

In fact, I prefer to use chicken thighs because they stay juicy and flavorful while simmering in the sauce. Plus, the combination of sour cream, Dijon mustard, and fresh herbs gives the dish a bright, tangy finish that pairs perfectly with the earthy mushrooms.

And the best part? It all comes together in about 30 minutes, making it an easy option for busy weeknights. However, it’s also impressive enough to serve on a special occasion or when you have guests over.

So the next time that you are looking for a delicious comfort food meal to make for dinner, give this recipe a try. It might just become a new favorite, like it is in my home!

Chicken Stroganoff Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 12 ounces egg noodles
• 4 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley, plus extra for garnish
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon paprika
• 8 ounces white button mushrooms, thinly sliced
• 1 small yellow onion, diced
• 1/4 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken stock
• 1/4 cup dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
• 1 teaspoon soy sauce
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh chives
• Salt and pepper, to taste

INSTRUCTIONS FOR MAKING CHICKEN STROGANOFF:

1. Cook the Noodles:

Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook them according to the package directions until they’re al dente.

Once they’re done, drain the noodles and return them to the pot off the heat. Add 2 tablespoons of butter and 1 tablespoon of parsley to the noodles and toss until the butter melts.

Cover the pot to keep the noodles warm while you prepare the rest of the dish.

2. Prepare the Chicken:

In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Season the chicken pieces with salt and pepper, then sprinkle the paprika over them.

Add the chicken to the skillet and cook, turning occasionally, until the pieces are golden on all sides – this should take about 8-10 minutes.

Once the chicken is cooked, remove it from the skillet and set it aside.

3. Cook the Vegetables:

Keep the remaining grease in the skillet and add the mushrooms, diced onions, and dried thyme. Cook the Chicken Stroganoff vegetables together until they start to soften, which will take about 3-4 minutes.

4. Heat the Chicken Stock:

While the vegetables are cooking, heat the chicken stock in the microwave for about 4 minutes. Leave the microwave door closed so the stock stays hot.

5. Make the Sauce:

Once the onions and mushrooms have softened, add the flour to the skillet. Stir it in and cook for another 2-3 minutes until it forms a thick paste.

Then, slowly add the hot chicken stock, white wine, and soy sauce to the skillet. Stir everything together and let it cook until the sauce thickens, about 2-3 minutes.

6. Finish the Dish:

Add the cooked chicken, along with any juices that collected on the plate, back into the skillet. Let it cook for another minute to warm the chicken through.

Turn off the heat and stir in the sour cream, Dijon mustard, chopped chives, and 2 tablespoons of parsley. Give the sauce a taste and adjust the seasoning with more salt and pepper if needed. *I like to add a few dashes of red pepper flakes to give a little warmth to the dish.

7. Serve:

To serve, spoon the creamy chicken stroganoff over the warm, buttered noodles. Garnish with the remaining parsley if desired.

Recipe Tips and Variations:

• Chicken Options: While I prefer chicken thighs for their flavor and tenderness, you can use chicken breasts if that’s what you have on hand. Just be careful not to overcook them, as they can dry out more quickly.

• Mushroom Choices: White button mushrooms are great, but you can also use cremini or baby bella mushrooms for a deeper flavor.

• No Wine? If you don’t have white wine, you can skip it or replace it with an equal amount of chicken stock. The wine adds a bit of acidity, but the dish will still taste great without it.

• Make It Spicier: If you like a little heat, add a pinch of red pepper flakes when you’re cooking the onions and mushrooms or when you season the dish before serving.

Storing and Reheating:

Chicken stroganoff makes for a great leftover meal. Just store any extras in an airtight container in the refrigerator for up to 3 days.

When you’re ready to reheat, you can warm it up in the microwave or on the stovetop over low heat. If the sauce has thickened too much, add a splash of chicken stock or water to thin it out.

I don’t recommend freezing this dish because the sour cream can separate and change the texture when thawed. But since it comes together so quickly, it’s easy to make fresh whenever you’re craving it.

This chicken stroganoff recipe is a simple, satisfying dish that’s perfect for any night of the week. It’s full of flavor from the tender chicken, savory mushrooms, and creamy sauce, and it comes together in no time.

Whether you’re cooking for your family or celebrating a special occasion this recipe is sure to become a favorite. Give it a try and see how easy it is to make a homemade meal that’s both comforting and delicious and ready to eat in only 30 minutes! If you’re looking for another quick & easy comfort food recipe, be sure to try my Barbecue Chicken and Cheese Skillet Recipe.

And if you prefer to stick to the beef version, try my easy Ground Beef Stroganoff recipe or my Instant Pot Stroganoff recipe.

Enjoy! Mary

Follow My Facebook Page For Great Recipes! Make Your Meals Facebook Page

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.