Chicken Stroganoff Recipe

Ingredients

• 60 ml (4 Tbsp.), dividedextra-virgin olive oil
• 1 mediumyellow onion, thinly sliced into half rings
• 2 clovesgarlic, minced
• 227 g (8 oz.)baby bella or white mushrooms, thinly sliced
• 680 g (1 1/2 pounds)boneless, skinless chicken thighs, cut into strips
• 355 ml (1 1/2 cups)chicken stock
• 2 Tbsp.all-purpose flour
• 1 tsp.kosher salt
• 1 tsp.paprika
• 2bay leaves
• 1 Tbsp.Worcestershire sauce
• 120 ml (1/2 cup)full-fat sour cream
• 2 Tbsp.fresh parsley, finely chopped
• to tastefresh black pepper

Instructions

1. 1

   Soften the onion

   Heat 45 ml (3 tablespoons) of the oil in a large sauté pan over medium heat. Add the onion and cook for 4–5 minutes, until soft, then add the garlic and cook for about 30 seconds, until fragrant.

2. 2

   Brown the mushrooms

   Add the mushrooms and cook for 8–10 minutes, until lightly golden. Avoid crowding the pan so they brown rather than release liquid and simmer. Transfer the mushroom mixture to a plate.

3. 3

   Cook the chicken

   Raise the heat to medium-high and add the remaining 15 ml (1 tablespoon) of oil. When hot, add the chicken and cook for about 6 minutes, until no longer pink and lightly golden.

4. 4

   Mix the slurry

   While the chicken cooks, whisk the flour into the chicken stock. Pour the slurry into the pan and use a wooden spoon to scrape up the browned bits from the bottom. Bring it to a quick simmer so the sauce thickens slightly.

5. 5

   Simmer the stroganoff

   Stir in the cooked mushrooms, salt, paprika, bay leaves, Worcestershire sauce and black pepper to taste. Lower the heat and simmer for 20 minutes, partially covered, stirring occasionally.

6. 6

   Finish and serve

   Stir in the sour cream and parsley. Take the pan off the heat and discard the bay leaves. Serve over egg noodles or mashed potatoes.

What is chicken stroganoff?

Stroganoff is a dish with roots in Russian cooking that is widely adapted in American home kitchens. This version uses chicken thighs and mushrooms in a creamy, savoury sauce.

The chicken simmers with stock, paprika and Worcestershire sauce, while sour cream stirred in at the end gives the sauce its creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 46g protein, 16g carbs, 24g fat.

The chicken supplies much of the protein, while the stock and flour contribute some of the carbohydrates. Most of the fat comes from the olive oil and full-fat sour cream; serve with a generous portion of vegetables alongside noodles or potatoes to balance the plate.

Why brown the mushrooms separately?

Pan space: give the sliced mushrooms room so they can turn lightly golden instead of steaming in the liquid they release.

Set them aside: returning the mushrooms later lets them simmer with the chicken without spending the whole cooking time in the pan.

Building the sauce

Flour slurry: whisking the flour into cold chicken stock first helps it disperse before it meets the hot pan. Scrape the browned bits from the base as the stock comes to a simmer.

Sour cream: add it once the chicken has finished simmering and take the pan off the heat. This keeps the final sauce creamy rather than cooking the sour cream for the full 20 minutes.

How to tell when it is ready

Mushrooms: cook them until lightly golden, which should take about 8–10 minutes.

Sauce: after the stock mixture reaches a quick simmer, it should thicken slightly. Simmer the chicken for the full 20 minutes, partially covered, and stir occasionally.

Choosing the chicken

Thighs: boneless, skinless chicken thighs are the cut specified here and are sliced into strips for cooking.

Even pieces: cut the chicken into similar-sized strips so they cook at a similar rate during the six-minute browning stage.

What to serve with it

Egg noodles: spoon the stroganoff over noodles to catch the creamy sauce.

Mashed potatoes: serve it over mash for a soft, comforting base. A simple green vegetable on the side adds contrast to the rich sauce.

Recipe notes & tips

• Use a wide pan so the mushrooms have space to brown.
• Let the pan and oil heat before adding the chicken.
• Whisk the flour into the stock until smooth before adding it to the pan.
• Scrape the browned bits from the pan as you stir in the stock mixture.
• Keep the bay leaves whole so they are easy to remove before serving.
• Take the pan off the heat before stirring in the sour cream.

Variations

• Use white mushrooms: swap them for the baby bella mushrooms in the same quantity.
• Add extra parsley: scatter more chopped parsley over the finished dish.
• Serve with noodles: spoon the stroganoff over cooked egg noodles.
• Serve with mash: use mashed potatoes as the base instead of noodles.

Common mistakes to avoid

• Crowding the mushrooms: they release liquid and simmer instead of browning, so cook them in batches if the pan is small.
• Skipping the slurry: whisk the flour into the stock first to help it blend into the sauce.
• Leaving browned bits behind: scrape the pan while adding the stock mixture to work them into the sauce.
• Cooking the sour cream too long: stir it in after simmering and remove the pan from the heat.
• Serving with the bay leaves: remove and discard them before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally; avoid boiling the sauce.

Frequently asked questions