One of the absolute best cold-weather comfort foods is a big bowl of rich and creamy homemade stroganoff. It’s quick and easy to throw together and will make your house smell amazing simmering away on the stove. The best part about it is that it’s a super versatile dish and you can make it with a ton of different proteins. On the blog, I’ve shared recipes for my favorite Beef Stroganoff and Pork Stroganoff, and today, I have a brand new cozy stroganoff recipe for you, Chicken Stroganoff!
Like my beef and pork stroganoff, chicken stroganoff has the same rich, creamy, and tangy flavor created by simmering mushrooms, onions, and garlic in a sour cream-based sauce. However, unlike a traditional beef stroganoff which is made with top sirloin steak, this version uses golden-brown bite-sized pieces of chicken in the sauce, which makes chicken stroganoff both significantly cheaper than its beef version and a little lighter.
Ingredient Notes & Substitutions
Button or white mushrooms: My favorite mushrooms to use in stroganoff are sliced button/white mushrooms, but use whichever mushrooms you prefer. Boneless skinless chicken thighs: You can use chicken breast for this recipe, but I think the richer dark meat of chicken thighs works better here. Flour: Adding just a couple of tablespoons of flour helps to thicken the stroganoff sauce. Tomato paste: I use a little tomato paste to add flavor. You will not need to use a full can, so check out my post What to Do With Leftover Tomato Paste for recipe ideas and tips on how to store leftover tomato paste. Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine. Lemon juice: I use lemon juice to help brighten up the sauce. You can use either fresh or bottled. Egg noodles: Egg noodles are usually paired with stroganoff. However, you can also serve your stroganoff over mashed potatoes or rice.
How to Make Chicken Stroganoff
Prep your chicken by cutting your chicken thighs and coating them in a mixture of flour, salt, pepper, and paprika.
Cook your chicken until it is a beautiful golden brown.
Cook your onion, garlic, and mushrooms in butter on the skillet.
Stir in the tomato paste and thyme and cook for one minute.
Add in the chicken broth, sherry, and lemon juice and keep it at a simmer for 5 minutes.
Add the chicken back into the skillet and simmer for 1 more minute to heat the chicken through.
Remove the pan from the heat and stir in the sour cream.
Serve over egg noodles and enjoy!
Variations
Not feeling like chicken today? Try my favorite Beef Stroganoff or Pork Stroganoff.
What do you eat with Stroganoff? (What to serve with Chicken Stroganoff?)
Because stroganoff is a very rich dish, it is best served with simple sides like steamed broccoli or roasted green beans and maybe a couple slices of good bread with butter.
What is the difference between goulash and stroganoff?
Stroganoff is a Russian sauce generally made by sauteing chunks of beef with mushrooms and onions in a sour cream sauce. Meanwhile, goulash is a Hungarian stew usually cooked with pieces of beef that are then stewed with onions, other ingredients, and paprika and then sometimes topped with sour cream.
How long does chicken stroganoff last in the fridge?
You can store chicken stroganoff tightly covered in the fridge for up to 2-3 days.
More Cozy Comfort Food
Mom’s Famous Red Wine Pot Roast Cozy Cottage Pie 20-Minute Spaghetti Bolognese
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