Ingredients

600g / 1.2 lb boneless skinless chicken thighs (4 – 5) (or breast or tenderloin)

1 tsp garlic powder

Salt and pepper

1 tbsp olive oil

1 large onion, chopped

300g / 10oz mushrooms, sliced (not too thin)

40g / 3 tbsp butter

2 tbsp flour

2 cups / 500 ml beef broth or stock, salt reduced

1 tbsp Dijon mustard

2/3 cup (150g) sour cream (or yogurt)

250 – 300 g / 8 – 10 oz pasta or egg noodles of choice

Chopped parsley or chives, for garnish (optional)

Instructions

Step 1: Sprinkle the chicken with garlic powder, salt, and pepper on both sides.

Step 2: Heat olive oil in a large skillet over medium heat. Place the chicken in the skillet smooth side down.

Step 3: Press down lightly with a spatula and cook for 4 minutes until golden.

Step 4: Turn the chicken over, press lightly again and cook for 2 minutes.

Step 5: Remove the chicken onto a plate.

Step 6: Increase heat to medium-high. Add butter and melt. Add chopped onions and cook for 1 minute, then add mushrooms.

Step 7: Cook mushrooms until golden, scraping the bottom of the skillet to lift all the flavorful bits.

Step 8: Sprinkle flour over the mushrooms and cook, stirring, for 1 minute to eliminate raw flour taste.

Step 9: Slowly add half the beef broth while stirring to combine smoothly. Then add the remaining broth and stir.

Step 10: Stir in sour cream and Dijon mustard until incorporated (it may look split, but will smooth out as it heats).

Step 11: Bring the sauce to a simmer, then reduce heat to medium-low. Let it thicken to the consistency of pouring cream (about 3 minutes). Adjust salt and pepper to taste.

Step 12: Return the chicken and any juices from the plate to the skillet. Simmer for 1 minute, then remove from heat.

Step 13: Serve the stroganoff over cooked pasta or egg noodles, garnished with chopped parsley or chives if desired.

Tips & Variations

Use chicken breast or tenderloin if you prefer leaner meat, but thighs add extra juiciness.

Substitute sour cream with plain Greek yogurt for a lighter option, but add it off the heat to prevent curdling.

For richer flavor, use homemade beef broth or a good-quality store-bought stock.

Try adding a splash of white wine before the broth for a subtle depth of flavor.

Serve over mashed potatoes or rice instead of noodles for a comforting twist.

FAQs

Can I use a different type of mushroom?

Yes, cremini, button, or even shiitake mushrooms work well. Just slice them to a similar thickness for even cooking.

Is it necessary to use beef broth in this recipe?

Beef broth adds a traditional depth of flavor, but you can substitute with chicken broth or vegetable stock if preferred.

Dinner

Creamy Chicken Stroganoff with Pasta Recipe

Introduction