Description
This Chicken Stroganoff recipe features tender chicken thighs cooked in a creamy mushroom sauce with Dijon mustard and sour cream, served over pasta or egg noodles. A comforting and flavorful dish perfect for a cozy dinner.
Ingredients
Scale
Chicken
- 600g / 1.2 lb chicken thighs (4 – 5), boneless skinless (or breast or tenderloin)
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Vegetables and Sauce
- 1 large onion, chopped
- 300g / 10oz mushrooms, sliced (not too thin)
- 40g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth/stock, salt reduced
- 1 tbsp Dijon mustard
- 2/3 cup (150g) sour cream (or yogurt)
Other
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped parsley or chives, for garnish (optional)
Instructions
- Season Chicken: Sprinkle the chicken thighs with garlic powder, salt, and pepper on both sides to season evenly.
- Heat Oil and Cook Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken thighs smooth side down in the skillet.
- Brown Chicken Side 1: Press down lightly with a spatula and cook for 4 minutes until the chicken is golden brown.
- Brown Chicken Side 2: Turn the chicken and press lightly with the spatula again. Cook for an additional 2 minutes.
- Remove Chicken: Take the chicken out of the skillet and set aside on a plate.
- Sauté Onions and Mushrooms: Increase heat to medium-high. Add butter to the skillet and melt it. Add chopped onions and cook for 1 minute, then add sliced mushrooms.
- Cook Mushrooms: Cook the mushrooms until golden brown. Scrape the bottom of the pan to release all the flavorful browned bits.
- Add Flour: Sprinkle the flour over the mushrooms and onions, stirring continuously. Cook for 1 minute to remove the raw flour taste.
- Add Broth: Gradually stir in half of the beef broth while stirring. Once mixed, add the remaining broth and stir to combine.
- Mix in Sour Cream and Mustard: Stir in the sour cream and Dijon mustard until well incorporated. It may look split but will smooth out as it heats.
- Simmer Sauce: Bring the sauce to a simmer, then reduce heat to medium-low. Let it thicken to the consistency of pouring cream, about 3 minutes, then adjust salt and pepper to taste.
- Add Chicken Back: Return the cooked chicken, including any plate juices, into the skillet. Simmer together for 1 minute to meld flavors, then remove from heat.
- Serve: Serve the chicken stroganoff over cooked pasta or egg noodles. Garnish with chopped parsley or chives if desired.
Notes
- Note 1: You can substitute chicken thighs with chicken breast or tenderloin if preferred.
- Note 2: The flour helps thicken the sauce; make sure to cook it for a minute to avoid raw flour taste.
- Note 3: Egg noodles or any pasta of your choice works well as a base for stroganoff.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Keywords: Chicken Stroganoff, creamy chicken, mushroom sauce, dinner recipe, comfort food
