Description
This Chicken Stroganoff recipe is a creamy and comforting dish featuring tender chicken thighs cooked in a rich mushroom sauce flavored with paprika, Italian seasoning, and sour cream. It’s a delicious twist on the classic stroganoff, perfect for a family dinner with its savory sauce and tender chicken pieces.
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Stroganoff Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, cleaned and sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 teaspoon Worcestershire sauce
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- ¾ cup sour cream
- 2 cups low-sodium or no-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bite-sized chicken thighs, season with salt and pepper, and cook until fully cooked through and browned on the outside, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Mushrooms: In the same skillet, heat the remaining 2 tablespoons olive oil. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook until they are browned and their moisture has evaporated, approximately 6-8 minutes. Season with Italian seasoning, paprika, salt, and pepper.
- Deglaze and Thicken Sauce: Pour in Worcestershire sauce and dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Then gradually add the chicken broth while stirring to avoid lumps. Continue to simmer until the sauce thickens, about 5-7 minutes.
- Finish the Sauce and Combine: Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Return the cooked chicken to the skillet and stir to coat the pieces with the sauce. Heat through for 2-3 minutes but do not boil to prevent sour cream from curdling. Garnish with chopped fresh parsley before serving hot.
Notes
- Use boneless, skinless chicken thighs for juicier meat and better flavor.
- If you prefer, you can substitute dry white wine with more chicken broth or apple cider vinegar.
- Sour cream should be added off the heat or on low to prevent curdling.
- This dish pairs well with egg noodles, rice, or mashed potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
