Description
This Chicken Stroganoff recipe offers a creamy and flavorful twist on the classic dish, featuring tender chicken thighs simmered in a savory mushroom and sour cream sauce. Perfectly seasoned with paprika, Italian herbs, and a splash of white wine, this easy stovetop dish comes together in just 40 minutes for a comforting and delicious meal.
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 Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs seasoned with salt and black pepper. Cook the chicken until fully cooked through and browned on the outside, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the chopped onion, cooking until softened and translucent, about 3-4 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Then add the sliced mushrooms and cook until they are browned and their moisture has evaporated, about 5-7 minutes. Season the vegetables with Italian seasoning, paprika, salt, and black pepper.
- Deglaze and Thicken: Pour in the Worcestershire sauce and dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to simmer and reduce for 2-3 minutes. Stir in the tablespoon of all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Gradually add the chicken broth while stirring, and simmer the mixture until the sauce thickens to a creamy consistency, about 5-7 minutes.
- Finish and Serve: Reduce the heat to low and stir in the sour cream, mixing until the sauce is smooth and creamy. Return the cooked chicken back to the skillet and heat through for an additional 2-3 minutes without boiling to prevent the sour cream from curdling. Garnish with freshly chopped parsley and serve hot alongside your favorite sides.
Notes
- Use boneless, skinless chicken thighs for the best flavor and tenderness; chicken breasts can be substituted but may be less juicy.
- For a thicker sauce, use a little more flour or reduce the broth further.
- Dry white wine adds depth of flavor; if you prefer not to use alcohol, substitute with an equal amount of additional chicken broth and a splash of white wine vinegar for acidity.
- Serve with egg noodles, rice, or mashed potatoes for a hearty meal.
- Ensure the sauce is not boiling after adding sour cream to prevent curdling.
