Description
This Chicken Stroganoff recipe is a creamy, comforting dish featuring tender chicken thighs cooked in a savory mushroom and onion sauce enriched with sour cream. Perfect for a hearty dinner, it combines the rich flavors of garlic, paprika, and Worcestershire sauce to create a flavorful twist on the classic stroganoff.
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 heat. Add the chicken thighs, season with salt and black pepper, and cook until the chicken is fully cooked through and browned. 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 and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and become browned.
- Season Vegetables: Season the vegetables with Italian seasoning, paprika, salt, and black pepper, stirring to combine evenly.
- Deglaze and Thicken Sauce: Pour in the Worcestershire sauce and dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the mixture to simmer for 2 to 3 minutes to reduce slightly. Stir in the all-purpose flour and cook for 1 minute to eliminate raw flour taste.
- Add Broth and Thicken: Gradually pour in the chicken broth while stirring continuously. Continue to simmer the sauce until it thickens, about 5-7 minutes.
- Finish Sauce and Combine: Lower 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 heat through for 2-3 minutes.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish. Serve the Chicken Stroganoff hot, ideally over egg noodles, rice, or mashed potatoes.
Notes
- Use boneless, skinless chicken thighs for best flavor and tenderness.
- If you prefer a thicker sauce, add a bit more flour or reduce the broth slightly.
- Dry white wine adds brightness; substitute with more broth if you prefer no alcohol.
- Fresh parsley adds a nice color and freshness; you may substitute with dried parsley if needed.
- Sour cream should be added at low heat to prevent curdling.
