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Chicken Stroganoff

Chicken Stroganoff - everything you love in a Beef Stroganoff except that it's made with juicy tender seared boneless chicken thigh strips bathed in a creamy mushroom sour cream sauce. Serve it over a bed of egg noodles, warm rice, low-carb zucchini noodles or with mashed potatoes. Quick and scrumptious weeknight meal ready in less than an hour!

Course Main
Cuisine Russian
Keyword chicken stroganoff, stroganoff, stroganoff sauce
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 - 5 servings
Calories 508.13 kcal
Author Imma

Ingredients

  • 1 ½ pounds chopped boneless chicken thighs
  • salt and pepper to taste
  • 1 (14 ml) tablespoon oil
  • 1-2 tablespoons (14-28 g) unsalted butter
  • 8 ounces brown mushroom ,  1/2-inch thick slices
  • 1 cup (138g) diced yellow onion , 1/4-inch diced
  • 1 tablespoon (10g) minced garlic
  • 2 teaspoons Fresh thyme
  • 1 Bay leaf
  • 2 tablespoons (20 g) all-purpose flour
  • 2 cups (360 ml) unsalted chicken  broth
  • 1 tablespoon (17 g) Worcestershire sauce
  • 1 teaspoon (2 g) paprika
  • 1 tablespoon (15 ml) Dijon mustard
  • cup (120ml) sour cream
  • 2 teaspoons (2g) chopped parsley

Instructions

  1. Wash then pat dry  chicken thighs with a paper towel. Take out excess fat from chicken  Slice chicken into strips.  Season with  salt and pepper to taste.

  2. Place a 12-inch non-stick skillet over medium-high heat, then add oil. When oil sizzles, add chicken  to the pan in a single layer and brown  both sides ; about 3-4 minutes per side.  You may do this in batches to avoid overcrowding the pan.

  3. Remove chicken from the skillet and set aside.

  4. Melt 1-2 tablespoons of butter over medium heat, add in mushroom ,onions, garlic, thyme and bay leaf. Cook stirring for about 3-5 minutes or until onions are softened and translucent. Sprinkle in flour and cook for another minute stirring frequently to avoid burns.

  5. Turn the heat to low and whisk in the chicken broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes.

  6. Once the mixture has thickened, stir in the Worcestershire sauce, paprika, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste.

  7. Return chicken to the skillet including all the juice on the plate of chicken . simmer again for 2-3 minutes then take pan off heat.

  8. Sprinkle Stroganoff with fresh chopped parsley and serve with pasta, mashed potatoes or rice.

Recipe Notes

  1.  Feel free to switch it with leaner boneless and skinless chicken breast. Ground chicken or ground turkey also works fine.  Just make sure to adjust cooking times depending on your meat.
  2. Sour cream can be substituted with at least 2% Greek Yogurt  although don’t expect your dish to taste the exact same as when using sour cream. 
  3.  Stroganoff is a fantastic make-ahead dinner and it reheats beautifully. Simply let it cool and store (covered with a lid) in the fridge for 1-2 days. Reheat it in the microwave or on the stove top while stirring it until heated through. If the sauce comes out too thick from the fridge, add a splash of chicken broth or water to thin out.
  4. Estimated calorie count below does not include egg noodles.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.