Chicken Stroganoff with Sour Cream

a bowl of chicken stroganoff on a table, with pasta and herbs.

5 from 2 votes

Chicken stroganoff is a creamy and comforting one-pot meal, ready in under 30 minutes! Perfectly seasoned chicken thighs and buttery mushrooms are smothered in a rich and savoury sour cream sauce for the perfect cosy weeknight meal!

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: Russian

Servings:

Calories: 619kcal

Author: Andrea Geddes

Ingredients

For the chicken

800 grams boneless chicken thighs cut into halves or thirds
¼ cup plain flour
1 teaspoon garlic powder
1 teaspoon sweet paprika ground
salt and pepper
2-3 tablespoons olive oil or vegetable oil

For the Stroganoff sauce

3-4 tablespoons butter
3 cloves garlic crushed or finely chopped
200 grams mushrooms sliced
2 tablespoons flour
2 cups liquid chicken stock
1 tablespoon tomato paste
4 teaspoons Dijon mustard
1-2 tablespoons Worcestershire sauce
1 teaspoon sweet paprika
¾ cup sour cream full-fat
salt and pepper to taste

To serve

fresh pasta or your side of choice
chopped parsley or chives, chopped

Instructions

For the chicken

Place the chicken pieces in a bowl and cover with the flour, garlic powder, paprika, salt and pepper. Stir until the chicken is completely coated and set aside.
In a large pan, heat half of the oil over medium-high heat. Cook half of the chicken pieces for 4-6 minutes, turning halfway, until golden and crisp on the outside and mostly cooked through in the middle. Remove the chicken from the pan and rest it on a plate.
Repeat with the remaining oil and chicken pieces. Set the chicken aside on a plate to rest while you prepare the sauce.

For the sauce

Melt the butter in the pan over medium-high heat. Add the garlic and stir for 1 minute, or until soft and fragrant.
Add the mushrooms and cook, stirring, until golden.
Turning the heat to low, add the flour and stir for 1 minute.
Add the chicken stock, tomato paste, mustard, Worcestershire sauce and paprika and bring to a simmer.
Reduce the heat to low and simmer for 2-3 minutes, until the sauce thickens slightly.
Add the sour cream and stir until combined and warmed through.
Return the chicken pieces to the pan and simmer on low heat for 1 minute, or until the chicken has completely cooked through.
Taste the sauce and adjust the salt, pepper and Worcestershire sauce, to taste.
Remove from the heat and serve with fresh pasta, mashed potatoes or your choice of sides. Sprinkle with fresh parsley.

Notes

Use sweet paprika, not hot or smoked paprika. If you a slight smoky flavour, keep the sweet Hungarian paprika but also add a small amount of smoked paprika, to taste.
Be sure to flour the chicken well before cooking it. The flour helps the meat to brown and then thickens the sauce. If you require the stroganoff to be gluten-free, use cornflour or your preferred thickener instead.
I use boneless chicken thigh fillets, as they stay juicy and tender all the way through. But chicken breast or even leftover chicken can be used instead. If using chicken breasts, don’t overcook them or they will become chewy.
Don’t skip browning the chicken. To ensure that the sauce has a delicious flavour and colour, brown the chicken in the pan before making the sauce (unless you are using leftover chicken). Make sure the pan is very hot and seal the chicken on both sides to seal and colour them. And keep the residual brown bits in the pan for extra flavour.
Avoid overcrowding the pan while browning the chicken. We want the chicken to brown and develop a flavourful crust. Overcrowding can lead to the chicken stewing instead of browning.
If using leftover chicken or rotisserie chicken, there is no need to coat the chicken in flour first. Make the sauce and stir the chicken through at the end, until heated through. A little extra flour may be needed to thicken the sauce.
Use full-fat sour cream rather than light or low-fat sour cream to help prevent the sauce from splitting.
Add the sour cream at the end and cook until just stirred through. Boiling the sauce after adding the sour cream can cause it to split or curdle. Simmer only until thickened and the chicken is cooked through.
When finished, taste the sauce and season with salt and pepper accordingly.
Storage; Chicken stroganoff will keep in an airtight container in the fridge for 3-4 days.
Reheating; Reheat leftover stroganoff gently in a pan over low heat, stirring occasionally to prevent the sauce from splitting. Heat until the sauce and chicken are steaming hot, all the way through. Be careful not to boil, or the sauce can become grainy. Stirring through a little splash of stock can help to loosen the sauce.
Freezing; Chicken stroganoff can be frozen for up to 3 months. Let it cool before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and gently reheat in a pan over low heat.
Please note that the nutrition information is based on the stroganoff being divided into 5 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the stroganoff.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition