Chicken Stroganoff

Chicken Stroganoff

Recipe by JancCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





  • 600g / 1.2 lb chicken thighs (4 – 5) , boneless skinless (or breast or tenderloin, Note 1)

  • 1 tsp garlic powder

  • Salt and pepper

  • 1 tbsp olive oil

  • GRAVY:

  • 1 large onion , chopped

  • 300g / 10oz mushrooms , sliced (not too thin)

  • 40g / 3 tbsp butter

  • 2 tbsp flour (Note 2)

  • 2 cups / 500 ml beef broth/stock , salt reduced

  • 1 tbsp Dijon mustard

  • 2/3 cup (150g) sour cream (or yogurt)


  • 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)

  • Chopped parsley or chives , for garnish (optional)


  • Sprinkle chicken with garlic powder, salt and pepper on both sides.
  • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  • Press down lightly with with spatula. Cook for 4 minutes until golden.
  • Turn and press lightly with spatula. Cook for 2 minutes.
  • Remove chicken onto a plate.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
  • Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
  • Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
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