Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Intensity: Medium (Requires some multitasking but uses straightforward techniques)
Dietary Notes: This recipe can be made gluten-free by using a 1:1 gluten-free flour blend and ensuring your stock is gluten-free.
Ingredients
-
1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch strips
-
8 oz (225g) cremini mushrooms, sliced
-
4 oz (115g) shiitake mushrooms, stems removed and sliced
-
1 medium yellow onion, finely diced
-
3 cloves garlic, minced
-
2 tablespoons olive oil
-
3 tablespoons unsalted butter, divided
-
2 tablespoons all-purpose flour
-
1 cup (240ml) chicken stock, preferably low-sodium
-
1 tablespoon Dijon mustard
-
1 teaspoon smoked paprika
-
1 tablespoon Worcestershire sauce
-
1 cup (240ml) full-fat sour cream, at room temperature
-
¼ cup (60ml) dry white wine (like Sauvignon Blanc) or additional chicken stock
-
2 tablespoons fresh parsley, finely chopped, plus more for garnish
-
Salt and freshly ground black pepper to taste
-
For Serving: Cooked egg noodles, pasta, rice, or mashed potatoes.
Instructions
1. Prepare & Season the Chicken:
Pat the chicken strips dry with a paper towel—this is key for getting a good sear. Season generously with salt and pepper.
2. Sear the Chicken:
In a large, deep skillet or Dutch oven, heat the olive oil and 1 tablespoon of the butter over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through at this stage. Transfer to a clean plate and set aside.
3. Cook the Aromatics & Mushrooms:
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the diced onion and cook for 3-4 minutes until softened. Add all the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have released their liquid and are deeply browned.
4. Create the Sauce Base:
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates your roux and will thicken the sauce.
5. Deglaze & Simmer:
Pour in the white wine (or extra stock) to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute. Stir in the chicken stock, Dijon mustard, smoked paprika, and Worcestershire sauce. Bring to a gentle simmer.
6. Finish the Stroganoff:
Return the seared chicken and any accumulated juices to the pan. Reduce heat to low and let it simmer for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Add the Final Creamy Touch:
Turn off the heat. It’s crucial to remove the pan from direct heat to prevent the sour cream from curdling. Stir in the room-temperature sour cream and fresh parsley until fully incorporated and the sauce is creamy and cohesive.
8. Serve:
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately over a bed of buttery egg noodles, pasta, rice, or creamy mashed potatoes. Garnish with extra chopped parsley.
Recipe Notes & Tips for Success
-
Chicken Choice: Thighs are recommended for their juiciness and flavor, which holds up beautifully in the creamy sauce. For a leaner option, you can use chicken breast, but take care not to overcook it.
-
Sour Cream Secret: Always bring your sour cream to room temperature and add it off the heat. This prevents it from splitting and ensures a velvety smooth sauce.
-
Mushroom Mix: Using a blend of cremini (for earthiness) and shiitake (for a meaty, umami punch) creates a more complex flavor. You can use all one type if preferred.
-
Make Ahead: The dish is best served fresh, but you can prepare the components ahead. Sear the chicken and cook the mushroom base, then store separately in the fridge for up to a day. Reheat gently and complete the final steps (adding sour cream off the heat) just before serving.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce if necessary.
Nutrition Information (Per Serving, sauce only, without noodles)
-
Calories: 520 kcal
-
Total Fat: 36g
-
Saturated Fat: 16g
-
Cholesterol: 185mg
-
Sodium: 450mg
-
Total Carbohydrates: 14g
-
Dietary Fiber: 2g
-
Sugars: 5g
-
Protein: 34g