Description

This Chicken Stroganoff recipe features tender chicken thighs cooked to perfection and served in a rich, creamy mushroom sauce infused with garlic, onions, and a hint of paprika. The sauce is thickened with flour and enriched with sour cream for a luscious finish. Perfect for a comforting weeknight dinner, this dish combines classic stroganoff flavors with the ease of stovetop cooking.

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

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Instructions

Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken thighs, season with salt and pepper, and cook until they are fully cooked and lightly browned, about 6-8 minutes. 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 until fragrant, about 1 minute. Then add the sliced mushrooms and cook until browned and moisture has evaporated, approximately 6-8 minutes. Season the mixture with Italian seasoning, paprika, salt, and pepper to taste.
Deglaze and Thicken: Pour in Worcestershire sauce and dry white wine to deglaze the pan, scraping the bottom to lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in the flour and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring, then continue to simmer until the sauce thickens, about 4-5 minutes.
Finish and Serve: Reduce 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 another 2-3 minutes without boiling, to prevent curdling. Garnish with chopped fresh parsley and serve hot over noodles, rice, or mashed potatoes.

Notes

Use low-sodium chicken broth to better control the salt level.
To make this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour and ensure Worcestershire sauce is gluten-free.
Dry white wine can be substituted with additional chicken broth for a non-alcoholic version.
Do not let the sour cream boil when added to avoid curdling; keep heat low.
Chicken thighs are preferred for juiciness, but chicken breasts can be used with slightly less cooking time.