Description
This Chicken Stroganoff recipe is a creamy, comforting dish featuring tender chicken thighs cooked in a flavorful mushroom and sour cream sauce. Enhanced with Italian seasoning, paprika, and a splash of white wine, this skillet dish is perfect for a hearty weeknight dinner and serves four.
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
Instructions
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper. Add the chicken to the skillet and cook until browned and cooked through, 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 it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Then add the sliced mushrooms and cook until they release their moisture and become browned, approximately 6-8 minutes. Season the vegetables with Italian seasoning, paprika, salt, and black pepper.
- Deglaze and Thicken: Pour in the Worcestershire sauce and dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Sprinkle the flour over the mixture and stir to combine, cooking for another minute to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring. Allow the sauce to simmer and thicken for about 5-7 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 2-3 minutes without boiling. Garnish with freshly chopped parsley and serve the stroganoff hot.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
- To keep the sauce creamy and prevent curdling, avoid boiling after adding sour cream; just warm gently over low heat.
- Dry white wine can be substituted with more chicken broth if preferred or to keep it alcohol-free.
- For a lower-fat version, use Greek yogurt instead of sour cream, added at the end off the heat.
- Serve with egg noodles, rice, or mashed potatoes for a complete meal.
