Chicken Stroganoff

Chicken stroganoff is a leaner twist on the classic beef stroganoff stew, considered haute cuisine in the United States during the 1950s. With tender chicken, a rich and creamy sauce and paprika’s warm, smoky flavor, this version makes weeknight dinners satisfying and easy. Mushrooms, onions and garlic make the dish savory and full of umami, while creme fraiche brightens the dish and gives it a tasty tang.

This “beef stroganoff” made with chicken is ready in under an hour and is a good option for home cooks who don’t have a slow cooker to make a slow-cooker stroganoff.

Ingredients for Chicken Stroganoff

• Egg noodles: The noodles serve as the base for the stroganoff, providing a hearty, comforting starch that absorbs the sauce well and adds texture to the dish.
• Chicken: Boneless, skinless chicken breasts are lean and tender, making them a perfect protein source that soaks up the flavors of the sauce while staying juicy.
• Paprika: This spice adds a warm, smoky flavor and vibrant color to the dish. For the best flavor, use fresh, high-quality paprika. Smoked paprika can add an extra layer of depth.
• Mushrooms: Baby portobellos add an earthy, umami flavor and meaty texture, complementing the chicken and adding depth to the dish.
• Butter: The butter adds richness and a slight nuttiness to the dish, intensifying the onions and garlic.
• Red onion: Sliced onions contribute to the sauce’s overall texture and flavor base while adding sweetness and a mild pungency.
• Garlic: The garlic adds a robust, aromatic flavor that complements the onions and mushrooms.
• Wine: A dry white wine, like chardonnay, adds acidity and depth of flavor, helping to deglaze the pan and build a rich, flavorful sauce. Chicken stock can be used as a non-alcoholic alternative.
• Chicken stock: The stock provides a savory base for the sauce, enhancing the overall flavor.
• Worcestershire sauce: This fermented condiment adds a complex, umami-rich flavor with a hint of tanginess.
• Dijon mustard: Mustard adds a sharp, tangy flavor that cuts through the sauce’s richness.
• Creme fraiche: This finishing ingredient adds creaminess and a slight tang, making the sauce rich and smooth while balancing the smoky and savory flavors. You can substitute sour cream for a thicker and tarter result.
• Parsley: Parsley adds a fresh, herbal note and a pop of color, brightening up the dish both visually and flavor-wise.

Directions

Step 1: Cook the noodles

Cook the noodles according to the package directions, then drain them and set them aside.

Step 2: Prepare the chicken

Toss the chicken strips with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3: Brown the chicken

In a Dutch oven, heat oil over medium-high heat. Saute the chicken in batches until browned, two to three minutes. Remove the chicken from the pan.

Editor’s Tip: To ensure the chicken remains tender, avoid overcooking it. Brown it quickly and let it finish cooking in the sauce.

Step 4: Cook the vegetables

In the same pan, saute the mushrooms in butter until lightly browned, four to five minutes. Add the onion and cook until softened, three to four minutes. Add the garlic, cooking and stirring for one minute.

Step 5: Create the sauce

Add the wine to the pan, stirring to loosen any browned bits, then add the chicken stock, Worcestershire sauce and mustard. Bring the liquid to a boil and cook, uncovered, until it’s reduced by half, 10 to 12 minutes. Stir in the chicken, then cook, uncovered, over medium-low until the chicken is no longer pink, three to five minutes.

Step 6: Stir in the creme fraiche

Stir in the creme fraiche, parsley and remaining salt and pepper. Remove the pot from the heat and stir in the noodles.

Chicken Stroganoff Variations

• Make it vegetarian: Replace the chicken with extra mushrooms or tofu for a vegetarian version.
• Beef it up: Swap the chicken for beef strips, or use both proteins.
• Try a spicy stroganoff: Add a pinch of cayenne pepper or chili flakes for a spicy kick.

How to Store Chicken Stroganoff

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat the stroganoff gently on the stove or in the microwave until it’s warmed through.

Can you freeze chicken stroganoff?

You can freeze the stroganoff in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight before reheating.

Chicken Stroganoff Tips

Can I use Greek yogurt instead of sour cream?

Greek yogurt can be used as a substitute for sour cream. It will add a similar tangy flavor and creamy texture but will be less rich than creme fraiche and less sour than sour cream.

Can I use boneless, skinless chicken thighs instead of breasts?

Yes. Chicken thighs are slightly fattier and can add more flavor and moisture to the dish. Swap in the same amount of chicken thighs and follow the same cooking instructions.

What sides go well with paprika chicken stroganoff?

This dish pairs well with simple vegetables like steamed lemon broccoli or sauteed green beans.