Chicken Stroganoff with Sour Cream Recipe
This Chicken Stroganoff with Sour Cream is a hearty and creamy dish featuring tender chicken thighs simmered in a rich mushroom and paprika sauce. Enhanced with garlic, Dijon mustard, and a touch of Worcestershire sauce, it delivers classic stroganoff flavors with a smooth sour cream finish. Perfect served over fresh pasta or your favorite side, garnished with fresh parsley or chives for added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Ingredients
For the chicken
- 800 grams boneless chicken thighs, cut into halves or thirds
- ¼ cup plain flour
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika, ground
- Salt and pepper, to taste
- 2-3 tablespoons olive oil or vegetable oil
For the Stroganoff sauce
- 3-4 tablespoons butter
- 3 cloves garlic, crushed or finely chopped
- 200 grams mushrooms, sliced
- 2 tablespoons flour
- 2 cups liquid chicken stock
- 1 tablespoon tomato paste
- 4 teaspoons Dijon mustard
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon sweet paprika
- ¾ cup full-fat sour cream
- Salt and pepper, to taste
To serve
- Fresh pasta or your side of choice
- Chopped parsley or chives, for garnish
Instructions
- Prepare the chicken coating: In a large bowl, combine the plain flour, garlic powder, sweet paprika, salt, and pepper. Toss the chicken pieces in this mixture, ensuring they are well-coated on all sides.
- Cook the chicken: Heat 2-3 tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Make the Stroganoff sauce base: In the same skillet, melt 3-4 tablespoons of butter over medium heat. Add the crushed or finely chopped garlic and cook for about 1 minute until fragrant.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are browned and have released their moisture.
- Thicken the sauce: Sprinkle 2 tablespoons of flour over the mushrooms and garlic, stirring constantly for 1-2 minutes to cook the flour and create a roux.
- Add liquids and seasonings: Gradually pour in 2 cups of chicken stock while stirring to avoid lumps. Stir in 1 tablespoon tomato paste, 4 teaspoons Dijon mustard, 1-2 tablespoons Worcestershire sauce, and 1 teaspoon sweet paprika. Bring the mixture to a gentle simmer.
- Simmer the sauce: Allow the sauce to cook for about 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Combine chicken and sauce: Return the cooked chicken to the skillet, coating it well with the sauce. Lower the heat and stir in ¾ cup of full-fat sour cream. Heat gently without boiling to prevent curdling. Taste and adjust salt and pepper as needed.
- Prepare to serve: Serve the Chicken Stroganoff hot over freshly cooked pasta or your choice of side. Garnish with chopped parsley or chives for a fresh finish.
Notes
- Use boneless, skinless chicken thighs for tender and flavorful results.
- Do not boil the sauce after adding sour cream to avoid curdling.
- Mushroom variety can be cremini, button, or any preferred fresh mushroom.
- Adjust Worcestershire sauce to suit your taste; start with 1 tablespoon and add more if desired.
- This dish pairs beautifully with egg noodles, rice, or mashed potatoes.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently on stovetop.
