This creamy Chicken Stroganoff has all of the same flavors as the classic dish made with beef. Your family will love this meal!
Our Beef Stroganoff is one of the most popular recipes here on A Family Feast – and for very good reason. It’s absolutely delicious!
So, we decided to make that classic dish with chicken instead of beef. We predict – you are going to love this Chicken Stronganoff recipe just as much as the original. (Maybe even more!)
How do you make Chicken Stroganoff?
Our Chicken Stroganoff recipe has all of the same great flavors and ingredients as its beefy cousin – tender cooked mushrooms and onions, plus a creamy sauce made from sour cream, chicken stock and Dijon mustard, as well as butter, white wine and other seasonings. And, it’s served over egg noodles – just like the original.
Preparing this Chicken Stroganoff is actually easier than most versions made with beef because chicken doesn’t require a long cooking time to become tender, plus it’s a more forgiving meat to cook.
Plus – who doesn’t want another easy and delicious chicken recipe to make for your family?!
Another great thing about this Chicken Stroganoff recipe is that the ingredients can be prepared ahead of time – then when you’re ready to eat, this fantastic meal can be on the table in just under thirty minutes.
You may like these other delicious dinner ideas:
- Beef Stroganoff
- Chicken Breasts with Mushroom and Onion Dijon Sauce
- Mushroom Ragout
- Noodles Romanoff with Mushrooms
1 12-ounce package of egg noodles
8 tablespoons butter, divided (1 stick)
1 pound white button mushrooms sliced
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
½ cup white wine, divided
1 large onion cut into vertical strips (about 8 ounces in weight)
1 ½ pounds boneless skinless chicken thighs cut into 2” pieces
¼ cup all-purpose flour
1 cup chicken stock
1 tablespoon Dijon mustard
1 cup sour cream
Chopped fresh parsley for garnish
Bring a large pot of water to a boil, salt generously then add the noodles and cook while you are preparing the dish. Once the noodles are cooked per package directions, drain and hold.
In a large skillet or sauté pan, melt three tablespoons of the butter over high heat. Once melted, add mushrooms, one teaspoon of the salt and one-half teaspoon of the pepper and cook for about ten minutes. The mushrooms will give up some liquid then absorb it back in but keep stirring and cook for the full ten minutes or until they are nicely browned. Add one quarter cup of the wine, scrape the bottom, and once evaporated, pour the mushrooms into a large bowl and hold.
Add two more tablespoons of butter to the pan and reduce heat to medium. Once the butter melts, add the onions and cook for about five minutes or until soft and starting to brown. Add to the bowl with the mushrooms.
Toss the chicken pieces with the flour and remaining salt and pepper until fully coated.
Add two more tablespoons of butter to the pan and add half the chicken pieces, not touching each other. Cook for 2-3 minutes per side or until cooked through and add to the bowl with the mushrooms and onions.
Add the remaining tablespoon of butter and once melted, add the remaining chicken and cook as before then remove to the bowl.
Add the remaining wine to the pan and scrape the bottom. Once evaporated, add the stock and all of the contents from the bowl.
Once everything is hot and bubbly, add in the mustard and sour cream and stir to combine. Cook for a few minutes to thicken then remove from heat and serve over the cooked noodles with chopped parsley as garnish.
Having all of the ingredients prepared ahead of time makes cooking this dish go quickly.
Keywords: chicken, stroganoff, mushrooms