If you love the flavors of beef stroganoff but would really prefer chicken, this Chicken Stroganoff is what you’re looking for. It has plenty of irresistible sour cream sauce with mushrooms.
Is there anything more cliche than having a doctor’s checkup just before you turn 40 and being told that maybe it’s time you start watching your cholesterol?
Probably not, but here we are. This website certainly isn’t going to be come health food central, but it may be time to cut back on testing new creme brulee flavors quite as frequently.
And a big source of cholesterol in many diets is red meat. Now, truthfully, we don’t eat a ton of red meat, but there are still a few ways we could cut back further.
So I’ve been looking at some of our favorite dishes made with beef and figuring out some easy swaps to reduce cholesterol.
And while I love crock pot beef stroganoff so much (and it’s one of the most popular recipes on this site!), I’ve recently discovered that chicken stroganoff can be every bit as delicious. In fact, I find myself liking it even more than the original!
What you’ll need for this chicken stroganoff recipe:
- boneless skinless chicken thighs – remove any large chunks of fat, and cut the chicken into 2-inch cubes. Doesn’t have to be perfect!
- onion – I like to thinly slice one white onion. Yellow onion works too.
- mushrooms – you’ll need 1 pound of sliced mushrooms for chicken stroganoff. I like cremini (baby bella), but any variety will work here. Use any extra in vegetarian quiche or Cajun salmon pasta.
- garlic – 4 cloves, all minced up!
- chicken stock – buy a good quality chicken stock, since it’s the backbone of the sauce.
- dry white wine – just like my creamy salmon pasta, this wouldn’t be the same without a splash of wine. It adds some bright acidity to the recipe, and pairs so well with the chicken and mushrooms.
- salt and pepper – seasoning is key here.
- paprika – regular Hungarian (not smoked) paprika adds a nice flavor here.
- olive oil – for searing the chicken and vegetables.
- Dijon mustard – this adds a little kick to the sauce.
- Worcestershire – this adds so much savoriness to the stroganoff sauce. Also key in my Dr. Pepper baked beans.
- flour – for thickening the sauce.
- egg noodles – I use old fashioned, wide egg noodles for this chicken stroganoff recipe.
- cream cheese – my secret weapon for extreme creaminess and deliciousness!
- sour cream – the other creamy element to finish the sauce.
- fresh parsley – a little bit of chopped parsley is a nice way to garnish the dish, but this is optional.
Is there a substitute for sour cream in creamy chicken stroganoff?
While sour cream is really the classic choice for stroganoff (and also stroganoff-style beef stuffed shells), you can use Greek yogurt as a substitute for sour cream in stroganoff.
However, please note that just like with my Greek yogurt pasta sauce, you’ll need to use FULL FAT Greek yogurt for this creamy chicken stroganoff recipe.
Otherwise your sauce can and probably will break. Full fat, plain Greek yogurt is what you want to use for stroganoff. Not low fat, and definitely not nonfat.
I made chicken mushroom stroganoff with cream cheese to make it extra, super duper creamy!
To make my chicken stroganoff recipe ultra-creamy, I amped up the sauce with more than just sour cream. That’s right, I made this chicken stroganoff with cream cheese.
Serve this chicken stroganoff with egg noodles.
Just like with Swedish meatballs, my favorite noodle for chicken stroganoff is a classic egg noodle. Medium, wide or extra wide, that’s up to you. Any of them will work!
If you don’t prefer egg noodles, you can serve chicken stroganoff over traditional pasta instead.
Side dishes to round out the meal:
How to reheat leftovers:
This recipe makes a pretty large portion, so it’s helpful to know that chicken mushroom stroganoff will keep in the fridge for 2 to 3 days in a covered container.
The easiest way to reheat is to put the noodles sauced with the chicken and sauce mixture in the microwave at 50% power (this will help prevent the creamy sauce from breaking). I recommend this method for any creamy pasta or even taco mac and cheese.
Or, if you suspect you might end up with leftovers and want to be able to reheat on the stovetop, I advise storing the leftover chicken and sauce mixture separately from the leftover noodles.
Then, you can reheat the chicken and sauce mixture in a skillet over medium-low heat, then toss in the noodles at the end just to warm through before serving.
I do not recommend freezing chicken stroganoff as the creamy sauce doesn’t tend to reheat very well after freezing. If you’d like pasta to freeze, I highly recommend my cottage cheese lasagna.
- 1-1/4 pounds boneless skinless chicken thighs (about 5-6 thighs), cut into 2-inch pieces
- 1-1/2 teaspoons kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/2 teaspoon paprika
- 3 tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 pound cremini (baby bella) mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1-1/2 cups chicken stock
- 1/2 cup dry white wine
- 2 ounces cream cheese, cut into 1/2-inch cubes
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- Finely chopped fresh parsley, for garnish
- 8 ounces egg noodles, prepared according to package instructions
- Place chicken on large plate. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper and paprika and toss until chicken is evenly coated in spices.
- Heat 1 tablespoon oil in large high-sided skillet over medium-high heat. Add chicken to skillet and cook 8 to 10 minutes or until chicken is deep golden brown and and internal temperature reaches 165 degrees F, stirring occasionally and gently pressing chicken down with a spatula so it makes good contact with the pan. Transfer chicken to a clean plate and cover with foil to keep warm.
- Add remaining 2 tablespoons oil to skillet. Add onion and cook 4 to 6 minutes or until golden brown. Add garlic and mushrooms and cook 6 to 8 minutes or until mushrooms are deep golden brown.
- Add flour and cook 1 minute, stirring constantly. Gradually add stock and wine while stirring constantly. Bring to a boil over medium-high heat, then reduce heat to medium and cook 8 to 10 minutes or until thickened, stirring occasionally and scraping bottom of pan with wooden spoon.
- Lower heat to medium-low and add cream cheese, sour cream, Worcestershire, Dijon and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 2 minutes, whisking constantly (the sauce may look broken after sour cream is added, but will come back together with whisking).
- Transfer chicken and any accumulated juices on plate back to skillet. Increase heat to medium and cook 2 to 4 minutes or until internal temperature of chicken reaches 165 degrees F. Garnish with parsley and serve over egg noodles immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 669Total Fat: 39gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 240mgSodium: 1250mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 44g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.