Stroganoff chicken is a variation of the classic Russian dish called Beef Stroganoff or Stroganov. Stroganoff chicken cooks much faster than its beef counterpart and this makes it a perfect choice for a quick and easy dinner. Just like the original Stroganoff, it is well served with rice, mashed potatoes or your favorite type of pasta. If you really want to stay authentic, you need to serve stroganoff with chips.
There is quite a bit of confusion around the history of Stroganoff, but almost all sources agree that the origin of this recipe is in Russia and it is named after the rich St. Petersburg family of Stroganov. If this interests you, Read more about Stroganoff’s history here.
Now let’s talk a little bit about my chicken stroganoff recipe, okay? There are two main differences between my recipe and most of the others you can find online. First of all, I do not use mushrooms today. The reason is simple, my kids do not like them 🙂 When cooking only for me and my wife, I add a solid amount of white mushrooms or thinly sliced browns, which I sauté along with the onion.
The second difference is that I add finely chopped pickles when I make stroganoff chicken and actually let them cook in the sauce so that they release the flavors into it. I’ve seen some recipes where pickles are used as a side dish or garnish, but most home cooks completely hover over them. You can definitely give up the pickles, but I think they just make the chicken stroganoff sauce taste better, give it a try!
advice: Looking for more great and easy-to-prepare chicken recipes? try me Marinated chicken wings, Grilled chicken salad, Baked chicken thighs or Grilled chicken gyros.
Should you use a slow cooker, pressure cooker or instant cooker when making stroganoff chicken?
I would say not for all possibilities. While it is quite common to use a pressure cooker or instant pot when preparing the beef version for stroganoff, mainly to reduce cooking time, it is really not necessary with chicken stroganoff. Chicken meat cooks quickly, So it’s not really necessary.
And the same goes for making chicken stroganoff in a slow cooker. It’s basically pointless. This dish is supposed to unite quickly, it takes about 45 minutes from start to finish and also the chicken becomes tender really fast. So why should I choose a method that takes hours? No, does not make sense.
Ingredients of chicken stroganoff recipe
My chicken stroganoff recipe is very simple And requires only a bunch of common ingredients. I’m pretty sure you already have all the spices in the house … I just had to get Worcestershire sauce because I do not use it that much.
incidentally: So hard to pronounce the name of the sauce, that I had to look for it again. invoice This video To see if you say that correctly, I certainly would not 🙂
1 kg Of chicken breast
1 large Onion
1 nail the day before yesterday
Vegetable oil (or olive).
1-2 tbsp Of tomato paste
1-2 tbsp Of yellow mustard or Dijon
2 spoons Of Worcestershire sauce
Salt and pepper to taste
1 cup Sour cream
1 cup Whipped cream (heavy).
3 tbsp Flour for any purpose
1.5 cups Of chicken broth or stock
How to make stroganoff chicken
Watch the video or scroll down for step-by-step instructions:
Start by cutting the chicken breast into cubes or strips. The size of the cut depends on your preferences, but traditionally, stroganoff chicken requires small pieces. I work today with about 1 pound or 2 pounds of chicken breast, which is enough for about 5 adults.
note: You can also use boneless and skinless thighs to make chicken stroganoff.
Transfer the meat to a bowl, add a tablespoon or two of vegetable oil, You can use olive oil if you like, and season with salt and freshly ground black pepper. Mix everything properly and let the marinade stand for a few minutes, while we work on the rest.
Heat 2 or 3 tablespoons oil in a pan. I use WOK today, but feel free to use any pan you like to work with, just make sure it is deep enough to take all the sauce. The sauce is probably the best part of this chicken stroganoff and we want to make a lot of it.
Add one large shout finely choppedOnion and sauté for about 5 minutes, or until it becomes translucent. Then toss in one clove of chopped garlic and fry some more.
Once the onions become a leagueWell browned it’s time to add the meat to our pan. Fry for about 10 minutes, stirring often, until there is no more pink color. We do not want the meat to be completely cooked yet.
Continue with a large spoonful of tomato paste and stir it in. A little tip for you, using 2 spatulas makes mixing so easy, give it a try. Especially when cooking something with a lot of sauce, just like this stroganoff chicken.
The next ingredient is yellow mustard, again one tablespoon large. Finish it with 2 tablespoons of the hardest ingredient to express: Worcestershire sauce.
Mix everything again and continue with 1 and a half cups of chicken broth or stock. You can also use beef, for a stronger and deeper taste of our stroganoff chicken sauce.
The last ingredient we are about to add at this point are 5 finely chopped pickles. Cook on low until the meat is completely cooked, which should not take more than 10 or 15 minutes.
note: As mentioned in the introduction, not everyone uses pickles in making stroganoff chicken, but I highly recommend trying it. It just gives the sauce a specific flavor that I really like.
Now it’s time to finish the sauce. Mix a cup of heavy cream and a cup of sour cream with 2-3 tablespoons of flour for each purpose. I recommend using a whisk to make sure no lumps can form.
note: Some people do not like to use flour or can not eat it because of allergies, if you are one of them, replace the flour with corn starch or potatoes. Just keep in mind that the starch behaves differently from flour, add it in batches or the sauce may be too thick.
Add this cream mixture to the pan while stirring And continue to cook for a few more minutes until the sauce thickens. In case the sauce looks too thin, just mix some more flour with water and add to the pan.
Chicken stroganoff sauce should be quite thick, But still a bit liquid, that way it sticks nicely to the meat and topping and that’s what we want. Once you are satisfied with the consistency, it is time to give the sauce a flavor and add more salt if necessary.
And it’s time to serve! My favorite side for today is pasta fossil, I think it goes really well with this tangled dish. Let’s add some chopped parsley for garnish and we’m ready to eat.
Strognoff Chicken Tips and Questions
Is Strognoff Chicken Healthy? This dish is definitely on the healthier side, though it is not exactly low in carbs or calories. In the end, it depends on what ingredients you use when you control the amount of salt, the quality of the soup, the fat content in the cream, etc …
Can you freeze stroganoff chicken? Yes, this dish freezes nicely, there is no ingredient that will break down in the freezer.
Can you heat a stroganoff chicken? Yes, this is a perfect dish type to prepare in advance, just like any sauce-based recipe. It reheats perfectly and does not lose its quality.
How long does a stroganoff chicken stay good? You can store this dish safely in the refrigerator for up to 3 days. Just make sure you cool it and refrigerate within 2-3 hours, otherwise the ceramic sauce may go wrong.
What to serve cookiesn stroganoff with? This is a very versatile dish and it works really well with a wide variety of sides. Cooked potatoes, mashed potatoes, French fries, rice, risoni, rice, basically any pasta … all of these are great sides to this recipe.
Is chicken stroganoff better than beef stroganoff? This is a difficult conversation, really. Beef has a deeper and more intense taste but the chicken is considered healthier and it also cooks much faster. I would say it depends on your personal preferences. I make both versions and I really like both.
Want to try more Chestnut Chicken recipes? I love it from Delites Coffee Or it’s from RRecipe tin.
I have a few more Easy poultry recipes In my blog, check them out.
Stroganoff Chicken An easy recipe
Stroganoff chicken is an easier and faster version of the popular Russian dish. Chicken cooks much faster than beef, which means there is no need for a pressure cooker or instant pots. One pan, some common spices and some cream is basically all you need to cook this perfect dinner. My Strognoff chicken recipe is a little different from most of them, as I also use pickles to make the sauce even tastier. Try it!
- 1 Kg Of chicken breast
- 1 Large onion
- 1 clove the day before yesterday
- Vegetable or olive oil
- 1-2 Spoons Of tomato paste
- 1-2 Spoons Of yellow mustard or Dijon
- 2 tablespoon Of Worcestershire sauce
- Salt and pepper to taste
- 1 Goblet Sour cream
- 1 Goblet Whipped cream / heavy cream
- 3 Spoons Flour for any purpose
- 1.5 Cups Of chicken broth or stock
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Cut the chicken breast into small pieces. Put them in a bowl, add a little oil, salt and pepper to taste. Stir and let the marinade stand for a few minutes. You can also use chicken thighs to make chicken stroganoff.
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Finally chop a large onion and sauté on vegetable oil or olive for a few minutes. Once the onion is translucent, add one clove of chopped garlic. Fry for a few more minutes.
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Once the onion and garlic are slightly browned, add the chicken and continue to fry until no more pink color appears.
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Add a tablespoon of tomato paste, a tablespoon of yellow mustard and 2 tablespoons of Worcestershire sauce. Mix properly and sauté for 2-3 minutes.
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Now add 1 and a half cups of chicken broth. Finally chop about 5 small pickles and add them to the pan. Cook on low until the meat is completely cooked and tender (10-15 minutes). This stage is optional, but I really like my chicken stroganoff with the pickles inside.
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Mix 1 cup heavy cream, 1 cup sour cream and 2-3 tablespoons flour for each purpose. Use a whisk to prevent lumps from forming.
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Add this cream mixture to the pan and mix everything properly. Continue to cook until the sauce thickens.
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Give the sauce a flavor and add salt if necessary. Once you are happy with the taste and the thick sauce, the stroganoff chicken is ready.
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Serve with fossil (or other) pasta. Garnish with finely chopped parsley. Optional serving tips are above this recipe card.
