A twist on the classic beef stroganoff, this creamy and nostalgic version swaps in tender chicken for a cozy upgrade!
Supposedly named after Count Pavel Aleksandrovich Stroganoff, a member of the wealthy Stroganoff family of merchants and industrialists in 18th and early 19th century Russia, this dish uses chicken in place of classic beef. While Count Stroganoff was believed to have served as inspiration for this dish, it’s difficult to pinpoint the exact origins of the very first stroganoff recipe.
The classic stroganoff we know today became a massive hit in the USA during the 1950s and ’60s, which is why, if you have baby boomer parents like I do, you might have eaten this beef dish growing up, since it was a meal their parents likely made for them.
Traditionally, stroganoff is meat (typically beef) sautéed in sour cream, mustard, and other spices, like paprika. This chicken stroganoff version is creamy and incredibly hearty. Once you try it, you’ll want to add it to your regular meal rotation, especially during the colder months. There’s something undeniably cozy about this dish, and best of all, it’s quite easy to make.
Is Chicken Stroganoff Healthy?
Chicken stroganoff is considered a fairly rich dish and is best enjoyed in moderation. There are a few substitutions you can make to tailor this recipe to your specific dietary needs. For instance, if you’re looking for a higher protein, lower-fat option, you can swap the sour cream for Greek yogurt. For a gluten-free version, opt for a gluten-free flour or use cornstarch to thicken the sauce. To suit a vegetarian diet, you can use your favorite plant-based chicken alternative or double the quantity of mushrooms in this recipe. I’ve made a vegetarian version in which I used white mushrooms in lieu of any meat, and it was excellent.
So, Who Were The Stroganoffs?
The Stroganoffs were a prominent Russian noble family whose influence spanned centuries. Known for their affluence as merchants, industrialists, and landowners, they built their fortune through a series of ventures including mining and agriculture. The family’s influence grew significantly in the 17th and 18th centuries, with notable members playing key roles in Russian politics and high society.
Their name has come to symbolize refinement and a lasting cultural legacy in Russia. Aside from the family’s illustrious history, they’ve certainly made an indelible mark on the Russian (and global) culinary landscape, too.
How do I store leftovers?
Allow the chicken stroganoff to cool completely and store it in an airtight container in the fridge for up to 3 days. You can also store it in the freezer in an airtight, freezer-safe container for up to 3 months.
Serving Suggestions
Serve this chicken stroganoff with Cabbage And Noodles, The Best Instant-Pot Mashed Potatoes, and this gorgeous Beet Salad. Not a big fan of beets but need a good veggie side? Try this Braised Red Cabbage. If you crave an alternative to the mashed potato route, I also love this recipe for Fried Potato Cakes, and this Apple Cake is the perfect dessert to finish off your feast.
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil divided
- 1 medium onion chopped
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 cup low-sodium chicken broth
- 1/2 cup low-fat sour cream or plain Greek yogurt
- Chopped fresh parsley for garnish optional
Instructions
- Season the chicken pieces with salt and pepper. Toss them in flour to coat them evenly and shake off the excess.
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sliced mushrooms. Cook for 5-7 minutes until the vegetables are tender.
- Add the minced garlic and paprika to the skillet. Cook for 1 minute, stirring often.
- Stir in the Worcestershire sauce, Dijon mustard, and chicken broth. Scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Return the cooked chicken to the skillet. Simmer for 5 minutes to blend the flavors.
- Reduce the heat to low. Stir in the sour cream or Greek yogurt until well mixed. Do not let the sauce boil as this can curdle the cream or yogurt.
- Garnish with chopped fresh parsley if desired. Serve warm over whole wheat noodles, brown rice or cauliflower rice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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