Best Cheeses For Chicken Stroganoff: A Tasty Guide

Chicken stroganoff is a hearty dish that combines juicy chicken, savoury aromatics, and a creamy sauce. While it is similar to the classic beef stroganoff, chicken stroganoff offers a quicker and easier alternative without compromising on flavour. The key to a mouthwatering chicken stroganoff lies in the searing of the chicken and the creation of a flavourful sauce, often incorporating sour cream, mustard, and a variety of spices. This dish is traditionally served with noodles or pasta, but it also pairs well with rice, mashed potatoes, or low-carb options like cauliflower mash. With its rich flavours and versatility, chicken stroganoff is a comforting meal that is sure to impress.

Chicken Stroganoff Sauce

Chicken Stroganoff is a twist on the classic Beef Stroganoff, a Russian staple. It is a creamy, savoury, and flavourful dish that is surprisingly easy to make. The sauce is the star of the show, and it is important to get it right. Here is a guide to making the perfect Chicken Stroganoff sauce.

Ingredients

The sauce typically includes a combination of mushrooms, Dijon mustard, sour cream, Worcestershire sauce, and herbs. Chicken stroganoff sauce also uses pantry staples like chicken broth, garlic, and olive oil. Some recipes suggest using white wine to deglaze the pan and add complexity to the sauce.

Preparation

Start by browning the chicken in a large skillet with olive oil. Remove the chicken and set it aside. In the same skillet, cook the onions in butter and oil until soft, and then add the garlic and mushrooms. Sauté this mixture for a few minutes until the mushrooms are tender.

At this point, you can deglaze the pan with white wine or a splash of chicken broth, scraping up any browned bits. Then, add the flour and stir well before gradually pouring in the chicken broth. This will create a thick and creamy base for your sauce.

Next, add the Dijon mustard, Worcestershire sauce, and any desired seasonings such as salt, black pepper, smoked paprika, and dried thyme. Let the sauce simmer for a few minutes to allow the flavours to meld and the sauce to thicken.

Finally, return the chicken to the pan and let it simmer in the sauce for a few minutes to absorb the flavours. Finish the dish by stirring in the sour cream until the sauce is smooth and creamy.

Tips

It is important to properly brown the chicken and mushrooms to develop the most flavour. Simmer the stroganoff gently on low heat to avoid curdling the sour cream. Only add the sour cream at the very end, and don't substitute it as it is vital to the dish's flavour.

For extra richness, stir in some shredded Parmesan or Gruyère cheese at the end. You can also try using half beef broth and half chicken broth for a boost of rich flavour.

Serving Suggestions

Chicken stroganoff is typically served over noodles or pasta. However, it can also be served with mashed potatoes, rice, polenta, or cauliflower mash. It is a versatile dish that can be paired with a variety of sides, including roasted potatoes, veggies, bread, and biscuits.

Chicken Stroganoff with Rice

Chicken Stroganoff is a quick and easy dish that's perfect for busy weeknights. It's a twist on the classic Beef Stroganoff, using chicken instead of beef. The dish is made up of golden chicken pieces smothered in a creamy mushroom Stroganoff sauce and served over rice. Here's a step-by-step guide to making delicious Chicken Stroganoff with Rice.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups sliced cremini or white mushrooms
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup white wine or chicken broth
• 1 1/2 cups chicken broth
• 1 1/2 tablespoons Worcestershire sauce
• 1/2 teaspoon fresh thyme leaves
• 1/2 cup sour cream
• 3 cups cooked rice
• Salt and pepper, to taste
• Olive oil, as needed

Instructions:

• Cut the chicken breasts into bite-sized pieces. In a bowl, season the chicken with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Toss to combine.
• Heat a large non-stick skillet over medium heat and add olive oil. Place the chicken in the hot pan and cook for 2-5 minutes on each side until golden brown. Remove the chicken and set aside.
• In the same skillet, add the mushrooms and cook until browned, about 4 minutes. Then, add the chopped onion, garlic, and season with salt and pepper. Cook until the vegetables are soft and translucent, stirring occasionally.
• Pour in the white wine or chicken broth and cook for 1 minute. Add the butter and flour, whisking continuously to create a smooth sauce. Slowly add the chicken broth and continue whisking.
• Add the Worcestershire sauce, thyme, and any additional salt and pepper to the skillet. Bring the sauce to a simmer, then reduce the heat and let it thicken for about 5-8 minutes.
• Gradually whisk in the sour cream until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
• Serve the chicken stroganoff over cooked rice. Garnish with fresh thyme or additional sour cream, if desired.

Tips and Variations:

• For extra flavour, add Dijon mustard to the sauce.
• You can substitute chicken broth for beef broth or use a combination of both for a richer flavour.
• If you prefer a thicker sauce, dredge the chicken pieces in flour before cooking.
• This dish can also be served with noodles, mashed potatoes, polenta, or cauliflower rice for a low-carb option.
• To store leftovers, place them in an airtight container and refrigerate for up to 3-4 days.

Chicken Stroganoff with Pasta

Ingredients

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour for dredging
• 3 tablespoons olive oil, divided
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard, or more, to taste
• 1 tablespoon Worcestershire sauce, or more, to taste
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream
• 250-300g pasta or egg noodles of choice
• Chopped parsley or chives, for garnish (optional)

Method

Cut the chicken into 1" pieces. Season with garlic powder, salt, and pepper, then coat each piece in flour.

Add 2 tablespoons of olive oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches to avoid overcrowding and ensure even browning. Cook for about 3 minutes on each side or until cooked through (165°F) and lightly browned. Transfer the cooked chicken to a plate.

Add butter to the pan and let it melt. Add the mushrooms and onions, sautéing for 6-8 minutes until they release their water, and it cooks off, leaving the mushrooms with a nice sear.

Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.

Add the chicken broth and scrape up any browned bits from the bottom of the pan.

Return the chicken to the pan and cook for 2 minutes, stirring occasionally.

Stir in the sour cream and let it heat through for about a minute. Avoid letting it bubble too much, or it may curdle.

Season with salt and pepper to taste, and serve immediately over pasta or egg noodles. Sprinkle with parsley or chives if desired.

Tips

• For extra richness, stir in some shredded Parmesan or Gruyère cheese at the end.
• Try using half beef broth and half chicken broth for a boost of rich flavor.
• For a low-carb option, serve over cauliflower mash or cauliflower rice.

Chicken Stroganoff with Mashed Potatoes

Chicken Stroganoff is a quick and easy dish to make, perfect for a weeknight dinner. It is a twist on the classic Beef Stroganoff, with golden seared chicken in a creamy mushroom sauce. The dish is best served with a generous portion of mashed potatoes to soak up all the delicious sauce. Here is a step-by-step guide to making Chicken Stroganoff with Mashed Potatoes:

Ingredients:

• 2 large chicken breasts, cut in half horizontally to make 4 fillets
• 1/2 teaspoon each of garlic powder, paprika, onion powder, salt, and cracked pepper
• 3 tablespoons of flour
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 3 tablespoons of butter for the sauce
• 1 large onion, chopped
• 3 cloves of garlic, crushed or minced
• 1 pound of brown mushrooms, sliced
• 2 teaspoons of Dijon mustard
• 1 teaspoon of paprika
• 1/2 cup of dry white wine or chicken stock
• 1 tablespoon of flour for the sauce
• 2 cups of low-sodium chicken stock/broth
• 1 tablespoon of Worcestershire sauce
• Pinch of salt and pepper to taste
• 1/2 cup of sour cream
• Fresh parsley or chives, chopped, for garnish

Method:

Step 1: Prepare the Chicken

Season the chicken fillets with the garlic powder, paprika, onion powder, salt, and pepper. Dredge each fillet in flour to get a crispy coating. Set aside.

Step 2: Sear the Chicken

Heat butter and olive oil in a large skillet over medium heat. Sear the chicken fillets until browned, approximately 4 minutes on each side. Transfer the cooked chicken to a plate and set aside.

Step 3: Sauté the Vegetables

In the same skillet, melt the remaining butter and sauté the onions until transparent. Add the garlic and cook until fragrant, about 30 seconds. Then, add the mushrooms and cook until they are golden brown, about 4 minutes. Make sure to scrape up any browned bits from the bottom of the skillet, as this adds flavour.

Step 4: Deglaze the Pan

Pour in the white wine or chicken stock to deglaze the pan and let it reduce for about 3 minutes, stirring occasionally.

Step 5: Make the Stroganoff Sauce

Add 1 tablespoon of flour to the vegetable mixture and cook, stirring, for 1 minute. Then, pour in the chicken stock/broth, Dijon mustard, Worcestershire sauce, and season with salt and pepper. Stir well and let the sauce simmer for 5-7 minutes until it thickens.

Step 6: Return the Chicken to the Pan

Cut the chicken into bite-sized pieces and return them to the pan. Simmer for a further 2-3 minutes to allow the chicken to cook through completely and the sauce to thicken.

Step 7: Finish the Dish

Turn off the heat and stir in the sour cream until the sauce is smooth and creamy. Do not let the sauce boil, as the sour cream may curdle. Garnish with fresh parsley or chives.

Serving Suggestions:

Serve the Chicken Stroganoff with a generous portion of mashed potatoes. For a low-carb option, you can also serve it with cauliflower mash or zucchini noodles. Don't forget to make some extra mashed potatoes, as this dish is best enjoyed with plenty of sauce and gravy!

Chicken Stroganoff with Vegetables

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1/2 cup white wine, optional
• 1 1/2 cups chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups frozen broccoli, cauliflower, and carrots
• 1/2 cup full-fat sour cream
• Salt to taste

Method:

• Sear the chicken: Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and paprika on both sides. Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside. Cover loosely with foil to keep warm.
• Sauté the veggies: In the same skillet, warm 1 tablespoon of olive oil and 2 tablespoons of butter. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced cremini mushrooms. Cook for another 4-5 minutes until the mushrooms are tender.
• Deglaze the pan: If using, pour 1/2 cup of white wine to deglaze the pan. If not using, add a splash of broth instead, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces slightly.
• Thicken the sauce: Sprinkle the all-purpose flour over the mushroom mixture and stir well to combine. Then, gradually pour in 1 1/2 cups of chicken broth while stirring continuously to avoid lumps. Add the Dijon mustard, Worcestershire sauce, salt, black pepper, smoked paprika, and dried thyme. Stir and let the sauce simmer for 5-7 minutes until it thickens.
• Add the vegetables: Add the frozen broccoli, cauliflower, and carrots to the skillet. Stir well and let the vegetables cook for 3-4 minutes until tender.
• Combine and simmer: Cut the chicken into bite-sized chunks and return to the pan. Let the meat simmer in the sauce for 2-3 minutes to absorb the flavors.
• Finish the dish: Turn off the heat and stir in the sour cream until the sauce is smooth and creamy. Sprinkle 2 tablespoons of chopped fresh parsley over the chicken stroganoff and serve hot with your choice of side, such as egg noodles, rice, or mashed potatoes. Enjoy!

Tips:

• For extra richness, consider stirring in some shredded Parmesan or Gruyère cheese at the end.
• To prevent curdling, only add the sour cream at the very end and don’t let the sauce boil.
• Brown the chicken and mushrooms well to develop the most flavor in the dish.

Frequently asked questions