This Chicken Stroganoff recipe is creamy comfort food and what's for dinner tonight! Only 30 minutes of cooking time, perfect with mashed potatoes or noodles. So easy to make, you can't screw it up!
Origins of Chicken Stroganoff
Stroganoff (бефстроганов) is the ultimate Russian comfort food for me, usually made with strips of beef, served with a starch. There is no direct translation in Russian for Chicken Stroganoff. It literally translates as Beef Stroganoff from Chicken in Russian.
Beef a la Stroganoff first appeared in a Russian cookbook (A Gift to Young Housewives) in 1871. It was a slightly blander version, made without sour cream, onions or mushrooms. Over the coming decades, more ingredients were added until it resembles the version we all love. Smetana, or Russian Sour Cream is what makes this recipe creamy.
Can You Make Beef Stroganoff with Chicken?
Obviously you can use chicken, that's how you found this recipe! As this recipe is traditionally made with beef, you'd be surprised that people aren't confident to deviate from the original. You can use beef or chicken, your choice. It's delicious any way you make it.
My wife is such an amazing cook, I call her the Stroganoff Queen. She's had friends ask her for her Chicken Stroganoff recipe, so here it is! It's one of my favorite comfort food dinners, perfect on a cold winter's night. Her recipe is authentic and easy to make.
What to Serve with Chicken Stroganoff
Traditionally in Russia, Chicken Stroganoff is served with a side of thin fried potatoes, which might surprise people. As Stroganoff's popularity increased around the world, the meal started to be localized and served with different starches. Here are some of my favorites;
- Garlic Mashed Potatoes
- Pappardelle Egg Noodles or Fettuccine
- Sweet Potato Mash
- Russian Fried Potatoes
Stroganoff Around the World
There are many different versions of Stroganoff now, from Japan to Brazil, Finland to China, all having their own little differences. Feel free to experiment with your favorite ideas.
- Japanese Stroganoff - served with buttered rice and parsley
- Nordic Countries - add sausage
- Brazil - adds canned corn, ketchup, and might add shrimp!
- America - usually served on egg noodles (like this recipe)
How to Make Chicken Stroganoff Recipe
- Fry the chicken pieces in butter, set aside
- Saute mushrooms and onions until they are soft and cooked
- Mix in mustard powder, paprika and flour. Add tomato paste and cook for a minute
- Generously pour some brandy
- Add the chicken piece and chickens stock
- Stir through sour cream, season with salt and pepper and serve!
- Any mushroom will work, Button Mushrooms, Portobello or Field Mushrooms
- If you don't have brandy, substitute with dry sherry, or white wine
- Alcohol free Stroganoff? Add extra chicken stock for more flavor
- When serving with pasta, toss is through the sauce in the saucepan before serving
Easy Russian Dinners
If you follow the instructions, you honestly can't screw it up. This authentic sauce tastes nothing like the pre-made Stroganoff in jars. Give it a try, and if you must, you can use beef. Bon Appetit! Приятного аппетита!
- 1 lb /500g chicken breast or chicken thighs sliced or diced
- ¾ lb /375g mushrooms halved then sliced
- 1 onion thinly sliced
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1 ¼ cup sour cream
- 1 tablespoon flour
- ¼ cup brandy be generous with your measure
- ½ cup chicken stock
- 1 teaspoon mustard powder
- 1 tablespoon paprika
- fresh parsley
- Melt 1 tablespoon of butter in a frying pan on medium high heat. Fry the chicken pieces and set aside.
- Sauté the onions and mushrooms in 1 tablespoon of butter, until they are soft and start to caramelize.
- Sprinkle the flour, mustard powder and paprika over the mushroom and onions, and mix throughout. Add the tomato paste and allow to cook for about 1 minute.
- Pour in the brandy. Stir to ensure there are no lumps and allow the alcohol to slightly cook out ( about 1 minute).
- Add the chicken pieces and chicken stock.
- Stir in the sour cream, add salt and pepper to taste. Garnish with freshly chopped parsley. Serve over egg noodles, pasta, rice or potatoes.