Homemade Chicken Stroganoff
Introduction
Chicken Stroganoff is a comforting and creamy dish that has become a popular twist on the classic Beef Stroganoff. This version features tender chicken in a rich, velvety sauce made from sour cream, mushrooms, and a combination of flavorful spices. Served over egg noodles or rice, it makes for a satisfying, hearty meal. The dish is perfect for family dinners, special occasions, or any time you crave a creamy, savory dish with a touch of elegance.
The History of Ingredients
- Stroganoff: The name “Stroganoff” is derived from the Russian noble family, the Stroganovs, and the dish is said to have been created in the 19th century. The original recipe used beef, and it was traditionally served in a creamy sauce made from sour cream, mustard, and onions. Over time, variations of Stroganoff have emerged, including the popular Chicken Stroganoff, which substitutes beef for chicken for a lighter option.
- Chicken: Chicken, a versatile and widely consumed meat, is the protein used in this variation. It’s leaner and milder in flavor than beef, making it an ideal base for the rich and creamy sauce of Stroganoff.
- Mushrooms: Mushrooms are a classic component of Stroganoff. They add earthy flavor, texture, and depth to the sauce. Typically, button or cremini mushrooms are used, but other varieties like shiitake or portobello can be added for a more complex flavor.
- Sour Cream: Sour cream is used in Stroganoff for its tangy, creamy consistency. It helps to balance the richness of the sauce and adds depth to the flavor. In some recipes, Greek yogurt or heavy cream can be used as alternatives.
- Onions and Garlic: Onions and garlic are key aromatics that provide a savory base for the sauce. They bring out the flavors of the other ingredients and give the dish its comforting aroma.
Breakdown of Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs work best. Chicken thighs are often preferred for their tender and juicy texture.
- Mushrooms: Fresh mushrooms, such as white button mushrooms, cremini, or a mix of varieties, provide an earthy flavor to the sauce.
- Sour Cream: Adds creaminess and a slight tanginess to the dish, balancing the richness of the sauce.
- Chicken Broth: Adds depth to the sauce and helps to create a smooth consistency.
- Onions and Garlic: Provide aromatic flavor and help to build the savory base of the sauce.
- Seasonings: Common seasonings include salt, pepper, paprika, thyme, and parsley. These enhance the flavor profile and bring warmth to the dish.
Step-by-Step Recipe
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup chicken broth (low-sodium)
- 1 cup sour cream
- 1 tbsp Dijon mustard (optional)
- 1 tsp paprika
- 1/2 tsp dried thyme (or fresh thyme)
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
- 1/2 cup white wine (optional)
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions:
- Cook the Chicken:
- Heat the olive oil or butter in a large skillet over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Aromatics:
- In the same skillet, add a little more oil or butter if needed. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 5-6 minutes.
- Add the Liquid:
- If using, pour in the white wine and let it simmer for 1-2 minutes to reduce slightly. Then, add the chicken broth and stir to combine. Bring the mixture to a simmer and cook for another 5 minutes, allowing the sauce to reduce slightly.
- Make the Sauce:
- Stir in the sour cream, Dijon mustard (if using), paprika, thyme, salt, and pepper. If you want a thicker sauce, sprinkle in the flour and stir until the sauce thickens. Continue to cook for 3-5 minutes, stirring occasionally.
- Return the Chicken:
- Add the cooked chicken back to the skillet and stir to coat it with the sauce. Let the chicken simmer in the sauce for another 5 minutes to absorb the flavors and become tender.
- Serve:
- Serve the Chicken Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley for a burst of color and freshness.
Tips for the Perfect Chicken Stroganoff
- Use Bone-in Chicken: For extra flavor, you can use bone-in chicken thighs or breasts, but make sure to cook them longer to ensure they’re fully cooked before adding the sauce.
- Adjust the Consistency: If the sauce is too thick, add more chicken broth or a splash of water to reach your desired consistency. If it’s too thin, let it simmer longer or use a little more flour to thicken it.
- Add Fresh Herbs: Fresh thyme, rosemary, or parsley can elevate the flavor of the dish. Don’t hesitate to sprinkle some fresh herbs on top before serving for extra aroma.
- Mushroom Variety: Feel free to experiment with different types of mushrooms, such as cremini, shiitake, or portobello, for a more robust flavor.
- Lighten It Up: For a lighter version, you can swap sour cream with Greek yogurt or use a low-fat version of sour cream. You can also use chicken breast instead of thighs to reduce the fat content.
Variations and Customizations
- Spicy Chicken Stroganoff: Add a pinch of cayenne pepper or a chopped chili pepper to give your dish a spicy kick.
- Mushroom-Free: If you’re not a fan of mushrooms, you can omit them and still have a creamy chicken sauce. Alternatively, you could replace them with diced bell peppers or zucchini for added texture.
- Gluten-Free: To make the recipe gluten-free, use cornstarch or rice flour instead of regular flour for thickening the sauce, and ensure your chicken broth is gluten-free.
- Herb Variations: Experiment with different herbs like tarragon, sage, or oregano for unique flavors that complement the chicken and sauce.
Health Considerations and Nutritional Value
Chicken Stroganoff is a rich and creamy dish, but it can be adapted to suit different dietary preferences.
Approximate Nutritional Information (per serving, based on 4 servings with chicken breast):
- Calories: 400-450 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 15-20g
- Fiber: 2g
- Sodium: 600-800mg
Health Considerations:
- Calories and Fat: The dish is relatively high in calories and fat, particularly if you use butter and sour cream. To reduce the calorie content, you can opt for lean chicken breast and substitute sour cream with Greek yogurt or low-fat sour cream.
- Sodium: Soy sauce and chicken broth can add a significant amount of sodium. You can use low-sodium versions of both to make the dish healthier.
- Carbs: If you’re watching your carbohydrate intake, consider serving the chicken Stroganoff with cauliflower rice or another low-carb option.
FAQ
1. Can I use chicken breasts instead of thighs? Yes, you can use boneless, skinless chicken breasts. However, chicken thighs are more flavorful and tend to stay juicier. If you use chicken breasts, be careful not to overcook them.
2. Can I prepare this ahead of time? Yes! You can prepare the Chicken Stroganoff up to the point where you add the chicken back into the sauce. Store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, reheat and add the chicken to finish cooking.
3. Can I make Chicken Stroganoff with other proteins? Yes, you can substitute the chicken with turkey, pork, or even beef for a variation of the Stroganoff. Just make sure to adjust the cooking times accordingly for different proteins.
4. Can I freeze Chicken Stroganoff? Yes, Chicken Stroganoff freezes well. Allow it to cool completely, then transfer to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
5. Can I make it vegetarian? Yes! You can replace the chicken with a plant-based protein such as tofu, tempeh, or even chickpeas. Use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian Stroganoff.
6. Can I use different types of mushrooms? Absolutely! Feel free to experiment with different mushrooms like shiitake, cremini, or portobello for a more intense mushroom flavor.
Homemade Chicken Stroganoff
Chicken Stroganoff is a comforting and creamy dish that has become a popular twist on the classic Beef Stroganoff. This version features tender chicken in a rich, velvety sauce made from sour cream, mushrooms, and a combination of flavorful spices. Served over egg noodles or rice, it makes for a satisfying, hearty meal. The dish is perfect for family dinners, special occasions, or any time you crave a creamy, savory dish with a touch of elegance.
Ingredients
Method
- Sprinkle chicken with garlic powder, salt and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with with spatula. Cook for 4 minutes until golden.
- Turn and press lightly with spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat up to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Notes
1. Chicken – If using breast, use 2 and either slice horizontally to form 4 “steaks” in total or chop into bite size pieces. If using tenderloin, use whole or chop. If cut into bite size pieces, still follow the recipe. ie brown then remove, then return into pan.
2. Flour – Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour mixed with 1 tbsp water (makes it Gluten Free), mix those together then add that in with the beef broth.
3. Serving – I like serving this with pasta. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy!
4. Fat reduction – use low fat sour cream and reduce butter to 2 tbsp, and use a non stick pan. Mixture will seem drier once you add flour but don’t worry!
5. Nutrition per serving, excluding noodles.