Chicken Stroganoff

Some dinners just have a way of making everything feel right in the world, and stroganoff is one of them. It’s creamy, comforting, and exactly the kind of meal I crave on a cold winter day.

So, let's make stroganoff for dinner! How 'bout it?

This chicken stroganoff is a twist on the utterly delicious beef stroganoff recipe I've made for years. It has the same creamy, dreamy mushroom sauce you’d expect, but instead of sirloin, it’s made with chicken thighs.

Speaking of the chicken thighs, I firmly believe they are superior to breasts in chicken dinners like this. They're far more flavorful and juicy and magical than chicken breasts (but you can use breasts if that's what you like best). Now, back to the stroganoff. This is such a saucy, comforting, hearty meal, especially when you serve it over cooked egg noodles, which is traditional for stroganoff. It'd be marvelous over these creamy mashed potatoes or cooked white rice, too. Sprinkle with a little parsley for color and freshness!

What can you use instead of white wine in chicken stroganoff?

Just use extra vegetable broth. The wine is there to deglaze the pan, plus it adds a little depth of flavor to the creamy sauce. But if you don't have wine on hand or would rather not use it, broth works in a pinch!

How do you keep the sour cream in chicken stroganoff from curdling?

High heat can cause sour cream to curdle, so the key is to add it at the very end, after the pan has been pulled off the heat. Stir it in with the mustard, chives, and parsley just before you plate it up.

Can chicken stroganoff be made ahead of time?

Yes! This chicken stroganoff can be made ahead and stored in an airtight container in the fridge for up to three days. Reheat the stroganoff over medium-low heat, adding a splash of vegetable broth to help loosen the sauce.

Can chicken stroganoff be frozen?

Creamy dishes, including this chicken stroganoff, don’t freeze and thaw well, but you can make this recipe without the sour cream, mustard, chives, and parsley, then freeze it in an airtight container for up to one month. Let it thaw in the fridge overnight, reheat it as explained above, then add the sour cream, mustard, chives, and parsley.