Chicken Stroganoff is versatile, with many variations, such as adding herbs or incorporating other vegetables, which allows you to customize the dish to suit your tastes. Plus, making a small portion means it’s ideal for a date night or a small gathering, making it both delicious and meaningful.
Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken thighs – no bone, no skin
- Garlic
- Onion
- Mushrooms
- Butter
- Flour
- Chicken broth
- Creme fraiche
- Red bell pepper
- Mustard
- Paprika powder
How to Make Chicken Stroganoff

Step 1 – Season the chicken thighs with garlic powder, salt & pepper.
Step 2 – Heat oil in a skillet and add chicken thighs. Cook for about 3-4 minutes, smooth side down. Turn and cook another 2 minutes.
Remove chicken from skillet and transfer to a plate. Keep warm.


Step 3 – Brown butter in the same skillet and add garlic and onions. Cook until slightly soft and translucent.
Step 4 – Add mushrooms to skillet and cook until mushroom become golden brown. Make sure to scrape the brown bit from the bottom of the pan.


Step 5 – Lower heat, add flour to the skillet and stir. The flour will absorb the fat and liquid.
Step 6 – Gradually add chicken broth and stir, so it combines with the flour. Add creme fraiche, mustard, bell pepper and paprika powder. The red bell pepper is added this late to preserve some of the crunch.
Bring to a simmer for about 3-4 minutes, until the sauce thickens. Add salt & pepper as needed.


Step 7 – Add chicken thighs back into the skillet, as well as juice form the plate. Simmer for another 1-2 minutes or until chicken thighs are done.
Serve chicken stroganoff with pasta, mashed potatoes, or a light side salad. Steamed green bean or roasted vegetables also complement the richness of the stroganoff.

Frequently Asked Questions
Yes! You can swap the chicken for turkey, pork, or even shrimp. For a vegetarian version you can try using tofu or a hearty vegetable like cauliflower. For a vegan option, you will need to replace the butter, creme fraiche as well and use vegetable instead of chicken broth.
While it is best served fresh, you can prepare the sauce and chicken ahead of time, store them separately in the fridge, and reheat them just before serving. Be careful not to over cook the chicken when reheating.
You can lighten up the recipe by using lighter sour cream or Greek yogurt instead of creme fraiche. You can also opt for lean chicken breast and reduce the amount of butter used in the sauce.
Absolutely! If you’re not a fan of mushroom, you can omit them and still enjoy the creamy sauce. You could replace them with other vegetables, like spinach for a different texture and flavor.
Other Chicken Dinner Recipes to Try
- Fruity Couscous Salad with Chicken
- One Pan Chicken and Veggies Hustle
- Chicken with Potatoes in Coconut Sauce
Chicken Stroganoff
Pin Recipe FacebookIngredients
For the Chicken
- 10 ounces chicken thighs, no skin, no bones
- 1 teaspoon garlic powder
- salt & pepper
- 1 tablespoon olive oil
For the Stroganoff Sauce
- 2 ounces onion, about 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 8 ounces mushrooms, quartered or sliced
- 1 cup chicken stock
- 1/3 cup creme fraiche
- 1/2 tablespoon Dijon mustard
- 1 teaspoon paprika powder
- 1/2 red bell pepper, chopped
- salt & pepper
Instructions
- Season the chicken thighs with garlic powder and salt & pepper.
- Heat oil in a skillet and add the chicken thighs. Cook for about 3/4 minutes, smooth side down. Turn and cook another 2 minutes. Remove chicken from skillet and transfer to a place. Keep warm.
- Add butter to same skillet and add garlic and onions. Cook until slightly soft and translucent.
- Add mushrooms to skillet and cook until mushroom become golden brown. Make sure to scrape the brown bits from the bottom of the skillet.
- Lower heat, add flower to the skillet and stir.
- Gradually add chicken broth and stir so it combines with the flour. Add creme fraiche, mustard, red bell pepper and paprika powder (NOTE 1)
- Bring to a simmer for about 3-4 minutes until sauce thickens. Add salt & pepper as needed.
- Add chicken thighs back into the skillet as well as juice from the plate. Simmer for another 1-2 minutes or until chicken thighs are done.
Notes
- The red bell pepper is added this late to preserve some of the crunch. If you like the bell pepper soft, add it together with the onion and garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.