I found that the right cut of beef and a homemade stroganoff sauce were key in making this meal a standout dish. But this got me thinking, why stop at beef? Can you make stroganoff with chicken? The answer is yes, and that is what we are making today; my foolproof chicken stroganoff recipe.
Best Cut of Chicken Meat For This Recipe
I found that the best cut of chicken for stroganoff is boneless and skinless chicken thighs. However, you can also use skinless chicken breasts in this recipe.The trick to getting super tender chicken, regardless of the cut you use, is to:
Ingredients for the Stroganoff Sauce / Gravy
Fat for Sautéing: You can use any neutral-flavored vegetable oil here. You can also use butter, which of course, yields a rich, delicious stroganoff.Onions: One medium yellow onion is all you need; white onions will work, too.Garlic Baby Bella Mushrooms: I used baby Bella mushrooms, but you can also use white button mushrooms. Fresh Thyme and Italian Parsley All-Purpose Flour: For making and thickening the stroganoff sauceWhite Wine: Pick a dry white wine like Pinot Grigio or Chardonnay. If you want to make this recipe alcohol-free, you can swap out this ½ cup of wine for a ¼ cup of apple cider vinegar.Dijon Mustard Worcestershire SauceLow-Sodium Chicken Broth: You can make chicken stock at home or buy it from the store. If you do, I recommend getting low-sodium broth. Wide Egg Noodles: Egg noodles cook quicker than the usual pasta and require less liquid, which works perfectly in this chicken mushroom noodle recipe. Alternatively, if you are following a gluten-free diet, you can use gluten-free pasta/egg noodles.Sour Cream: I recommend using full-fat sour cream, but low-fat version would also work.Lemon Juice: Freshly squeezed lemon juice adds a pop of brightness at the very end.Salt and Pepper: I always use Kosher salt.
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Variations
Spicy Chicken Stroganoff: If you’d like to spice up your stroganoff, you could add a few shakes of crushed red pepper flakes, cayenne pepper, paprika, or even a couple of drops of hot chile oil.Chicken Stroganoff without cream: Want to make this without sour cream or dairy free? Simply omit the sour cream at the end and use vegetable oil to cook with instead of butter. Chicken Stroganoff with no Mushrooms: If you are not a fan of mushrooms, you can simply leave them out! This chicken stroganoff is still delicious sans fungi.
Can You Make It Ahead of Time?
You most certainly can! But you’ll want to omit the egg noodles until just before serving. Otherwise, they may fall apart in the days leading up to your meal while being refrigerated or frozen as they are softer than typical pasta (like spaghetti or fettuccine). So, if you’re looking to turn this into a make ahead chicken stroganoff recipe, follow steps 1-7, then wait to add the egg noodles when you reheat and prepare to serve. Like with anything, the key is to let your chicken and stroganoff sauce completely cool and come to room temperature before storing in an airtight container and placing in your fridge.
How To Store, Freeze, and Reheat?
Store any leftover chicken and stroganoff sauce in an airtight container or Ziplock bag in your refrigerator for up to 3 days. Omit the egg noodles, if possible, and instead prepare before serving. If you need to store the noodles with the sauce, refrigerate for up to two days.To freeze, cook therecipe up to step 7 — before you add the noodles — allow it to cool completely and come to room temperature. Place in an airtight container or Ziplock bag, and freeze for up to a month. To reheat, allow the frozen chicken stroganoff to thaw in the fridge overnight the day before you are planning to serve. Then, transfer it into a sauce pan and heat over medium heat until warmed through and starting to bubble at the edges. Add the egg noodles, and cook until they are softened. You should have enough liquid, but if you feel like it needs more add in some broth or water. Remove the chicken stroganoff from the heat, and then add the sour cream, lemon juice, and herbs before serving. Enjoy!
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