Do you need this Chicken Stroganoff recipe? Absolutely!! Creamy, dreamy and all around delicious!
Loving all things creamy is not surprising when one comes from an Eastern European background. We love things cozy, and you friends would too if you had to face long, cold winters!
Does our food change when summers come along? Yes! But the love for the luscious creaminess remains!! Like this Summer Tomato and Cucumber Salad!
But I feel like we are not alone in our passion for rich and velvety dinners since my recipe for Best Beef Stroganoff is the most popular dish on my blog to date! How many comments from readers does it have you ask? Oh yeah…well over 200! And it’s one of the most active pages on my site!
We share this love, my friends and that makes me very, very happy! So happy that I wanted to show you more ways to enjoy Stroganoff.
What meat is best for Stroganoff?
It’s true that outside of Russia it’s mostly known as Beef Stroganoff but in the country of its origin the recipe if often made using other types of meat as well.
It evolved into more of a method of cooking meat in gravy than an actual recipe.
Meat that is often used other than beef is pork and chicken mostly because they are more economical!
No doubt that beef is delicious but you will need rather high quality steak to achieve best results and that puts Stroganoff in a pricey meal category. Not great since it’s too tasty to enjoy only once in while!
With that in mind I decided to develop a chicken stroganoff recipe, which would be similar yet distinctly different. I have to say that I was quite pleased with the end result and my whole family agreed that this Chicken Stroganoff recipe is blog worthy.
Once in while I create a dish that is intended for the blog but upon tasting it realise that something is lacking and it is only average or in other words “not blog worthy”. Well…not this time!
How different is Chicken Stroganoff from Beef Stroganoff?
This Chicken Stroganoff recipe is not just a pale cousin of Beef Stroganoff. It is its rival!
I knew that a few more ingredients were needed to set off the delicate taste of chicken breasts and I think a splash of white wine and a tablespoon of tomato paste did that job beautifully.
How to make best Chicken Stroganoff recipe:
- Take your time browning mushroom. Not steaming, they need to get a good colour on them, so turn your heat up and make them look golden!
- Use a combination of olive oil and butter for extra delicious flavour or used clarified butter to avoid burning!
- Cook your sauce over low heat to prevent sour cream from separating!
- Use half sour cream and half double cream if you find the taste of sour cream too strong! I don’t.
- Serve over a combination of white and wild rice for extra fibre. That suggestion is optional. Obvi.
- Other side dishes that are excellent with this Chicken Stroganoff recipe are mashed potatoes and noodles!
Now you are ready to make Chicken Stroganoff. You can see that it’s good till the last drop!
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup/125g chestnut mushrooms
- 0.5 tsp salt
- 1 onion small, chopped
- 2 cloves garlic minced
- 1 lbs chicken breasts skinless, boneless
- 0.5 tsp salt
- 1/4 cup/70 ml white wine dry
- 1/3 cup/85 ml chicken stock
- 1 tsp whole grain mustard
- 1 tbsp tomato paste
- 1 bay leaf
- 1 cup/250ml sour cream or smetana
- 1 tbsp parsley chopped
Instructions
- Heat the oil and butter in a large and deep pan and brown sliced or halved if small chestnut mushroom over medium heat until golden, stir once in a while to avoid burning. This will take approximately 5-7 minutes, do not rush that process. Add chopped onion and garlic and cook over lower heat for 5 minutes longer. Remove to a separate plate and set aside.
- To the same pan add bite-sized sliced chicken breasts with a pinch of salt and brown on all sides over high heat for 5-7 minutes. When the chicken is browned pour the white wine all over and scrape the bottom of the pan with a spatula to release the brown bits. Then add the chicken stock, mustard, tomato paste and bay leaf.
- Return the onions and mushrooms back to the pan, bring everything to a boil and then lower the heat, add the sour cream and chopped parsley and let it simmer uncovered for 5 minutes or until the sauce is thickened to a desired consistency.
Notes
Christine Agar says
Cud this been done in a slow cooker an a dash o red wine instead of white and whole grain mustard .jus trying to use the stuff i already have .
Cheeers
vikalinka says
Your substitutions are fine, Christine. I’ve never made this in a slow cooker as it’s a quick meal and chicken breasts don’t really benefit from slow cooking, so I can’t be sure. I am afraid sour cream might split in a slow cooker.
Brian says
I made this dish with Swedish meatballs and added a tablespoon of smoked paprika. The results were fantastic!
vikalinka says
Oh that sounds so tasty, Brian!
Ieva says
This sounds delicious and I’d love to try it. I was wondering if the mustard is prepared or dry?
vikalinka says
It’s prepared mustard, Leva. I usually use dijon.
Puja Bindal says
Hi Julia, I followed your recipe to the word and when my 8 year old ate the stroganoff, he said “mamma this is the best chicken you have ever cooked” so I am a very happy mom today. Thank you so much for it, I wasn’t sure I should add mustard but then I finally added it. The only variation I did was to use fresh cream!and rose wine instead of white wine.
I will be trying more of your recipes:-)
vikalinka says
This is the sweetest review, Puja! Thank you for sharing!
Mike Cooney says
Sour cream vs smetana. No contest — smetana wins. I have made stroganoff in the States many times using sour cream. Now living in Russia where smetana is in every store and refrigerator. Made this recipe this evening — the first taste made it once again obvious how much better is smetana than sour cream. And of course, chicken breasts w/o hormones, antibiotics, or pumped are readily available at reasonable prices.
vikalinka says
I absolutely agree, Mike. It’s so difficult to describe what smetana is like, so sour cream is the closest substitute but I would never eat crepes or blini with sour cream while smetana and jam are amazing companions. My personal favourite is creme fraiche if smetana is not available.
Carole says
Can I use rose wine instead of white wine
vikalinka says
Absolutely, Carole. Rose wine and even vermouth will work beautifully here.
Ian Vardy says
Hi. Should the 1/4 cup white wine be 1/2 cup because it says 125ml
vikalinka says
1/4 cup is the right amount. I’ve corrected the mesurement in ml. Thanks for noticing the descrepancy, Ian.
Natalia says
How necessary is the mustard? Can I omit it without compromising the flavor too much?
vikalinka says
Hi Natalia, the mustard balances out the creaminess of the sauce. Without it, the sauce might be a bit “one note” as the mustard and tomato paste add complexity to the flavour. I feel like it is necessary but it’s obviously your call, and if you don’t like mustard, you can omit it.
Julia says
Absolutely delicious!! I subbed canned coconut milk for the sour cream to make it dairy-free (and Paleo/Whole 30) and it was great! I added a bit more chicken stock as I like more sauce. I also chopped up the mushrooms fairly fine as I like the flavor of them but not so much the texture. Amazing recipe, thank you for sharing, Julia!
vikalinka says
SO happy to know it works as a dairy-free version as well! Thank you for letting me know, Julia! I am so pleased you enjoyed it.