Chicken Stroganoff is chicken cooked in a spicy, creamy sauce and served over egg noodles.
I have been making this Chicken Stroganoff recipe regularly since it first appeared on my blog way back in 2012. It’s one of those yummy, easy chicken dinner recipes. The sauce is lightly spiced and delicious. And we absolutely love egg noodles, so stroganoff is a perfect pairing with the noodles.
- boneless, skinless chicken thighs
- sweet paprika
- all purpose flour
- yellow onion
- sliced mushrooms
- chicken broth
- tomato paste
- bay leaves
- Greek yogurt
- egg noodles
- fresh parsley
- kosher salt and freshly ground black pepper
How to make Chicken Stroganoff:
The full, printable recipe is at the end of this post. You can get a pot of water boiling while you start to prepare the chicken. Cook the pasta according to package instructions.
Trim the chicken thighs to get rid of most of the fat. Then cut into pieces and toss with paprika, salt/pepper and flour. Sauté the chicken in a skillet of hot oil until it is browned on all sides. Remove the cooked chicken from the skillet, and set it aside.
Then sauté onion and mushrooms until everything begins to caramelize (about 5 minutes). De-glaze the pan with vermouth. Then add in chicken broth, tomato paste and bay leaves.
Add the chicken back to the skillet. Simmer until the chicken is cooked through and the sauce thickens a bit. Stir in Greek yogurt, and season with salt and pepper. The chicken and sauce for the chicken stroganoff is now done!
Spoon individual servings of chicken stroganoff on top of egg noodles. You’re gonna love this comfort food chicken dinner. Enjoy!
Ingredient substitution recommendations:
This recipe can be made with chicken breasts instead of chicken thighs. Any kind of mushrooms can be used. White wine may be substituted for the vermouth. Any kind of noodles my be used, but egg noodles are traditional for stroganoff.
Here are some similar chicken recipes you might like to try:
- One Pot Creamy Chicken and Vegetable Pasta
- Chicken Mushroom Fettuccine
- Easy Smokey Chicken Paprikash
- Slow Cooker Hawaiian Sticky Chicken
- Indian Butter Chicken
- 6 boneless skinless chicken thighs (about 20 ounces), trimmed of excess fat and cut into bite-sized pieces
- 1 tablespoon sweet paprika
- 2 tablespoons all purpose flour
- ½ medium yellow onion, diced
- 8 ounces baby bella mushrooms, rinsed and sliced
- ¼ cup vermouth
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 2 whole dried bay leaves
- ¼ cup plain Greek yogurt
- 16 ounces dried egg noodles
- chopped fresh parsley, for garnish
- kosher salt and freshly ground black pepper, to taste
- Toss the chicken with the paprika and a good pinch of salt and pepper. Dust it with flour.
- Heat a medium skillet over medium-high heat- spray with nonstick spray (or add 1 tablespoon olive oil). Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.
- Add a little more oil to the pan if needed, then toss in the onions and mushrooms. Saute until everything starts to brown and caramelize, 5 minutes.
- Deglaze the pan with the vermouth and let it sizzle about 1 minute. Add the chicken broth, tomato paste and bay leaves. Stir to combine.
- Nestle the chicken back into the pan (with its collected juices) and simmer until the chicken is cooked through and the sauce thickens a bit, 5 to 7 minutes. Stir in the yogurt and cook 2 more minutes. Add a good pinch of salt and pepper.
- In the meantime, boil the egg noodles until they reach al dente (with still a bit of a bite to them). Drain.
- Serve the stroganoff over a bed of noodles and garnish with parsley.