Chicken Stroganoff
Prep time
Cook time
Total time
Recipe type: Main Dish, Chicken
Serves: 4
  • 5 - 6 boneless, skinless chicken thighs, trimmed of excess far and cut into ¾ inch chunks.
  • ¼ teaspoon each kosher salt, freshly ground pepper
  • 1 tablespoon olive oil
  • 12 ounces fresh mushrooms - creminis or white buttons, cut into hearty slices
  • 1 medium onion
  • 2 garlic cloves
  • 1 cup dry white wine
  • 2 cups low sodium chicken broth
  • 1 teaspoon dried thyme [or 2 teaspoons fresh thyme leaves]
  • 1 teaspoon paprika
  • 2 tablespoons Worcestershire sauce
  • maybe a little more salt and pepper - to taste
  • 3 teaspoons cornstarch
  • 3 tablespoon cream or half & half
  • 1 cup sour cream - either full or reduced fat is fine [or use Greek Yogurt if you prefer]
  • Wide egg noodles
  1. Sprinkle the chicken with the salt and pepper.
  2. Heat the oil in a wide saute pan, until it begins to shimmer.
  3. Brown the chicken in a single layer for a few minutes on each side - you just want a bit of color on it at this point. You may need to do this in a couple batches.
  4. Set the chicken aside in a small bowl.
  5. In the same pan, cook the mushrooms for a couple minutes, until the brown a little and give up some liquid.
  6. Cut the onion in strips [cut in half from top to bottom, lay each half cut side down on the cutting board, and cut strips, again from top to bottom, repeat with second half]
  7. Smash the garlic cloves and mince them up a bit.
  8. Add the onions and garlic to the mushroom and cook another minute or two, just to get everything going.
  9. Add the white wine and simmer for a couple minutes to reduce slightly.
  10. Add the chicken back to the pan, along with the chicken broth, thyme, paprika, and Worcestershire sauce.
  11. Mix to combine and then taste to see if you need any more salt and. or pepper, adding a bit if it does. Not too much - you can always add more later.
  12. Simmer, covered, for about 35 to 40 minutes, until chicken is very tender.
  13. At this point, you want to cook 4 servings worth of wide egg noodles, according to the package directions.
  14. Mix the cornstarch and cream in a small bowl until no lumps remain, then stir the mixture into the pan. Keep stirring gently as it returns to a simmer, and the sauce thickens.
  15. Measure the sour cream into a 2 or 3 cup bowl [you need room to stir] and mix it until it is nice and smooth. Add about ½ cup of the chicken mixture, a little at a time, stirring all the while. This ensures that the sour cream doesn't curdle and break the sauce.
  16. Stir the sour cream into the rest of the ingredients in the saute pan, and warm gently over low heat, stirring very frequently. You want it to be very warm, but don't let it boil, or it might separate.
  17. Serve over warm egg noodles with some chopped parsley for garnish.
  18. Refrigerate leftovers.
Recipe by The Creekside Cook at