Ree Drummond’s Chicken Stroganoff
This chicken stroganoff is a twist on beef stroganoff. It has the same creamy, dreamy mushroom sauce you’d expect, but instead of sirloin, it’s made with chicken thighs.Serve it over buttered egg noodles for an easy meal.
Servings: 4 to 6
Ingredients
- Kosher salt to taste
- 12 oz. egg noodles
- 4 Tbsp. salted butter melted
- ⅓ cup chopped fresh parsley
- 1½ lb. boneless skinless chicken thighs cut into 1-inch pieces
- ¼ tsp. paprika
- 1 tsp. ground black pepper plus more to taste
- 8 oz. cremini mushrooms thinly sliced
- 1 small yellow onion sliced
- 1 tsp. minced fresh thyme
- 2 Tbsp. all-purpose flour
- ¼ cup dry white wine such as sauvignon blanc
- 2 cups low-sodium vegetable broth hot
- 2 tsp. soy sauce
- ½ cup sour cream
- 2 Tbsp. dijon mustard
- 2 Tbsp. chopped chives
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, 5 to 6 minutes. Drain, return the noodles to the pot, and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Set aside and keep warm.
- In an extra-large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the chicken, season with the paprika and a good pinch of salt and pepper, and cook until browned and cooked through, 8 to 10 minutes. Use a slotted spoon to remove the chicken to a plate and set aside.
- Add the mushrooms, onion, and thyme to the drippings in the skillet and cook over medium-high heat, stirring occasionally, until the onions have browned and the mushrooms have released their moisture, 5 to 6 minutes. Sprinkle in the flour and cook for a few minutes before whisking in the wine. Let the mixture boil and thicken, then slowly add the vegetable broth and soy sauce. Let cook until thickened, 2 to 3 minutes more.
- Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Remove from the heat and stir in the sour cream, mustard, chives, and 2 tablespoons of the parsley. Taste and adjust the seasoning.
- Serve over the buttered noodles and garnish with the remaining parsley.
Notes
What can you use instead of white wine in chicken stroganoff?
Just use extra vegetable broth. The wine is there to deglaze the pan, plus it adds a little depth of flavor to the creamy sauce. But if you don’t have wine on hand or would rather not use it, broth works in a pinch!
How do you keep the sour cream in chicken stroganoff from curdling?
High heat can cause sour cream to curdle, so the key is to add it at the very end, after the pan has been pulled off the heat. Stir it in with the mustard, chives, and parsley just before you plate it up.
Can chicken stroganoff be made ahead of time?
Yes! This chicken stroganoff can be made ahead and stored in an airtight container in the fridge for up to three days. Reheat the stroganoff over medium-low heat, adding a splash of vegetable broth to help loosen the sauce.
Can chicken stroganoff be frozen?
Creamy dishes, including this chicken stroganoff, don’t freeze and thaw well, but you can make this recipe without the sour cream, mustard, chives, and parsley, then freeze it in an airtight container for up to one month. Let it thaw in the fridge overnight, reheat it as explained above, then add the sour cream, mustard, chives, and parsley.
