Nigella Chicken Stroganoff ​Recipe

Some meals are more than just food—they’re a kind of reassurance. Chicken stroganoff is one of those dishes, the sort of thing you make when you need warmth, when the world feels too sharp, or when you just want dinner to feel like a hug. Nigella, as always, understands this. Her version is simple, rich, and utterly soothing, full of velvety sauce and golden mushrooms.

I’ve made a few tweaks, of course—mostly to suit my habit of cooking by feel rather than strict instruction. The result? A creamy, savoury stroganoff that feels like home.

Clara’s Little Twists

I’m a thigh person. Chicken thighs, I mean. Nigella’s recipe allows for breast or tenderloin, but I can’t resist the deeper flavour and tenderness of boneless, skinless thighs. They don’t dry out, they hold onto the sauce like a dream, and they reheat beautifully – which matters when you live alone and always have tomorrow’s meal in mind.

I also like to add just a whisper of garlic powder to the chicken before it hits the pan. It’s not traditional, but it nestles into the meat and gives a warmth that lingers under the creamy sauce. A tiny touch of mustard – Nigella suggests Dijon, and I wholeheartedly agree – keeps it from feeling too heavy.

And, perhaps most importantly, I don’t slice my mushrooms too thin. They need a bit of bite, a bit of resistance, something to remind you they were once whole.

How To Make It

The first thing you want to do is season the chicken well—garlic powder, salt, black pepper. Heat some olive oil in a pan and let the thighs sizzle, skin-side down if you’ve left any on. They need time to develop a golden crust, so don’t rush them. Once they’re beautifully burnished, set them aside and let them rest.

Next, the base of everything: onions, butter, and patience. Cook them slow, letting the edges soften and melt. Then come the mushrooms—thick slices, dropped into the pan and left undisturbed until they start to caramelise. This is where the magic happens.

Once your kitchen smells incredible, stir in the flour to soak up all that good butter, then pour in the broth, bit by bit, letting it thicken into something silky. A spoonful of Dijon, a swirl of sour cream, and suddenly, you have a sauce that begs to be scooped up with warm noodles.

Return the chicken to the pan, let it simmer just long enough to gather itself, then serve. A scattering of parsley if you have it, but honestly, the sauce is the real star.

Clara’s Tips

• Use chicken thighs. They stay tender, even if you get distracted and overcook them slightly.
• Let the mushrooms sit. Don’t stir too soon—give them time to get properly golden.
• Adjust the sauce thickness. Too thick? Add a splash of broth. Too thin? Let it bubble a bit longer.
• Taste as you go. Some broths are saltier than others, and the sour cream can mellow things out more than you expect.

Storage Notes

This stroganoff keeps well for up to three days in the fridge. It actually improves overnight, as the flavours settle into each other. Just reheat gently on the stove, adding a splash of water or broth if it needs loosening. If you must freeze it, do so without the sour cream,it can be stirred in fresh when you reheat.

Final Thought

Some recipes are for impressing. Others are for comfort. This one is for the nights when you need something warm, something creamy, something that feels like an exhale.

And if you’re eating it alone, straight from the pan, I won’t tell a soul.

Try More Nigella Lawson Recipes:

• Nigella Chicken Tagine ​Recipe
• Nigella Chicken Puttanesca ​Recipe
• Nigella Chicken And Bean Casserole ​Recipe