Nigella Chicken Stroganoff ​Recipe

This easy and creamy Chicken Stroganoff recipe is perfect for a quick weeknight dinner. Made with tender chicken, rich mushrooms, and a smooth, flavorful sauce, it’s a comforting and satisfying meal. With simple ingredients, you can easily adjust it to suit what you have on hand, making it a flexible, delicious option for any occasion!

Ingredients Needed:

Chicken:

• 600g chicken thighs (4 – 5), boneless skinless (or breast or tenderloin)
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Gravy:

• 1 large onion, chopped
• 300g mushrooms, sliced (not too thin)
• 40g butter
• 2 tbsp flour
• 500 ml beef broth/stock, salt reduced
• 1 tbsp Dijon mustard
• 150g sour cream (or yogurt)

Serving:

• 250 – 300g pasta or egg noodles of choice
• Chopped parsley or chives, for garnish (optional)

How To Make Chicken Stroganoff ​Recipe?

1. Prepare the chicken: Sprinkle chicken with garlic powder, salt, and pepper on both sides.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken, smooth side down, and press lightly with a spatula. Cook for 4 minutes until golden, then flip and cook for 2 more minutes. Remove chicken onto a plate.
3. Make the gravy base: Increase heat to medium-high. Add butter and melt, then add onions and cook for 1 minute. Add mushrooms and cook until golden, scraping the bottom of the pan to release flavorful bits.
4. Add flour and broth: Stir in flour and cook for 1 minute. Gradually add half of the broth, stirring continuously, then add the remaining broth. Stir, then incorporate sour cream and Dijon mustard. Don’t worry if the mixture looks split – the sour cream will melt as it heats.
5. Simmer the gravy: Bring to a simmer, reduce heat to medium-low, and let it thicken to a pouring cream consistency, about 3 minutes. Season with salt and pepper to taste.
6. Finish the dish: Add chicken back to the skillet, including any juices from the plate. Simmer for 1 minute, then remove from heat.
7. Serve: Serve the stroganoff over pasta or egg noodles, garnished with parsley or chives, if desired.

Recipe Tips:

• Use chicken thighs: They stay moist and tender, making the dish more flavorful. If you use chicken breasts, cook them carefully so they don’t dry out.
• Brown the mushrooms well: Let the mushrooms cook until they’re golden, as this brings out more flavor.
• Check sauce thickness: If it’s too thick, add more broth; if it’s too thin, simmer for a bit longer to thicken.
• Go for full-fat sour cream: It makes the sauce richer and creamier, giving the dish a better taste.
• Season at the end: Taste the sauce once everything is mixed and adjust salt and pepper to make sure it’s just right.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Chicken Stroganoff to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Let it cool before freezing in a freezer-safe container. It keeps for up to 3 months. Thaw overnight in the fridge.
• Reheat: Heat on low in a pan, stirring occasionally, adding a splash of broth or water if needed.

Nutrition Facts:

• Calories: 622 kcal
• Total Fat: 25g
• Saturated Fat: 11g
• Cholesterol: 202mg
• Sodium: 836mg
• Potassium: 955mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 48g

Try More Nigella Lawson Recipes:

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