Chicken Stroganoff




Prep Time


Cook Time

A nice twist on the traditional stroganoff, using tender chicken thighs instead of beef.


  • 600g skinless, boneless chicken thighs
  • ¼ cup flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • Cooking oil, for frying
  • 15g butter
  • 200g swiss brown mushrooms – sliced
  • 1 onion – diced
  • 2 cloves garlic – crushed
  • 1 tablespoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup chicken stock
  • ½ cup sour cream
  • Cooked noodles, to serve
  • Chopped parsley, to serve


  • Cut the chicken into 2cm pieces.
  • Combine the flour, garlic powder, garlic salt and pepper In a medium bowl. Add the chicken and toss to coat.
  • Heat 1 tablespoon cooking oil in a large pan over a medium-high heat. Sauté the chicken in batches, adding more oil if needed, until well browned. Set aside on a plate as you go.
  • Add another 1 tablespoon cooking oil to the same pan and sauté the mushrooms and onion for about 4 minutes.
  • Add the garlic and cook for another minute.
  • Add the mustard and worcestershire sauce and stir well, using a wooden spoon to loosen any pan brownings.
  • Add the stock and bring to a simmer.
  • Return the chicken to the pan and cook for 2 minutes.
  • Stir in the sour cream and heat gently.
  • Serve on noodles, garnished with parsley.