Onion - 1, medium, finely chopped (about ½ cup chopped)
Garlic - 10 to 12 cloves, finely minced
All-purpose flour / maida - 1 tsp
Dijon mustard - 4 tbsp
Dried parsley - 1 & ½ tsp
Sour cream - 200 ml / 1 cup
Salt & pepper to taste
Fresh parsley to garnish
Instructions
Wash and pat dry the chicken thigh fillets. Now cut each thigh into small bite sized pieces. Set aside.
Wipe the button mushrooms using a damp kitchen towel to remove all the dirt. You do not need to wash the mushrooms. Cut each mushroom into thin slices.
Heat a large skillet with high sides and add 2 tablespoons of olive oil into it. Once the oil is warm, add the sliced mushrooms and sauté them in medium heat for 10 minutes or until they are golden brown.**
Take the mushrooms out on a plate and set aside. Add the remaining olive oil to the same skillet and let it warm up.
Add the chicken pieces to the skillet and sauté them on medium heat until they turn golden brown. Season the chicken with salt & black pepper while sautéing.
Chicken should be ninety percent cooked and develop a golden brown color on all sides in about 15 minutes on medium flame. Take the sautéed chicken out on a plate and set aside.
Now add the unsalted butter to the skillet and let it melt completely keeping the flame on minimum so that butter does not burn.
Add the finely chopped onion to the skillet, cook it until it becomes translucent and turns soft. You do not need to completely brown the onions.
Throw in the minced garlic and continue to sauté it with onion until the raw smell is gone & it becomes flavorful.
From this stage onwards, you have to move quite quickly, so keep everything ready & handy!
Add the flour to the skillet and keep stirring it to mix with onion & garlic. Let the flour turn somewhat brown by stirring continuously for a minute on low.
Add Dijon mustard & dried parsley and give a good mix. Things may start to stick to the bottom of the pan but do not worry.
Pour the water now into the skillet and start mixing everything while also scraping the bottom of the pan to loosen any stuck bit of aromatics.
It’s time to add the sour cream keeping the flame at minimum. After adding the cream, give a good mix using a spatula.
At this stage, also add the sautéed mushrooms and chicken pieces to the skillet and stir gently to distribute everything evenly.
Season your chicken stroganoff with salt to taste and black pepper. Do a taste test at this point and feel free to add more Dijon mustard and/or dried parsley if you feel that the punch is missing!
As the sauce starts to simmer, it will thicken and become glossy. Let the chicken and mushroom simmer in the stroganoff sauce for about 10 minutes.
After about 10 minutes, check if the chicken has completely cooked through and become tender. Also check the consistency of the gravy if it's as per your liking.
You may thin it out by adding a little more water if you feel the gravy is too thick; or boil off some excess water if it seems too thin.
Once you are happy with the chicken stroganoff gravy, switch off the flame. Sprinkle a handful of freshly chopped parsley over the skillet.
Serve your delicious chicken stroganoff on top of freshly boiled pasta or plain white rice and enjoy!
Notes
**Pro tip: Do not add salt to the mushrooms while frying as then they will ooze out too much water ending up soggy and not nice!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/08/chicken-stroganoff/