Description
This Chicken Stroganoff recipe offers a creamy and comforting dish featuring tender chicken pieces sautéed with mushrooms, onions, and a rich sour cream sauce, flavored with Dijon mustard and Worcestershire sauce. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that feels indulgent yet homemade.
Ingredients
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
Cooking Fats
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
Vegetables and Aromatics
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Sauce
- 1 tablespoon Dijon mustard (or more, to taste)
- 1 tablespoon Worcestershire sauce (or more, to taste)
- 2/3 cup chicken broth
- 1/2 cup full fat sour cream
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle evenly with garlic powder and generously season with salt and pepper. Dredge each piece in flour, ensuring they are well coated.
- Cook Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Working in two batches to avoid overcrowding, add chicken pieces and cook for about 3 minutes on each side until browned and cooked through (internal temperature reaches 165°F). Flip once using tongs for even browning. For the second batch, add the remaining tablespoon of olive oil to prevent sticking. Once cooked, transfer chicken to a plate.
- Sauté Vegetables: Add butter to the same pan and melt it. Add sliced mushrooms and chopped onions, sautéing for 6-8 minutes until the mushrooms release their moisture and develop a golden sear, and the onions soften.
- Add Flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute to allow the flavors to meld and garlic to become fragrant.
- Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for added flavor. Return the cooked chicken to the pan and stir to combine. Simmer for 2 minutes, stirring occasionally to meld the flavors.
- Finish Sauce: Stir in the sour cream gently and heat through for about 1 minute without boiling to prevent curdling. Taste and season with additional salt and pepper as needed.
- Serve: Serve immediately, ideally over egg noodles, rice, or mashed potatoes to soak up the creamy stroganoff sauce.
Notes
- To prevent sour cream from curdling, avoid boiling the sauce after adding it; heat gently instead.
- Cooking chicken in batches ensures even browning and prevents steaming.
- Using cremini mushrooms adds a deeper, earthier flavor compared to white mushrooms.
- For a lighter twist, substitute sour cream with Greek yogurt, but add it off heat and stir quickly.
- This dish pairs well with egg noodles, mashed potatoes, or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
