Description
This Chicken Stroganoff recipe is a creamy, comforting dish featuring tender pieces of chicken cooked with sautéed mushrooms and onions in a rich sour cream sauce, enhanced with Dijon mustard and Worcestershire sauce. Ready in just 30 minutes, it’s perfect for a hearty weeknight meal.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into 1″ pieces
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
- 3 tablespoons olive oil, divided
Vegetables & Aromatics
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Sauce
- 1 tablespoon butter
- 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 the chicken: Cut the chicken into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and pepper. Then dredge each piece in flour to coat thoroughly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Working in two batches to avoid overcrowding, cook the chicken pieces about 3 minutes per side until cooked through (internal temperature of 165°F) and lightly browned. Use tongs to flip the chicken. The second batch may cook faster; add the remaining tablespoon of olive oil as the pan may become dry. Transfer cooked chicken to a plate.
- Sauté mushrooms and onions: Add butter to the same pan and let it melt. Add the sliced mushrooms and chopped onion. Sauté for 6-8 minutes until the vegetables release their water, cook it off, and the mushrooms develop a nice sear.
- Add flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to combine flavors.
- Deglaze and simmer: Pour in chicken broth and scrape up any browned bits stuck to the pan bottom. Return the cooked chicken pieces to the pan and cook together for 2 minutes, stirring occasionally.
- Finish with sour cream: Stir in the sour cream and heat through gently for about a minute, ensuring it doesn’t boil to prevent curdling. Adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- Do not overcrowd the pan when cooking chicken to ensure even browning.
- Be careful not to let the sour cream bubble, as this can cause curdling.
- You can substitute cremini mushrooms with white button mushrooms if desired.
- Serve with egg noodles, rice, or mashed potatoes for a complete meal.
- Use full fat sour cream for the creamiest texture and best flavor.
