Description
This Chicken Stroganoff recipe is a creamy, comforting dish that combines tender chicken pieces with sautéed mushrooms and onions in a rich sour cream sauce flavored with Dijon mustard and Worcestershire sauce. Ready in just 30 minutes, it makes a perfect weeknight dinner that’s both flavorful and satisfying.
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 & Flavorings
- 8 ounces cremini mushrooms (sliced)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
Sauces & Liquids
- 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. Dredge each piece of chicken in flour to coat thoroughly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add chicken pieces in batches to avoid overcrowding and cook about 3 minutes per side until cooked through (internal temperature of 165°F) and lightly browned. Use tongs to flip. Add an additional tablespoon of olive oil for the second batch if needed. Transfer cooked chicken to a plate.
- Sauté mushrooms and onions: Add butter to the same skillet and melt it. Add the sliced mushrooms and chopped onions, sauté for 6-8 minutes until they release their moisture, which evaporates, and the mushrooms develop a nice sear.
- Add flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to meld the flavors.
- Deglaze and combine: Pour in the chicken broth and scrape the bottom of the pan to release browned bits. Return the cooked chicken to the skillet and cook for 2 minutes, stirring occasionally.
- Finish with sour cream: Stir in the sour cream gently and let it heat through for about a minute without boiling to prevent curdling. Adjust seasoning with additional salt and pepper as needed. Serve immediately.
Notes
- To ensure the sour cream does not curdle, avoid boiling the sauce once it's added.
- Use a deep skillet to give enough space for browning the chicken pieces without overcrowding.
- You can serve this dish over egg noodles, rice, or mashed potatoes for a hearty meal.
- Feel free to adjust the Dijon mustard and Worcestershire sauce to your taste preference for tanginess and depth.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
