Rich Chicken Stroganoff features tender chicken pieces cooked to golden perfection and simmered in a velvety creamy mushroom sauce flavored with Dijon mustard, Worcestershire sauce, garlic, and chicken broth. This comforting dish is perfect for dinner and pairs well with noodles or rice.
Total Time:40 minutes
Yield:4 servings
Ingredients
For the chicken:
2 chicken breast halves
1/2 tsp garlic powder
Salt and black pepper, as desired
Flour, for coating
2 tbsp olive oil, plus extra as needed
For the creamy mushroom sauce:
1 tbsp olive oil
1 tbsp butter
8 oz cremini mushrooms, sliced
1/2 medium onion, chopped
1 tbsp Dijon mustard (or add to taste)
1 tbsp Worcestershire sauce (or to taste)
3 cloves garlic, minced
2/3 cup chicken broth
1/2 cup full-fat sour cream
Instructions
Prepare the chicken: Cut the chicken breast halves into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and black pepper to taste. Coat each chicken piece lightly with flour to create a crust during cooking.
Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add half of the coated chicken pieces without overcrowding the pan. Cook about 3 minutes per side until golden brown and fully cooked through (165°F internal temperature). Transfer cooked chicken to a plate. Add extra olive oil if needed and cook the remaining chicken pieces, then combine on the plate.
Sauté the vegetables: Reduce heat to medium and add 1 tablespoon olive oil and butter to the same skillet. Once melted, add sliced mushrooms and chopped onion. Cook 6-8 minutes, stirring occasionally, until mushrooms release their moisture and become nicely seared.
Add seasonings and garlic: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly to release flavors without burning the garlic.
Deglaze and simmer: Pour in chicken broth, scraping up browned bits from bottom of pan with a wooden spoon to add depth. Return cooked chicken to skillet and simmer for 2 minutes, stirring occasionally to meld flavors and heat the chicken through.
Finish with sour cream: Reduce heat to low and stir in sour cream until sauce is smooth. Heat through about 1 minute without boiling to avoid curdling. Adjust seasoning with salt and pepper to taste before serving.
Notes
To serve, pair this stroganoff with egg noodles, rice, or mashed potatoes for a complete meal.
Use full-fat sour cream for a richer, silkier sauce but low-fat alternatives can be used for a lighter dish.
Make sure not to boil the sauce after adding sour cream to prevent curdling.
Cooking chicken in batches ensures even browning and prevents overcrowding.
For an added twist, fresh herbs like parsley can be sprinkled on top before serving.
