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Creamy Chicken Stroganoff Recipe

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4.1 from 73 reviews

Chicken Stroganoff is a creamy, savory dish featuring tender pieces of chicken breast sautéed with mushrooms and onions, then simmered in a flavorful sauce made with Dijon mustard, Worcestershire sauce, and sour cream. This comforting recipe is perfect for a quick weeknight dinner and serves four.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 chicken breasts, cut into 1″ pieces
  • 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

  1. Prepare the chicken: Cut the chicken breasts into 1-inch pieces. Season them with garlic powder, salt, and pepper. Dredge each piece in flour to coat evenly, which will help create a light crust when cooked.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the chicken in two batches to avoid crowding, cooking each side for about 3 minutes until the chicken reaches 165°F and is lightly browned. Use tongs to flip once. For the second batch, add an additional tablespoon of olive oil if needed since the pan may dry out. Once cooked, transfer the chicken to a plate.
  3. Sauté mushrooms and onions: Add the butter to the same pan and allow it to melt. Add the sliced mushrooms and chopped onion. Sauté for 6-8 minutes until the vegetables release their moisture, which then evaporates, and the mushrooms develop a nice sear.
  4. Add flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook together for about one minute to marry the flavors.
  5. Combine broth and chicken: Pour in the chicken broth, scraping the bottom of the pan to loosen any flavorful browned bits. Return the cooked chicken pieces to the skillet and cook for an additional 2 minutes, stirring occasionally to coat the chicken in the sauce.
  6. Finish with sour cream: Stir in the sour cream and gently heat the mixture for about one minute, being careful not to let it boil to prevent curdling. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

  • Use full-fat sour cream to ensure the sauce is creamy and avoids splitting when heated.
  • Do not overcook the sour cream; just heat until warmed through to maintain a smooth texture.
  • Dredging the chicken in flour helps create a nice crust and thickens the sauce slightly.
  • Cooking the chicken in batches prevents overcrowding, ensuring even browning.
  • Feel free to substitute cremini mushrooms with button mushrooms if unavailable.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-chicken-stroganoff-recipe/