Description
A comforting and flavorful Chicken Stroganoff recipe featuring tender chicken pieces sautéed with mushrooms and onions, simmered in a creamy, tangy sour cream sauce with Dijon mustard and Worcestershire sauce. Ready in just 30 minutes, this dish offers a quick and satisfying meal perfect for weeknights.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 3 tablespoons olive oil (divided)
Vegetables and Seasonings
- 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 breasts into 1-inch pieces. Season them with garlic powder and generously with salt and pepper. Dredge each piece in flour, ensuring they are evenly coated.
- Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches so the pan is not crowded. For each batch, add the chicken pieces and cook for about 3 minutes per side, or until the internal temperature reaches 165°F and the chicken is lightly browned. For the second batch, add the remaining tablespoon of olive oil if the pan is dry. Remove cooked chicken and set aside on a plate.
- Sauté mushrooms and onions: Add butter to the same pan and allow it to melt. Add the sliced cremini mushrooms and chopped onions. Sauté for 6-8 minutes until the mushrooms release their water, the liquid evaporates, and they develop a nice sear.
- Add seasonings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute to combine the flavors.
- Deglaze and combine: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all the flavors. Return the cooked chicken to the pan and cook for an additional 2 minutes, stirring occasionally to warm through.
- Finish with sour cream: Reduce the heat to low and stir in the sour cream. Heat gently for about a minute, taking care not to let the sauce boil to avoid curdling. Adjust seasoning with more salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- This quick Chicken Stroganoff is a perfect comfort food classic, blending savory mushrooms with a creamy and tangy sauce.
- To prevent the chicken from sticking or drying out, cook in batches and add oil as needed.
- Do not let the sour cream sauce boil to avoid curdling; heat just enough to warm through.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Ready in about 30 minutes, ideal for busy weeknights.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 3 g
- Sodium: 411 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 95 mg
