Chicken Mushroom Stroganoff Recipe
Introduction
Chicken Mushroom Stroganoff is a comforting and creamy dish that combines tender chicken with savory mushrooms in a rich, tangy sauce. It’s perfect for a cozy weeknight dinner or anytime you crave a hearty, satisfying meal.
Ingredients
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tablespoon Dijon mustard (or more, to taste)
- 1 tablespoon Worcestershire sauce (or more, to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Step 1: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Lightly dredge each piece in flour, shaking off any excess.
- Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches for about 3 minutes per side, until golden brown and cooked through (internal temperature 165°F). Add the remaining tablespoon of oil for the second batch if the pan becomes dry. Remove cooked chicken and set aside.
- Step 3: In the same skillet, melt the butter. Add the sliced mushrooms and chopped onion, sautéing for 6-8 minutes until the liquid evaporates and they are nicely seared.
- Step 4: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
- Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet and cook for another 2 minutes, stirring occasionally.
- Step 6: Stir in the sour cream and warm through for about a minute without boiling to prevent curdling. Taste and adjust seasoning with additional salt and pepper if needed.
Tips & Variations
- Use Greek yogurt instead of sour cream for a lighter option, but add it off heat to prevent curdling.
- Add fresh chopped parsley or chives for a pop of color and freshness before serving.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- For extra depth, sauté some diced bacon with the mushrooms and onions.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to keep the sauce smooth and avoid curdling the sour cream. You can add a splash of chicken broth or water if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of mushroom?
Yes, button mushrooms or white mushrooms work well as substitutes if cremini mushrooms aren’t available.
What can I serve with Chicken Mushroom Stroganoff?
This dish pairs wonderfully with egg noodles, rice, mashed potatoes, or even crusty bread to soak up the creamy sauce.
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Chicken Mushroom Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Mushroom Stroganoff is a creamy, comforting dish featuring tender chicken breast pieces sautéed with cremini mushrooms and onions, seasoned with Dijon mustard and Worcestershire sauce, and finished with a rich sour cream sauce. Perfect for a quick and satisfying weeknight meal that brings a twist to the classic stroganoff with lean chicken.
Ingredients
Chicken
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil, divided
Vegetables and Sauce
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 1 tablespoon Dijon mustard (or more, to taste)
- 1 tablespoon Worcestershire sauce (or more, to taste)
- 3 cloves garlic, minced
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken: Sprinkle the chicken pieces evenly with garlic powder, salt, and pepper. Then dredge each piece in flour to coat lightly. This will help create a nice crust when cooked and thicken the sauce later.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches, about 3 minutes per side, until they turn golden brown and reach an internal temperature of 165°F. If the pan becomes dry during the second batch, add the remaining 1 tablespoon of oil. Remove the cooked chicken and set aside on a plate.
- Sauté the Vegetables: In the same skillet, melt the butter. Add sliced cremini mushrooms and chopped onions. Sauté for 6-8 minutes until the mushrooms release their water and it evaporates, allowing the mixture to get nicely seared and caramelized.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic to the vegetables. Cook for about 1 minute until the garlic is fragrant and the flavors meld together.
- Deglaze the Pan: Pour the chicken broth into the pan, scraping up any browned bits stuck to the bottom. These add rich flavor. Return the cooked chicken pieces to the pan and cook together for another 2 minutes, stirring occasionally to combine.
- Finish with Sour Cream: Stir in the sour cream, gently warming it through for about a minute. Be careful not to boil the mixture to prevent the sour cream from curdling. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- Use full-fat sour cream for the creamiest texture and best flavor.
- Do not boil after adding sour cream to avoid curdling.
- Chicken broth can be substituted with vegetable broth if preferred.
- Serve over noodles, rice, or mashed potatoes for a complete meal.
- For extra richness, add a splash of white wine when deglazing the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Mushroom Stroganoff, creamy chicken stroganoff, easy chicken dinner, mushroom stroganoff recipe, weeknight chicken recipes
