Description
This Chicken Mushroom Stroganoff is a comforting and rich dish featuring tender pieces of chicken cooked with cremini mushrooms and onions in a creamy sour cream sauce. Enhanced with Dijon mustard, Worcestershire sauce, and garlic, this stovetop recipe is perfect for a hearty dinner that comes together quickly and easily.
Ingredients
Scale
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. Dredge each piece in flour, coating thoroughly but tapping off any excess.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the chicken pieces in a single layer and cook in two batches for about 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. If the pan dries out during the second batch, add the remaining tablespoon of olive oil. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter. Add the sliced mushrooms and chopped onion. Sauté for 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates, leaving a nicely seared surface on the vegetables.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic to the mushrooms and onions. Cook for about 1 minute until the mixture is fragrant and well combined.
- Deglaze the Pan: Pour in the chicken broth while scraping the bottom of the skillet to lift any browned bits. Return the cooked chicken pieces to the pan. Let everything simmer together for about 2 minutes, stirring occasionally to combine flavors.
- Finish with Sour Cream: Remove the skillet from heat and stir in the sour cream gently, warming it through for about 1 minute without boiling to prevent curdling. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Notes
- Dredging the chicken in flour helps create a light crust that enhances the texture and thickens the sauce slightly.
- Cooking the chicken in batches ensures it browns properly without steaming.
- Be careful not to boil the sauce once the sour cream is added to avoid separation.
- For a lower-fat version, use reduced-fat sour cream or Greek yogurt, but add it off the heat.
- This dish pairs well with egg noodles, mashed potatoes, or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Stroganoff, Mushroom Stroganoff, Creamy Chicken, Comfort Food, Quick Dinner
