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Creamy Chicken Stroganoff Recipe

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3.8 from 66 reviews

This creamy chicken stroganoff recipe features tender bite-sized chicken breast pieces dredged in flour and cooked to golden perfection, then simmered with earthy cremini mushrooms, onions, and a flavorful blend of garlic, Dijon mustard, and Worcestershire sauce. Finished with a velvety full-fat sour cream sauce, this dish delivers a rich, comforting taste perfect for weeknight dinners or special occasions.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2.2 chicken breasts, boneless skinless, cut into bite-sized pieces
  • 0.5 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging (all-purpose flour)
  • 3.3 tablespoons olive oil, divided
  • 1.1 tablespoon butter

Vegetables & Sauce

  • 8.8 ounces cremini mushrooms, sliced
  • 0.55 medium onion, chopped
  • 1.1 tablespoon Dijon mustard (more to taste)
  • 1.1 tablespoon Worcestershire sauce (more to taste)
  • 3 cloves garlic, minced
  • 0.75 cup chicken broth, low sodium preferred
  • 0.55 cup full-fat sour cream

Instructions

  1. Prepare the Chicken: Season the bite-sized chicken pieces with garlic powder, salt, and pepper. Lightly dredge them in all-purpose flour, ensuring each piece is evenly coated. This will help create a nice crust when frying and thicken the sauce later.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the floured chicken pieces and cook until golden brown on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add the remaining 1.3 tablespoons of olive oil along with 1.1 tablespoon of butter. Once melted, add the chopped onion and sliced cremini mushrooms. Cook for 5-6 minutes or until the onions are translucent and mushrooms are browned, stirring occasionally.
  4. Add Flavorings: Stir in the minced garlic, Dijon mustard, and Worcestershire sauce, cooking for about 1-2 minutes until fragrant and well combined with the vegetables.
  5. Deglaze and Simmer: Pour in the 0.75 cup of low sodium chicken broth to deglaze the pan, scraping any browned bits from the bottom. Allow it to simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
  6. Finish the Sauce: Lower the heat and stir in 0.55 cup of full-fat sour cream until the sauce becomes creamy and smooth. Be careful not to boil after adding sour cream to prevent curdling.
  7. Combine and Warm Through: Return the cooked chicken pieces to the skillet, stirring gently to coat them with the sauce. Heat for another 2-3 minutes until everything is warmed through and flavors meld together.
  8. Serve: Remove from heat and serve the creamy chicken stroganoff immediately over egg noodles, rice, or your favorite side dish.

Notes

  • Use full-fat sour cream for the creamiest texture and best flavor.
  • Adjust the amount of Dijon mustard and Worcestershire sauce to your taste preferences.
  • Dredging the chicken in flour helps thicken the sauce; use gluten-free flour if needed.
  • Do not boil the sauce once sour cream is added to prevent curdling.
  • This dish pairs well with buttered noodles, mashed potatoes, or steamed rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

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