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The Best Chicken Stroganoff Recipe

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4 from 50 reviews

A quick and creamy Chicken Stroganoff recipe that features tender sautéed chicken pieces in a rich mushroom and sour cream sauce, flavored with Dijon mustard and Worcestershire sauce. Ready in just 30 minutes, this comforting dish is perfect for an easy weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper, to taste
  • Flour, for dredging

Cooking

  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Sauce

  • 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. Sprinkle the chicken with garlic powder, and generously season with salt and pepper. Then coat each piece evenly in flour, shaking off any excess.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches to avoid overcrowding and ensure even browning. Place the chicken in the hot pan and cook for about 3 minutes on each side, until the internal temperature reaches 165°F and the chicken is lightly browned. Flip once using tongs. For the second batch, add the remaining 1 tablespoon of olive oil as the pan will be dry. Adjust heat if needed. Transfer cooked chicken to a plate once done.
  3. Sauté the vegetables: Add the butter to the same skillet and let it melt. Add the sliced mushrooms and chopped onions, stirring occasionally. Sauté for 6-8 minutes until the vegetables release their water, which cooks off, and the mushrooms develop a nice sear.
  4. Add seasonings and garlic: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute, allowing the flavors to blend.
  5. Deglaze and simmer: Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan. Return the cooked chicken pieces to the skillet. Stir gently and cook for an additional 2 minutes to combine flavors and heat through.
  6. Finish with sour cream: Stir in the sour cream and gently heat the mixture for about one minute. Avoid boiling to prevent curdling. Taste and adjust seasoning with salt and pepper as needed. Serve immediately for best flavor and texture.

Notes

  • Be careful not to overcrowd the pan when cooking chicken to get a nice sear and even cooking.
  • Use full-fat sour cream to avoid curdling and ensure a creamy sauce.
  • If you prefer, substitute cremini mushrooms with button or baby bella mushrooms.
  • Serve with egg noodles, rice, or mashed potatoes for a complete meal.
  • To make this recipe gluten-free, use gluten-free flour for dredging.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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