Creamy Chicken Stroganoff Recipe
A creamy and comforting Chicken Stroganoff recipe that features tender chicken pieces sautéed with savory mushrooms and onions, all brought together with a tangy sour cream sauce. Ready in just 30 minutes, this dish is perfect for a quick and delicious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
- 3 tablespoons olive oil (divided)
- 1 tablespoon butter
Vegetables and Sauce
- 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: Cut the chicken breasts into 1-inch pieces. Season them with garlic powder, salt, and pepper generously. Dredge each piece in flour to coat evenly.
- Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding. Sear each piece for about 3 minutes per side until cooked through (165°F internal temperature) and lightly browned. For the second batch, add the remaining 1 tablespoon olive oil if needed. Transfer cooked chicken to a plate.
- Sauté mushrooms and onions: Add the butter to the skillet and let it melt. Add the sliced mushrooms and chopped onion and sauté for 6 to 8 minutes until the mushrooms release their water, which cooks off, and get a nice sear.
- Add flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook this mixture for about one minute to meld the flavors.
- Deglaze and combine: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet and cook for another 2 minutes, stirring occasionally.
- Finish with sour cream: Stir in the sour cream and gently heat through for about one minute. Avoid boiling to prevent curdling. Adjust seasoning with additional salt and pepper if needed. Serve immediately for best taste.
Notes
- Cooking chicken in batches prevents overcrowding and ensures even browning.
- Do not boil after adding sour cream to avoid curdling the sauce.
- You can adjust mustard and Worcestershire sauce to taste for preferred tanginess.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Use full-fat sour cream for the best creamy texture.
Find it online: https://cookedbygrace.com/creamy-chicken-stroganoff-recipe/