Description
This Chicken Stroganoff recipe is a comforting and hearty dish featuring tender chicken pieces cooked with cremini mushrooms and onions in a rich, tangy sour cream sauce. Perfect for a quick weeknight dinner, it combines the robust flavors of Dijon mustard and Worcestershire sauce for a savory twist on a classic comfort food.
Ingredients
Scale
Chicken and Seasoning
- 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)
- 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″ pieces. Sprinkle them with garlic powder, salt, and pepper generously. Then 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, allowing pieces to brown evenly. Cook each piece about 3 minutes per side until fully cooked (internal temperature 165°F) and lightly browned. For the second batch, add the remaining tablespoon of olive oil as the pan may dry out and be careful to adjust heat as necessary. Transfer cooked chicken to a plate and set aside.
- Sauté Mushrooms and Onions: Add butter to the skillet and let it melt. Then add the sliced mushrooms and chopped onion. Sauté for 6 to 8 minutes until the moisture evaporates, mushrooms develop a nice sear, and onions become tender.
- Add Seasonings and Garlic: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute until fragrant and well combined.
- Deglaze and Combine: Pour in the chicken broth, scraping the bottom of the pan gently to loosen browned bits for extra flavor. Return the cooked chicken pieces to the skillet and cook for 2 more minutes, stirring occasionally to meld flavors.
- Finish with Sour Cream: Stir in the full fat sour cream and heat through gently for about one minute. Avoid boiling to prevent curdling. Adjust salt and pepper seasoning as needed and serve immediately.
Notes
- This recipe yields a creamy, flavorful stroganoff perfect for serving over noodles, rice, or mashed potatoes.
- For best texture, avoid overcrowding the skillet when browning chicken to ensure good sear and even cooking.
- Use full fat sour cream to achieve the richest sauce and prevent curdling when heated.
- Adjust Dijon mustard and Worcestershire sauce quantities based on your personal taste preference.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 3 g
- Sodium: 411 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 95 mg
