Description

This Chicken Stroganoff recipe features tender pieces of chicken breast cooked to perfection with cremini mushrooms, onions, and a creamy sauce made from sour cream, Dijon mustard, and Worcestershire sauce. Pan-fried and sautéed to create a rich and comforting dish, it’s ideal for a hearty weeknight dinner served over noodles, rice, or mashed potatoes.

Ingredients

Scale

Chicken

2 chicken breasts
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 Chicken: Cut the chicken into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and pepper, then coat each piece thoroughly with flour to create a light dredge.
Cook 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 each piece to brown evenly. Sear chicken pieces about 3 minutes per side or 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. Remove cooked chicken and set aside on a plate.
Sauté Vegetables: Add butter to the same pan and allow it to melt. Then add sliced mushrooms and chopped onions. Sauté for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates, and the mushrooms develop a nice golden sear.
Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook this mixture for about one minute to blend the flavors and fragrant the pan.
Deglaze and Combine: Pour in the chicken broth and scrape the bottom of the pan to lift any browned bits for extra flavor. Return the cooked chicken pieces to the skillet and cook for an additional 2 minutes, stirring occasionally to combine all ingredients thoroughly.
Finish with Sour Cream: Stir in the full-fat sour cream gently and let it warm through for about a minute without boiling to avoid curdling. Adjust seasoning by adding more salt and pepper if needed. Serve immediately for best flavor.

Notes

Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
Do not let the sour cream boil to prevent curdling; warming it gently is key.
This dish pairs wonderfully with egg noodles, rice, or mashed potatoes.
For a thicker sauce, you can add a small amount of flour or cornstarch slurry before adding the broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: chicken stroganoff, creamy chicken recipe, mushroom chicken, easy weeknight dinner, stovetop chicken stroganoff