Chicken Mushroom Stroganoff Recipe
Introduction
Chicken Mushroom Stroganoff is a comforting and flavorful dish that combines tender chicken with savory mushrooms in a creamy sauce. It’s a quick and satisfying meal perfect for weeknights or anytime you crave something rich and delicious.
Ingredients
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 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
- Step 1: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour to coat.
- Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (165°F). Add the remaining tablespoon of oil if the pan gets dry during the second batch. Set the cooked chicken aside on a plate.
- Step 3: In the same pan, melt the butter. Add the sliced mushrooms and chopped onion, sautéing for 6-8 minutes until the liquid evaporates and they are nicely seared.
- Step 4: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant.
- Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken pieces to the pan and cook for another 2 minutes, stirring occasionally.
- Step 6: Stir in the sour cream and warm through for about a minute. Avoid boiling to prevent curdling. Adjust seasoning with additional salt and pepper if needed.
Tips & Variations
- For a richer sauce, substitute half the sour cream with cream cheese or heavy cream.
- Use white button mushrooms if cremini are unavailable; the flavor will still be delicious.
- Add a splash of white wine when deglazing the pan for extra depth.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Fresh parsley or thyme garnish adds a bright note to finish.
Storage
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally. Avoid boiling when reheating to keep the sour cream from curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and add extra flavor. Adjust cooking time to ensure they are cooked through and tender.
Is it possible to make this dish dairy-free?
You can substitute coconut cream or a dairy-free sour cream alternative, though the flavor and texture will differ slightly from classic stroganoff.
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Chicken Mushroom Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Description
Chicken Mushroom Stroganoff is a comforting and creamy skillet meal featuring tender chicken pieces sautéed with cremini mushrooms and onions, finished in a rich sauce made with Dijon mustard, Worcestershire sauce, chicken broth, and full-fat sour cream. This easy-to-make dish is perfect for a hearty weeknight dinner with a burst of savory and tangy flavors.
Ingredients
Chicken
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil, divided
Vegetables & 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 the Chicken: Sprinkle the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour to lightly coat.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, approximately 3 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. If the pan gets dry during the second batch, add the remaining tablespoon of olive oil. Remove the cooked chicken and set it aside on a plate.
- Sauté the Vegetables: In the same pan, melt the butter. Add the sliced cremini mushrooms and chopped onion. Sauté for 6 to 8 minutes until the mushrooms release their liquid and become nicely seared and golden.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until fragrant, allowing the flavors to meld.
- Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to enhance the sauce’s flavor. Return the cooked chicken to the pan and cook for an additional 2 minutes, stirring occasionally to combine everything well.
- Finish with Sour Cream: Stir in the full-fat sour cream and let it warm through for about a minute without boiling, to prevent the sauce from curdling. Taste and adjust seasoning with extra salt and pepper if desired. Serve hot.
Notes
- Ensure not to boil the stroganoff after adding sour cream to prevent curdling.
- Dredging the chicken in flour helps create a nice crust and thickens the sauce slightly.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- Adjust the amount of Dijon mustard and Worcestershire sauce to your taste preference for tanginess.
- Serve with egg noodles, rice, or mashed potatoes for a classic meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Stroganoff, Mushroom Stroganoff, Creamy Chicken Recipe, Quick Dinner, Easy Stovetop Meal
