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

Scale

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