Creamy Chicken Stroganoff with Mushrooms Recipe
This easy chicken stroganoff is a comforting classic featuring tender chicken pieces cooked to perfection in a creamy, tangy sour cream sauce with sautéed mushrooms and onions. Ready in just 30 minutes, it’s a perfect weeknight meal that combines rich flavors with a simple stovetop cooking method.
- 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
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 the Chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them with garlic powder, and generously season with salt and pepper. Dredge each piece in flour until coated 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. Add the chicken pieces and cook for about 3 minutes per side until cooked through (internal temperature 165°F) and lightly browned. Flip once using tongs for even cooking. For the second batch, add the remaining tablespoon of olive oil as the pan dries out. Transfer cooked chicken to a plate.
- Sauté Mushrooms and Onions: Add the butter to the pan and let it melt. Add the sliced mushrooms and chopped onions, sautéing for 6-8 minutes until the vegetables release their water, the moisture evaporates, and the mushrooms develop a nice sear.
- Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to combine the flavors.
- Deglaze and Combine: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally to coat the chicken in the sauce.
- Finish with Sour Cream: Stir in the sour cream and gently heat for about one minute without allowing the mixture to boil, to prevent curdling. Adjust seasoning with additional salt and pepper if needed. Serve immediately for best taste.
Notes
- Use full fat sour cream for the best creamy texture and flavor.
- Make sure not to overcook the sour cream once added to avoid curdling.
- Cooking chicken in batches helps achieve a nice sear and even cooking.
- Cremini mushrooms provide a richer flavor but white button mushrooms can be substituted.
- Serve with egg noodles, rice, or mashed potatoes for a complete meal.
