Description
This Chicken Mushroom Stroganoff is a creamy, savory dish featuring tender chicken pieces sautéed with cremini mushrooms and onions, finished with a tangy sour cream sauce. Perfect for a comforting main course, it combines classic stroganoff flavors with an easy stovetop method.
Ingredients
Scale
Chicken
- 2 chicken breasts cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
Vegetables and Sauce
- 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 evenly with garlic powder, salt, and pepper. Dredge each piece in flour to coat lightly, setting them aside on a plate.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Fry the chicken pieces in two batches, cooking about 3 minutes per side until they are golden brown and reach an internal temperature of 165°F. Add the remaining tablespoon of olive oil when cooking the second batch if the pan dries out. Remove cooked chicken and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter. Add the sliced mushrooms and chopped onions, sautéing them for 6 to 8 minutes until the liquid evaporates and the mushrooms are nicely seared with a golden color.
- Add Seasoning: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute until the mixture is fragrant and well combined.
- Deglaze the Pan: Pour in the chicken broth, scraping any browned bits off the bottom of the pan to incorporate that flavor. Return the cooked chicken pieces to the pan and cook for another 2 minutes, stirring occasionally to merge the flavors.
- Finish with Sour Cream: Stir in the sour cream gently and warm the sauce through for about 1 minute without letting it boil to prevent curdling. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- Use full-fat sour cream for a creamier texture and richer flavor.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
- If you prefer a thicker sauce, use a little less chicken broth or simmer slightly longer to reduce.
- Serve stroganoff over egg noodles, rice, or mashed potatoes for a complete meal.
- Dredging in flour helps create a nice crust on the chicken and thickens the sauce slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
