Description
This Chicken Stroganoff recipe is a comforting and flavorful dish featuring tender chicken pieces in a tangy sour cream sauce with sautéed cremini mushrooms and onions. It’s an easy, one-skillet meal that comes together quickly in about 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
Cooking
- 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
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and pepper. Dredge each piece in flour to coat thoroughly, setting them aside for cooking.
- Cook Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add chicken in batches to avoid overcrowding, cooking each piece about 3 minutes per side until golden brown and fully cooked (internal temperature 165°F). For the second batch, add remaining tablespoon of olive oil if the pan is dry. Transfer cooked chicken to a plate.
- Sauté Vegetables: Add butter to the skillet and allow it to melt. Add sliced cremini mushrooms and chopped onion, sautéing for 6 to 8 minutes until the mushrooms have released their liquid, which evaporates, and the mushrooms develop a nice sear.
- Add Flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic, cooking for about one minute to blend the flavors.
- Deglaze and Combine: Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Return the cooked chicken pieces to the pan, cooking together for 2 minutes while stirring occasionally to combine flavors.
- Finish with Sour Cream: Lower the heat and stir in the sour cream, heating gently for about a minute without boiling to avoid curdling. Adjust seasoning with additional salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- This recipe is a quick and comforting meal, ready in about 30 minutes.
- Making sure not to overcrowd the skillet ensures the chicken browns properly and cooks evenly.
- Do not let the sour cream boil to prevent curdling and maintain a creamy sauce.
- Feel free to serve over egg noodles, mashed potatoes, or rice for a hearty meal.
- Adjust the amount of mustard and Worcestershire sauce according to your preferred tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 3 g
- Sodium: 411 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 95 mg
