Creamy Chicken Stroganoff Recipe

Introduction

Creamy Chicken Stroganoff is a comforting and flavorful dish that combines tender chicken, sautéed mushrooms, and a rich sour cream sauce. This easy recipe brings a classic favorite to your dinner table with simple ingredients and straightforward steps.

Ingredients

• 2 chicken breasts
• 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

1. Step 1: Cut the chicken breasts into 1-inch pieces. Sprinkle with garlic powder, salt, and pepper. Then dredge each piece in flour, coating evenly.
2. Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding. Brown each side for about 3 minutes until cooked through (165°F) and lightly browned. Add the remaining tablespoon of olive oil before cooking the second batch. Transfer cooked chicken to a plate.
3. Step 3: Melt the butter in the same pan. Add sliced mushrooms and chopped onions. Sauté for 6-8 minutes until their moisture evaporates and the mushrooms are nicely seared.
4. Step 4: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute to combine flavors.
5. Step 5: Pour in the chicken broth, scraping the bottom of the pan to loosen browned bits. Return the cooked chicken to the pan and cook for 2 minutes, stirring occasionally.
6. Step 6: Stir in the sour cream and heat gently for about a minute. Avoid boiling to prevent curdling. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Tips & Variations

• Use cremini mushrooms for a deeper flavor, but button mushrooms work well too.
• For a lighter version, substitute Greek yogurt for sour cream, adding it off the heat to prevent curdling.
• Add a splash of white wine when cooking mushrooms for enhanced depth.
• Serve over egg noodles, rice, or mashed potatoes for a satisfying meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to preserve creaminess. Avoid high heat to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and can add extra juiciness and flavor. Adjust cooking time to ensure they are fully cooked.

Is it okay to freeze Chicken Stroganoff?

Freezing is possible, but the sour cream sauce may separate after thawing. It’s best to freeze before adding sour cream, then stir it in when reheating.

Creamy Chicken Stroganoff Recipe

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★★★★★

4.6 from 121 reviews

This Creamy Chicken Stroganoff is a comforting and flavorful dish featuring tender chicken pieces sautéed with mushrooms and onions, all coated in a rich, creamy sauce made with sour cream, Dijon mustard, and Worcestershire sauce. Perfect for an easy weeknight meal that feels indulgent yet homemade.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 3 cloves garlic, minced

Sauce

• 1 tablespoon Dijon mustard (or more, to taste)
• 1 tablespoon Worcestershire sauce (or more, to taste)
• 2/3 cup chicken broth
• 1/2 cup full fat sour cream

Instructions

1. Prepare the chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and pepper. Dredge each piece in flour, coating thoroughly.
2. Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the chicken pieces in two batches to avoid overcrowding. Cook each batch for about 3 minutes per side, or until the chicken reaches an internal temperature of 165°F and is lightly browned. Use tongs to flip. For the second batch, add an extra tablespoon of olive oil if the pan is dry. Once cooked, transfer the chicken to a plate and set aside.
3. Sauté vegetables: Add the butter to the same pan and let it melt. Add the sliced mushrooms and chopped onion. Sauté for 6-8 minutes until the mushrooms release their water, which then evaporates, and the mushrooms develop a nice sear.
4. Add flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute to blend the flavors.
5. Deglaze and combine: Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Return the cooked chicken to the pan. Cook together for 2 minutes, stirring occasionally to coat the chicken thoroughly.
6. Add sour cream and finish: Stir in the sour cream and heat through gently for about a minute, avoiding boiling to prevent curdling. Taste and season with additional salt and pepper as needed. Serve immediately for best flavor and texture.

Notes

• To avoid curdling, do not let the sour cream boil once added.
• You can adjust the amount of Dijon mustard and Worcestershire sauce to suit your taste preferences.
• Serving suggestions: this stroganoff pairs beautifully with egg noodles, rice, or mashed potatoes.
• For a lighter version, use low-fat sour cream and reduce the oil used for cooking.
• Ensure chicken is cooked to 165°F to guarantee safety without overcooking.

Keywords: Creamy Chicken Stroganoff, Chicken Stroganoff, Mushroom Chicken Recipe, Easy Chicken Dinner, Sour Cream Chicken