Creamy Chicken Stroganoff Recipe

Introduction

Creamy Chicken Stroganoff is a comforting dish that combines tender chicken pieces with sautéed mushrooms and a rich, tangy sauce. It’s a quick and satisfying meal perfect for weeknights when you want something warm and flavorful without much fuss.

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 into 1-inch pieces. Sprinkle them with garlic powder, salt, and pepper, then coat each piece evenly in flour.
2. Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken in two batches, adding the pieces once the pan is hot. Cook about 3 minutes per side until cooked through (165°F) and lightly browned. For the second batch, add the remaining 1 tablespoon of olive oil if the pan is dry. Transfer cooked chicken to a plate.
3. Step 3: Add butter to the pan and melt it. Sauté mushrooms and onions for 6-8 minutes until the water released has cooked off and mushrooms get a nice sear.
4. Step 4: Stir in Dijon mustard, Worcestershire sauce, and garlic. Cook for about 1 minute to combine flavors.
5. Step 5: Pour in chicken broth and scrape up any browned bits from the pan. Return chicken to the pan and cook for 2 minutes, stirring occasionally.
6. Step 6: Stir in sour cream and heat through gently for about a minute. Avoid boiling to prevent curdling. Adjust seasoning with salt and pepper, then serve immediately.

Tips & Variations

• Use Greek yogurt instead of sour cream for a lighter version, but add it off the heat to prevent curdling.
• Add a splash of white wine when sautéing mushrooms for extra depth of flavor.
• Serve over egg noodles, rice, or mashed potatoes for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the sauce from breaking. If the sauce thickens too much, stir in a splash of chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms or shiitake mushrooms work well as substitutes and offer different flavor profiles. Just slice and sauté them as directed.

Is it possible to make this gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend for dredging, and check that Worcestershire sauce is gluten-free to ensure the dish suits your dietary needs.

Creamy Chicken Stroganoff Recipe

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★★★★★

4.4 from 87 reviews

This Creamy Chicken Stroganoff recipe offers tender, perfectly cooked chicken pieces smothered in a rich and flavorful mushroom sauce made with Dijon mustard, Worcestershire sauce, and sour cream. Cooked on the stovetop, this comforting dish is quick to prepare and delivers a creamy, savory experience perfect for a weeknight dinner.

• Author: Victoria
• 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
• 3 tablespoons olive oil, divided

Mushroom 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

1. Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. Season them with garlic powder, salt, and pepper generously. Then, dredge each piece lightly in flour to coat them evenly.
2. 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 and ensure even browning. Place the chicken pieces in the hot pan and cook about 3 minutes per side until they reach an internal temperature of 165°F and are golden brown. Flip once using tongs. For the second batch, which cooks faster due to increased pan heat, add the remaining 1 tablespoon of olive oil if the pan becomes dry. Once cooked, transfer the chicken to a plate and set aside.
3. Sauté Mushrooms and Onions: In the same pan, add the butter and let it melt. Add the sliced mushrooms and chopped onions, then sauté for 6-8 minutes until the vegetables have released their moisture, which evaporates, and the mushrooms develop a nice sear.
4. Add Flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for approximately one minute to let the flavors combine and garlic become fragrant.
5. Deglaze and Simmer: Pour in the chicken broth and use a spatula to scrape any browned bits off the bottom of the pan. Return the cooked chicken to the pan and simmer for 2 minutes, stirring occasionally to meld flavors.
6. Finish with Sour Cream: Stir in the sour cream and gently heat through for about one minute. Avoid boiling to prevent curdling. Season with additional salt and pepper to taste, then serve immediately for the best texture and flavor.

Notes

• Use full-fat sour cream for a richer, creamier texture and better flavor.
• Cooking chicken in batches helps achieve a nice brown crust without steaming.
• If you don’t have cremini mushrooms, white button mushrooms can be used as a substitute.
• Do not boil the stroganoff after adding sour cream to prevent curdling.
• Serve with egg noodles, rice, or mashed potatoes for a complete meal.

Keywords: Creamy Chicken Stroganoff, chicken stroganoff recipe, stovetop stroganoff, mushroom chicken recipe, easy chicken dinner, creamy mushroom sauce