Description
This Chicken Stroganoff is a creamy, comforting dish featuring tender chicken pieces sautéed with mushrooms and onions, then simmered in a savory sauce made with Dijon mustard, Worcestershire sauce, and sour cream. Ready in just 30 minutes, it's perfect for a hearty weeknight dinner.
Ingredients
Chicken
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging)
Cooking Fats
- 3 tablespoons olive oil (divided)
- 1 tablespoon butter
Vegetables
- 8 ounces cremini mushrooms (sliced)
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
Sauce Ingredients
- 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
- Prepare the chicken: Cut the chicken breasts into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and pepper. Dredge each piece lightly in flour to coat.
- 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 the pan. Sear each batch for about 3 minutes per side until the chicken is cooked through (165°F) and lightly browned. For the second batch, add the remaining tablespoon of olive oil as the pan will be dry. Transfer cooked chicken to a plate.
- Sauté the vegetables: Add the butter to the same pan and let it melt. Then add the sliced mushrooms and chopped onions. Sauté for 6-8 minutes until the mushrooms release their water, it cooks off, and they get a nice golden sear.
- Add flavorings: Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to meld flavors.
- Deglaze and combine: Pour in the chicken broth and scrape any browned bits off the bottom of the pan. Return the cooked chicken back to the skillet and cook together for an additional 2 minutes, stirring occasionally.
- Finish the sauce: Stir in the sour cream and heat gently for about a minute, being careful not to let it boil to prevent curdling. Season with additional salt and pepper to taste, then serve immediately.
Notes
- Be careful not to overcrowd the pan when cooking chicken to ensure even browning.
- Use full-fat sour cream for a rich and creamy sauce; low-fat versions may curdle.
- Adjust the amount of Dijon mustard and Worcestershire sauce to suit your taste preferences.
- Serve this dish over egg noodles, rice, or mashed potatoes for a complete meal.
- For a thicker sauce, you can mix a teaspoon of flour with the broth before adding it to the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American