Chicken Stroganoff
A quick, creamy chicken stroganoff packed with tender chicken, savory mushrooms, and a tangy sour cream sauce. High in protein and fiber, this weeknight-friendly dish is ready in just 30 minutes, making it perfect for easy dinners or meal prep.
Equipment
- 1 large skillet or sauté pan
- 1 cutting board
- 1 sharp knife
- 1 spatula or tongs
- 1 measuring cup
- 1 measuring spoon
- 1 plate (for resting cooked chicken)
Ingredients
- 2 chicken breasts
- ½ teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms sliced
- ½ medium onion chopped
- 1 tablespoon Dijon mustard or more, to taste
- 1 tablespoon Worcestershire sauce or more, to taste
- 3 cloves garlic minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Prepare the Chicken: Begin by rinsing and patting dry your chicken breasts. Cut each breast into roughly 1-inch bite-sized pieces for even cooking. Sprinkle the chicken generously with salt, pepper, and garlic powder, ensuring every piece is seasoned. Lightly dredge each piece in flour, shaking off any excess. This coating will help the chicken develop a golden-brown crust while also slightly thickening the sauce later.
- Heat the Pan and Cook Chicken: Place a large, deep skillet or sauté pan over medium-high heat. Add 2 tablespoons of olive oil and allow it to shimmer but not smoke. Carefully add half of the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 3 minutes on the first side, then gently flip using tongs for another 3 minutes, or until the chicken is cooked through and lightly browned. Transfer to a plate.Repeat this process with the remaining chicken, adding the final tablespoon of oil if the pan looks dry. Note that the second batch may cook slightly faster because the pan has already heated up.
- Sauté Mushrooms and Onions: Lower the heat to medium and add 1 tablespoon of butter to the empty pan. Allow it to melt fully, coating the bottom of the pan. Add the sliced mushrooms and chopped onion. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture, which then evaporates, leaving a beautiful golden sear. The onions should become soft and fragrant, blending perfectly with the savory mushrooms.
- Build Flavor with Aromatics and Sauces: Once the mushrooms and onions are tender, stir in the minced garlic. Cook for about 30–60 seconds until aromatic, taking care not to burn the garlic. Add 1 tablespoon of Dijon mustard and 1 tablespoon of Worcestershire sauce. Mix well to coat the mushrooms and onions evenly. This combination adds a tangy, savory depth that defines the classic stroganoff flavor. Allow the mixture to cook for an additional minute so the flavors meld together.
- Deglaze and Simmer: Pour ⅔ cup of chicken broth into the pan. Using a wooden spoon or spatula, scrape up any browned bits stuck to the bottom—these bits are packed with flavor. Return the cooked chicken to the pan and stir to combine. Let everything simmer together for 2–3 minutes so the chicken absorbs some of the sauce and the flavors integrate fully.
- Incorporate the Sour Cream: Lower the heat to medium-low and stir in ½ cup of full-fat sour cream. Mix thoroughly until the sauce is creamy and smooth, coating both the chicken and mushrooms. Be careful not to let the sauce come to a rolling boil, as this can cause the sour cream to curdle. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Serve and Enjoy: Once the sauce is heated through and perfectly creamy, remove the pan from the heat. Serve immediately over cooked rice, egg noodles, or mashed potatoes for a comforting meal. Garnish with fresh herbs like parsley if desired. The dish is best enjoyed hot, fresh, and creamy, offering a perfect balance of protein, fiber, and rich, satisfying flavors.
Notes
- Use fresh, high-quality chicken breasts for tender, juicy results.
- Slice mushrooms evenly so they cook at the same rate.
- Don’t skip dredging the chicken in flour—it helps achieve a light, golden crust and slightly thickens the sauce.
- Avoid boiling the sauce after adding sour cream; gentle heat keeps it creamy and prevents curdling.
- Taste and adjust seasoning at the end, especially after simmering, as flavors concentrate during cooking.
- This recipe is easily doubled for larger gatherings or meal prep.
