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Creamy Chicken Stroganoff Recipe

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4 from 4 reviews

This Creamy Chicken Stroganoff is a comforting and hearty dish that features tender chicken pieces sautéed with mushrooms, onions, and a rich, tangy sauce made from Dijon mustard, Worcestershire sauce, and full-fat sour cream. Perfect for a cozy dinner, it combines the classic flavors of stroganoff with a quicker stovetop cooking method for an easy yet flavorful meal.

Ingredients

Chicken

  • 2 chicken breasts
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 3 tablespoons olive oil, divided

Vegetables & Aromatics

  • 8 ounces cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced

Sauce

  • 1 tablespoon butter
  • 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. Season them with garlic powder, salt, and pepper. Dredge each piece in flour to coat evenly.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches to avoid overcrowding. Sear each piece for about 3 minutes per side until cooked through (165°F) and lightly browned. Use tongs to flip the chicken. Add the remaining tablespoon of olive oil before cooking the second batch if the pan is dry. Once cooked, transfer chicken to a plate.
  3. Sauté mushrooms and onions: Add butter to the same pan and melt it. Add the sliced mushrooms and chopped onions. Sauté for 6-8 minutes until the mushrooms release their water, it evaporates, and the mushrooms develop a nice sear.
  4. Add flavoring: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to combine the flavors well.
  5. Deglaze and simmer: Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Return the cooked chicken to the pan and cook together for about 2 minutes, stirring occasionally.
  6. Finish with sour cream: Stir in the sour cream and gently heat for about one minute without boiling to prevent curdling. Adjust seasoning with additional salt and pepper if needed. Serve immediately for best flavor and texture.

Notes

  • The Dijon mustard and Worcestershire sauce quantities were increased based on reader feedback for enhanced flavor.
  • Do not let the sour cream boil to avoid curdling; heat it gently.
  • Cooking chicken in batches ensures even browning without overcrowding the pan.
  • Use full-fat sour cream for a creamy, rich sauce.

Find it online: https://flavorspath.com/creamy-chicken-stroganoff-recipe/